Mulitple meats

Hey Buck,

I think it's like any other cooker, if your lookin, your not cookin. I have a FEC100, and if you open the door, the temp drops. But it will recover quickly.

Don't do much looking, But if I do the pit recovers quickly.I would hate to dry out the brisket opening the door 4 times putting in other meats.

or you could buy three smokettes for the price of the Amerique.. That'd solve the problem...

quote:

Originally posted by Smokenque:
or you could buy three smokettes for the price of the Amerique.. That'd solve the problem...

The idea here is to downsize and make things a little less stressful, like stayin up all night minding the Q

I "think" you'll find the issue is less one of moisture loss (and of course you can spritz when you open the door should you want to), but one of recapturing heat. There's no 'blazing fire' to direct back at the meat, but a gentle, steady oven, that may have a bit more recovery time. And of course part of the charm of a CS is that it cooks relatively devoid of air flow which would tend to dry the surface.

So, I'd say, open if ya gotta, spritz if you need to, figure on adding time, and use multiple thermometers!

OR, I'm doing up some chicken AND some pulled pork sandwiches for a party of 40 this next weekend, and I plan to cook the pork, wrap it, hold it, and then start anew with the chicken, wrap it, hold it, and then pull the pork on site, and crisp the chicken skin on a hot grill. Wish me luck! I suppose I could finish onsite with burgers, too???