Smoke Daddy

No, haven't heard of anyone doing it but maybe someone has.

Maybe it's me, since I never liked or got used to over smoked foods, but I get plenty of smoke in the FE with the low temp, higher temp method.

I think there are other options to try, I've seen the sawdust trays that seem to be better (and cheaper) and where people build a little rack over the fire to burn wood.

Hey, if you need more smoke, I understand, but I'll defer to those trying to add devices. There have been some recent posts on this, so keep reading.

I'm not really into smokey food myself but I've been getting comments from CBJs latley that my meat needs more smoke flavor. If they want maple syrup on their ribs, I would be doing that.

I just got this back from the Smoke Daddy people. Sounds like FE has heard of them.

"Hi Larry
I have had the same question from another FEC100 owner. I suggest The Big Kahuna with the rheostat pump. If you call Fast Eddy I hear this is the one he is also suggesting. I would also like a picture of the Smoke Daddy attached to the FEC100
Thanks'
Dennis Correa"

Well, I put one on and it does not work. The Smoke Daddy uses a small stream of air through a pipe to pull air up through the burning wood chips (smoking) and into the cooking chamber. Problem is the air being blown into the fire pot creates more chamber pressure than Smoke Daddy ventura pipe so the air goes backwoods.

quote:

Originally posted by Larry Jacobs:
I'm not really into smokey food myself but I've been getting comments from CBJs latley that my meat needs more smoke flavor. If they want maple syrup on their ribs, I would be doing that.

As a CBJ, I personally don't like to belch smoke all evening after judging a comp. I've had some samples that were simply way too smokey. I cook (thus far non-competitively) on an FEC-100, and I think the smoke flavor I can create is just fine. If/when I do want a bit more smoke, an easy way to get that is to start the cook on a lower temp for a while, say 180, then raise to cooking temp.

Larry,

I have a couple of questions because you may be able to tweak what you have to make it work.

Where did you connect the smoke daddy? Through the bottom thin metal?; or through the side wall somewhere?

Also, where did the final ending of the pipe go to? Was it above the fire pot? Also, was it above the firebox shield? Or even above the grease shield?

Was the pipe going out at a side right angle?, or upward with the natural draw of the smoke plus the air pump?

Did you use a reostat pump with a high output setting?

KK
Proud owner of an FEC 100 !!!

I drilled the hole straight down from the exhust outlite so it was venting higher than the fire pot but below the grease duct work. The wall is 2 inches thick so I had to modify the pipe to get it through. That put it at right angle. The pump was the big one on high. I might try a bigger pump.

Larry,

I and dozens of pelletheads with FEC's are going to be watching you closely to see if/when you are successful!

KK
Proud owner of an FEC 100 !

I guess I'm missing something. I get all the smoke flavor I need using the FE just the way it was designed??????????????

quote:

Originally posted by KK:
Larry,

I and dozens of pelletheads with FEC's are going to be watching you closely to see if/when you are successful!

KK
Proud owner of an FEC 100 !

Dozens? Maybe a few, but using the low temp method and good pellets I get plenty of smoke.

But it's all subjective.

Instead of using a unit that's not made for it, try the tray that fills with sawdust, that seems to be a cheap and very efficient method.

EZ and SmokinOkie,

I am guilty of using hyperbole above!

But seriously, I am a proud owner of an FEC 100 !!!

It puts out amazing barbecue with phenomenal control.

I can also get extra smoke from my pellets at the beginning by adding a couple hours at low temp.

I am also from the Travis County area of Texas where Post Oak is heavy on the smokey side of what we are used to down here. Heavy but because it is uniquely Post Oak, it is not acrid like heavily smoking with hickory. This is the famous taste one finds in Louie Mueller's, and Taylor Cafe (both in Taylor); Chisolm Trail, Black's, Smitty's, Kruez's (all in Lockhart); Luling City Mkt. (in Luling); Meyer's, Southside Market, (both in Elgin); Stubbs, Franklins, County Line, etc. (All in Austin) Snow's (in Lexington) Rudy's (in New Braunfels and other places) etc.

They all trademark a strong post oak layer that is sweet tasting.

I am not able to get post oak sawdust, but I can get post oak chunks and chips.

So, for me, I am watching for input from others who are getting more smoke without adding an extra couple hours to the beginning of their cook.

Also, I am interested in post oak pellets. Can't find them anywhere.

But if I can not find all of this, then fine, I am still MORE THAN HAPPY with this wonderful barbecuer !!!!!!!!!!


KK
Proud owner of an FEC 100 !

Well. I'm no expert (sound like Tom???).

I have the sawdust tray thingy and find it works great on cold smoking cheese. Throw the cheese on the top shelf and a lit sawdust tray on the lower shelf into an unplugged Cookshack Elite, and you get nice cold smoked cheese.

Like suggested earlier, I'd run the smoker at a lower temp than normal to get more smoke flavor. Don't know if the sawdust would burn up too fast in a hot smoker. I'll have to experiment and get back to the group.