New Member from York Springs PA

Welcome freebee.

There are a number of BBQ restaurants here...a few using the 120.

Chime in with questions. You'll love the smoker.

Merry Christmas.

Welcome. I have a new found respect for those of you who run a restaurant. After doing my first full smoke on my 120, I don't know how y'all don't have nervous breakdowns! You will love the 120 though. Easy as can be to use.

Welcome to the forum.

I have a FEC 100 which I purchased in 2010 (long before the 120 came out) and have literally paid for it many times over with the meat I've sold-and I don't even have a restaurant. You'll blow them all away.

Have patience and learn it's ways, it will be a great friend and a great addition to your business.

Start with some pork butts and do some sliders: folks will love them!!!!! Pork butts are very forgiving.

Welcome! You're going to love your 120. I have yet to see a post from anyone that does not like their Cookshack. Any questions, don't be afraid to ask. We're a friendly bunch here.

Thanks, I really need it to work hard for me, lots of full loads.
My first question is: The fec120 has two smoke exhausts top rear. I plan to install it in my butcher shop.. What's the easiest way to hook up a smoke pipe to the two smoke vents and through the wall. Seems to me that I will need a y pipe to hook up both.
Any help here will be kindly accepted.
freebee