FEC100 ?
Hard to deny the pellet grill concept as a good one is truly "set it and forget it"
After 4 years with mine the only downside is that when doing LONG,LONG low and slow cooks the pellets put off quite a bit more smoke at the lower temps than say 300-325 on up and your meat is continuously having smoke applied to it.
I've taken to smoking to the desired flavor profile and finishing over charcoal or even the oven. Foiling is an option as well.
I here you Denny. I struggled with the concept of the pellet smokers for a long time, but after watching and tasting the food that comes off these FEC's at competitions I changed my mind. I'll be able to comment more when I get it into use, but the controller on these things is insane when it comes to regulating smoke levels for different intervals of time. Fact is, from what I've tasted the smoke level is still very low if you are using good pellets and most guys use a smoke enhancer to get more on the meat for flavor and color.
Mike
