No Smoke Ring

Try start offthe smoker at 160-170 for the first few hours, then bump it up to 220 for the remainder of the cook. I have the same complaint about smoke ring and flavor, but its getting better. you have to learn your cooker, then tweak to your liking. Smoke ring is aestetics anyway, looks pretty is all. Mix 3 tablespoons of Mortons tender quick in your rub and take out the same amount of salt. You will have a deep 1/4 -1/2 inch smoke ring.
Also you need to season the smoker with more than one cook for better flavor

I'm not an expert, and I don't own a pellet rig. But from what I've learned here on the forum, from Tom, Smokin and others with much more knowledge is that meat tends to seal up after 140 degrees preventing much smoke penetration after that point. Starting with cold meat, and a cold smoker will extend the time for the meat to absorb smoke. Hope this helps.

Jack

You will also see better results after the cooker gets more seasoned. Run it out at 180 for 24 hrs and darken it up some more and the see the results. The 2 step cooking of 180 and then use the hold to 250 will increase the flavor on the meat. Folks are right that coming from a refridgerated state to the pit will also increase flavor on the product. If you wanting a heavier flavor, order some hickory or mequite pellets. This will deepen the flavor too.

Why would seasoning the cooker make a difference?

My FECs are stripped to the SS (they've been in storage since Hot Springs) and I'm getting ready to cook 100# of beef on Wed. night. I have always taken my cookers back to the stainless at least twice a year. Never noticed any difference in "quality" of smoke flavor.

Candy Sue,

I saw this post by Eddy:
"It also should get better the darker the walls get too. If the walls are shiney the heat does alot of reflection and will show a quik overshoot."

The pours of Stainless when heated will open and absorb smoke from the fire created when burnning pellets. When those pours get covered by the smoke they then are sealed up and it leave more smoke to attach to the meat. It's very similar to seasoning the cast iron frying pan. If you clean the cast clear through your products will stick more to the pan. You have to heat it on a really high heat to open the pours of the cast in order to get the oils and fats to take to the cast. Stainless will do the same sorta at a lot lower temps. I hope that helps.

quote:

Originally posted by Candy Sue:
Why would seasoning the cooker make a difference?

My FECs are stripped to the SS (they've been in storage since Hot Springs) and I'm getting ready to cook 100# of beef on Wed. night. I have always taken my cookers back to the stainless at least twice a year. Never noticed any difference in "quality" of smoke flavor.

My FEC100 just arrived. This was a unit used during the cooking school last weekend. Is one day of cooking at the school enough to season it? Or should I go ahead and set it to 180 for 24 hrs. Thanks in advance!

Skip

I'd get it going and if you want to throw something in like a PB go for it.

It'll season up pretty fast.

Well now,from the FEC class,you remember the Miracle Whip is the last oil product that does the final step.