Thanks Prisonchef. I cant wait until Wed. I will let ya all know how this weekend goes.
Ron,
You are correct about the feed system. I think what Fred wants (and I met him at the class, ok actually at the bar) is more control over the system. I think I have (for whatever reason) the only system that smokes at 100F. What I thought would be neat (being a engineer) would be to have a variable temperature control with a low smoke temp. I talked to Stuart about having an option to leave the igniter on when it is low smoking, but the option to turn it off for competition. Heck, if I designed this I would have a computer that was linked to Wi-Fi to send my cell phone instant updates! Ok, that may be overkill.
Here's what would be cool.
1. Variable Temp control
2. Low temp smoke mode with auto re-ignite
3. Plug in temp probes that would idle the unit down to 140F for holding after cooking if you were cooking and at work
4. Programmable to let the user do a 4 hour smoke, then cook, and then hold.
5. An auto basting system using spray technology...ok, I am getting ahead of myself.
With all that said, I am very happy with my unit the way it is. Like Fred said, you can always improve on things. Will any of this make me a better cook? No, like Drbbq said, but it still would be cool though.
Craig (freezing in ND)
You are correct about the feed system. I think what Fred wants (and I met him at the class, ok actually at the bar) is more control over the system. I think I have (for whatever reason) the only system that smokes at 100F. What I thought would be neat (being a engineer) would be to have a variable temperature control with a low smoke temp. I talked to Stuart about having an option to leave the igniter on when it is low smoking, but the option to turn it off for competition. Heck, if I designed this I would have a computer that was linked to Wi-Fi to send my cell phone instant updates! Ok, that may be overkill.
Here's what would be cool.
1. Variable Temp control
2. Low temp smoke mode with auto re-ignite
3. Plug in temp probes that would idle the unit down to 140F for holding after cooking if you were cooking and at work
4. Programmable to let the user do a 4 hour smoke, then cook, and then hold.
5. An auto basting system using spray technology...ok, I am getting ahead of myself.
With all that said, I am very happy with my unit the way it is. Like Fred said, you can always improve on things. Will any of this make me a better cook? No, like Drbbq said, but it still would be cool though.
Craig (freezing in ND)
Craig,
I guess it is the curse of engineers to always be thinking of the next product. If I didn't think the FE is a good cooker, I wouldn't drag it everywhere I go. If I thought that pellets munchers were not great, I wouldn't be putting them on my other cookers. But I know they will be better in the future.
Thanks,
I guess it is the curse of engineers to always be thinking of the next product. If I didn't think the FE is a good cooker, I wouldn't drag it everywhere I go. If I thought that pellets munchers were not great, I wouldn't be putting them on my other cookers. But I know they will be better in the future.
Thanks,
Technically, you met him at a table. If you remember, they wouldn't let us sit at the bar.
I think the WiFi/cellphone is a little overboard. I do admit though, I've set a wireless web cam up so that I can check the temp readout without having to go outside.
I like items 1 through 4. 5 would be a pain and probably not necessary as moist as the cooker cooks.
One compromise for all of the different approaches would be to be able to select modes for the controller, similar to what you can do with a camera. You could have a "point and shoot" mode (set and forget) and modes that allowed you as much or as little control as you wanted (e.g., full manual for duct and auger control, smoke priority, temp priority, cook and hold, etc.)
Of all this, I think the cold smoke setting would be the most useful to have. I've thought about doing the hot plate/cast iron skillet method (obviously without turning the unit on). I wonder if anyone has any experience with this. I remember Candy Sue talking about using ice above the deflector plate and the smoke setting.
You're the engineer, so when are you coming out with the new board? Better yet, when are you coming out with the chip you can implant in my brain. You could buy programs for it like Dr. BBQ, FE, Chris Lilly, etc.
I think the WiFi/cellphone is a little overboard. I do admit though, I've set a wireless web cam up so that I can check the temp readout without having to go outside.
I like items 1 through 4. 5 would be a pain and probably not necessary as moist as the cooker cooks.
One compromise for all of the different approaches would be to be able to select modes for the controller, similar to what you can do with a camera. You could have a "point and shoot" mode (set and forget) and modes that allowed you as much or as little control as you wanted (e.g., full manual for duct and auger control, smoke priority, temp priority, cook and hold, etc.)
Of all this, I think the cold smoke setting would be the most useful to have. I've thought about doing the hot plate/cast iron skillet method (obviously without turning the unit on). I wonder if anyone has any experience with this. I remember Candy Sue talking about using ice above the deflector plate and the smoke setting.
You're the engineer, so when are you coming out with the new board? Better yet, when are you coming out with the chip you can implant in my brain. You could buy programs for it like Dr. BBQ, FE, Chris Lilly, etc.
I think one more idea should include having the pit refrigerated. That way, you can load the meat at any time and it would remain cold until the timer kicked on and the mode changed from refer to cooker. Then, when the meat reaches the desired temp, it will shift to a holding pattern. (After we get a FE, we forget about all the work involved with a stick burner) Lets make it really electronically, and mechanically complicated. It's not enough to just flip a switch and relax. LOL. 
Merry Christmas to all.
Merry Christmas to all.
Ron,
Oh yeah, I forgot, it must have been the cheap taquila.
I thought I was a nerd. Do you have to heat your camera in Ohio?
Actually, your idea of "point and shoot mode" is a good one. I don't know why I can smoke at 100F and others are at 160. I like to be able to control all aspects of everything (maybe that is why I got a divorce....no, it was to buy a FE-100 when she said no) I think the other cookshack models have different modes.
I really believe that the thing will cold smoke, but the ignitor should burn for x amount of time just incase of a flameout.
I was going to ask Stuart for the schematics, but he is working on a new controller as we speak. The problem with me is I would computerize everything with a link to the internet.
I thought of something else now. I would like a Wi-Fi joystick that would 'drive' the system outdoors so I wouldn't have to go outside in the winter.
Craig
Oh yeah, I forgot, it must have been the cheap taquila.
I thought I was a nerd. Do you have to heat your camera in Ohio?
Actually, your idea of "point and shoot mode" is a good one. I don't know why I can smoke at 100F and others are at 160. I like to be able to control all aspects of everything (maybe that is why I got a divorce....no, it was to buy a FE-100 when she said no)
I think the other cookshack models have different modes.I really believe that the thing will cold smoke, but the ignitor should burn for x amount of time just incase of a flameout.
I was going to ask Stuart for the schematics, but he is working on a new controller as we speak. The problem with me is I would computerize everything with a link to the internet.
I thought of something else now. I would like a Wi-Fi joystick that would 'drive' the system outdoors so I wouldn't have to go outside in the winter.
Craig