Yesterday I was helping a friend with his new FEC 300 using the hickory pellets that came with the cooker. he was smoking several sides of ribs some babybacks, 4 pork loins, several chickens and a few briskets. There were two problems, first at one time during the day the temperature spiked to 300 degrees (it was set at 240). Second none of the meats had any smoke flavor to speak of. Generally on the briskets it is easy to see a smoke ring when they are cut and there was none. The meats were like they were cooked in an oven, not a smoker. any help would be appreciated. Thanks
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