PONCA CITY, OKLAHOMA, USA – April 22, 2007 It’s a dilemma faced by many
barbecue restaurants and caterers: How to get that big pit into the
building. The new FEC300, with a 300 lb. capacity, solves that problem.
The 100% wood burning pit is 50” wide and 82” tall and will roll right
through a double door.
“We know that most people are working in existing buildings and how
impossible it is to move big pits in and out, so we came up with this
solution. By placing two of the FEC300’s side by side with left and
right facing doors, the restaurateur has a 600 lb. capacity without
tearing out part of the building,” says Ed “Fast Eddy” Maurin, inventor
of the FEC line of 100% wood burning smokers and championship barbecue
cook.
Put it on a trailer and take it on the road! Cookshack’s competition
and catering customers have made the FEC line of custom trailers their
choice for moving their smokers from place to place. The FEC300 is no
exception. In addition to the usual trailer features, the FEC300
trailer includes a 65x12x12” Delta toolbox. The toolbox will easily
hold two 20 lb. bags of wood pellets, three 5 lb. jars of Cookshack
barbecue spices, and a gallon of Cookshack barbecue sauce, with room
left over for other supplies for the caterer or competitor.
The FEC300 has five rotating rotisseries racks, with three removable
shelves per rack. Shelves can be configured for slabs of ribs or larger
cuts of meat by removing one or more shelves.
Meets or Exceeds Air Quality Standards
As urban areas crack down on smoke, the FEC line continues to gain in
popularity because of the smokers’ ability to add perfect smoke flavor
to meats without putting a large volume of smoke in the air. The food
grade heat-compressed wood pellets used by the FEC smokers produce a
clean smoke that gives excellent flavor and meets standards imposed by
health departments.
Fast Eddy’s Smokers Take Teams to the Winners Circle
Like its big brothers Fast Eddy’s by Cookshack Models FEC100, FEC500,
and FEC750, the FEC300 turns out a superior product. Just look at the
winners on the competition circuit. Two of the reigning world champion
teams cooked on a Fast Eddy’s to win. CancerSucks! took Grand Champion
a the prestigious Jack Daniels contest in 2006, and Hot Knots, cooking
for the first time on an FEC100, walked off with the World’s Grand
Championship at the 2007 Houston Livestock World Championship Bar-B-Que
Contest.
Where to See the FEC300
National Restaurant Association Restaurant Hotel-Motel Show
McCormick Place, Chicago, IL
May 19, 2007 - May 22, 2007
Booth #1585
Cookshack Staff Attending:
Stuart Powell,
John Shiflet,
Ed "Fast Eddy" Maurin, and Frank Terranova, MCFE, of Johnson & Wales University
Event website:
www.restaurant.org/show/
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Cookshack Barbecue Equipment
Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack.
Cookshack has an industry-wide reputation for its high quality products
and exceptional customer service. The company has been in business for
over 40 years and ships its products worldwide. Cookshack is privately
held and is located in Oklahoma. Made in the USA.
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Cookshack Barbecue Forum
Posted on
Sunday, April 22, 2007
by Donna Johnson