New FEC 100

Good for you, Andy. And it's nice being to make a few bucks while you are doing what you enjoy.

Congrats on your new FEC100, i know you and your friends will love it.

I got me a FEC100 too,Woo HOO!, but I think I'll hold on to the old smokette 020 and take it to the lake.

Guess I should have stopped by and said HI to ya Smokin', but we would have started talking Que and somehow I would have been in trouble when I got home.

Congrats Cal. Welcome to the FEC club.

Welcome to the FEC to the both of you!

Great,and most of us never regret keeping our Smokettes.Worst case,some day they can always be passed down to family and you'll get good food when you go to visit.

I am upset with myself for selling my Smokette and I am drooling really hard over a FEC 100.

My AmeriQue is barely a year old so I’m having trouble convincing the boss I need to upgrade

Don't plot. Be bold, the first cut is the deepest and love heals all wounds.

Barring that summer is coming and you can sleep in the garage until the whole thing blows over. Or at least until Halloween anyways.

Congrats on your FEC 100's! Cal, you have waited a long time and I'm happy for you!

quote:

Originally posted by cal:
I got me a FEC100 too,Woo HOO!,

Congrats!!

Way to go Cal. You've gotten into this barbecue thing in a big way. And the FEC has been on your dream list for quite awhile. I, too, am happy for you.

Fantastic Cal!! Congratulations!!

Thanks everyone, yes I have been patiently waiting for a chance to buy one of the finest smokers on the market, so what better idea than getting Sonja a FEC for Easter.

I only hope she doesn't expect the que to be a LOT better then what I have come to produce in my smokette, because with this forums help and a lot of practice I have come to find that I can make a competition quality product from my 020. It only took time to learn my pit, its strengths and weakness...and as two guys have tried to pound into my head...go smoke something and take GOOD notes, change one thing at a time till you get it like you want it.

I look forward to learning this pit as well as I have my smokette and sharing as I go.

Cal, with time and a few smokes, you'll become aware of a few tweaks you'll need to adjust to.

The smoke flavor profile isn't quite as intense. No doubt you've read the posts regarding 2 stage temps for big meats....should you want to boost the smoke flavor a bit.

The FEC doesn't hold the moisture your 020 does...mainly due to air circulation/convection. IMHO, ribs (any kind) tend to benefit from a spritz of apple juice after the 1st hour and every hour thereafter.
If you like a crisp bark on them, just leave 'em be.