New FEC100 Owner

If you see any more of those in the area let me know! Also if you want to go joint on pellets I live in Alexandria.

Congrats on a great deal!!!

Congrats!

Congrats, now your on the way to a bigger deck!

Just ran it for 2 hours and it runs great. Needs the racks cleaned and the inside scraped and wipe it down with some lemon to make sure it sanitary.
Looks like a trip to Costco is in the plans this week.

It's a 2006 model that has been updated to the Cookshack controller, any other upgrades I should be looking into?

quote:

Originally posted by BBQ Bob:
If you see any more of those in the area let me know! Also if you want to go joint on pellets I live in Alexandria.

Congrats on a great deal!!!

Will let you know if I see anymore deals.
And may take you up on the bulk shipment of pellets.
Want to order a bunch from Fast Eddy.

Ok, first question.

How do the Rib and Brisket buttons work?
Guy said it cooks ribs in 5 hours and brisket in 12 hours. How the hell does it know how long to cook?
Think he was over simplifying things.

Manual and cover were just ordered.

The rib and brisket buttons are preset times and temps. Kinda a short cut to get to the time and temps you may want to use. But you can change them to what ever you want to set the unit to. but they will not save it once the unit is turned off.

RandyE

Heck, learn something new everyday around here. I didn't know you could change/program different times in the preset button.

Here is the copy of a FEC100 owners manual

You can tell the age of your up grade by the program it is running. When you first turn it on, it will flash and then show some numbers...ie, 46,60,68

Thanks for the info and the link to the manual.

Wayne B

I don't know anyone who uses preset times.

There's tons of info here to help out. The FE forums have FE specific info, but the reciepes in the meat forums will adapt to the FE just fine.

To start, have a read through the FE forums (more info than the manual) and ASK questions.

Pick a meat, we can help you through it, then off you go.

Doesn't take much to learn but a bit to become an expert.

PB's are the easiest and hardest to goof up. 2nd would be ribs. 275 for 4 hours (St. Louis Trimmed Spares) Brisket seems to be everyone's challenge.

Learned how to cook everything on the Amerique, you guys had me afraid to try a Brisket from reading how hard they are. First one on the Amerique came out perfect. Then I understood, the brisket will come out good or great, either one will taste good and be edible
Now I just have to adjust, to transfer that knowledge to the FEC100

Cal, how do you change the presets? I'm not seeing it in the manual.

quote:

Originally posted by Randy E:
The rib and brisket buttons are preset times and temps. But you can change them to what ever you want to set the unit to. but they will not save it once the unit is turned off.

RandyE

Never been able to change the presets on mine, even temporarily.

but if they don't store, why would you change them instead of just using the manual set method?

The presets on the FEC100 are set in the program and they can not be changed without rewriting the program.

Shoot, guess I didn't learn something!

I spoke poorly. I did say they were preset.

When you hit one vs the other, the time limit will come up. Such as the 12 hours for brisket vs the 3 hours for chicken. But what I meant was once it is selected, then I run the time and temps up to were I want it to be.

That is what I meant by a short cut. Some how that got left out of the quote.

RandyE

Thanks Randy, That's the way I had read it, but I haven't even played with my preset, so I didn't know this was possible and yes it would save a little time.

Question, does it go to hold when time runs out on the preset?

Smoking, if after 12970 posts, you haven't been able to change your presets, I'm not even gonna try mine

Thanks Cal,

It does go to hold when it hits the time limit.

Did it to me once, when I forgot to check how much time I had entered. Started on the brisket setting, and set the temp to what I wanted, but forgot to set the time. At the end of the 12 hours, it went to hold. At comps just to play it safe, I will set the hold temp to my cook temp. Just in case.

It's been little over a year since I ordered pellets last, and I have gone through 800lb this past year. I cook better than I type.


RandyE

quote:

Originally posted by Chaplain Bill:
Smoking, if after 12970 posts, you haven't been able to change your presets, I'm not even gonna try mine

oh, no, someone's tracking me, #13,000 is right around the corner.

From back in 2009 when I hit 10,000 we ran a contest:

http://forum.cookshack.com/eve...=774100882#774100882

quote:

Think about it, if I spend 2 min on each post, that's 20,000 mins or over 333 hours OR almost 14 days of just typing, let alone reading them.

Whew....

So, now 13,000 x 2 min, 26,000 min is 433 hours or a little over 18 full days of typing.

Do I love BBQ or what?

Thanks for noticing

Well, am I stupid or brave? Not sure which.
First smoke on the FEC100 is a 13.55 lbs brisket from Restaurant Depot.
Going to take it up to 170-175 and foil till it hits 197.

quote:

Originally posted by WayneB:
Well, am I stupid or brave? Not sure which.
First smoke on the FEC100 is a 13.55 lbs brisket from Restaurant Depot.
Going to take it up to 170-175 and foil till it hits 197.

Wayne I used to foil mine but seem to like the results better when I don't. I am going to try and seperate the flat from the point and maybe wrap the flat at 170 in hopes it doesnt dry out as much?? Took my whole brisket off last weekend at 190 and it was perfect. Seems each one is a little different. Like the old saying goes "its done when its done"

Just pulled the point and OMG the bark is awesome !!! Going to make Burn Ends with it for a friend.

Oh my gosh after reading all this I'm going to Smart & Final to buy a Brisket.

I never foil mine in the FEC, turn out great as long as I pull at 190, wrap in foil, and cooler with blankets to self-marinade for at least two hours (4-6 better). I think this is an important part of the cooking process. I think I'm gonna pull the next one at 185 and see how it turns out. The carryover should do it.

many guys are much more experienced then me. I need to try some burnt ends.