Just orded my FEC100

Read the FEC forums ,start to finish,while you wait on it to arrive.

Tom-Fl

Don't you think it better to read them Finish to Start Tom?

Naw,then I'd have to say read them with a grain of salt and sort out the two or three negatives that have been overdone.

Not that they have not been legitimate questions,when first posed.

For all intent and purpose, there aren't many negatives. Once you get it figured out you'll be spoiled.
Joe

I just got mine less than 2 weeks ago. I have only had the chance to use it once and the ribs turned out good and I couldn't believe how easy it was. It's 1:00am and I just put 2 butts on and I'm going to bed, I hope everything looks good in the morning. I'll let you know.
Lee

At 7:30 I got up when the baby started crying and checked the smoker.
Temp of smoker was 205 and temp of butts 152.
Man I hope they taste good because this is too easy.
Lee

they'll taste great. Nice to get sleep on an overnight cook isn't it.

Man, the butts were my best ever.
They took 15 hrs (about 2 hrs per lb)which was a little longer than I expected, but I didn't have to do any work.
This is wayyyyyy easy.
Lee

I couldn't wait until the weekend to fire up the FE. Tonight I did a 6 lb roaster chicken, split it and used the Cookshack spicy chicken rub that came with my unit.
It was done in 1hr and 50 min using the 275 setting. The chicken was juicy had great flavor (used pecan pellets) and great color. I would like the skin to be a liitle more crispy. Anyone have tips to crispen the skin.
Since I got the FEC and see how easy smokin can be, I will be doing it so much more often.
I'm in smokin nirvana.
Lee

Use a higher temp on the chicken.

Yup, use the 325 for chicken.

Also, separate the skin from the meat (put rub under it). For me, separating the skin helps to create a better crispy skin.

Thanks
Next chicken I will crank it up. I did seperate the skin, I like to taste the rub on the meat not just skin.
Lee

Any place there's excess fat on the skin, or fat between the meat and skin, remove it. Scraping on the skin will take it off cleanly without damage. Also try pulling the skin tight and securing any excess on the underside with tooth picks (keep track of how many you use). Both these methods will help give you nice "bite thru" skin.

One problem with the FEC100 is that if you're cooking butts or briskets, you could forget they're on there since you don't' have to do anything. No shoveling charcoal and wood into firebox, no mopping. I guess this is more of a problem as you get older. What was I saying? Where are my keys?

Well, my FEC is finally on the way. It left Cookshack on Tuesday and is scheduled to arrive on Friday. I am getting excited. My first cook in it will probably be baby backs as they were on sale today when I was at the store and I took that as a sign.

Mike

Make sure you season the smoker before cooking the ribs.

Go to you local meat market and ask them for left over fat. They should give it to you free. I have done this to every smoker I have owned before I cook on it. I think it will help you with more stable temps. I think the heat bounces alround the shinny new stainless steel. It is kinda like a new iron skillet.


Craig

I knew that it had to be seasoned, but had not thought of seasoning it like cast iron. That sounds like a good idea. I will give it a try. Would lard work OK? I already have a tub of that. Thanks for the suggestions.

Mike

Well, my FEC arrived yesterday on schedule. Unfortunately, it arrived at a truck terminal about 50 miles away rather than at my house. They called late yesterday and scheduled a delivery for late Monday afternoon. I know that it is only a couple of more days and I will have it a long time, but I sat home all day yesterday waiting for the delivery and was hoping to get it seasoned and do my first cook this weekend. Patience is not one of my strong suits.

Mike