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Well,I got to spend quite a bit of time with Bill & The Dixie Chicks of Ocala,Fl.

They are the proud owners of a new Cookshack/Fast Eddy/Traeger, like Smokin' & Stuart cooked on at Ponca City.

We had the same kind of rain.

Now Bill has been very succesful on the MIM,KCBS,and FBA circuits for years.

It is # 002 produced and this was their second cookoff using it.

They have previously always used a finishing cooker for chicken,but not now.

They cooked a brined beer butt chicken and presented sliced breast for judging.

Takes guts!

They love everything about it,placed first in pork and 5th overall in 26 teams.

I sampled all of his product ,after the cookoff, and was impressed.
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Hi, I just bought a Fast Eddy 100 / Cookshack cooker. A team (Midnight Whiskey Smokers) used it at the Mandalay Bay "Heatin' Up the Bay" cookoff in Las Vegas last weekend (the Grand Champion was using an older version of this cooker), then I took it home. Big Grin I've only used it once, but so far I'm really happy with it. Do you have any pointers for using it? What's a good way to transport it?
Mornin' zazza

Eddy is a fireman,comp cook,sometime caterer,and designer of Fast Eddy cookers.

Also a fine fellow that is very knowledgable about cooking and willing to share.

The CS, we are discussing, looks much like the FE100 pictured on his site.

Traeger manufactures wood pellet burning, electric auger fed stoves and smokers.

The concept is to buid the Traeger into a Cookshack oven.

Although the traditional Cookshacks are welcomed at American Barbecue Assoc. contests,they are not yet welcome with the other sanctioning organizations.

The new cooker is,because it burns wood for the heat source.
Fast Eddy

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