When should you spritz on a fec100 during the cooking time? And if you do, do you have to add time to your cook because you opened the door?
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Welcome to the CS forum.
Spritzing is optional. I rarely spritz butts, brisket or chicken. I do spritz loin back or St. Louis ribs about every 30-40 minutes with some apple juice. I'm in and out of the FEC fairly quickly so the add-on time is minimal...maybe 15 minutes but that's just a guess.
Spritzing is optional. I rarely spritz butts, brisket or chicken. I do spritz loin back or St. Louis ribs about every 30-40 minutes with some apple juice. I'm in and out of the FEC fairly quickly so the add-on time is minimal...maybe 15 minutes but that's just a guess.
Thanks.
What you have to know is the opening of the door of an FEC while spritzing isn't what will increase your time line. Its the spritzing, the product your spritzing is cooler than the meat so it cools it down every time you do it.
Thanks for your input. As you probably figured out I'm new to this, but I'm eager to learn. Any tips you can give to this novice will be appreciated. I can't wait to get started.
Browse the forums, read SmokinOkie's 101's, ask questions. There's a treasure trove of info on the forums. The search feature will help pinpoint your inquiries.
Have a blast and happy smokin'.
Have a blast and happy smokin'.