FEC 120

Not everyone has FB

Pic in your email

What is his Facebook name? I'm coming across different things and none of them mention the FEC 120.

It might be the CS site on Facebook.

I've known about the FEC120, but I can't say anything

Thanks Coach, got the photo, I might upload it here tomorrow.

Now I am nervous!
Just dropped a lot of $ on an FEC100 please tell me it is just larger and not a new controller!

His name on FB is Ed Maurin. And he did post a picture of the FEC 120 on his FB page earlier this afternoon.

The way that Eddy describes the unit is it is meant more for the restaurant trade. He also describes it as a overall very even convection cooker.

http://www.facebook.com/photo....73280&type=1&theater

FEC 120

Restaurant is exactly what is is designed for. I first seen it back in December and the big difference is the fire box is off set like the bigger units. No new controllers.

Dave's right. The intent is to match the design of the other FEC's and put the fire in the back. See the side door? Notice no vent on the side.

And the IQ is still on the left side.

Other than that, I'll let FE or CS post more info as I haven't seen all the final specs.

Russ

Well I have a FEC 100 waiting for a shipping date but I think the thing to do is cancel or postpone my order until cookshack informs us more on this new smoker.

I don't want to be buying a "has been" smoker for this much money.

A "has been" smoker? No way! You can have my 2004 FEC100 or my 2007 IQ4 FEC100 when you pry them from my cold dead fingers!

No offense and i hope none was taken but are you telling me that if you had the choice you wouldn't rather have two of these shiny new models?

You dont have a choice but i do and im thinking i want more info before people ask me what is that and i say it's the old fec 100 that i just bought brand new is all.

Let's not mix apples and oranges.I have a real old CS160,which has been the workhorse for the restaurant trade for at least 20 yrs.Like my teammate,Ribdog,I have two different FEC 100s.

The CS 008 was developed over a half century ago as a brisket cooker and is still one of the best out there and a great holding oven.

My boys are into the second decade of hauling mine around in their trucks to their cattle operations.



I won't give up any of the four,for different reasons.

I've cooked with Eddy on the FEC 500 in comps and it is great and newer than my FEC 100s,but no way would I trade cooking on mine-for my needs.

Like mentioned, the technology may not be changed,but the particular function would be.

Of course,talking to the folks in sales,or maybe Fast Eddy,to see if it fits your specific needs can't hurt.

Reckon I'm one of those weird cooks, but instead of that shiny new FEC120, I'd settle for a grungy well used old style FE100. Yep, I know they have wider temp swings then the IQ4 models,burn more pellets. I know they aren't flashy, but as Tom stated a person has to compare apples to oranges and a cook has to understand what his NEEDS are.

Besides my back would get sore leaning over to put meat in the FEC120...LOL!

Glad to see that everyone is interested in the new FEC120. The unit has a little more cooking capacity than the FEC100. The major difference however is the firebox being in the back of the unit and a convection fan in the top of the unit. This takes any chance of having a grease fire out of the unit and makes the heat distribution better. The controller is the same and it cooks very similar to the FEC100.

The only difference in cooking will be that you can not sear things on the bottom shelf like you can on the FEC100.

We will be launching the unit at the National Restaurant Show in Chicago the 21st of May. The unit will retail for $4,895.00.

We will be posting more pictures in the next few days.

Thanks Stuart.Maybe we'll get to see it this fall at the Orlando Restaurant Show.

So it doesn't look like the FEC 120 is replacing the FEC 100. Yes? No?

More capacity. Different setup. Target consumer, the restaurant. $900 more than the FEC 100. Now you have a decision.

Hmmm... Looks like a great cooker for a restaurant that needs some smoking capacity. I think they will do well. I wonder how many hotel pans you could get in there?

It will have 6 shelves spaced every 6". Each shelf will hold one hotel pan.

I heard 5 18x23 racks holding 160lbs of PB?

quote:

Originally posted by MaxQue:
It will have 6 shelves spaced every 6". Each shelf will hold one hotel pan.

If i may ask, how do you know this, stuart didnt say that?

From Eddy on FB

quote:

The foot print is 30"x45". The racks in this photo are not correct. It will have 5 racks with 6" spacing. Cooking capacity is 160# of pork butts easily. I'm pretty sure you could most likely stuff more then that but we rather under state then over state that. Yes it is all pellet fired. I won't call this a upgrade to the FEC100. It's totaly differant. The 100 will give you a hotter bottom shelf which for comp cooks works to advantage for chicken. This 120 cooks very even because of the added convection airflow and exhaust design. Spec sheets will be available after May 21st.

quote:

Originally posted by Nordy:
From Eddy on FB

quote:

The foot print is 30"x45". The racks in this photo are not correct. It will have 5 racks with 6" spacing. Cooking capacity is 160# of pork butts easily. I'm pretty sure you could most likely stuff more then that but we rather under state then over state that. Yes it is all pellet fired. I won't call this a upgrade to the FEC100. It's totaly differant. The 100 will give you a hotter bottom shelf which for comp cooks works to advantage for chicken. This 120 cooks very even because of the added convection airflow and exhaust design. Spec sheets will be available after May 21st.

Thank you but what is FB?

FB=Face Book

I got my info from another forum...sorry Smokin', if you don't want this here pull it.
link to pelletheads and FEC120

Facebook

quote:

Originally posted by RibDog:
Facebook

Oh i dont know anything about that maybe my son can show me. thank you

where does the smoke come out of it? i like that is doesn't sit so tall.

I am a brand new FEC100 owner.
Now that I see the new unit I am glad I have an FEC100!
Cheers

Couple of quick things, the unit will have 5 racks, same size as the FEC100. The flues come out the top of the unit. I will get a picture of the top on the forum in the next couple of days.

found this pic on one of the posts. The inside view. Someone said five racks, but I only see four, unless there is one setting near the floor and I can't see it in the pic.

I want one.

Looks like Cookshack is using gaskets around the perimeter to hold heat and smoke.

quote:

Originally posted by Pags:
Looks like Cookshack is using gaskets around the perimeter to hold heat and smoke.

Nothing new, all the FE's have a rubber seal like that.

I also added the 2nd photo into my post above.

I also confirmed with Stuart today the production models will have 5 shelves.

does anyone know how it cooks?

Does smoke go into the cabinet or just heat?

Sparkie, not to be funny, but if it's an FEC, it's burning 100% pellets but if you're not familiar with the FE's it a good question.

The key change is that the fire is in the back, not underneath. There is a convection fan on top that helps the smoke circulate.

Other than that, we'll need to wait for the "official" release to see them in action.

Tough time (but exciting) when a new smoker comes out, but it's still new.

More Info to come.

Russ

Thank you sir.

I don't know anything about fec's or how they work. I use a mak. I'm believe I will be purchasing the fec 100 next week. a lot of ppl have told me to get one. a lot of ppl like um.

quote:

Originally posted by sparkie:
Does smoke go into the cabinet or just heat?

Would it be a smoker if smoke didn't go into the cabinet?

I think this looks like a great addition to the line.