Thanks Eddy & Cookshack

Congratulatons Paul! and welcome to the club. I have only had my FEC a little while, but share your enthusiasm.

phillip

These things are amazing, aren't they!!

I have used the FE100 when it was -37 degrees and it held the temp perfectly. That is not including the windchill factor. The only good thing is I could load the food in a heated garage and then push the unit outside. North Dakota has worse weather than Wisconsin so you won't have any problems.

Enjoy,
Craig

Paul,

I was going to ask if you had gotten your FEC yet. Now I don't have to. I cooked a brisket yesterday in mine durring a blizzard. It just cruised right through. I thought that it was funny when we were in class and they kept refering to that day as "cold weather cooking." The day after I returned from class, my wife went to Merrill, WI for a week for her work. She said that it was below 0 most of the time she was there. It was around 15 here when she got back and she said it felt warm. The only suggestion I would make is to be sure that the exhaust is not pointing into the wind, or put a chimney cap over it to block the wind. In the north, we actually have one advantage this time of year. The smoke setting runs much cooler than it does in warm weather. You can get into the range for sausages. Of course, if I remember correctly, you also have a 150 for them.
Did you get one of the units we used in class?


Mike

Paul

Shhhhh, don't tell everyone how easy and how good a product it makes, isn't it supposed to be hard to do?

Now you can spend time working on flavors, rubs, etc.

Congrats.

Russ

I just couldn't pass up getting one of the class units, Mike. I always knew that I wanted one, but since I don't frequent the bbq circuit I hated to buy one without ever having seen one in the flesh. When I finally got to use it at the class, I was really surprised by the wall thickness and small temp swing. It looks like they really put some substantial insulation in them.

Smoke mode was running around 110 right now. I might be able to get it even a little lower if I need to by only running it on bitter cold days. Craig, I'll take your word for it about holding Q temps in ND weather. Just don't expect me to come see for myself! lol

The bug has hit me. I'm sending in my sign-up for a January judges class in Milwaukee. If I can get my cooks really consistent with this thing where I won't totally embarass myself, I just might have to see about doing a couple of the northern comps next year.

Paul

Mine is one that was used in a previous class, so I understand. When it arrived, it was so clean that I thought that they sent me a new one. I want to take a judging class when there is one closer. Milwaulkee is not out of the question, but I would prefer something closer. I judged one event last spring as a non-certified judge and I learned a lot. There was one guy cooking on a FEC-100 and after the judging was over, I spoke with him and he showed me how it worked and told me how much he liked it. He ended up winning grand champion for that contest. Someone said that judging makes you a better cook and cooking makes you a better judge and I strongly agree on both points.
BTW - The apple pellets have less BTUs per pound than the hickory pellets, so if you want lowest possible temps, use them.

Mike