Tag Archives: indoor

Introducing the FEC240 Commercial Pellet Smoker Oven

Cookshack announces the FEC240, the newest Commercial 100% wood-burning pellet-fired smoker oven. Cookshack is the only manufacturer of Commercial Grade 100% wood-burning pellet ovens.

The Fast Eddy’s™ by Cookshack FEC240 uses the new Cookshack IQ5 electronic control system for 3-stage cooking and the ability to download cooking data onto flash drive. The FEC240 has a small footprint with a high capacity to smoke or barbecue products, so it is the perfect choice for large scale operations. The FEC240 will fit through a 36″ standard door so it is perfect for compact kitchens where space is a premium.  With no gas lines to worry with, it is easy to install in your commercial kitchen. It features an offset firebox and a convection fan to circulate smoke and heat for steady temperatures throughout the unit. It is NSF and USDA approved and Warnock Hersey and ETL Listed Commercial Cooking Equipment in USA and Canada.

FEC240 with door closed

FEC240 can hold up to 250 lbs. of pork butt



How It Works

The digital controller includes programmable, customizable cooking pre-sets, alarm cycle, 16 character LCD display, and USB port for downloading up to 512 hours of cook time onto a FAT formatted USB flash drive.

Heat is supplied by 100% wood pellets which eliminates large heat fluctuations that dry and shrink the meat. Oven temperature range is from 140°F to 350°F

The IQ5 controller electronic time/temperature control system features 3-stage, 2-stage and probe mode cooking options

Meat drippings exit the bottom of the smoker into a removable drip pan for a clean, safe operation

An optional meat probe allows the user to set the smoker to a desired internal meat temperature and then automatically cycles into a hold when the temperature is met



Tough double-walled 20-gauge stainless steel construction surrounds 850°F Spin-Glas® insulation for superior heat retention

Heat and Flavor source is 100% food grade wood pellets which are controlled by a fully automated wood pellet system.

The FEC240 runs on 7 amps @ 120VAC, which means pennies per hour operating cost

Clean burning wood pellets produce very little ash, with a low a creosote buildup. Danger of fire from removing hot ash and embers is eliminated, unlike stick burning smokers that require removal of live coals.

Pellets are easily obtainable, inexpensive, available in a variety of flavors and are easy to store


FEC240 with door open

This unit has 8 nickel-plated shelves that are 23″ x 17″

FEC240 Fan

Convection Fan helps circulate smoke and temps to improve yields

FEC240 Firebox

Firebox for pellets

The eight (8) nickel-plated steel shelves can hold up to 250 lb. of pork butts, 240 lbs. of brisket, 180 lbs. of ribs, or 60 whole chickens. The unit comes standard with a Cookbook, Operator’s Manual, 80 lbs. of pellets, Pre-installed casters, drip pan, side racks and a Cookshack Spice Kit. It is a no risk purchase because the FEC240 is covered by a two-year limited warranty and Cookshack’s 30-Day Money-Back Guarantee. Call our professional sales team for more information at 1.800.423.0698.

What is a Commercial Indoor Smoker?

Traditional barbecue smokers in the old days were made to be used outdoors, and so you would find the smoker sitting outside next to the building. It would typically have a large stack of wood logs or charcoal next to it. It required constant supervision and maintenance. Cleaning was also an issue. Modern smokers have been modified to be used safely indoors. They need to be easy to clean and easy to remove the ash. Cookshack smokers work efficiently and safely in an indoor environment. They are designed for indoor use. They use small wood chunks or pellets that are easy to store and use. A Cookshack smoker generates very little ash so the danger of fire from removing hot ash and embers are eliminated unlike log burners that require removal of live coals. A smoker needs to be able to burn wood without a fire risk.

It needs to be properly vented. Cookshack manufactures a smokehood for our electric SmartSmoker line, or the smoker can be put under a traditional hood. It can be complicated trying figure out how to get the smoke and flue gases out of your kitchen. You also want a unit that is well-insulated so that you are not putting additional heat into the kitchen. Commercial kitchens are over eighty degrees even with the air conditioner running. Adding more heat from a smoker is not going to make your staff happy. Cookshack commercial smokers are constructed with double-walled insulation surrounded by 850°F Spin-Glas® insulation.

Other issues to be concerned with if considering adding a commercial indoor smoker is the footprint that will be necessary. Make sure it will fit through the door into the space, and you will have adequate spacing around the unit for cleaning and maintenance.