I'm not new to BBQ, hate to say it here, but have had Trager units (home) for a number of years. Looking at taking over a failing restaurant that has had 3 new owners and 3 new menus (Fine Dining) in the past 4 years :none have made a go of it....
For me BBQ and Beer Pub fare. I need a commercial smoker for inside the kitchen, I have always used pellets and enjoyed the Q. Is a Cookshack commercial unit for me? Does it have the same flavor as wood pellet? I need some help if you please.
Thanks..all info is most appreciated.

Yes the FEC units are set up for indoor use. If you'd like to give me a call we can discuss your needs. The flavor is actually better then on your Traeger because the unit smokes better and the fuel use is a whole lot less. You can reach me on my cell ph at 816-213-3473.

You are NOT going wrong by getting all the imformation you can from fast eddy . Because he is fair, good, and HONEST.HAD A CLASS FROM HIM IN PONAC CITY A FEW MONTHS BACK . They have a excellent line of equiptment, and product .He knows what he is talking about.


"Good Luck"

Fast Eddy, Thanks for the reply. I'm currently just doing a business plan and will contact you in a couple of weeks after I speak with the local fire marshall and the NYS health dept in regards to what must be..
Thanks again
Catfishjack

I orginally was looking at the professional models of the Traeger system. Even went down and toured the place. They have one (or used to) that you can use as a grill, which might have some merit, depending on how you put together your menu.

As far as smokers, looking for a better smoker, led me to CookShack and if you want to go pellets, I think they are far superior. But also don't over look the electric models for overall ease of use, especially in a fixed facility.

ok, lets try this again. (forum keeps rejecting my posts)
i havent tried either fec or cookshack. i just want to emphasize one point. size does matter.
just make sure you have plenty of room in your smoker for growth of your business. you will need at least a 400lb load capacity, and i would try for 600lb-to a thousand.
otherwise, you may find yourself, in a few years, with these little smokers, scattered all over your kitchen. i just saw one on ebay, for 13,500. its fairly large, i would guess 400lb load.maybe more. just search for 'commercial bbq smoker'
or, just build one.

ok, i just saw pics of the fec 300. i like the idea of two of the side by side. great idea. i was searching on the site for all the other fec smokers, and only the 100 popped up. any help seeing all of them on one link???

Here you go.
FEC'S

thanks for the link. perhaps the problem is me. when i go there, all i see is the fec 100. arent there others? like the 300or 500?
i cant find a menu to show other models.

Scroll down the page. There are the FEC's 100,300,500, and 750. They are all on that page.
Click the link and then scroll down. All four are on this page.

Here's one that shows all four on one page.

http://thewestcoaststore.com/

Looks like they need a new picture for the FEC100 as the one they are using is of a pre-ramp model.

I never noticed before, but if you click on the link it shows the new IQ model.

thanks, ez. that one worked. i dont know why, but the other, only shows the 100. i can pull up the 300 rottiseri, but not the 700. that one, pulls my heart strings..lol.

orry, catfish.. now back to the thread. if i were you, i would seiously investigate the reasoning of th previous failed attempts. was it their food? the location? the staff? the building? the lease? all the above? first, i would contact the precious owners, and have a heart to heart with them, see if they can shed some light on the subject, then create a method of attack, to over-come these obstacles. "fix the leaks, before you go sailing", my friend
peace out!