smoke flavor

What smoker are you using, what kind of brand and flavor of pellets are you using?

You can enhance the smoke flavor by going straight from the fridge to the cooker, without letting the meat get to room temp first. ( that's if your doing that?). Secondly you can start the cooker and then turn it down to smoke and open the door up without the unit warming up. Leave it on smoke for atleast 4 hours after you put your brisket in. Then turn it up and start cooking more. This will increase the smoke flavor in your bigger cuts of meat.

I am using an FE 100 and am the envey of my neighbors. I have no clue what brand of pellets the wood is hickory from the pellet master himself Mr. EDDY

I brisket gets a painted with mustard then a rub the night before. goes from fridge to smoker.

Can i start the smoker on "smoke" then shut the door or do i have to start at a higher setting and then bring down to smoke.

eddy you said at "least" four hours what would your recomend as ideal time?

one more thing eddy do you have pellets i'm out


Bernie

Yes there is pellets in the storage bin. Try not using the mustard to. 4-6 hrs on smoke will increase the flavor alot. Yes you can start the unit you have on smoke.

Big Orange, they are talking about the controller settings on the FE. The first setting is smoke which cycles the auger on for 15 seconds and off for 50 seconds. The cooker temperature will usually sit around 150 to 180 at that setting. This setting burns the pellets less efficiently so they generate more smoke. We usually start at that setting then go up on the temp during the cook.

Smoke ring occurs even with little to no smoke and is due to chemical reactions with nitrates (similar to curing meat). It doesn't represent how smokey the meat is. Go to our website and click on the "Classic BBQ" link. You will see a picture of a brisket done on the FE and you'll see the smoke ring.

With regards to "high dollar" cookers, there are many other cookers much more expensive than the FE. It has more working parts so it has more problems than a cooker with no moving parts. It is also much more consistent than other cookers and (arguably) more versatile than other cookers.

Pellets are 100% wood, no binders or fillers (like some charcoals have).

The difference in smoke flavor is how efficient the cooker burns the pellets. It is very efficient so you don't get as heavy a smoke flavor as wood burners. Most people prefer less smoke flavor (then again, some don't).

Hope that helps.

Nice to see you surf'n Mr. Orange. There's no problem just some differant techniques to help folks achive what they want. Thats what this users forum is for. Thanks for linking Danny's info.

Hi.

Mr. Orange, your link seems to be broken.

And just a small point, this particular subject forum is titled FEC Owners Forum, so naturally it deals with FEC's. But, having said that, and admitting that I am new to this forum in general, there are some very nice and helpful people here. I can't believe that you would be here just to mock or devil the other members, so you must find some useful information and interesting points of view here. Can't recall ever reading anything about hitting the highroad just because someone was using a particular type of smoker.

I just happen to disagree with you on the pellets vs. wood. First off, pellets are wood. Second off, if you haven't used a pellet smoker you shouldn't dismiss it out of hand. Third, taste in food, particularly BBQ, is Subjective. You like lots of smoke, I don't. I want some, but I just don't want to burp it 6 hours later! I like a thick crust on my pizza you like a thin, so what, no one is wrong. If your smoker works for you and you like what it produces, well, I for one am happy for you. Atta Boy! (No matter how many Atta Boys you get it only takes one "OH S***" and they're gone!)

Don't get prickly because we want to use what we want to us. Perhaps you don't mean to sound so antagonistic, but you do. This is, in my opinion, a place to come if you need to fine tune your FEC smoking skills with fellow FEC users, or anyone with constructive input. I presume that if any of us wanted to be using wood from the "wood lot" we would have gone with a different smoker. You intimate that FEC users are "elitists" but, you are being a "wood pile" snob. Live and let live Mr. Orange.

Play nice, and PEACE!

Kate

Mr. Orange,

It's always interesting to get different points of view. I use and love the FE. I also have a WSM and a Lang84 I smoke with. I used to use a New Braufels offset. I grew up cooking with a split 55 gallon drum with the bottom half rusted out (just down the road from you in Louisiana). I don't think any of us would argue that you can get fantastic que with any type of cooker.

Each of them imparts a different flavor and each has its own advantages and disadvantages. Most of the time when I cook with logs (oak, hickory, cherry, apple here 'cause I can't get Pecan), I have to foil to avoid getting too much smoke flavor according to the folks I cook for. Your tastes are different which is fine.

As Kate said, this is the FE forum so that's what we usually talk about.

If you ever get up this far, I'd love to drink a beer (or sip whisky if you prefer), have a cigar and let you check out the FE. I'm sure any pellethead around you would extend the same offer. Likewise, I'd love to drink a beer and do some que with you when we're down that way if you're willing.

I'm trying to play nice, so don't delete me Smokin, I still haven't gotten over the last time

Hey Doc,

If I ever get up that way, I'll buy the first round (I think I owe you for all the work on the photos). Nice response by you and Kate

If you get up this way, the drinks are on me.

Hey, if the drinks are on you..I'll GET up that way