Rumor has it that I will be receiving my new FEC-100 in the next week or two.
So now it's time to develop a plan to season it.
My current plan is based on one main issue:
The local market only carries enhanced pork that I will not buy, but there is a CostCo near where I can and will purchase a two pack of pork shoulder / buts.
Here is what I'm thinking:
1.Do a few hours empty as suggested.
2.Do 10 – 15 Lbs of fat on a frogmat at 250 degrees 8 to 10 hours.
3.Do the pork.
Now here is my question, given that pellet usage is of no issue.
Which will give me the best seasoning:
1.Do the two porks sequentially
2.Do the two porks at the same time
I'm thinking number one but I'd love to get your opinions as to what will get me the best build up.
Tnx
Original Post
I'll miss you man.
