The official CookShack model FEC 500 smoker thread | FerrariChat

The official CookShack model FEC 500 smoker thread

Discussion in 'Drink, Smoke, and Fine Dining' started by SCFerrari, Jul 2, 2016.

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  1. SCFerrari

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    #1 SCFerrari, Jul 2, 2016
    Last edited by a moderator: Sep 7, 2017
    Hello,

    I thought I'd share a recent purchase of a commercial smoker for a new chef kitchen I'm building as part of an expansion onto our existing home.

    Background: I'm a classically untrained, amateur, frustrated yet passionate weekend chef, who loves to cook and entertain. For the past 10 years, I've used a built in pizza oven in the existing home as a makeshift smoker, and once we decided to add a second kitchen, the first appliance I wanted was a commercial style smoker.

    We are building a space where we could entertain and feed 100 or perhaps more than double that, and wanted to make it as easy and accommodating as possible, should those events arise.

    For those who haven't seen the thread on the expansion and interested, here's the link..

    http://www.ferrarichat.com/forum/silver-subscribed-private-forum-sponsored-yellow-compass-group/464237-new-addition-house.html

    So... Focusing on the smoker - I wanted a rotisserie style unit that was wood fired. After searching, all roads led to the Cookshack brand. Here's a link to what I decided on..

    Fast Eddy's? by Cookshack Commercial Rotisserie Smoker FEC500 | Cookshack
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  2. SCFerrari

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    #2 SCFerrari, Jul 2, 2016
    Last edited by a moderator: Sep 7, 2017
  3. SCFerrari

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    #3 SCFerrari, Jul 2, 2016
    Last edited by a moderator: Sep 7, 2017
  4. SCFerrari

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    #4 SCFerrari, Jul 2, 2016
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  5. SCFerrari

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    #5 SCFerrari, Jul 2, 2016
    Last edited by a moderator: Sep 7, 2017
    Today was the first christening!

    Tested with oak pellets, brined chickens, and asian basting sauce.. This thing will hold 72 chickens but I decided to just try 10 to start :)

    Brine,
    Morton's sugar cure plus star anise.. brined for a day.


    Basting sauce -

    Hoisin sauce, honey, mongolian fire oil, olive oil, ponzu sauce, chili paste, ginger sugar rub an hour from the finish.

    basted to begin with and then halfway through and then ginger sugar rub near the end..


    temp set for 185 for an hour, then 3 hours at 225
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  6. SCFerrari

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    #6 SCFerrari, Jul 2, 2016
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  7. SCFerrari

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    #7 SCFerrari, Jul 2, 2016
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  8. Jdubbya

    Jdubbya The $10 Trillion Man
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    #8 Jdubbya, Jul 3, 2016
    It's coming together isn't it? Looks nice and the chicken looks fantastic. Wish I had a neighbor like you. Maybe I'll have to become that kind of neighbor!! :)
     
  9. tomc

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    #9 tomc, Jul 3, 2016
    Subscribed!

    I've seen one house with something faintly resembling this, but your setup totally blows this away. Best of luck with the new addition...T
     
  10. SCFerrari

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    #10 SCFerrari, Jul 3, 2016
    Thanks guys - Round 2 today - just loaded 12 more -
     
  11. tomc

    tomc Two Time F1 World Champ

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    #11 tomc, Jul 3, 2016
    [​IMG]
    Where's The Beef?
    😉
    T
     
  12. FiveLiterEater96

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    #12 FiveLiterEater96, Jul 3, 2016
    Wow, that looks awesome! And a firetruck? How cool is that! Enjoy in good health.
     
  13. darth550

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    #13 darth550, Jul 4, 2016
    That setup is beyond cool! :D
     
  14. SCFerrari

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    #14 SCFerrari, Jul 5, 2016
    Last edited by a moderator: Sep 7, 2017
    Did a 8# Boston butt yesterday for 10 hours - turned out great- just a little meat rub overnight and popped it in the smoker and didn't think about it all day- I'm really enjoying the automation facet of this unit...

    As for the finished picture, it mostly disappeared before I could snap a shot !
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  15. SCFerrari

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    #15 SCFerrari, Jul 5, 2016
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  16. SCFerrari

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    #16 SCFerrari, Aug 18, 2016
    Last edited by a moderator: Sep 7, 2017
    Ordered a box of 40# of chickens, quartered this time, brined them in curing salt mixture along with dried hibiscus flowers and star anise.

    Then I made a hoisan glaze - hoisin sauce, chili paste (lots of it ) and ponzu - with a little honey, all mixed together in a bowl.. Dip the chicken in it and put it in the smoker -

    Smoker - 225 degrees for 3.5 hours., rest at 140 degrees for 30 min.. Bast after 2 hours again or dip into a renewed big bowl of sauce, and ginger spice /suger at the last rest..

    Last, invite 30 people over or so...
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  17. SCFerrari

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    #17 SCFerrari, Aug 18, 2016
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  18. SCFerrari

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    #18 SCFerrari, Aug 18, 2016
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  19. Jdubbya

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    #19 Jdubbya, Aug 18, 2016
    You are givin that thing a workout. That all looks fantastic!!
     
  20. tomc

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    #20 tomc, Aug 18, 2016
    Crazy good stuff! I've never heard of anyone marinating a brisket...T
     
  21. 4re308

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    #21 4re308, Aug 25, 2016
    Wow that is beyond cool! Looks like you are doing a great job...now I'm hungry! :)
     
  22. darth550

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    #22 darth550, Aug 25, 2016
    I've always thought how wonderful it would be to have an easy automated smoker, always at the ready.

    Bravo! Looks amazing. I'd run that thing 4X/week. :p
     

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