Version 15.3 03/2015 Serial Number: ______ Purchase Date

Model FEC100 Fixed Shelf Smoker
Please read this entire manual for installation and use of this smoker.
Failure to follow these instructions could result in property damage,
bodily injury or even death.
Contact local building or fire officials about restrictions and installation
inspection requirements in your area.
SAVE THESE INSTRUCTIONS.
Version 15.3
03/2015
Serial Number: ______
Purchase Date: ______
2
Dear Cookshack Customer,
Your Fast Eddy’s™ by Cookshack FEC100 will produce great barbecue and
smoked foods. It is easy to operate, clean, and maintain. Use this operator’s
manual to familiarize yourself with the smoker and its operation. If you have a
question or problem not covered in the manual, call us at 1.800.423.0698
Monday through Friday, 9:00 a.m. to 4:00 p.m CST or email us at
info@cookshack.com. You can also join the Cookshack Barbecue Forum
on our website at www.cookshack.com which has participation by both
Cookshack customers and employees.
This unit is NSF and USDA approved, Warnock Hershey and ETL Listed
Commercial Cooking Equipment in both the USA and Canada.
You must observe safe operating practices when using tis smoker. Cookshack,
Inc. assumes no responsibility for results of careless and dangerous operation
of Cookshack smokers or other products. If you do not follow the practices
described in the Operator’s Manual, all warranties will be null and void.
Read the following instructions thoroughly and completely before using your
smoker! Observe the instructions carefully. Be certain that you understand
completely how it functions before attempting to operate it.
This smoker oven is intended for use as a food smoker. It is not intended for
any use not specifically described in this manual. Misuse of this smoker can
result in serious injury and a fire hazard.
With these precautions in mind, enjoy your smoker and the delicious foods it
will produce.
Stuart Powell
President and CEO
Cookshack Inc.
2304 N Ash Street
Ponca City, OK 74601
Find Cookshack on all your favorite Social Media!
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
3
Table of Contents
General Safety Instructions ............................................ 4
Included Equipment ......................................................... 5
General Installation Instructions .................................... 5
Location ........................................................................... 6
Venting ............................................................................. 6
Exhaust Systems ............................................................. 7
General Operating Instructions ....................................... 7
Control Panel Operation .................................................. 8
Smoke/Cook Mode (3 stage cooking) ............................................. 9
Cook Mode (2 stage cooking) ......................................................... 9
Probe Mode (3 or 2 stage cooking) ............................................... 10
Preset Buttons .............................................................................. 11
USB Download Instructions .......................................................... 12
Product Loading Instructions ........................................ 13
Shut Down and Maintenance Procedure ....................... 13
Electrical Specifications ............................................... 14
Troubleshooting Guide .................................................. 15
Limited Warranty Policy ................................................ 17
Return Merchandise Policy............................................ 18
FEC100 Illustration ........................................................ 20
FEC100 Wiring Diagram (US) ........................................ 21
FEC100 Wiring Diagram (Export) ................................. 22
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
4
General Safety Instructions
Cookshack does not recommend this unit for commercial use. Cookshack
recommends the FEC100 for competition or home use only. Only licensed
professionals should work on or service this unit.
A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO
MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO
COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE
THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH
THESE INSTRUCTIONS.
 Keep the oven free from combustible materials.
 Never store or use gasoline in the vicinity of this oven.
 Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid,
or similar liquids to start or “freshen up” a fire in this oven. Keep all such
liquids well away from the oven while in use.
 Whenever working on, or servicing this unit ALWAYS disconnect the power.
 This oven is equipped with a 3-prong plug for your protection from shock
hazard. Always plug this unit directly into a properly grounded 3 prong
receptacle.
 WARNING! Exterior surfaces may be HOT!
 Make sure all operator personnel are instructed on the proper use of the
oven.
 Never leave the oven door open while the oven is running.
 Never use a high-pressure washer around electrical components.
 Always clean the drip tray before the cooker is used.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
5
Included Equipment
Once you have unpackaged your smoker, you should find the following standard
equipment:







Cookbook
Operator’s Manual
40 lbs. Pellets
4 Grills
Set of 2 Side Racks
Casters (pre-installed)
Spice Kit
o 1 gal. Spicy Barbecue Sauce
o 1 gal. Mild Barbecue Sauce
o 5 lbs. Brisket Rub
o 5 lbs. Rib Rub
o 5 lbs. Spicy Chicken Rub
o 10 oz. Chili Mix
o 10 oz. Spicy Barbecue Sauce Mix
General Installation Instructions
Local Code Officials and a Ventilation Contractor should be consulted prior to
installation to determine the need to obtain a permit. Unit must be installed per
state and local fire codes and NFPA 96.
WARNING! Unit is very HEAVY, and extra care must be taken when unloading
and moving.
Provisions must be made for adequate air supply for the oven. If the oven is to be
installed in a sealed room or building utilizing exhaust fans, the room must be
supplied with a return air system. Return air must be equal or slightly higher than
that of the exhausted air. WARNING! Do not pack required air spaces with
insulation or other materials.
The unit requires a separate 120 volt, 20 amp circuit. The unit must be grounded
in accordance to your local codes or with the National Electric Code ANSI/NFPA
70-1990.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
6
Location
Stationary installation should be on a level surface.
The unit requires adequate air. Ventilation is required for the proper operation of
burner and cooking motors.
Keep the oven free from combustible materials. A good rule of thumb is to allow
an 18” clearance space around oven.
Minimum spacing from combustible material is 6”; these clearances must be
maintained unless materials used are non-combustible. Following is the
recommended service spacing:





Top – 18.”
Left Side – 24” to load pellets
Right Side –minimum of 6”
Back – 4”
Front – Must have enough room to open door for loading and unloading of
product (approximately 29”)
Venting
Unit may be installed under a hood in accordance with your local codes. If a hood
is not used, then the flue is required to be a minimum five (5) inches in diameter,
type “L” pipe and is to extend three (3) feet above the highest point where it
passes through the roof. It also needs to be at least two (2) feet higher than any
portion of a building within ten (10) feet or in accordance with state and local fire
codes (NFPA96). A rain cap must be utilized on a flue exhaust.
DO NOT INSTALL A FLUE DAMPER IN THE EXHAUST VENTING
SYSTEM OF THIS UNIT.
DO NOT CONNECT THIS UNIT TO A FLUE SERVING ANOTHER
APPLIANCE.
Attachment and securement of the exhaust venting system to the product and to
each adjoining section of connector pipe are required to be fastened with at least
three screws.
When planning your flue, it is important to remember several items:
o It must draw air naturally through the flue.
o The flue should be cleaned every six (6) months.
o One (1) inch clearance from combustible materials.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
7
The installation of a flue will vary depending on the location and local codes;
however, the flue should not have more than two (2) ninety-degree elbows in it
and should not be longer than thirty (30) feet.
Exhaust Systems
The Fast Eddy’s™ by Cookshack FEC100 comes with a standard system which
vents smoke out of the oven. It is the customer’s responsibility to provide a
method to move smoke from this exhaust to the outside following applicable local
codes (NFPA 96). This system must remain in place any time the unit is operated
inside a building.
Adequate makeup air is required for safe operation. Consult manual for more
information. It is your responsibility to maintain essential combustion air at all
times during operation.
***IMPORTANT*** READ CAREFULLY
Positive Air Flow through the combustion chamber must be maintained for safe
and proper operation of the unit.
Burner air flow may be affected by one or a combination of the following.
 Improper flue installation
 Inadequate makeup air for hood system or exhaust fans
 Competing hood systems or ventilation in the building
 Extreme drafts or inadequate clearance.
Please contact Cookshack Customer Service with any questions at 1.800.423.0698
Monday through Friday, 9 AM to 4 PM CST or email us at info@cookshack.com.
General Operating Instructions
1. Before starting, check the following:
 Pellets are in pellet hopper
o Only 100% hardwood food-grade pellets should be used in
your smoker. Pellets should be no larger than ¼” in diameter and
¾” long. Use of heating fuel pellets can be harmful to both the
food you are cooking and your smoker.
 Ensure that the fire pot is clean and clear of ash.
 Check to ensure there is not a buildup of grease in the bottom of the
cooking chamber.
2. Make sure the pellet slide is clean.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
8
3. Push the “POWER” button on the control panel. Unit has an automatic
ignition system.
4. In the event of failure with the igniter system use the following manual lighting
instructions WITH OVEN OFF:
 Pour ½ cup of pellets into the fire pot.
 Squirt approximately 2 tablespoons of alcohol gel into the fire pot.
 Ignite with a match. NOTE: Never attempt to squirt alcohol gel into
burning embers. This has the potential for serious injury.
 Let the pellets burn for 4 to 5 minutes.
 Set the thermostat to 180°F.
 Press “START”
5. Always preheat the oven to at least 180°F prior to cooking. This should take
approximately 10 to 15 minutes.
6. ALWAYS CLEAN THE FIRE POT BEFORE RESTARTING THE OVEN.
Control Panel Operation



 Recommended cooking times and temperatures are based on full loads
with no holding cycle. Larger or smaller loads or the addition of holding
time may require adjustment of cooking time and temperature.
 When you think the product is finished, turn the POWER BUTTON off.
Wait ten minutes before opening the oven door to check the product for
doneness.
 When the product is done to your satisfaction, remove from the smoker.
 An audible signal indicates that the cook cycle is complete and that the
oven is going to the Hold Temperature Mode.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
9
 In order to see the set the smoking temperature, cooking temperature,
probe temperature or holding temperature, briefly press the corresponding
button, set temperature and press “OK.”
Smoke/Cook Mode (3 stage cooking)
SMOKE/COOK MODE is for standard operation and is the default mode. Since
pellet fired smoker ovens produce more smoke at temperatures of 180°F or below,
3 stage cooking is ideal for increasing the amount of smoke flavor into foods.
In SMOKE/COOK MODE the oven will cook at the set smoking temperature
for the set smoking time, then will cook at the set cooking temperature for the set
cooking time. At that point, the controller will change to the set holding
temperature and remain there until the unit is manually shut down.
1. Press the Power Button on the oven control panel.
2. Set smoking time by pressing the SMOKE button and use the UP or DOWN
arrows to change smoke time setting.
3. Press OK.
4. Set smoking temperature by using the UP or DOWN arrows to change smoke
temperature setting.
5. Press OK.
6. Set cooking time by pressing the COOK button and use the UP or DOWN
arrows to change cook time setting.
7. Press OK.
8. Set cooking temperature by using the UP or DOWN arrows to change cook
temperature setting.
9. Press OK.
10. Set holding temperature by pressing and holding the HOLD button and use
the UP or DOWN arrows to change hold temperature setting.
11. Press OK.
12. Press START.
PLEASE NOTE: The oven temperature displayed while the oven is
running is the actual air temperature inside the oven.
Cook Mode (2 stage cooking)
In COOK MODE the oven will cook at the set cooking temperature for the set
cooking time. At that point, the controller will change to the set holding
temperature and remain there until the unit is manually shut down.
1. Press the Power Button on the oven control panel.
2. Set smoking time by pressing the SMOKE button and use the UP or DOWN
arrows to change smoke time setting to 00:00.
3. Press OK.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
10
4. Set cooking time by pressing the COOK button and use the UP or DOWN
arrows to change cook time setting.
5. Press OK.
6. Set cooking temperature by using the UP or DOWN arrows to change cook
temperature setting.
7. Press OK.
8. Set holding temperature by pressing and holding the HOLD button and use
the UP or DOWN arrows to change hold temperature setting.
9. Press OK.
10. Press START.
PLEASE NOTE: The oven temperature displayed while the oven is
running is the actual air temperature inside the oven.
Probe Mode (3 or 2 stage cooking)
PROBE MODE is used when cooking with the optional meat probe. In PROBE
MODE the oven will cook at the set smoking time and temperature then cook at
the cooking temperature until the internal temperature of the meat reaches the
temperature at which the probe is set. At that point, the controller will change to
the set holding temperature and remain there until the unit is manually shut down.
1. Connect the two-pin plug with twist lock into the meat probe connector on
the control panel.
2. Place the probe end through the door seal and insert probe into the largest
piece of meat in the smoker oven.
3. Turn on the Power Button.
4. Choose PROBE MODE by pressing the PROBE button and use the UP or
DOWN arrows until the digital controller says “YES.”
5. Press OK.
6. Set PROBE meat temperature using the UP or DOWN arrows.
7. Press OK.
8. If desired, set smoking time by pressing the COOK button and use the UP or
DOWN arrows to change settings or use the UP or DOWN arrows until the
time reads 00:00.
9. Press OK.
10. If desired, set smoking temperature by using the UP or DOWN arrows to
change settings or use the UP or DOWN arrows to set the smoke temperature
to 0.
11. Press OK.
12. Set cooking time by pressing the COOK button and use the UP or DOWN
arrows to change settings.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
11
13. Press OK.
14. Set cooking temperature by using the UP or DOWN arrows to change
settings.
15. Press OK.
16. Set holding temperature by pressing and holding the HOLD button and use
the UP or DOWN arrows to change settings.
17. Press OK.
18. Press START.
PLEASE NOTE: The probe temperature displayed is the internal
temperature of the product.
Preset Buttons
The IQ5 controller is equipped with 8 “PRESET BUTTONS” for easy selection
of common settings for popular foods.
Pressing each of the pre-set buttons will put the smoker in the following cycles:
Pre-Set #
1
Description
Brisket
Hours
4
10
Cycle
Smoke
Cook
Hold
Temp
180°F
225°F
140°F
2
Pulled Pork
6
8
Smoke
Cook
Hold
180°F
250°F
140°F
3
Slab Ribs
1
4
Smoke
Cook
Hold
180°F
250°F
140°F
4
St. Louis Ribs
1
3
Smoke
Cook
Hold
180°F
250°F
140°F
5
Baby Back Ribs
1
2
Smoke
Cook
Hold
180°F
250°F
140°F
6
Sides of Salmon
1
2
Smoke
Cook
Hold
140°F
190°F
140°F
7
Sausage 1” Casing
1
Smoke
140°F
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
12
2
8
Prime Rib
Cook
Hold
180°F
140°F
2
2
Smoke
180°F
Cook
250°F
Hold
140°F
 Once one of these preset buttons has been pushed you may start a cook cycle
using these settings by simply pressing “START.”
 All pre-sets are also programmable. To set a preset button to your own
preferences, make all settings as desired following the steps listed for each
Mode Setting. Once your settings have been made hold the pre-set button
down for 5 seconds to save the settings.
USB Download Instructions
With the IQ5 controller, you have the option to download your smoking, cooking
and holding logs to a FAT formatted USB flash drive. The IQ5 Controller will
hold 1023 cycles which is 512 hours of cook time.
To use this feature, while the smoker is on:
 Plug in your flash drive to the USB port.
 Press and hold the USB DATA button until the digital controller reads
“Filed Saved.”
 It will then ask “Do you want to clear log?”
 Press the UP or DOWN arrow until the controller reads “Yes” (The
smoker will clear your log as it runs out of memory. Clearing your log with
stop the accidental loss of data).
 Press OK. See Figure 2 for example download.
Figure 2 – This is what your download of information will look like.
Column A is the current Cook Cycle. Column B is Oven Temperature.
Column C is Probe Temperature.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
13
Product Loading Instructions
The maximum capacity of this unit is 100 lbs. pork butts, 80 lbs. briskets, 60
lbs. ribs or 24 whole chickens (about 3 lbs. per chicken) per load.
 Do not blanket load (completely load) the bottom rack. Blanket loading the
bottom rack prevents adequate airflow inside the unit.
 When cooking large pieces of meat, turn the fat cap down on the bottom
rack and up on the upper racks.
Shut Down and Maintenance Procedure
Press the reset button and wait 10 minutes to allow for cooling before opening the
smoker then turn the POWER BUTTON off..
To properly maintain your smoker, consider the following:
 Soot and Fly ash:
o The products of combustion will contain small particles of fly ash. The
fly ash will collect in the exhaust venting system and restrict the flow of
the flue gases. Incomplete combustion such as occurs during startup,
shutdown or incorrect operation of the smoker oven will lead to some
soot formation which will collect in the exhaust venting system.
o The exhaust venting system should be inspected at least once every year
to determine if cleaning is necessary.
 Clean ash from the fire pot and combustion chamber weekly or when there
is a buildup of ash.
 Disposal of ash – Ash should be placed in a metal container with a tightfitting lid. The closed container of ash should be placed on a
noncombustible floor or on the ground, well away from all combustible
materials, pending final disposal. If the ash is disposed of by burial in soil or
otherwise locally dispersed, it should be retained in the closed container until
all cinders have thoroughly cooled.
 Clean the racks and inside of cooking chamber with a degreaser. You can
power wash the grills weekly (Recommended cleaner is Zep FS10184
Degreaser).
o NOTE: PROTECT ALL ELECTRICAL COMPONENTS FROM
MOISTURE DURING THIS PROCESS.
 If the oven is stored outdoors care should be taken to ensure that water does
not get into the pellet hopper and/or controller. Wood pellets expand
greatly when wet and will jam the auger system. A cover for the unit is
highly recommended.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
14
o Cookshack’s FEC100 Cover Part Number
 PV024 for standard or
 PV030 for reverse.
 Clean the pellet slide periodically to prevent pellet dust buildup – Figure 2.
Figure 2 – Pellet Slide Cleaning
Electrical Specifications
110 volts, 60 HZ, single phase, 4 amp service required.
The fire pot igniter element is 200 watts.
Auger motor and burner induction fans are 25 watts each.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
15
Troubleshooting Guide
This is an initial guide for troubleshooting. If any of the following steps do not
correct your issue, contact Cookshack Customer Service at 1.800.423.0698.
Trouble
Control panel does not
power up
Probable Cause
Unit is not plugged into a
working outlet (110 VAC)
Solution
Check the outlet to
ensure it is working or
plug into alternate source
High temperature limit
switch tripped
Press the reset button on
the back of the hopper
Reset limit switch by
pushing in on the button
Fire goes out during
operation
Pellet hopper is empty
Inspect hopper and clean
pellet dust out and fill
with pellets
Auger motor is turning but Check shear pin between
the auger is not turning
auger and motor-replace
if broken
Check auger for bindingclear cause of binding
(such as jammed pellets)
Not enough intake air
Check air intake air fan-if
not turning, contact
Customer Service
If fan is turning, refer to
installation instructions
and verify that the vent
pipe is properly installed
Fire does not light
Excessive pellet feed
Pellet auger is not
cycling, contact
Customer Service
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
16
Pellet Hopper is empty
Inspect hopper and clean
pellet dust out, then fill
with pellets
Switch on pellet hopper is
not in contact with the lid
Clear pellets so the lid
will fully close or adjust
the switch to make
contact with closed
hopper lid
Dirty fire pot
Open door and clean fire
pot and try to restart unit
Trouble with igniter
Open pellet hopper lid
and push the start button
Open the door and feel
over the pot. If the pot is
hot, the igniter is fine. If
pot is cold, contact
Customer Service.
You can manually light
the unit also-see
procedure in startup
section
Check air intake fan-if
not turning, contact
Customer Service
Not enough intake air
If fan is turning, refer to
the installation
instructions and verify
that the vent pipe is
properly installed
Oven temp is over 130°F
Light manually or wait
for oven to cool
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
17
Limited Warranty Policy
Cookshack Smoker Ovens are guaranteed to be free from defects in material
and workmanship under normal use and when installed in accordance with
factory recommendations. Warranty is voided unless 100% hardwood foodgrade pellets are used.
This limited warranty includes parts and labor for the first 90 days.
Following the 90 day period, the two (2) year limited warranty is for parts only.
Cookshack, Inc.’s obligation under this warranty shall be to repair or replace
at its option any part deemed defective upon examination by Cookshack, Inc.,
or its authorized agent, for a period of two (2) years from the date of sale.
Customer must obtain approval from Cookshack, Inc. before performing
any service. Cookshack, Inc. is not responsible for any unauthorized service
work.
1. The Limited Warranty extends to the original purchaser only.
2. To make claim or request for the Limited Warranty, the original
purchaser must notify Cookshack, Inc. Customer Service for instructions
as to the repair or replacement of the defective merchandise prior to
attempting or contracting for repair of the oven. (See following page for
Return Merchandise Policies).
3. The model number and serial number of the Cookshack Smoker Oven
must accompany any request for service to the oven.
4. The Limited Warranty shall not apply if the merchandise has been
improperly installed, damaged due to abuse, misuse, misapplication,
accident, or as a result of service or modification by any other than an
authorized Cookshack, Inc. service agent.
There are no express warranties other than the limited warranty stated
herein above. No warranties whether express or implied, including, but not
limited to, any implied warranties of merchantability of fitness for a particular
purpose, shall extend beyond the respective warranty periods described above.
Cookshack, Inc. shall not be liable for any direct, indirect, special,
consequential, incidental, or punitive damages; lost profits or loss of use or
interruption of business regardless of the form of action or theory of liability
resulting from any defect in or use of the Cookshack smoker oven, accessories
and/or heating elements.
Additional information on obtaining service under this Limited Warranty is
available on the following page or by contacting a Cookshack, Inc. Customer
Service Representative directly at (800)423-0698.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
18
Return Merchandise Policy
If you have merchandise that you believe is defective and requires repair or
replacement:
1. Call Cookshack, Inc. at (800)423-0698. Ask to speak to a Customer
Service Representative. Have your Smoker Oven model number and
serial number ready.
If you are advised to return the merchandise to the factory for
repair or replacement, please observe the following procedures.
2. You will be issued a return number. A Customer Service
Representative will issue you a return number and/or mail you an
instruction form (called a Return Merchandise Authorization) for
returning the merchandise with the return number on it.
All return merchandise must have a return number. Do not return
merchandise without a return number.
3. Attach the return number to the merchandise.
If you were sent a Return Merchandise Authorization, attach it to
the merchandise you are returning.
If you were issued an RETURN NUMBER by phone and not
sent a Return Merchandise Authorization, attach a note to the
merchandise with your name, address and RETURN NUMBER.
Print the RETURN NUMBER on the outside of the return
packaging.
4. Ship the merchandise back to Cookshack.
Return the merchandise to Cookshack, Inc., shipping prepaid,
F.O.B. destination, in the original container or equivalent.
All return merchandise must be shipped to: Cookshack, Inc.,
2304 N. Ash St., Ponca City, OK, 74601.
You assume the risk of any loss or damage that occurs during
transit due to improper packaging of the returned merchandise.
Use the original container that the merchandise was shipped in or
equivalent.
5. Repair or replacement of merchandise under warranty.
Replacement or repairing defective merchandise is at Cookshack,
Inc.'s option.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
19
If repair of merchandise is deemed necessary by Cookshack, Inc.
you will be instructed as to the necessary arrangements in order to
affect the repair of the merchandise.
If replacement merchandise is deemed necessary by Cookshack,
Inc. you will be invoiced for the replacement merchandise upon
shipment. Credit for merchandise under warranty deemed to be
defective by Cookshack, Inc. will be issued upon return of the
defective merchandise.
Credit may be denied if the returned merchandise is not found to
be defective by Cookshack, Inc.; if it is not under warranty; if it is
not received at Cookshack, Inc. 30 days after your RETURN
NUMBER is issued; if it is damaged due to abuse, misuse,
misapplication or accident; if it has been serviced or modified by
any other than an authorized Cookshack, Inc. service agent; is not
returned with an RETURN NUMBER; is not in clean condition;
is not complete; is damaged or lost in transit.
Replacement merchandise is sent to you via UPS Ground or
common carrier. If you request replacement merchandise to be
sent by faster service than UPS Ground or common carrier you
shall incur the cost of shipping.
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
20
FEC100 Illustration
Behind Control Panel
Keypad Label – LA153
Transformer – PV629
Control Board – PV693
Display Board – PV694
IO (relay) Board – PV695
Switch – PV361
Probe Jack – PV521
Power Cord – PV461
Auger Motor – PV518
Draft Fan – PV517
Hopper Latch PV166
Door Latch
PV169
Hopper Switch
PV366
Inside hopper
Side Racks
PM027
Grill
PV005
Drip Tray
Probe PV718
Drain Trough
Igniter PV310
Inside Fire Pot
Drip Pan
PV702
Casters PV175
Fast Eddy’s™ by Cookshack FEC100 Operator’s Manual, V. 15.3
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