I got my Fast Eddy in early April this year and it worked flawlessly -- at first. At our 1st competition, it worked great on Day 1 for the special rib cookoff. On Day 2 for the KCBS competition, we didn't even get the meat on. The unit shut down while it was still reaching temperature. Turns out, although I didn't know it at the time, that the high temp cutoff had tripped. Personally, I have found the documentation that came with the unit severely lacking. We had to drop out before we even got cooking and it wasn't until I got home and contacted my sales rep that the problem was easily diagnosed. I have noticed that the unit frequently overshoots the target temp by as much as 50 degrees! It can take a long time to cool down. I have had to "trick" the unit by setting the unit far below my desired target temp and gradually ramping up to where I want it to be. At competition 2 we had 2 more high temp cutoffs but were able to get things reset. I was using my dual probe maverick and even though the temp on the FEC was set at 300 degrees I was watching the maverick steadily climb to almost 400. I do not why I am having such dramatic temp variations. It really adversely affects the finished product. The main reason I went for the Fast Eddy was for the thermostatic control believing that more consistent temperature would lead to better and more consistant results. I'm frustrated. HELP!!!
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