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Welcome to our newest member, SmokyOkie
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Results 11 to 20 of 29
  1. #11
    SmokyOkie Guest

    Default

    Quote Originally Posted by smokinok View Post
    CONGRATULATIONS TIM Looks great and should do you good in comps or what ever or when ever you fire it up. It looks like it will hold enough food to feed an army, now when are you going to INVITE the "Q" Joint membership over.??
    I thought I did that back in May.

  2. #12
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default

    Have you added a stack and cap to your FEC 100 yet ?
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

  3. #13
    SmokyOkie Guest

    Default

    Not yet. Don;t know if I will. Is there any benefit to it other than directing heat?

  4. #14
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default

    Quote Originally Posted by SmokyOkie View Post
    Not yet. Don;t know if I will. Is there any benefit to it other than directing heat?
    I'm trying to get the smoke circulation more even by applying some back pressure thru the use of the stack and cap. However I have to be careful it doesn't go back up the auger end. We have two of these, one with, one without a pipe/cap. The one with does a better job at coverage thru the whole cooker. Only other difference is that the one with a pipe also has the external cover from CS. Still experimenting.
    Thanks for the reply.
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

  5. #15
    SmokyOkie Guest

    Default

    I bought a 5" elbpw for it and i absolutely could not get it to fit on the exhaust. Is there a trick to it?

  6. #16
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Nice .3 burgers though Fil dat thang up
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  7. #17
    SmokyOkie Guest

    Default

    It's not that easy to fill it up. This thing is cavernous.

  8. #18
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Quote Originally Posted by SmokyOkie View Post
    It's not that easy to fill it up. This thing is cavernous.

    Ifin you were closer id help you out on dat fillin it up for the test run
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  9. #19
    SmokyOkie Guest

    Default

    It got a good run yesterday. I did a butt, a brisket, 4 slabs of spares and about 10# of bologna and sausage. I put the smoke on it with Lucille, and nothing went in it until it was wrapped.

    I didn't want to have to clean it up before I leave for Illinois later this week.

  10. #20
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default

    We used a 5" elbow from a semi truck exhaust and then added a 24" stack on to that. The cap went on top. No trouble with getting it all done. The elbow had an expanded end that slipped right onto the cooker pipe.

    I cover my drip trays and catch pans with heavy foil. All I have to do is run the racks thru the dishwasher and change the foil.

    I'm not yet a fan of the FEC 100. WAYYY tooo much maint for me. I'll use my 40" MB's long before I turn on the FEC 100.
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

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