Condition USED - Working - comes with 4 rib racks which will hold 10 racks each.

The FEC120, with an offset firebox and convection fan, is designed specifically for restaurants, caterers, and other food service operations.

With a potential capacity of 67kg, Fast Eddy's FEC120  smoke-cooks the full range of pit barbecue foods to smoky perfection.

In the UK, the FEC120, is the workhorse barbecue pit found in many of the country's leading BBQ joints as well as in restaurants with genuine American-style food offerings and mobile catering operations.

Cooking Capacity: 150 lbs. pork butts, 120 lbs. brisket, 90 lbs. ribs, or 30 chickens per load
Cooking Surface: 5 - 23" x 17" Nickel-Plated Steel Shelves, spaced 4.75" apart
Cooking Area: 1,955 square inches; 13.5 sq ft
Temperature Settings: 160°-400° F (temperature range will vary based on the load in the unit)
Shipping Weight: 555 lbs.
Included Equipment: 5 grills, side racks, drip pan, pre-installed casters, operator’s manual, 40 lbs. pellets and Cookshack Spice Kit
Fuel Usage: 1 lb. of pellets per hour at 250°F
Construction and Insulation: Double Walled Construction surrounding 850° F Spin-Glas® Insulation

• Pellets are a "green" renewable fuel source -- the FEC120 uses no gas! Fast start up, continuous even heat, and precise temperature control provides you consistently delicious barbecue. There is no gas flavour aftertaste to overcome.
• Cookshack's proprietary IQ5 electronic time and temperature controller is easy to use and gives you consistent results with every load. 3-stage cycles of smoke, cook, and rest feature are standard on all commercial FEC models. When the smoke or cook cycle has finished, the controller drops automatically to the resting temperature of the product.
• The FEC120's optional meat probe allows the user to specify a smoke or cook temperature. When the smoker reaches the desired temperature, it automatically enters a rest cycle.
• Electronically-controlled temperature settings eliminate large heat fluctuations that dry and shrink meat. The Cookshack patented automatic wood pellet-fed system is operated by the IQ5 controller. The system knows when the smoker needs more fuel; you can go away and leave it to do its job without your attention.
• Ventilation is required for the proper operation of Cookshack commercial smokers.  When planning your flue consider these factors: 
• It must draw air naturally throughout the flue,
• Clean the flue every six months,
• One-inch clearance from combustible materials,
• The flue should not have more than two ninety-degree elbows in it and be longer than thirty feet.