Just ordered the FEC100

Love mine!

Glad to hear it. How long have you had it?

More than likely, you will love it. I know I love mine. But it may depend on what you were cooking on before. If you were cooking on a stick burner, you won't get then same amount of smoke. FEC is a lighter smoke profile, but no one has ever complained about the amount of smoke in any of the que I've served. And they sure do win their fair share of awards in comps.

You're going to love it... Especially the new IQ5 controller.

When you get it... season it and throw a couple of butts in there and cook em up...

Then come holler at us if you have any questions. It's a great pit!

Nordy

AndyJ - I have a SM045 now, so this is my first woodburner.

Nordy - thanks for the advice! I'll season, do some pork butts and go from there! Anxious to give it a go!

Congrats Redhawk! I am going to get one soon. I am interested in what the lead time was for receiving it. Please let me know how long they told you and how long it takes.

Thanks!

quote:

Originally posted by Redhawk:
Glad to hear it. How long have you had it?

About a year and a half

Padrefan98 - I ordered it from a retailer late 11/1. Got a message that the order was placed with Cookshack on 11/2. All they said was they'd notify the retailer when it was ready to ship. Will let you know the details when I get them.

Whatever you do, don't search old threads or check out other peoples set ups or you will find yourself looking at the Iowa Truck accessories catalog for a chrome 90 degree elbow, cap, etc!

Enjoy! I make the best ribs I have ever had on my FEC-100!

Hahaha... Yep, I was tempted, but I don't have any fancy exhausts on mine.

Redhawk, I upgraded from an SM020, I'm pretty sure you'll love the FEC.

Too late. Already read those posts, but I've resisted the urge Bacchus2b..

Padrefan98 - Cookshack had the unit ready for ship on 11/3. It was picked up from Cookshack on 11/4 and is scheduled for delivery on 11/14. Shipping is the only delay.

I cooked on an Amerique for seven years and I can honestly say that the food off of my FEC-100 is a lot better. I would advise you to try out the Cookshack pre-sets first, and then make adjustments to your taste. I picked up an Amazing Tube to play with cold smoking and managed to hang 5 slabs of pork belly's Enjoy!!!!

Great suggestion Bacchus2b. I'll do that. I'm at high altitude (6800), so I may need to tweak. We'll see.

How's the new FEC doing? Whatcha cook on it so far?

I've only seasoned it so far. Later this evening I'm putting in a couple of port butts. Planning on pulled pork with one and a sort of pork burnt ends with the other. We shall see!

So the pork burnt ends turned out great. However, I wasn't pleased with the pulled pork. I used the pre-program #2 with CS Hickory pellets. At the end of 13 hours the internal temp was 162. I kicked the temp up to 160 and extended the cooking time. After 17 hours total I pulled the pork - it was at 197. It was very tender and juicy, but honestly there wasn't much smoke flavor. To me it was almost a creosote smell/flavor. My wife thought it was the best I'd made - as did the kids. After a full day of smelling the smoke, perhaps I just couldn't taste it myself? Any thoughts from you experts?

Did you mean you kicked up the temp to 260? I've had good luck with 6 hours of smoke at 180, the first hour is just bringing the smoker up to temp. Put the butt in for 5 hours of smoke and then cook at 260 until it reaches the temp you are looking for. I'm sure there are other methods as well. I don't remember what the #2 program actually is.

Yes, meant I kicked the smoker temp to 260. Think program 2 is 6 hours of smoke and 8 at 250. I didn't wait until it was up to temp to put the butts in initially. Perhaps that contributed to the flavor... Your method sounds better.

I usually do my butts overnight, so I'll set it to 180 and go to bed. When I get up in the morning, I crank it up to 275.

I do similar to AndyJ with one change,

A unique feature is cook for time then hold. But there is a variation.

Set your temp at 180 for say 8 hours. Set your hold temp for 250 (or whatever higher temp you like) and at the end of 8 hours it will cook at the higher temp.

I put mine on late evening, sleep in and check the temp when I get up. Monitor it closely the first time or two to make sure all goes well.

You'll find the lower the temps. The more smoke the FEC will put out. If it is giving you more smoke than you want you may try running at a higher temp and the way through, maybe a straight 225 cook without the jump to finish. And I am not a big fan of the hickory personally. Lately if I am looking more smoke, I have going with a pecan mix. The FEC's are great but you will have to tune in the way you like to use it to fit your flavor profile your looking for.

Your gonna love the versatility of the pellet smoker. You can do so much more, plus the extra space is wonderful.

Hickory has been my favorite with the electric - SM045. I'll have to give pecan a try. Using cherry today for some twice smoked ham. We'll see how that goes.

From the comments I've received it seems as if experimentation is the path forward. Looking forward to the journey!

I read a comment in an old thread about the drip pan - making sure it's not blocking air flow. That may have been an issue for me in my first cook - have to make sure I check that today.

Happy Thanksgiving everyone!

Air flow is very important in these smokers, if you ever do larger loads, use an upside down Christmas tree approach to loading them.

Have fun and please ask any questions that might arise.

Congrats on your purchase, this is a great smoker and will give you lots of food you will enjoy. Lots of advise here and more will come when ask. See you down the BBQ trail.