The right side of my FEC 100 is burning ribs and brisket before it finishes cooking while the left side is staying raw. The back of my FEC 100 is smoking faster than the front. Am I doing something wrong?
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When you say right and left side, do you mean the side with the pot is cooking hotter? Yes the back will cook a little warmer.
While I'm not much of a cook on the FEC. I will use the hot areas to my advantage. Think about a slab of spares, is one side bigger then the other? How about a full packer, what part will take extra cooking?
Smokin' did a Map test on the old style FE and I think if you can find it on a search, most of the info will hold true with the IQ4, the temps may be a little different, but the hot spots are still the same.
While I'm not much of a cook on the FEC. I will use the hot areas to my advantage. Think about a slab of spares, is one side bigger then the other? How about a full packer, what part will take extra cooking?
Smokin' did a Map test on the old style FE and I think if you can find it on a search, most of the info will hold true with the IQ4, the temps may be a little different, but the hot spots are still the same.
Its the side with the door handle, and it's an old FE, with no IQ
You've had it a while haven't you, has it always been this way or is this sudden?
I've mapped it before and the temps aren't that extreme.
Check out the spreadsheet in this thread. Third post down. It was on a non-IQ controller.
http://forum.cookshack.com/eve...761080983#7761080983
Can't can't picture "raw" while the other side is fully done, that just doesn't make sense. Is that a specific issue or just generalizing that the right side is hotter than the left?
Any vents? take them off and run it again.
As a pitmaster, I "learn" every pit, smoker, even grill that I cook on. Where are the hot spots. I use those hot spots. When I do briskets, I put the thick end to the back on my FE's because I know they run 15 to 20 degrees hotter back there.
But it's ALL about air flow in determining heat distribution. That's why I'm looking forward to testing the FE120, with the convection, it's trying to get rid of the hot spots (but that doesn't solve your problem).
Do some temp mapping. It's lengthy, but if you really want to know, you'll have to test it to see what it's doing. If you want to know how to do that, read the other thread and then ask. You could also do the biscuit test to see how it's going, but you're product is telling you that it's uneven so the temp probes might be the right way.
I've mapped it before and the temps aren't that extreme.
Check out the spreadsheet in this thread. Third post down. It was on a non-IQ controller.
http://forum.cookshack.com/eve...761080983#7761080983
Can't can't picture "raw" while the other side is fully done, that just doesn't make sense. Is that a specific issue or just generalizing that the right side is hotter than the left?
Any vents? take them off and run it again.
As a pitmaster, I "learn" every pit, smoker, even grill that I cook on. Where are the hot spots. I use those hot spots. When I do briskets, I put the thick end to the back on my FE's because I know they run 15 to 20 degrees hotter back there.
But it's ALL about air flow in determining heat distribution. That's why I'm looking forward to testing the FE120, with the convection, it's trying to get rid of the hot spots (but that doesn't solve your problem).
Do some temp mapping. It's lengthy, but if you really want to know, you'll have to test it to see what it's doing. If you want to know how to do that, read the other thread and then ask. You could also do the biscuit test to see how it's going, but you're product is telling you that it's uneven so the temp probes might be the right way.
I've hade some temp differences from left to right. I have found the high side of the grease shield to be the highest temp.
And once I had the shield pushed to the rear too far and had no heat to the rear of the cooker. As they say, you live and learn.
RandyE
And once I had the shield pushed to the rear too far and had no heat to the rear of the cooker. As they say, you live and learn.
RandyE