Ok, I just got a new FEC 500 delivered and a few questions came to mind. we are openning a small place in Anthem AZ and will be using the 500. The B vent is not in place yet, so I can't play with the cooker and it is KILLING me.
I have been using the fec 100 for the last year at home and at comps, so I am familar with that operation.
On the 500, how do most load it so you don't have say, chicken dripping on other meats.
How often do you have to remove and clean the racks and what does that fit in??
How about cleaning the inside?? Can't foil that thing can you??
Ash removal, how do you get in when it is going most of the time? the bend spoon trick??
Anything else I should think of or tricks for the 500??
David Rosol
Q-to-U-BBQ (coming soon)
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