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Hi all.
Let me introduce myself....My name is Lloyd Freeburn and I live in York Springs, PA.
I own and operate a BBQ Restaurant and Tavern.
I just purchased a fec120 with hopes of using it
to do my ribs, pulled pork, brisket and pit beef.
I know I am going to ask a lot of questions until I get on to using it.
well that's about all for now.
freebee
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Welcome to the forum.

I have a FEC 100 which I purchased in 2010 (long before the 120 came out) and have literally paid for it many times over with the meat I've sold-and I don't even have a restaurant. You'll blow them all away.

Have patience and learn it's ways, it will be a great friend and a great addition to your business.

Start with some pork butts and do some sliders: folks will love them!!!!! Pork butts are very forgiving.
Thanks, I really need it to work hard for me, lots of full loads.
My first question is: The fec120 has two smoke exhausts top rear. I plan to install it in my butcher shop.. What's the easiest way to hook up a smoke pipe to the two smoke vents and through the wall. Seems to me that I will need a y pipe to hook up both.
Any help here will be kindly accepted.
freebee

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