Long time griller but new to smoking

Discussion in 'Roll Call' started by mmarks, Jul 7, 2013.

  1. Hello,

    I am Michael, I currently am living in Newbury Park, Ca (a bit north of LA)

    I have always grilled, probably since I was 10.  I currently use a Weber Genesis 3000 (yes it is about 15) but runs great.

    I mostly grill Chicken and Tri-Tip.

    I am new to smoking and await delivery of my first smoker.  After much research I decided to go "all in" and get a FEC 120 from Cookshack.

    The how and why I came to decide to get this beast to follow.  I started my research and decided that since I already had a grill I wanted a smoker that was only a smoker and not a grill smoker combo.  I originally was going to get the electric SM025 but after reading a lot it seemed that a pellet would deliver a better taste.  So once that was decided, I looked at the REC-TEC and Mak.  I was only looking to spend around 1500.  So I was talking with the family over lunch and they put to me the question if money was no object what would I get.  I did not really have an answer because I was only looking at models within the budget I set for myself.  Later that day they called and told me the wanted to help me out with the purchase, so I threw out all my original plans and started researching again.  I came to the conclusion that the FEC-100 was the model for me.  Just as I was about to order I started finding several threads related to the unit having internal grease fires.  Although I am sure the problem is rare and possibly only from misuse I still became concerned.  I then read about the FEC-120 the next model up which has the main differentiating feature of not having the firebox where the meat is. I was sold with that peace of mind.  For me the smoker is overkill you guys are not free to let me know if I made the right choice.  I am really enamored with the "fridge style" and all stainless design.  None of my friends have a smoker and they are all blown away by pictures of it, so I have a large group that can't wait for the delivery.  Feel free to let me know of what you think of my decision.  I will post more about it once I get it.  I would love to hear any thoughts or recommendations.  I have read some about seasoning it, I am not sure what gets seasoned on it if someone knows the story let me know.
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Michael! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  3. Hello Michael and welcome to the fun.  Well I gotta say, you take a while to say HELLO. [​IMG]   The seasoning smoke is the first smoke you do with your new smoker.  When you get your smoker clean the inside well.  Sometimes there is shipping oil and such.  Let it dry.  Then spray or wipe the entire interior with veg. oil.  Fire that puppy up.  Run through low temp say 200 for an hour then high temp ( see what she'll do ) for an hour.  Now add some smoke medium ( in your case pellets ) .  Get a good thin blue smoke going and then practice to maintain a temp of 225 for about an hour and then 300 for an hour.  It will now be seasoned and you have an idea how to control the temps.  TEMP CONTROL IS THE KEY TO SMOKING.  You also now know if you have any leaks.  Seal those.  Now the only part of your smoker you clean are the racks ( wash them and the spray/wipe with veg oil before use ) unless you have a creosote buildup or you see mold.  If you clean the entire interior, do the seasoning process again.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum since we already made them for you.  We look forward to your contributions.  Sorry for the font thing.  Takes me a while to say WELCOME. [​IMG]  Have fun.  Good luck.  Keep Smokin!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Michael!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

  5. Thanks to everyone for the warm welcome.

    I am still waiting for my smoker at this point I am sure I will have more to say once it arrives.

  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] to SMF!  We are so glad you joined us!

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

  7. I was very excited to hear that someone had cancelled their order and so I got bumped forward to have my smoker ship next week (hopefully).

    Then the fun begins, I will post how it goes.


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