Smoker Cookshack Fec500 Commercial Pellet Smoker

US $4100

Madison, Wisconsin, United States
Jun 2nd

Open on mobile:
QR code

Construction 14-gauge Double Walled Stainless Steel Interior and 18-gauge stainless steel Exterior Insulation Double Walled Construction surrounding 850° F Spin-Glas™ Insulation Dimensions 66.675"W x 78.3755"H x 88.5"D (without optional shelf) Firebox/Furnace Door 18.875" H x 17.875" W - located on the bottom right side of the unit Doors: 21.375" W x 23.375" H Note: for technical drawings and more detailed dimension download the PDF spec sheet Cooking Capacity 500 lbs. pork butts, 450 lbs. brisket, 150 lbs. ribs, or 70 whole chickens per load Cooking Area 7,350 square inches Cooking Surface (15) 11.5" x 42" Nickel-Plated Steel Rotisserie Racks Fuel Source 100% Wood, Food Grade Pellets Pellet Heat Pellet heat is controlled by a fully automatic wood pellet system. With continuous use, the FEC500 produces about 8 oz. of ash per 40 lbs. of pellets used. The danger of 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 and are available in a variety of flavors. Pellets are 100% food grade wood and contain no binders or additives. The pure wood smoke flavor cannot be beaten. 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. 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 FEC500'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 stick burner 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 FEC500! Fuel Usage 2 lbs. of pellets per hour at 250° Temperature Settings 130°-400°F (temperature range may vary depending on load) Hopper Capacity 80 lbs. of pellets Controllers/Firepots Cookshack IQ5 electronic control system with one controller and two firepots Electrical Requirements 1680 watts; 14 amps @ 120 VAC; 72,000 BTU burner; electronically-controlled IQ5 thermostat; auto-start convection fan; power cord approximately 66" long Certifications NSF and USDA Approved, and Warnock Hersey and ETL Listed Commercial Cooking Equipment (USA and Canada) Standard Equipment Operator's Manual, Cookbook, 80 lbs. of Pellets, Rotisserie Advance Foot Pedal, Rotisserie Racks, Casters, and a Spice Kit containing: 1 gal. Cookshack Signature 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. Cookshack Signature Spicy Barbecue Sauce Mix. Optional Equipment Smoke Evacuator, Front Shelf, Trailer Mounting, Pig Pan, Flue Collector, Smoke Enhancer, Stainless Steel Shelves Shipping Weight 2,075 lbs.