| Construction |
Double Walled Stainless Steel Interior and Exterior |
| Insulation |
Double Walled Construction surrounding 850_F Spin-Glas¬ Insulation |
| Dimensions |
50"W x 82" H x 77.75"D - overall dimensions Note: add an additional 8" to the height if the optional smoke evacuator is purchased with the unit |
| Cooking Capacity |
350 lbs. pork butts, 300 lbs. brisket, 100 lbs. ribs, or 45 chickens per load |
| Cooking Area |
37.5 square feet |
| Cooking Surface |
(15) 12" x 30" Nickel-Plated Steel Rotisserie Racks |
| Fuel Source |
100% Wood, Food Grade Pellets |
| Pellet Heat |
- Pellet heat is controlled by a fully automatic wood pellet system.
- With continuous use, the FEC300 produces about 8 oz. of ash per 40 lbs. of pellets used. Danger of a fire from removing hot ash and embers is eliminated, unlike log burners that require removal of live coals.
- Pellets are easily obtainable, inexpensive, and easy to store; available in a variety of flavors.
- Pellets are 100% food grade wood; no binders or additives. The pure wood smoke flavor cannot be beat.
- Unlike natural gas and propane, which are fossil fuels, pellets are a renewable resource. Fossil fuel prices are going out of sight; now is a good time to free yourself from depending on gas. Give yourself an ñAtta boyî for going green.
- Pellets leave behind about 3% of ash — a fraction of the 30% ash produced by logs. No more hauling big buckets of hot ash and burning wood coals to the dumpster. In fact, you can empty ash with a saucepan rather than a trash can.
- Pellets produce a clean burn for a better smoke flavor, and they are more likely to pass emission standards requirements.
- Pellets produce low creosote buildup so that the smoker walls require less frequent cleaning.
- Loading pellets into the FEC's hopper is easy — just pour them in right from the bag.
- Storing clean plastic bags of pellets is far more desirable than a dirty woodpile on the premises!
- We have had former stickburner customers report that their health inspectors told them that they had to spray their big woodpile to rid it of bugs, but they could not use the wood for smoking as it had been sprayed! No hassles like this with an FEC!
|
| Fuel Usage |
1.5 lbs of pellets per hour at 250° F |
| Temperature Settings |
160°-350° F |
| Hopper Capacity |
40 lbs. of pellets |
| Controllers/Firepots |
Cookshack IQ4 electronic control system with one controller and one firepot |
| Electrical Requirements |
14 amps @ 120 VAC; 36,000 BTU burner; electronically-controlled IQ4 thermostat; auto-start; convection fan |
| Certifications |
NSF and USDA Approved in USA and Canada, and Warnock Hersey and ETL Listed Commercial Cooking Equipment |
| Standard Equipment |
Operator's Manual, Cookbook, 80 lbs. of Pellets, Rotisserie Advance Foot Pedal, Rotisserie Racks, Casters, and a Spice Kit containing: 1 gal. Spicy Barbecue Sauce, 1 gal. Mild Barbecue Sauce, 5 lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, and 10 oz. Spicy Barbecue Sauce Mix. |
| Optional Equipment |
Smoke Evacuator, Front Shelf, Trailer Mounting, Delta Toolbox, Stainless Steel Shelves |
| Shipping Weight |
1,200 lbs. |
