wondering about the FEC 100

I had a model 55 for years and have cooked on an FEC100 for 4 years now.
1) The biggest thing I noticed is on the electric box, I could make the smoke flavor from none to terribly over smoked bitter and anything in between.
With the FEC's smoke flavor coming from the heat source in a more natural way rather than being added like, dare I say, Liquid Smoke, the effect is more subtle, more true.
If your definition of good BBQ is food that makes you burp smoke, than stay away from the FEC method. If you want true taste color in your food that can hold its own in contests against its stick burning brothers, than maybe it should be your choice.
2) I'm a mechanical kind of guy. I love things that move and the FEC moves. You can do things to it to help it work better. Even though I love CDs I miss record albums and working on my turntable. Weird huh.
3) The FEC can run all day on a battery and inverter. Something to think about when the power goes away.

The electric CS's have a more moist environment than the FE's because of design/airflow.

I can simulate that in a CS by opening the door and dumping humidity.

You're also burning more wood for heat so you'll get more smoke.

One's not so much better than the other, they're just different.

You're almost comparing apples to oranges because they are different methods.

Have a read through the "which smoker" forum. You'll find several threads, including this one:

Electric vs Pellet

My 2 cents but i bought a 55 had if about 3 months and then bought a fec. Three months later i sold the 55 to a friend and we have both been happy ever since.

Dont get me wrong the 55 was great but i love the fec.

I had both a pellet grill (CS-570) and a Cookshack smokette (008), I sold them both and bought a FEC.

Each of the cookers did things I liked but I discovered that I like pellet cooking best and here in Colorado the insulation factor of the Cookshack is very important.

The FEC will go to higher temperatures about 400 degrees so we use it for some cooking that is not low and slow as well.

I'm cooking for a family of two (one of which will not eat beef or pork) and find no problems using the FEC for small loads.

I'd suggest attempting to find some one using one in your area and asking if you could try some of his cooking, at least I'd try to find someone using a pellet grill. The stores selling pellet grills often have demo cooks.

Is there anyone that has gone from an AQ or other similiar size Cookshack to the FEC 100 that could share yours thoughts ?

I cooked for years on a smokette,and then a CS 160.

My boys share the smokette and won't part with it.

I still have the CS 160 and won't part with it.

I have the early FEC and the newest FEC,on each side of the 160,and won't part with them.

All things said,my FECs do better pizza,chicken wings.

My CS do better cold smoke,jerky,cheese,fish,etc.

Everything else averages out.

Hopes this helps a little.

The FEC is maybe a little more versatile,my CS a little easier to use and teach others.

I am reading about everything being cooked in the FEC, some of which I would not cook in an AQ. I don't like all foods smoked. Is this different between AQ and FEC ?

I sold my Lang stick burner and purchased a FEC-100 and love it. Get smoke flavour and sleep on over night cooks. FEC is the only way to go!!!!!

quote:

Originally posted by MarkT:
...some of which I would not cook in an AQ. I don't like all foods smokedIs this different between AQ and FEC ?

Not sure I understand the question. Not sure what you read, do you have some specific items that you wouldn't cook in an AQ do you have a list?

Realize too, some people just love to smoke everything.

Another difference is you can get higher temps in the FE, oh and 100% heat from wood.

Smokin I just read about people baking cherry pies and bread and desserts in the FEC. I am not asking if that is a good idea. I just know from my AQ experience, I don't need an AQ smoked cherry pie. I was just asking if the end result as far as smoke is concerned is that different. Is the FEC more subtle as far as smoke that you use it for other things than butt, ribs, briskets, etc ?

You can control the smoke in the FE by determining the temp you cook at. Longer/lower temps more smoke; higher temps lighter smoke.

I'm with you I don't cook everything in an FE however, realize when you're out somewhere and you have an FE you CAN use it for more than just the normal things, so at a comp or catering you can use the flexibility if needed.

The smoke flavor itself is different, because you're smoking with 100% wood (for heat and flavor) and not just a couple of chunks.

No better, just different.

Thanks man. Maybe I am just looking for someone to tell me I need a new toy and that there is any good reason to swap AQ for FEC.

Mark,

Here to help

You need a new toy and it's a perfect time to swap for an FEC.

LOL

In fact, call CS and ask if they'll be running any specials on the FEC from the Dec class (hint, hint)

Is there any reason to keep the AQ if the FEC comes a knockin for the AQ spot ? Do I really need both ? I definitely do not for capacity.

I have plenty of other grills and pits sitting around, unused, since 2003 when I got my first FEC. They all have some memories. Some good, and some not so good. If you ever run out of pellets, you will still be able to smoke.