Pre-ramp vs ramp

P.S. It is nice to see so many familiar names still around on the forum. It has been a couple of years since I've been here. I was at the first owners class held with Eddy and Ray and I have such great memories of that time. I'm glad you guys are still here. Thanks again, Lane

I apparently missed that part of the manual. I open the door and check the food and take off whatever is done. If it's all done, I turn off the smoker and leave the door open until the pellets in the pot have burned off.

Here is the operating manual. I open and close mine without any problems, especially at contests. You can turn off the unit and right back on. The igniter will come on, but there are usually some pellets still burning that will ignite the fire.
http://www.cookshack.com/files/File/FEC100_Ver_05_1.pdf

FF, thank you for the link. Evidently, I have a newer model as the Operating Manual version is 06.1. The FEC has the IQ4 control system and so it seems some of the instructions are different. There is no "smoke" setting like the older controllers. So the question is, is the lower temperature for "smoke" still needed? I learned from Ray and others to set on "smoke" for a few hours and then move the temp up to a higher setting. Is there any reason that is still not required? I also read here in a couple of places referencing the IQ4 controller that you can start off with a lower temperature and at a designated time have the smoker automatically raise the temperature higher. Is that a feature? It isn't referenced in the manual. Any other differences or techniques that will help me get up to speed that any of you are willing to share will be hugely helpful. I have about 7 catering jobs lined up for the next 2 weeks and I'm not as confident of this new smoker. Thank you again. Lane

quote:

Originally posted by SmokinD:
My pre-ramp FE100 is now gone - due to fire. May it rest in peace.

Hi SmokinD !! You seem to have a professional, comforting, way of sending off your old smoker.

Ahh yes, the old original Cookshack class of 2004 out at Stuart's farm. A 2 day event that was free to Cookshack owners back then. With the likes of Fred, Randy, Ray, Craig, DocT, Whiskeychick, Roger and others sucking down the free beer, and booze, and the big supper Stuart cooked up Friday night, it must have been expensive to put on. And the whole class tracking mud across the living room carpet on the way to the bathroom after the rainstorm (but going behind the shed after dark).
And with 2 days we had more time in town for casinos, $.99 margaritas, and music; both kinds: Country AND Western.
I made many friends down there too, and still keep in contact with several, and have seen at least 4 (Rodney, Ray, Hayward, and Eddy), going big-time on the television.

We should start a reunion thread of "Where are they Now?". I wonder if the class pictures are still on Tom Chilton's website.

Anyway, how did your FE100 burn up? Grease fire? Burn-back though the auger to the firebox?
I'm guessing the controls are shot, but is the cooking chamber shot too?

Roger
www.prairiepridebbq.com

Those 99cent margaritas were pretty good!

Smokin' Okie was there and Marsha and John from Lynchburg and Papa Shaka. It was a good one.

Hi Ray,

Yeah, that was a good class. If you didn't hear, Papa passed away a few months ago.

Maybe I can resurrect some of the photos. It's been LONG enough, maybe we need to start planning a CS/FE Class Reunion.

..and get CS to buy the Margarita's.

Russ