I am used to regulating the amount of smoke in my existing smoker. Can you control the amount of smoke introduced in your meat in a FEC?
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how do you control the amount of smoke now?
I use charcoal and add wood only for part of the total cooking time.
Dennis,
as most people do, many FE cooks cook low to extend the time until the internal reaches 140 degress. If it doesn't produce the smoke level you want, use pellets with a stronger flavor or use auxillary smoke.
as most people do, many FE cooks cook low to extend the time until the internal reaches 140 degress. If it doesn't produce the smoke level you want, use pellets with a stronger flavor or use auxillary smoke.
Thanks Fred
Do you ever feel like the smoke is to strong in the FE?
Do you ever feel like the smoke is to strong in the FE?
most critism is that it is not strong enough. I don't agree with that.
I'm with Fred. I've heard people say it's not strong enough, but I've never heard anyone say it's too much.
It's VERY dependent on the use of the lower settings and which pellets (flavor and brand) that you use.
It's VERY dependent on the use of the lower settings and which pellets (flavor and brand) that you use.
D'sQ,
a good trick to use for increased smoke uptake is to load your meat in cold.
in my case what works for me is to load it in cold (remote taylor thermo reading low which means the interior is still below 32f) and to hold my smoke setting for 4 hours.
i use pecan pellets from bbqr's delite
by doing this on my brisket i can get a true 1/4" smoke ring and i aint using mortons tenderquick in my rub to fake it.
if you aren't getting a smoky enough taste you could switch up to a hickory or maybe even a mesqutte pellet and then cut back from there.
where we are selling people want a good smoky flavor but they are really tuned into bitterness so the pecan has worked best for me
hope this helps some
jack
ps. from smoke setting i will go up to 180 for my next setting and hold that 2 hours and then go to 275 till it's done. my normal load is 40 pounds of picnics and one 14 pound packer brisket and 3 slabs of ribs 2 1/2 down but his technique worked the same last week when i had a max load of picnics and 3 briskets
a good trick to use for increased smoke uptake is to load your meat in cold.
in my case what works for me is to load it in cold (remote taylor thermo reading low which means the interior is still below 32f) and to hold my smoke setting for 4 hours.
i use pecan pellets from bbqr's delite
by doing this on my brisket i can get a true 1/4" smoke ring and i aint using mortons tenderquick in my rub to fake it.
if you aren't getting a smoky enough taste you could switch up to a hickory or maybe even a mesqutte pellet and then cut back from there.
where we are selling people want a good smoky flavor but they are really tuned into bitterness so the pecan has worked best for me
hope this helps some
jack
ps. from smoke setting i will go up to 180 for my next setting and hold that 2 hours and then go to 275 till it's done. my normal load is 40 pounds of picnics and one 14 pound packer brisket and 3 slabs of ribs 2 1/2 down but his technique worked the same last week when i had a max load of picnics and 3 briskets
Thanks for all of the feedback. Within one day both of my concerns about ordering a FE have been resolved. This is an excellent forum keep up the good work.
Dennis
PS Good luck to everybody going to Birmingham this weekend!
Dennis
PS Good luck to everybody going to Birmingham this weekend!