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New owner issue

F freebeeMember
Just purchased a used FEC 120 and i have a question how to install it in my butcher shop indoors.
Do I have to install an exhaust hood for it or can I some how hook the two vents to a stove pipe to vent them outside? I know someone has done this so I do not have to reinvent the wheel. Please a little help here!

freebe
Original Post

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M maxqMember
I know that direct venting an FEC100 is not advised. As for the 120, I'd suggest contacting Bill or Tony @ Cookshack customer service for their input.

Given a commercial installation, you should also contact the local Heath Dept. folks as well, or perhaps the fire marshal.

My guess is, you'll need to vent indirectly via a hood.
FM Former Member
quote:
Originally posted by freebee:
Just purchased a used FEC 120 and i have a question how to install it in my butcher shop indoors.
freebe


I'm going to move this to the Pros Section.

First question I have is what does the Fire Marshall require? Ours would require a vent hood with enough CFM to remove the smoke.
T tnpitcrew 2Member
From what I have learned from trial and testing is. As long as you don't restrict the airflow you should be fine. I use a 90 deg elbow and a 4 ft stack on my FEC 100's. And I use a 4 ft stack with a rain cap on my FEC 750. The key is that they all are an extension of the factory exhaust diameter. Actually stepping up to a larger diameter might ensure no restriction of airflow. I can't see any noticeable changes except having the smoke exit above my cooking area.
F freebeeMember
Thanks for all the help on this.
i think I have two options.
1. I can build a plenum that covers both smoke exhausts. Make it wide enough to accept a 6 inch stove pipe with a 90 deg elbow to go through the wall, 90 up a couple of feet and put a rain hood on it. As long as I do not restrict the the normal flow from the smoke vents or create a draft with to long a pipe it should work.
2. Build a sheet metal range hood with a 6 inch exhaust pipe to an inline fan and exhaust it outside. That will cost around $500.00 to do.
I'm going to try the first option and test it to see how it works. I can always go back and do option two if it doesn't work.

freebee
bigmikeinnjbigmikeinnjGrumpy Old Man
quote:
Originally posted by SmokinOkie:
quote:
Originally posted by freebee:
Just purchased a used FEC 120 and i have a question how to install it in my butcher shop indoors.
freebe


I'm going to move this to the Pros Section.

First question I have is what does the Fire Marshall require? Ours would require a vent hood with enough CFM to remove the smoke.


That's the best advice you're gonna get - that and call Cookshack and talk to them, really friendly and helpful. Going cheap may buy you nothing but heartaches.
andyjandyjMember
quote:
Originally posted by freebee:
Hi all.
Let me introduce myself....My name is Lloyd Freeburn and I live in York Springs, PA.
I own and operate a BBQ Restaurant and Tavern.
I just purchased a fec120 with hopes of using it
to do my ribs, pulled pork, brisket and pit beef.

quote:
Originally posted by freebee:
Just purchased a used FEC 120 and i have a question how to install it in my butcher shop indoors.

quote:
Originally posted by freebee:
First of all there are no code issues. My shop was only built for my self as a hobby.


Little confused with your different posts. In the first two scenarios above, I'm pretty sure the local fire marshall or health inspector there would have some input as to how it was vented. In the third, there might not be any code issues, but if you're cooking at a home shop, I'm pretty sure you wouldn't be able to sell the product to the public since it wasn't cooked in a commercial kitchen.
F freebeeMember
First of all I never said in any of my posts that I was going to use the smoker for my restaurant.
What I said was I owned and operated a bbq restaurant and Tavern. I said that I was going to install the smoker in my butcher shop. If I gave the impression that I was going to install it in my restuarant please forgive me sir.
Now that behind us I have two options one is to build a plenum that covers both smoke vents and large enough to accept a 6 inch stove pipe. Elbow through the wall, elbow up about a foot with a rain hood. As long as I don't creat a draft it should work.
Two build a range hood with 6 inch flex pipe going to an inline fan and then out side with a vent hood. If the first doen't work I can go with option two.
F freebeeMember
Thanks everyone for all the help.
I contacted a good friend that is a metal fabricator about making a exhaust hood for me just for the 120. Like I said I'm installing it in my privet shop. Wish I had room for it at the restuarant but no where to put it. I would have to build on to make room for it. I make smoked sausage,sweet Bologna,country cured ham and bacon. So I have plenty of work for the 120 in my shop. I am going to try something that I haven't read of anyone doing. When you smoke sweet Bologna you have to keep the humidity up so I'm going to put a water pan on bottom shelf and see if that works. If you smoke it at low humidity the skin gets to hard.
I use a Southern Yankee rotessery smoker at the restuarant to produce my brisket, pulled pork, st Louie ribs and pit beef.
Freebee, (that's what my friends call me)
T tnpitcrew 2Member
Hey Freebee, You will be surprised at how much moisture is in an FEC smoker. I put a full sized steam pan with a special combination of liquids on that bottom shelf as well. Mine is there for 2 reasons, first is for the additional moisture. Second, is to catch dripping in the pan. You don't get much drippings from Bologna, but Brisket is a different story. Enjoy your new cooker, I have loved mine, and now have 6 pellet cookers. Get used to the term "Pellet Head".
T tnpitcrew 2Member
I thought of trying that. Since I bought my FEC 750, I have been putting 3 full size pans on the bottom rack. That pan catches the drippings of whatever is cooking. I noticed I caught about 3 gallons when I cooked 5 cases of butts. My main reason right now is the weather is not real good to play in the water outside now. I plan to put it on a trailer in the spring so cleaning will be easier. Using the dripping is a good thing to test on til then.
F freebeeMember
The way I see it is that you paid prime price for all the stuff that ends up in that pan way not use it else where. it increases my sauce by about two gal. and in a year that adds up to big money.
I also let my Pit Beef and Brisket set for about an hour in a sealed pan to pull the juices back in to the meat. I find I get a better product that way. Then I cool it in the walk-in cooler over night still sealed with alum. foil. I slice it cold and reheat it to serve. I would like to serve it fresh but do not sell enough to do it that way yet. That also produces a good amount of broth and I also add that to my sauces.
I am on my 10th year and I don't owe anyone anything accept the Bank. I have even made a living doing what I love to do. Someone once said "if you are doing what you love to do for a living your never work a day in your life" that is so true.

The Smokehouse Tavern, voted the best BBQ north of the Mason-Dixon. Oh, that was voted on by four guys setting at the bar with a little to much to drink. lol

freebee
cal 2cal 2Member
quote:
Originally posted by freebee:
The way I see it is that you paid prime price for all the stuff that ends up in that pan way not use it else where. it increases my sauce by about two gal. and in a year that adds up to big money.
I also let my Pit Beef and Brisket set for about an hour in a sealed pan to pull the juices back in to the meat. I find I get a better product that way. Then I cool it in the walk-in cooler over night still sealed with alum. foil. I slice it cold and reheat it to serve. I would like to serve it fresh but do not sell enough to do it that way yet. That also produces a good amount of broth and I also add that to my sauces.
I am on my 10th year and I don't owe anyone anything accept the Bank. I have even made a living doing what I love to do. Someone once said "if you are doing what you love to do for a living your never work a day in your life" that is so true.

The Smokehouse Tavern, voted the best BBQ north of the Mason-Dixon. Oh, that was voted on by four guys setting at the bar with a little to much to drink. lol

freebee
Cool

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