About a year ago, I bought a mobile kitchen and drove from Tennessee to Oklahoma to buy a FEC 750. Shortly afterwards, I went to the Cook Shack/Fast Eddy Cook School, which was GREAT! My business outgrew the mobile kitchen and we moved into a log cabin that started out as a BBQ joint 25 years ago. Thing are going great and I love my FEC 750. However, I have been using the Hickory/Oak pellets and are not really happy with the results. The only recurring critisism is that the meat needs more of a smoked flavor. Any suggestions?
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