Without using a baffle what is the Minimum /Maximum temperature that can be set and held for this model? Degree of accuracy +/- degrees?
If using baffle what is minimum / maximum temperature for cold smoking.
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Any temperature can be set and held. You don't want to hold less than 140* (40-140* being the danger zone for bacteria) but it will hold up to the smoker's max, 300*. I find mine to be very accurate. Haven't cold smoked so I can't help there.
SO I could start smoking at 110 for about 30 minutes (dry out sausages) then slowly raise to max temp of 165 with no problem?
Is temp controlled on digital in one, five or 10 degree increments?
Is temp controlled on digital in one, five or 10 degree increments?
I believe that would be OK. The temp is controlled in 5* increments.
Go to "find" at top of this thread. Hit "advanced search". In "search by" enter sausage. In "all of the words" enter temperature.
You'll find a lot of information that will help you.
Go to "find" at top of this thread. Hit "advanced search". In "search by" enter sausage. In "all of the words" enter temperature.
You'll find a lot of information that will help you.
And,like folks have been doing for generations,with a little experience,we can tell when to open the door and dump a litte heat,just like the house oven,or a black iron cooker settin' in the Tx sun,that is 135º,before you fire it up. 
The FEC s with IQ4 controller may hold within 2 º+/-,and we still manage a certain amount of heat with the door.
The FEC s with IQ4 controller may hold within 2 º+/-,and we still manage a certain amount of heat with the door.
When using a baffle for cold smoking, you want to be very careful of not overheating the element which will be below the baffle (and the thermostat)
My rule for cold smoking (055 unit) is to start the smoker (temp setting really doesn't matter but should be high enough to provide smoke) and go for no more than 25 mins or 90 degrees in the upper chamber whichever comes first. Then I turn the unit off and let it sit for an hour or more. That's usually enough but if you want more smoke, dump some heat and maybe go for 20 mins more and then let it sit.
Using the above, you can do most cheeses without them melting all over.
My rule for cold smoking (055 unit) is to start the smoker (temp setting really doesn't matter but should be high enough to provide smoke) and go for no more than 25 mins or 90 degrees in the upper chamber whichever comes first. Then I turn the unit off and let it sit for an hour or more. That's usually enough but if you want more smoke, dump some heat and maybe go for 20 mins more and then let it sit.
Using the above, you can do most cheeses without them melting all over.