My FEC100 just arrived! O Happy Day!!

Glad I could help with your decision (you'll have to tell that story some time) and that you came to the class.

I only wish 30 years ago when I started Q'in I could have taken a class.

Congrats and welcome to the Owners Group!

Russ

sowabunga,
have you had a chance to cook with it yet??
congrats on the new unit and keep us posted
jack

Are you Mike who took us to that fine Casino in Ponca City?

I never lost money so quick in my life and I went through a divorce! I did celebrate and bought a FE100 though, so it was worth it! LOL

No, smokinman, I am not Mike. My wife, Nancy and I were sitting on the right on the second row from the front of the class. Today, I did a temperature check. I first primed the firepot by turning the unit to 180 for 3 minutes, then turned the control off, and immediately back on to 180. The temperature did not stabilize until 240! I shut the unit down and let it cool off, and then restarted it. This time the read out for all settings more closely corresponded to the thermostat settings, except for the smoke setting which stabilized at 195, and the 180 stabilized at 205. Is this about right? I will do my first three racks of babybacks later this week. BTW, I called Eddy on (on Sunday) about the first temperature spike problem and within 20 minutes he called me back to discuss the problem. Boy, talk about service after the sale!! Thanks Eddy!! Ron

I've got to the the class pictures posted so we can remember who we are

Ron, the temp will be "close" to the dial setting, but not exact. It varies somewhat based on the outside temp. I've had my smoke setting show 160 to 230 depending on outside.

Looking forward to your first run. You'll do fine.

Russ

sowabunga,
if you are using the trager pellets that came with the unit your temps are exactly spot on!!!! mine did that just like yours so you are spot on the money!!!!!
jack

sowabunga,

I've had my FE100 for almost 2 months now and also noticed the temp spikes but I have learned that the more meat I have in the smoker the closer it is the dial setting. When I'm cooking with less meat I keep the dial setting lower to adjust for the higher inside temp. Has anybody else found this to be true?