I want to try pellets

Country Smokers made in Alberta.

http://www.countrysmokers.com

Candy Sue,

It's interesting that their temps won't go below 200*. Have you cooked on one?

I have a Kentwood, which is in Danson's Louisiana cooker line. I've not cooked on a Country Smoker (yet). It uses an augerless design.

John, I've never cooked below 200 ever. I'm not quite sure why you'd want to go so low and potentially have food in the "danger" zone a longer period of time. In fact, I always set my older FEC on 240 and let it go. FE cooked more consistently there and didn't go out.

I have never had any problems cooking below 200 for a portion of the time. Maybe lost a few judges over it but they are expendable, right? Just kidding!

Actually, I do cook below 200 for a portion of the time primarily to get a little more smoke to the meat and to give the smoker a chance to get the overall mass of meat a little bit warmer than ice cold making it easier for the smoker to maintain temp without having to use more pellets. I don't keep it below 200 for long. But like I said, I have never had any problems with it.

And I may be showing my ignorance but even though you keep the meat in the danger zone for a short while, taking the temp on up on the meat would kill the bacteria as per my understanding. I am now open for potshots everyone.

I cook brisket at 180* overnight and bump it up to 245* in the morning. Works well this way.

Hmmm.....sounds like the new model that's around the corner is up your alley.

new grill

My problem with 180 on the old FEC was temp spikes (up to 300) and drops to the point of putting the fire out. I just never trusted the 180 setting after it went out on me a couple of times.

I've gotten sorta paranoid about food handling since I took the ServSafe class. I'm now certified (or certifiable???).

Sounds like a problem with either the probe or the board. My old one runs like a charm.

This is my last message on this thread as I have been highjacking away from the original question. Don't want Mr. Russ to smack my hand now.

quote:

Originally posted by RibDog:
This is my last message on this thread as I have been highjacking away from the original question. Don't want Mr. Russ to smack my hand now.

Consider yourself SMACKED for ThreadJacking...

John, I happen to know that your old FEC is "the best" of all the FECs that Dr. BBQ used and passed along.

I just replaced my board in Fayetteville (did something stupid!). I'll try this one on the 180 setting.