Fast Eddy's by Cookshack Model FEC100 Pellet Smoker Oven
The Fast Eddy's™ by Cookshack FEC100 smoker is a 100% wood-burning, pellet-fired smoker with a Cookshack IQ5 electronic control system. The FEC100 is used nationwide by competition and home cooks looking for a consistent and reliable smoker. It meets requirements for all known barbecue competition sanctioning bodies. NSF and USDA Approved. Warnock Hersey and ETL Listed. The FEC100 has won dozens of competitions for its inventor Ed "Fast Eddy" Maurin and a host of other well-known professional BBQ competition cooks, due to its ease of use, and consistent results. It has also found a home in the best outdoor kitchens. Whether you smoke in your backyard or at cook-offs, the FEC100 will turn out great barbecue for you.
|Cooking Capacity||100 lbs. pork butts, 80 lbs. brisket, 60 lbs. ribs, or 24 chickens per load|
|Shelves/Grills||(4) 23x17" Nickel Plated Grills|
|Cooking Area||1,564 sq. in. or 11 sq. ft.|
|Shipping Weight||415 lbs.|
|Included Equipment||Operator's Manual, Cookbook, 40 lbs. of Pellets, Casters, and a Spice Kit containing: 1 gal. Cookshack Signature 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. Cooshack Signature Barbecue Sauce Mix.|
|Pellet Usage||.75 lbs. of pellets per hour at 250° F|
|Construction and Insulation||Double walled stainless steel intererior and exterior surrounding 850°F Spin-Glas Insulation keeping outside of the smoker cool to the touch. Available in a reverse option if needed.|
Ratings & Reviews
I'm the owner of a steakhouse in cheyenne wy where I have smoked ribs for the last 5 years on a trailer smoker a real pain I got a FCE-100 I'm going to scrap my old smoker out The FCE-100 is GREAT.My customers thought my ribs & brisket were great but now here at the Bunkhouse they can't get enough Well worth the cost. Rod
by Z and J Asian Subs
I own three FEC100's. We use at least two of them daily. 100 pounds of Porkbutts every other day. Beef, prime rib chicken all perfect every single time. Tony and Bill are the best customer service folks you will ever encounter. Regular maintenance, clean often, change your foil. stock an igniter or two and rock them. This unit is bulletproof.
by Larry Livingston
I am late to the BBQ competition world. Before I made my decision on which cooker to buy, I did all the internet research on cookers. I finaly settled on the FEC 100 and I am sure glad I did. Now it's all about the recipes and cooking time and not about heat control and controling the fire. My ribs, briskets, chicken and pork butts all come out great, everytime. This Pellet cooker gives you repeatablity. Now I'm working on improving my recipes. You couldn't find a better made cooker anywhere, Fast Eddie doesn't make juke.
NO TWIG BURNER FOR ME
by Peter Golob
1st. place Ribs Nelsonville, OH 2013, 1st. place Pork St. Leon, IN, 8 top ten Briskets in 10 KCBS contests 2013. Ready to buy another
Best Smoker ever!!!
by Tom Lang
I have smoked meats for 25 years. I bought the Fec 100 and life became easy, all the food is better. I can do burgers for the family or prime rib for 250 people, other then prep work it takes the same amount of work! The meat is tender juicy, and that smokey smell and taste is the best! The people at Cook Shack are the best I have ever worked with. (All of them). Tony in customer care is a absolute wizard. I wish my mechanic was as good. Sooo buy it buy it! You won't regret it!!!
by Dennis Truckenbrod
I've been smoking on my FEC100 for over 5 years now and wouldn't trade it for anything. I use it in competition as well as my small catering/vending business. It always produces excellent product and it's extreme easy to use. It's not only a great BBQ smoker but also bakes other items very well. It's like having a second oven at the house. Would recommend this unit to anyone.
Perfect Every time
by Burt Evans
PROs - Great BBQ, Consistant results, Cook temp not effected by outside temp, Easy clean up, Easy to operate, No bitter over smoke. CONs - Control panel finicky in cool weather, seems to be common among others as well. (i have procrastinated calling customer support for a replacement) Hopper box paint is bubbling/peeling even though unit was kept out of the weather. Should be stainless like the FEC-120 Overall - Great unit that produces wonderful results. I recommend the FEC-100 to home cooks, restaurant owners and competitors
by Sean Murphy (IN)
Simply the easiest way to get consistent results!!!
by David Miller TX
After nine years with an Amerique I upgraded to an FEC-100 with the new IQ-5 controller. The food I am turning out is outstanding, much better than my Amerique. I will say that the learning curve using the IQ-5 controller has been longer than I would have expected. It's definitely not as intuitive as my Amerique, and does not like changes once the cook has been started. I wish there was a one-stage mode that would allow me to easily turn the temperature up or down during a cook. The instruction manual on the FEC-100 could use some work as well. It has no mention about using foil to cover the grease channel, heat shield, splatter tray, and bottom of the cooker for easy clean up. It tells you to clean ash from the fire pot, but does not describe how (Shop Vac). Fortunately there is a wealth of information on the internet along with Cookshack YouTube videos and in the Cookshack forums. This is quickly becoming my favorite toy to use on the weekends.
by Eric Anderson
I gotta say Im loving this thing. I got it one week before my very first competition, And first brisket I got 11th out of 55. There is a learning curve but its been a great ride. So far Im happy and can't wait to get more practice. And the cookshack company has been wonderful with questions and this is a company that cares about there products and customers! I did have a issue with the auger and Bill took care of me overnighting the new auger and I was back in business. A PG500 is in my future!
by Pik n Pig
Our fec100 is a true workhorse. We cook over five thousand pounds a year on this unit and it stands up to the abuse. Easy to clean and operate, we love our cookshack cookers. Pik N Pig carthage NC
Best smoker on the market
by Butts N Racks BBQ
Recently purchased our 2nd Fec100. We shopped around looked at all the Brands but we just couldn't buy any other brand! We have won several awards with this unit & plan on winning several more!! You can't go wrong with a cookshack!!
by Richard Mulz
I use the FEC100 for personal use and cooking for friends. I'm still new at the FEC100 and pellet smokers with most of my experience on my Amerique 066, which by the way I'm also keeping. After the first few cooks with a mixture of chicken, ribs, pork butt, and brisket I am really liking this unit. Easy to use and the product it puts out is superb! The extra capacity available in the FEC100 over my Amerique has the FEC100 fitting my needs very well. Thanks Cookshack!
by Jon Hamilton
Smoker up and going today after a couple hiccups. Smoker kept blowing my breaker in garage upon initial start. Customer service helpful and sent new ignitor as it was thought to be source of problem. However they did not send plastic end to wires to connect. Another call and another shipment took care of this. I swapped new ignitor today and pressed start only to pop the breaker again. I did a little research on my own and found that one of the purple wires for ignitor was not attached inside the controller box. I reattached and it, and it finally started without creating havoc to my garage breaker. This is my second Cookshack product. I love the programable features and look forward to cooking for a wedding and airshow in a couple weeks. Just wished it would have worked right out of the box so I could have had some of the processes figured out. Overall no big deal. I look forward to using this also for competition cooking in the near future. The ability to cook volumes of meat at once opens up many opportunities. The ability for the smoker to maintain constant temp no matter what weather NW Co throws at it prompted me to buy another cookshack.
by Ed Garon
I'm just a backyard BBQ chef. I bought my first smoker about 35 years ago and have been evolving my BBQing technique since. I learned to smoke meats on a Weber Smoky Mountain. That served its purpose but at the time I lived in the suburbs of Chicago and the thin porcelain walls made it difficult to keep a consistent temperature in the colder months. I sold that and bought a Cookshack smokette. The foods that I produced in the smokette were outstanding. There are a couple drawbacks to the smokette - 1. Poultry skin comes out soggy and 2. The size of the smoker oven is small. When I smoke meats I like to make extra to put in the freezer for a later date. When entertaining I like to cook a variety of meats for my guests to enjoy. The smokette limited me to how much I can cook at one time. After reading about the Fast Eddie I decided to dive in and bought the FEC 100. I gave the FEC 100 a 4 star because there are a few areas Cookshack can improve on: 1. Quality Control - The center top screw on the outer shell is stripped out. This is the same issue I had with my smokette. For the amount of money I spent on this smoker I expect a quality product. 2. Pellet Bin - Once you put in a bag of pellets you are stuck with that type of pellet until it runs out because there is no easy way to change out the pellet unless you use a vacuum to remove them to put in a different pellet flavor. I suggest Cookshack redesign the hopper so we can quickly empty the existing pellets to put in another type of pellet. 3. Start/Stop switch on the control panel - If I push the Start/Stop switch I cannot tell by looking at the display panel if the unit is running or waiting. There should be an indicator light on the control panel or something on the LED display to give an indication what state the unit is in. 4. Firebox clean-out – The instructions tell you to keep this clean before starting it up. There are two screws that look like I should be able to remove to remove the pellet cup but I think the heating element is keeping me from pulling the cup out to get behind it. I cannot lift the cup up because the pellet slide is welded into place and prevents me from lifting the cup. It looks like my only alternative is to place the vacuum hose into the cup and hope the ash that fell through the holes into the heat chamber comes out via the airflow. As far as the operation of the FEC 100 - I find the quality of the meat product it produces to be top notch. When I purchased the oven I also bought the extra smoke box which I think is worth the extra bucks. I use hickory pellets as my base flavor and will add other woods to the smoke box for an added twist. Poultry skin comes out crispy, Pulled pork, ribs, brisket, burnt ends, lamb all are tender and juicy. If you are willing to spend the money the FEC 100 is the oven to get. The unit came with rib rub, chicken rub, and beef rub along with BBQ sauce. Wherever you get your rubs from I strongly suggest you taste the rub before using it. The Cookshack chicken rub is VERY salty. Took much can ruin the meat. BTW - you might be wondering what I did with the smokette – There was nothing wrong with it when I got my FEC 100 - I gave it to my daughter and son-in-law and they use it every weekend.
by Phillip Halcomb
Purchased my first FEC-100 back in early November. This smoker was recommended by a co-worker/friend and it has not disappointed. I mainly do pork butts and pork bellies for bacon and the quality of what I'm putting out has only improved since I started using this smoker. The ease of use and capacity are awesome. Had a few questions getting started and Cookshacks customer service/help-line was been fantastic. Thanks Cookshack and keep up the good work. Phil