I am looking at smokers and I like the Cookshack,but what is the difference between Fast Eddies and a cook shack. I'm canfused
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The Cookshacks cook using heat from electric elements. The Fast Eddies use electricity to ignite the fire and run the electronics, but all heat comes from burning hardwood pellets.
two different lines. FE's are still Cookshack made, just a different line as EZ mentioned. Basically the FE's are much larger and go more towards competition or catering. The is also a larger line of electrics (the 100/200/300 series) but that more for restaurants
What will you be using your smoker for? Give a few details and we'll try to assist in the decision-making process. 
Good luck!
Good luck!
We have a meeting center and we do some catering. We are needing to serve barbecue. Our largest group will probably be 150 to 180. The average group is 30 to 60. I really appreciate the help.
For catering, are there any HD questions, such as do they require UL and a commissary? The law will point you to certain ones.
Look at the FE's then. the Commercial CS's are an option too, but I like the wood/pellet method over those if I HAVE to chose one. But, they work well too so it's just a preference.
Now, the question would be what kind and amount do you do at one time.
It's "can" do 100 lbs, but that can be pushed. I've done 16 butts in one FE, all of them 8 lb'ers. I've done 8 huge briskets. I can do 40 rib cut to St. louis if I use the rib racks.
Really depends on what you're cooking.
If it gets more into catering, I'll move this down to the Pro's forum where you can get some input about that and which smoker
Look at the FE's then. the Commercial CS's are an option too, but I like the wood/pellet method over those if I HAVE to chose one. But, they work well too so it's just a preference.
Now, the question would be what kind and amount do you do at one time.
It's "can" do 100 lbs, but that can be pushed. I've done 16 butts in one FE, all of them 8 lb'ers. I've done 8 huge briskets. I can do 40 rib cut to St. louis if I use the rib racks.
Really depends on what you're cooking.
If it gets more into catering, I'll move this down to the Pro's forum where you can get some input about that and which smoker
Smokin, We already have a hd approved kitchen and cook breakfast there for our guest. I also have two outside gas grills that can cook 3 whole pigs at a time. I do'nt really like bq cooked on gas so am looking for an alternative.
The go with an FE. If we figure out the what/amount of what you're cooking (my post above questions) we'll figure out which one.
Hey Okie, I went to a comp. in Greemwood SC last weekend. Got all my Questions answered. I bet almost half the teams there were using FE100's. They all loved them. I'll be ordering me one this week. Thanks for the help.
Best way to really see them is in action like that.
Glad it helped.
See you in the FE forums,
Russ
Glad it helped.
See you in the FE forums,
Russ
Yep,Fl cookers seem to think that is their home cook,and we have a bunch of them.
Lots in the Carolinas and e Tn.
Lots in the Carolinas and e Tn.