Operation 

• The FEC100'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 FEC100 rapidly up to smoking temperature. Burners stay on when doors are opened; heat recovery occurs in as little as 10 minutes.  

• Because the FEC100 is 100% wood burning, for both its heat 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 FEC100 vents smoke through a 5" pipe and is ideal for mobile caterers, outdoor concessionaires and competition cooks needing only to connect to a chimney. The FEC100 can also be used indoors under an appropriate commercial canopy for a wood-burning appliance with Ansul protection.  

• 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. 

Construction

• Spin-Glas Board ® insulation is used between the double layers of the FEC100’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 FEC100 is dependable in all climate conditions.

• The FEC100 is made in the USA.  Its rugged 16-gauge stainless steel interior is a stronger, higher grade of steel than the black carbon steel used in many other brands of smokers. Exterior is 20-gauge stainless steel. 

• This tough smoker is built on a tubular steel perimeter which will not warp or bend, even if the smoker is moved by a fork lift. 

• The FEC100 is USDA and NSF approved, ETL listed and CE Certified. 

Standard Inclusions

• Grills, racks, drip pan, Operator's Manual, Cookshack Cookbook, 40lbs (18kg) BBQ pellets. 

• 'Quick Start' Cookshack Spice Kit, containing:
  1gal (3.7L) Spicy Barbecue Sauce, 1gal (3.7L) Mild Barbecue Sauce, 5lbs (2.2kg) Brisket Rub, 5lbs (2.2kg) RibRub, 5lbs (2.2kg) Spicy Chicken Rub, 10oz (283g) Chili Mix and 10oz (283g) Spicy Barbecue Sauce Mix. 

  Note: All metric units shown have been converted and rounded up/down from the published North American dimesnions

 Click for info on Hardwood Pellets for Commercial Users 

 Click for FEC100 Specifications

For more information on the FEC100, prices or advice on which of our products are best suited to your business plans or menu concepts, please contact us on: 0845 230 1963, or via email atinfo@americanbbq.co.uk

  FEC100 Specifications | Print this page | Bookmark this page