I hope I'm not prying by asking this, but I've also read about issues getting a smoke ring on products cooked in an FEC100 as well as issues with the level of smoke in the product. Do you happen to know how to get a better smoke ring and more smoke into the product?
I assume it's because of the pellets and how the pellets are not only for smoke, but heat as well. From what I've seen when I judged some competitions, at a higher temp, there was very little smoke coming out of the smoker, mostly flame. So I'm assuming that you would have to start off at a slower temperature to get enough smoke to create the ring and get a good amount of smoke into the product. Or maybe cycle the cooker so you burn some fuel - start it up, then slow it down, and back and forth so that you get a good amount of smoke, but lower circulation?
Also, did you guys buy your cooker directly from Cookshack? I'm a little bummed I didn't buy this a few years ago. The prices has increased at least $700 since I started considering buying it about 5 years ago.