I see some folks are holding PB's in cambro type units and coolers that have been pre-heated. Seems the butts hold temp for a long time and stay in the food-safe range for quite awhile.
Do the health inspectors allow this method of finishing and holding the butts? I know that differents regions will have different regs - I'm just wondering what the general consensus is.
Can the FEC100 itself be used as a holding oven when not in use smoking? I am starting a food concession trailer with the smoker on board and trying to figure out the cooking & holding sequence that will satisfy the Health guys. Any input would be much appreciated!
Today I am firing up the smoker and doing temp checks. I have done one 10 hour smoke of PB's and had the burner blow out (or smother) around hour six ... of course the auger kept chugging along and the burn box was full when the problem was discovered. We did a restart and it fired up quickly and on we went, but it is disconcerting so am doing temp check today to see if the burner shuts down again. Hope not!! I guess I will call cookshack tomorrow to get help trouble shooting if there are more problems today. Any pointers on this matter would be helpful too.
I am so grateful to the folks who have posted pictures of meat loaded smokers and been so generous with information. It sure makes these first experiences smoking much easier. It's obvious there's a lot to learn!
One more question .... how many lbs. of wood pellets would you expect to use on a 225 degree 10 hour smoke? I'll be needing to order in pellets and am trying to calculate amounts.
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