smoke

Last Chance,

Congrats on a great smoker. I have used a Amazn Pellet Smoke Tube placed inside the firepot door with great results. I came from stick burners and at first I thought that my 120 produced meat lacking smoke flavor. As time has gone by, I find that the subtle smoke of the 120 is a much better tasting food. If I want a little more pronounced smoke flavor I break out my Amazn Tube and smoke the first two hours at 180 to 200 and then up the temp until finished. Keep us posted.

Cowley

Thank you for the advice. I will give it a try!

LC, btw...that FEC120 with its convection heat and smoke will make some of the best jerky ever.

I totally agree with the FEC100's ability to make awesome jerky. Just made about a 20 lb batch of deer jerky using Bill Vance's recipe and WOW!! You are going to love your Cookshack.......

FEC100 owner here. Ditto on the suggestion of an Amazen Tube device. Get the 18" one as it will produce ample secondary smoke for big meats (briskets & butts).

I would also recommend 100% Hickory pellets from Fast Eddy or BBBQ Delight.

quote:

Originally posted by MaxQ:
FEC100 owner here. Ditto on the suggestion of an Amazen Tube device. Get the 18" one as it will produce ample secondary smoke for big meats (briskets & butts).

I would also recommend 100% Hickory pellets from Fast Eddy or BBBQ Delight.

Max,
Does Candy have 100% Hickory?

Yes, she normally does.

I assume that you are talking about her 1 pound packets, which are 100% hickory?

Her 40 lb bags are blended with oak, or at least that is what I have.