Used FEC 100 Advice ???

I got my two 100's in '06, and they had the old Traeger controllers. It wasn't long after that they went to the IQ so I'm sure it's the newer controller.

My home based 100 is dated 2012 and runs V67. The restaurant based 100 dates back to 2010 and I'm pretty sure it's a V64 board.

The restaurant 100 sits outside (Vermont winters) I've found the V64 comes to temp a bit quicker, the touch pads work like a charm in the coldest of conditions and the temps hold rock steady.

The home 100 (parked in an unheated garage) sometimes gets fussy on a cold day, touch pad wise though a hair dryer resolves that. It takes about 10 minutes longer to get to temp but does hold as steady as the V64.

Check the door gasket (easily replaced if need be) and the firepot...both mine are metal vs cast iron, which I recall were sometimes problematic. Of course, check it out and see it run in person before purchasing. Make note of a steady flow of pellets via auger and time from start up to 250 o. You'll probably find the old style 4 position side rails (vs 8). Those can easily be replaced should you require volume chicken or ribs.

You'll find the FEC will produce a cleaner "blue" smoke vs the Amerique. If you're a die-hard Creosote kind of guy, the options include Mesquite or 100% Hickory pellets, 2 stage operation, or an Amaze-n pellet tube for additional smoke flavor.

Does your FEC include a cover? Highly suggested if it's to be parked outside.

All in all, you'll be a happy camper. How much is the FEC asking?

I would ask to fire it up and check out things. Should take only 20 minutes or so to see if it all works right.

RandyE

Thanks guys! I appreciate the advice, and will post pic's if I buy it. They almost never come up for sale used and I just happened to be looking at Craigslist when one popped up. Five people contacted the owner and I was second. Looks like the first Buyer is having problems paying so I'm next in line.

David

Mine is 2011 vintage. It came with the cast iron fire pot and a V48 control board (when you first turn it on, look at the number that comes up). Cookshack replaced both items under warranty which resolved my issues. Before you buy, consider what the cost of parts/upgrades will be. It may or may not be such a great deal. Let us know!

As usual if it sounds too good to be true.....

I arrived at this small café to check out the FEC-100 that had only been used "maybe a dozen times" according to the seller, and there was a member of his kitchen staff with a water hose spraying it down in the back with no regard for where the water was going. We plugged it in to see if it would start up, and he couldn't get it going. The door gasket was melted away on one side and I wonder what it must have looked like before they cleaned it out. I'm also surprised that someone trying to sell a piece of equipment wouldn't at least test it first before the buyer showed up.

After I left the seller texted me and called me to say he had managed to get it started, but I was running away at that point! The drip pan and temperature probe were also missing.

Maybe next time!

What was he asking?

The drip pan is not a big thing. I have used an aluminum for years. And I have never used the temp probe.

The gasket can be easily replaced.

The grease shield and it's it tray are important items. Make sure they are there.

Not much inside that water is going to hurt.

What was the price.

quote:

Originally posted by Randy E:
...Not much inside that water is going to hurt.

That's true if it's in perfect condition.

Also depends if it's low pressure or high pressure and I would wonder if they used harsh chemicals to clean it up for sale.

But if there was a fire say (the mention of melted seals tells me there might have been) OR if there are any cracks in the walls or where the temp sensor is mounted, then the insulation can get wet and basically run one of the primary features of the FEC.

He was asking $2500.

Keep running and don't look back!

Well I haven't seen the unit.

But by the time you figure the $200 for a gasket and the temp sensor. And then compare teh amount for shipping a new unit, and the cost savings vs the new unit.

I would be running to buy it not away.

If the unit does run I would grab it up.

I love my Cookshacks, and would buy them again.

RandyE

A new control board was around $400 last I checked. If you are getting close to $3K with no warranty, it's not a great deal. I love my unit but Thank God & Cookshack that they stood behind the product and helped me work out the bugs---NO CHARGE! If you have issues and start throwing out meat, that's adding insult to injury!

Assuming it does operate normally in person, I'd offer $1,750. The gasket and probe will set you back about $300. My main concern would be the condition of the large ticket items, such as the board, auger motor, thermocoupler (due to fire).

Joe's comment regarding the 2 yr warranty is well founded. Good luck whichever way you decide.

Well, I guess this is just one of those things you would just have to see in person,to make an accurate judgement of the possible repair costs.

I have had a small fire and replaced a gasket. No big deal, and I don't think the controller was mentioned as being an issue.

I have washed mine out, and you have to let it dry before trying to light it up. And the meat probe is an option not included in the base price of the 100.

Unit still sounds like it's worth giving a good look.

RandyE