The Bottom Line
For years Ed "Fast Eddy" Maurin has been a legend on the BBQ competition circuit, taking home dozens of championships. Being something of an engineer at heart and always looking for a better way, Ed worked for several years on a better smoker that would give him consistent barbecue without having to tend the fire all night long. After teaming with Cookshack, he produced the FEC line of competition smokers.
This, the smallest FEC smoker, boasts 11 square feet of cooking space, enough for 100 pounds of pork butts. It is computer controlled for ease of use and consistency and has become the one of the most winning smokers on the circuit.
- Solid, high-quality construction
- Clean pellet burning smoker
- Easy to use computer controlled systems
- Produces very consistent barbecue
- Basic caster and leg stand design
- Not an inexpensive investment
- Meat probe is an optional item
- 1584 square inches of cooking space
- Up to 100-pound capacity
- 16 gauge 304 stainless steel construction
- 5 amp 36,000 BTU auto-start pellet burner with built-in draft fan
- Cookshack proprietary IQ4 electronic time and temperature controller give consistent barbecue with little assistance from you
- Thermostatic control keeps heat fluctuations within 5 degrees
- With the optional heat probe (which you should get) the smoker will reach your target temp drop the heat to a hold temp
- Easy clean removable racks and shelves
- Made in the United States by Cookshack
Guide Review - Fast Eddy's by Cookshack FEC100
They say that nothing succeeds like success, and the FEC (Fast Eddy Cooker) line of competition smokers have proven it. In the last decade, this smoker has become the cooker of choice for competition cooks who want to win.
More and more you see grand championships going to teams using FEC smokers including two the last three Jack Daniel's Invitational.
The secret is in the simplicity, simplicity of use. The basic design of this smoker is a dual layer of thick 304 stainless steel separated by high-temperature insulation to hold in heat. Heat is provided by an electronically controlled 36,000 BTU pellet burner fed from an external hopper (you can add more pellets without opening the smoker). The computer controlled system maintains the smoker temperature with a high degree of precision so you don't have to deal with fluctuations. With the optional (definitely a must) temperature probe you can put your meat in the smoker set the desired target temperature and the FEC will take it from there. Once the target temperature is reached the smoker temperature will drop into a holding position until you are ready to remove your barbecue.
This smoker is expertly constructed by Cookshack, makers of some of the best electric smokers on the market, from Ed Maurin's design. The attention to detail is amazing. This smoker is not only perfect for competitions but a perfect unit for anyone serious about barbecue who has the cash and the need for a lot of great food.
The FEC 100 is the smallest of the FEC smokers and you will find many of the larger units being used in some of the best barbecue joints in the world.