Fast Eddy's by Cookshack FEC120
The FEC120 also has a convection fan for even distribution of smoke and heat, and up to 50% more capacity than the FEC100. Fast Eddy's FEC120 is a 100% wood-burning commercial smoker oven.
With a fast start up, continuous even heat, and precise temperature control this hardwood pellet smoker will give you consistently delicious hot-smoked products and succulent barbecue. Unlike with log-burners, there is no gas flavour aftertaste to overcome.
The FEC120 is the latest addition to the Fast Eddy's range and is the caterers' equivalent of the FEC100 that won dozens of competitions for its inventor Ed "Fast Eddy" Maurin and a host of other well-known professional competition cooks.
The Fast Eddy's FEC120 smoker is digitally-controlled, economic to run and easy to operate. Its Cookshack IQ4 electronic control system means any employee can operate it - it's the restaurant owners dream!
$10 shipping for a limited time.
The FEC120 is made in the USA and converted to 240v at the factory. It is CE Certified.
Features:
- Construction Double: Walled Stainless Steel Interior and Exterior
- Insulation: Double Walled Construction surrounding 850 degree F Spin-Glas Insulation
- Dimensions: 46"W (55"W with firebox door open) x 56.55"H x 32"D
- Cooking Capacity: 150 lbs. pork butts, 120 lbs. brisket, 90 lbs. ribs, or 30 chickens per load
- Cooking Area: 15 square feet
- Cooking Surface: (5) 23" x 17" Nickel-Plated Steel Shelves, spaced 5" apart
- Fuel Source: 100% Wood, Food Grade Pellets
- Fuel Usage: .50 lbs. of pellets per hour at 250
- Temperature Settings: 160-350 Hopper Capacity 20 lbs. of pellets
- Controllers/Firepots: Cookshack IQ4 electronic control system with one controller and one firepot
- Electrical Requirements: 7 amps @ 120 VAC; 36,000 BTU burner; electronically-controlled IQ4 thermostat; auto-start; draft fan; convection fan Power cord approximate length 53" (may vary by +/- 6")
- Certifications NSF and USDA Approved, and Warnock Hersey and ETL Listed Commercial Cooking Equipment (USA and Canada)
- Standard Equipment: Operator's Manual, Cookbook, 40 lbs. of Pellets, Casters, and a Spice Kit containing: 1 gal. Spicy Barbecue Sauce, 1 gal. Mild Barbecue Sauce, 5 lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, and 10 oz. Spicy Barbecue Sauce Mix.
- Optional Equipment: Meat Probe, Rib Racks, Stainless Steel Shelves, Smoker Cover
- Shipping Weight: 515 lbs.
- This smoker is accepted by KCBS, MIM, and other sanctioning bodies. Professional competitors on the barbecue circuit love this smoker because it brings them wins!
Construction:
- Spin-Glas Board ® insulation is used between the double layers of the FEC120's bodyfor superior heat retention and fuel savings. Energy costs stay down because the smoker is not constantly re-heating due to heat loss. The FEC120 is dependable in all climate conditions.
- The FEC120 is made in the USA. Its 18-gauge stainless steel interior is a stronger than the black carbon steel used in many other brands of smokers. Exterior is 20-gauge stainless steel.
- The FEC120 is USDA and NSF approved, ETL listed and CE Certified.
Operation:
- The FEC120's thermostatically-controlled temperature eliminates large heat fluctuations that dry and shrink meat. It knows when the smoker needs more fuel; you can go away and leave it to do its job without your attention.
- Easy, flip-of-the switch starting brings the FEC120 rapidly up to smoking temperature. Burners stay on when doors are opened; heat recovery occurs in as little as 10 minutes.
Because the FEC120 is 100% wood burning, for both its heat source and flavour source, results are consistent. In gas log-burners, the wood logs get smaller as they burn, and as new product is added, wood must be added as well. Since product is cooking while new wood is added, flavour is affected.
The Cookshack IQ4 electronic time/temperature control system cooks at a user-selected temperature for a user-selected time, and then drops to a pre-set or user-selected holding temperature until it is shut off with the master switch. The IQ4 controller is the restaurant owner's dream - anyone can operate it!
An optional meat probe allows the user to set the smoker to a desired internal meat temperature - the key to producing succulently smoked cuts such as pork shoulder, Boston butts, brisket and even chicken. When that temperature is reached, the smoker automatically goes into the hold cycle.
The customisable digital controller includes cooking pre-sets, alarm cycle, 16-character LCD display, and a quick change module for easier serviceability. Even with all these features the controller is easy for any kitchen employee to use.
The FEC120 boasts a convection fan, housed on top of the unit, that distributes smoke and heat evenly throughout the oven.
Smoke is vented from the top of the unit, making it ideal for installing under an extraction hood appropriate for a wood-burning appliance; Ansul protection is recommended.
Meat drippings exit the bottom of the smoker into a removable drip pan. Empty the drip pan after each load for clean and safe operation.
- The smoker is easy to clean and ashes are easily disposed of. Inner accessories remove for easy cleaning.
Pellet Heat:
- Pellet heat is controlled by a fully automatic wood pellet system.
- With continuous use, the FEC120 produces about 8 oz. of ash per 40 lbs. of pellets used. Danger of a fire from removing hot ash and embers is eliminated, unlike log burners that require removal of live coals.
- Pellets are easily obtainable, inexpensive, and easy to store; available in a variety of flavors.
- Pellets are 100% food grade wood; no binders or additives. The pure wood smoke flavor cannot be beat.
- Unlike natural gas and propane, which are fossil fuels, pellets are a renewable resource. Fossil fuel prices are going out of sight; now is a good time to free yourself from depending on gas. Give yourself an 'Atta boy' for going green.
- Pellets leave behind about 3% of ash a fraction of the 30% ash produced by logs. No more hauling big buckets of hot ash and burning wood coals to the dumpster. In fact, you can empty ash with a saucepan rather than a trash can.
- Pellets produce a clean burn for a better smoke flavor, and they are more likely to pass emission standards requirements. Pellets produce low creosote buildup so that the smoker walls require less frequent cleaning.
- Loading pellets into the FEC's hopper is easy just pour them in right from the bag. Storing clean plastic bags of pellets is far more desirable than a dirty woodpile on the premises!
- We have had former stickburner customers report that their health inspectors told them that they had to spray their big woodpile to rid it of bugs, but they could not use the wood for smoking as it had been sprayed! No hassles like this with an FEC!
Customer Helpline
877-474-5669
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