Safe "cook mode" temp for FEC-100 to pre-smoke?

I usually start at 180˚ for four hours or so or until I get tired. Then I kick the temp up. One of the main things is starting with cold meat.

On butts, I will cook the first two hours at 140, the next two hours at 180 and the remainder of the time at 230. One thing to note. If I am cooking a full load of 16 butts, I will cook the first four hours at 180 and then bump it up. That much meat is too hard for the FEC to hold temp down at 140.

On briskets, I smoke the first 6-7 hours at 160 then up to 230 till finished.

Start with those, but if you're trying to get more "smoke" you'll have to track what pellets/flavor you use too.