• 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 flavor 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, the smoker automatically drops into 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.

Thank you for viewing our quality commercial restaurant equipment online at The Foodservice Equipment Depot. We are your trusted food equipment supply store in Canada based out of Calgary, AB. The FED has answers for your how-to's, product guides, specifications, drawings, discount pricing and shipping questions. If you are wanting to buy used or new food equipment in stock at our warehouse, please contact us today for a quote.

[ts_button link="https://www.cookshack.com/mm5/graphics/00000001/Cookshack%20FEC120%20BGSPEC%206-23-22.pdf" target="_blank" add_icon="1" font_icon="fas fa-file-pdf" alignment="ts-aligncenter"]Download Spec Document[/ts_button]

 Outside Dimensions: 46.5”W (54.5"W/firebox door open) x 61”H x 35”D

Food Capacity: 150 lbs. pork butts, 120 lbs. brisket, 90 lbs. ribs, or 30 whole chickens per load

Cooking Area: 13.5 sq. ft. (1,955 sq. in.)

Shelves: (5) nickel-plated steel 23" x 17" shelves, 4.75" (12.1cm) apart

Approximate Fuel Consumption: 1 lbs. of pellets per hour at 250°F

Approximate Cost of Operation: $6.21 per 12 hour cycle at average setting (includes pellet and electric cost)

Temperature Range: 160°F to 400°F

Electrical: 7 amps @120 VAC; 36,000 BTU burner, power cord approximate length is 53"

Fuel Source: 100% wood pellets

Pellet Hopper Capacity: 35 lbs.

Shipping Weight: 560 lbs.

Standard Equipment:  5 grills, side racks, drip pan, pre-installed casters, operator’s manual, registration card, cookbook, 40 lbs. pellets and Cookshack Spice Kit

Optional Accessories: Meat Probe, Pepper Popper Grills, Jerky Rods, Rib Racks and Stainless Steel Shelves

Warranty: All Cookshack products are backed by a 2-year limited warranty including 90 days full parts and labor.

[ts_button link="https://foodserviceequipmentdepot.com/wp-content/uploads/2025/05/MN504_FEC120_FEC240_Manual_8-28-18_V18.1.pdf" target="_blank" add_icon="1" font_icon="fas fa-file-pdf" alignment="ts-aligncenter"]DOWNLOAD INSTRUCTION MANUAL[/ts_button]