We have a new FEC300. We've done 5 smokes but still do not have enough smoke flavor in the meat. Using oak and hickory pellets. Any thoughts?
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I would give BBQ Delight pellets a try.
Don't own any fec's, but sure would be nice. IMO you will get more smoke flavor if you smoke the meat longer under 140*.That is when the smoke will stop pentrating meat.
Thanks Coach...we'll try that.
Put your meat on the pit at a very cold temp.
Keep on smoke for a few hours before booting up the temps.
Also, use 100% flavor pellets. There are over seven brands to choose from.
Keep on smoke for a few hours before booting up the temps.
Also, use 100% flavor pellets. There are over seven brands to choose from.
If it's at all like the FEC-100 it will get better as it ages (unless you clean it).
Mitch,
Tell me what you're doing (times, temp, meat). How much rub are you applying.
What brand of pellets are you using?
Stay off the oak, it just doesn't give "flavor" as far as I'm concerned.
Tell me what you're doing (times, temp, meat). How much rub are you applying.
What brand of pellets are you using?
Stay off the oak, it just doesn't give "flavor" as far as I'm concerned.
Okie,
Thanks for the reply. Our latest smoke was beef brisket. We used a paste with a moderate amount of Cookshack rub. We smoked at 225 degrees using the Cookshack pellets of oak and hickory.
Thanks for the reply. Our latest smoke was beef brisket. We used a paste with a moderate amount of Cookshack rub. We smoked at 225 degrees using the Cookshack pellets of oak and hickory.
FF. AKA Fast Freddie... thank you for your reply. Placing in a cold FEC was going to be our next attempt. What temp would you recommend to start? I've read cooking at a lower temp until internal temp reaches 140 degrees (at which time the meat will no longer take smoke) would give more smoke flavor. Do you agree with this?
Sometimes a "paste" will block much penetration of smoke especially if it's really a thick paste.
Smoke it on 180 for 4 to 6 hours, then bump up the temp.
Don't use the oak, go 100% hickory.
What brand of pellets (if they're traeger, you won't get good smoke from them).
Smoke it on 180 for 4 to 6 hours, then bump up the temp.
Don't use the oak, go 100% hickory.
What brand of pellets (if they're traeger, you won't get good smoke from them).
While FF is getting here,many comp cooks will leave it down around 160*/smoke for 4-6-8 hrs,then kick up to 235*-240*.
Use the hold feature to kick the temp up to cooking temp.
Also, lets us get some motel time.
Hope this helps a little.
Smokin' types faster than me.
Eddy will also say"how do your customers like it"?
Many of us thought too light,after cooking on stick burners,but the judges all seem to like it.
We adjust,quickly.
Use the hold feature to kick the temp up to cooking temp.
Also, lets us get some motel time.
Hope this helps a little.
Smokin' types faster than me.
Eddy will also say"how do your customers like it"?
Many of us thought too light,after cooking on stick burners,but the judges all seem to like it.
We adjust,quickly.
I used to clean after each cook. CS support talked me into letting it season. It is black now and that alone has really helped with the smoke flaor. We just scrape the "chunkies" out.
Just keep on cook'n and follow the advice that has been posted here. It really works!
Just keep on cook'n and follow the advice that has been posted here. It really works!
Thanks to all for the great replies. We're planning our next smoke...lower temp to start...no paste...and less cleaning. We'll let you know how the next one goes!