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7 replies

wrap or not to wrap?

R rjspignaciusbbqMember
Being a novice, I'm confused about wrapping. I'm a new owner of a fec100, and the forum is a wealth of info. So many helpful things but also confuseing at times.I'm going to enter my first contests this year and I would like to surprise myself with some good que. I'm a back yard stick smoker guy who's familiar with the kiss method. But I'm to old to be stoking the flames all nite long. So I bought a fec100 to help eliminate that step. I also was under the impression that in the fec100 there was enough moisture in there to eliminate the foiling. Am I missing something. I respect all the knowledge that you folks have. I don't know IfI'll ever be as good as some of you ,I'd just like to put a smile on peoples faces when they eat my "Q" and say, "Man that was good".
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cal 2cal 2Member
I don't even know where to start on this one?

1st and most important thing of comp BBQ, go to the comp with a plan that has been practiced at home, because timing can be a killer otherwise....you have to deal with a 10 minute turn in window and some products are better fresh off the smoker,in my opinion.

Your right, the FEC will produce a moist enough product without wrapping, but some cooks may wrap for timing, layering a flavor, saving juices,etc...

One must remember, judges will take one bite so that has to be taken into account with your cooking.

I sure some of the more experienced cooks may be able to answer this better?
T tomMember
Like the good cooks above said,no right or wrong.

Stickburners may wrap big meats to prevent oversmoking,or drying out if they flow a lot of air.

Like cal says, about that 10 min window.Big meats can be stubborn and have to have foil to push them to get to turnin in time.Yes,you risk losing your bark,but you have to turn something in.
Sometime those ribs that you want fresh from the cooker,just won't finish in time.



If you have the time,many veteran cooks will suggest you take the judging class,before entering contests.

The old joke is"you may cook the best corn in your neighborhood,but it is going to be a squash contest". Big Grin

Yep,you are cooking for the judges,so better to cook what they like.

Hope this helps a little.
R rjspignaciusbbqMember
Thanks Cal & Tom for your advice, it was helpful. These are the type of suggestions I'm looking for. I wanted to take one of the classes, but the next one isn't till December 7th in Ponca. And that would have meant a summer with out practicing on the Fec100. I received it a few weeks ago but the weather here has been nasty since I got it, snow and high winds. I have been reading the threads and trying to pick up some tips on the Fec100, but I've read a lot of disasters ( fires, breakdowns, etc.) I'm sure the more I use it the more familiar I'll become with it. Hell, I might even be able to become a poet and not even know it. Thanks again, much appreciated.
FM Former Member
My opinion, especially for someone new to comps, is to foil everything except chicken at aet times. The FEC is very repeatable, so you will know based on your temps and rubs when the color will be ideal. I have a set foiling time of 7am for the big meats and after 3 hours on the ribs.

Foil allows you to add flavor and makes cook times shorter and more predictable. If you want crunchy bark, you need to be taking the meat off of the cooker just before turn-in. Odds are pretty slim that your brisket will be at ideal tenderness at that point in time.

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