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Designed specifically for restaurants, caterers and other food-service operations, the FEC120 combines the features of the Grand Championship winning FEC100 with the offset firebox and convection fan of the Fast Eddy’s by Cookshack rotisserie units.
With a potential capacity of 67kg, Fast Eddy's FEC120 smoke-cooks the full range of pit barbecue foods to smoky perfection. In the UK, the FEC120, is the workhorse barbecue pit found in many of the country's leading BBQ joints as well as in restaurants with genuine American-style food offerings and mobile catering operations. |
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Please click on images above to enlarge
Fast Eddy's FEC120
Built in the USA, converted to 240v at the factory, and CE compliant, Fast Eddy's FEC120 barbecue pit will work 24 hours a day turning out excellent succulent low-and-slow wood-smoked foods. It is inexpensive to run and easy-to-use,
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 pit barbecue. Unlike with log-burners, there is no gas flavour aftertaste to overcome.
The cooking heat in FEC120 commercial smoker oven is provided by food-safe hardwood barbecue pellets fed by a digitally-controlled auger mechanism from a storage hopper into an offest firepot. Smoke vents from the top of the machine
A convection fan housed on top of the smoker distributes heat and smoke evenly through the oven..
Installation is a snip. Simply place FEC120 under an appropriate commercial extraction canopy, plug it in, and off you go!
Or attach the optional Cookshack Flue Connector and vent the unit to under your canopy from almost anywhere in the kitchen; or directly to outside if circumstances permit (especially useful for mobile catering!),.
Cook with Authentic American Woods
The vast majority of hardwood BBQ pellets are imported from the USA. The most popular varieties in the UK at the moment are Hickory, Fruitwood and Mesquite - but a much wider range including White Oak, Maple, and Pecan are available, allowing you to vreate your own blend and flavour profile.
Because hardwood BBQ pellets go through a manufacturing process that eliminates pests and other contaminents, you can cook in the confidence that you won't run a risk of infestation in your workplace.
And because they are supplied in bags weighing 9 - 12kg, they are clean to handle and easy to store.
We recomment you click on the "Pellets" tab above to learn more about the benefits of cooking with barbecue pellets.
Low Running Costs
The cost of using BBQ pellets in a FEC120 is typically no more than 50p per hour, which is a lot of meat for few pennies!
Double-walled stainless steel construction with 454°C Spin-Glas® insulation, provides superior heat retention and reduces electrical consumption. It's design allows sufficient air-flow to enable smoke flavour penetration, without constantly reheating cool air or losing moisture.
The FEC120 does NOT use gas, which means greater yields and better flavour.
The FEC120 pays back quickly!
Digital Control, Programmable, Cook-and-Hold
Cookshack's IQ5 electronic time/temperature control system includes programmable, customisable cooking presets, alarm cycle, 16-character LCD display, and USB port for downloading up to 512 hours of cook time onto a FAT formatted USB drive. It features 3-stage, 2-stage, and meat probe cooking options.
Even with all these features the controller is easy for any kitchen employee to use, making it a Management dream!
Built in the USA, converted to 240v at the factory, and CE compliant, Fast Eddy's FEC120 barbecue pit will work 24 hours a day turning out excellent succulent low-and-slow wood-smoked foods. It is inexpensive to run and easy-to-use,
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 pit barbecue. Unlike with log-burners, there is no gas flavour aftertaste to overcome.
The cooking heat in FEC120 commercial smoker oven is provided by food-safe hardwood barbecue pellets fed by a digitally-controlled auger mechanism from a storage hopper into an offest firepot. Smoke vents from the top of the machine
A convection fan housed on top of the smoker distributes heat and smoke evenly through the oven..
Installation is a snip. Simply place FEC120 under an appropriate commercial extraction canopy, plug it in, and off you go!
Or attach the optional Cookshack Flue Connector and vent the unit to under your canopy from almost anywhere in the kitchen; or directly to outside if circumstances permit (especially useful for mobile catering!),.
Cook with Authentic American Woods
The vast majority of hardwood BBQ pellets are imported from the USA. The most popular varieties in the UK at the moment are Hickory, Fruitwood and Mesquite - but a much wider range including White Oak, Maple, and Pecan are available, allowing you to vreate your own blend and flavour profile.
Because hardwood BBQ pellets go through a manufacturing process that eliminates pests and other contaminents, you can cook in the confidence that you won't run a risk of infestation in your workplace.
And because they are supplied in bags weighing 9 - 12kg, they are clean to handle and easy to store.
We recomment you click on the "Pellets" tab above to learn more about the benefits of cooking with barbecue pellets.
Low Running Costs
The cost of using BBQ pellets in a FEC120 is typically no more than 50p per hour, which is a lot of meat for few pennies!
Double-walled stainless steel construction with 454°C Spin-Glas® insulation, provides superior heat retention and reduces electrical consumption. It's design allows sufficient air-flow to enable smoke flavour penetration, without constantly reheating cool air or losing moisture.
The FEC120 does NOT use gas, which means greater yields and better flavour.
The FEC120 pays back quickly!
Digital Control, Programmable, Cook-and-Hold
Cookshack's IQ5 electronic time/temperature control system includes programmable, customisable cooking presets, alarm cycle, 16-character LCD display, and USB port for downloading up to 512 hours of cook time onto a FAT formatted USB drive. It features 3-stage, 2-stage, and meat probe cooking options.
Even with all these features the controller is easy for any kitchen employee to use, making it a Management dream!
Plug & Play*
Digital Technology, Cook and Hold
With the easy-to-use IQ5 electronic controller you just set the desired cooking temperature and time or, if using the optional meat temperature probe, the required internal meat temperature - internal temperature being the key to producing tender, succulent cuts such as pork butts or beef brisket,
When finished, the FEC120 automatically goes into a hold cycle. This is especially useful when smoke-cooking overnight.
Cookshack's IQ5 digital technology comes with 3-stage cooking options, allowing the user to define different temperature and duration settings for a single cook. For example, 4hrs really low-smoking at 180°F, followed by 12hrs smoke-cooking at 220°F, followed by 148°F holding.
It aslo comes with 9 programmable pre-sets.
Any competent person can work Fast Eddy's FEC120, making it a dream for busy kitchens and absent pitmasters!
Ventilation
Ventilation is required for the proper operation of Fast Eddy's commercial smokers.
When planning your flue consider these factors:
Adequate makeup air is required for safe operation. It is the responsibility of the smoker owner to maintain essential combustion air at all times during operation of the unit.
- Install under appropriate extraction hood.
- Line smoker bottom with foil, pierce at drip pan outlet.
- Fill pellet hopper, set the temperature with the IQ5 digital controller, let smoker warm up, load food product.
- Probe the meat (if using the optional Meat Temperature Probe), close the smoker's door.
- Constant supply of wood-fired heat and smoke means you can access the oven throughout the cook..
- Drippings exit the smoker at the bottom into a self-contained stainless steel drip pan.
- Grills and racks easily removed for cleaning.
Digital Technology, Cook and Hold
With the easy-to-use IQ5 electronic controller you just set the desired cooking temperature and time or, if using the optional meat temperature probe, the required internal meat temperature - internal temperature being the key to producing tender, succulent cuts such as pork butts or beef brisket,
When finished, the FEC120 automatically goes into a hold cycle. This is especially useful when smoke-cooking overnight.
Cookshack's IQ5 digital technology comes with 3-stage cooking options, allowing the user to define different temperature and duration settings for a single cook. For example, 4hrs really low-smoking at 180°F, followed by 12hrs smoke-cooking at 220°F, followed by 148°F holding.
It aslo comes with 9 programmable pre-sets.
Any competent person can work Fast Eddy's FEC120, making it a dream for busy kitchens and absent pitmasters!
Ventilation
Ventilation is required for the proper operation of Fast Eddy's commercial smokers.
When planning your flue consider these factors:
- It must draw air naturally throughout the flue,
- Clean the flue every six months,
- One inch clearance from combustible materials,
- The flue should not have more than two ninety-degree elbows in it or be longer than thirty feet.
- Compliance with local regulations is essential.
Adequate makeup air is required for safe operation. It is the responsibility of the smoker owner to maintain essential combustion air at all times during operation of the unit.
Cooking Capacity |
Up to 68kg pork butt, 54g brisket, 40kg ribs, or 30 chickens per load |
Temperature Range |
130°F to 400°F (FEC120 calibrated in Fahrenheit. Centigrade equivalent: 55°C to 204°C). Temperature range will vary based on the load in the unit. |
Fuel Source / Firepot |
100% Wood, Food-Grade Pellets / 1x Firepot, 36,000BTU burner |
Shelves |
5x Grills, 584mm x 432mm each, 121mm apart (1.26M2 cooking surface area) |
External Dimensions |
W1168mm (1397mm with firebox door open) x D813mm x H1434mm |
Pellet Consumption |
c.450g per hour at 250°F |
Hopper Capacity |
15.8kg (approx. 35 hours at 450g per hour) |
Electrical |
4 amps, single phase; electronically-controlled IQ5 thermostat, auto-start, draft fan, convection fan; 240v export model, factory converted; 840 watts |
Construction/Insulation |
Double walled stainless steel interior and exterior surrounding 850°F (454°C) Spin-Glas® Insulation |
Weight |
234kg |
Approval/Compliance |
CE (NSF and USDA approved. Warnock Hersey and ETL listed) |
UK/EU Warranty |
Manufacturer's 2 year parts-only limited warranty |
All metric units have been converted from the manufacturer's American Standard measurements.
The manufacturer reserves the right to change specification without notice.
Please contact us for more information.
The manufacturer reserves the right to change specification without notice.
Please contact us for more information.
FEC Range: Model Comparison Chart
* Specs based on typical US meat cuts. Capacity will depend upon meat cut/dimensions. UK/EU cuts tend to be smaller. Please use Cooking Surface and Shelf dimensions to determine capacity relative to actual/sourced meat size.
+ When using optional rib racks
++ Please allow minimum additional 250mm to open Firebox door.
All dimensions rounded-up from American Standard measurements and accurate at the time of publication.
Cookshack, Inc reserves the right to change specifications as part of its product enhancement programme
+ When using optional rib racks
++ Please allow minimum additional 250mm to open Firebox door.
All dimensions rounded-up from American Standard measurements and accurate at the time of publication.
Cookshack, Inc reserves the right to change specifications as part of its product enhancement programme
Benefits of Hardwood BBQ Pellets
- When you cook with hardwood BBQ pellets you are cooking with wood. Simple.
- Because hardwood BBQ pellets go through a manufacturing process, both they and their smoke output will be consistant. Unlike with logs.
- Additive-free 100% hardwood pellets that go through a food-safe manufacturing are available in a wide range of wood-types, including Hickory, Mesquite, Apple, Cherry, Pecan, Oak, etc.
- The FEC120 is constantly 100% wood burning, for both its heat source and flavour source, so results are consistent.
- In gas units and stick/log-burners, however, the wood logs get smaller as they burn, which means when new product is added, new wood must be added too. And since product is cooking while new wood is added, flavour will be affected.
- With continuous use, the FEC240 produces about 200g of ash per 18kg of pellets used - a fraction of the ash produced by logs.
- Danger of a fire from removing hot ash and embers is eliminated, unlike log burners that typically require removal and safe disposal of live embers.
- Storing clean plastic bags of pellets is far more desirable than having a woodpile on the premises - especially if the EHO requires it to be sprayed to contol insects, fungal growth, etc.!
- Pellets are easily obtainable, inexpensive, and easy to store; available in a variety of wood types.
- The best pellets are 100% food grade wood without no binders, additives, or "secret ingredients".
- Unlike natural gas or propane, which are fossil fuels, pellets are a renewable resource.
- Pellets produce a clean burn for a better smoke flavour,
- 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 straight from the bag.
Standard Inclusions
- Nickel-plated Grills
- Drip Pan
- Casters
- Door Seals
- Operator's Manual
- Cookshack's 190 page Recipe Cookbook, Get Smokin'
- Spice Kit (contains:: 1 gal. Cookshack Signature Barbecue Sauce, 1 gal. Mild Barbecue Sauce, 5lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, and 10 oz. Cookshack Signature Barbecue Sauce Mix)
- 18kg Pellets
- Meat Temperature Probe
- Rib Racks (each holds up to 10 slabs)
- Flue Collector
- Smoke Enhancer
- Stainless Steel Grill
- Cover