ok guys,
heres the skinny on the FEC500. i own a restaurant in lake city colo. called the smoque shack. i use an FEC500, i buy my pellets from fast eddie out of KC mo. they are 100% hickory. i have them shipped to me. i use my own rub, i inject the butts with an apple based injection. my briskets? i use a beef stock based injection. this makes them very moist...... i smoke them for 14 hours at 218 degrees ...[im at 8600' elev.] . i get a smoke ring every single time......you have to smoke at a lower temp. and smoke longer to get the ring. i have people everyday say that my Q is the best they have ever had...anywhere! thats why my sales are up 50% so far this year, over last year. so there you have it.
happy Q-ing!.................jeff,
