Holy Cow Cookers

FEC100 Features



Capacity is 100 lbs. pork butts, 80 lbs. brisket, 60 lbs. ribs, or 24 chickens per load.

The FEC100 features a digital Cookshack IQ4 controller. Operator sets the smoke-cooking time and temperature, and the holding temperature. When the smoke-cook cycle has finished the controller drops automatically to the hold temperature. Optional meat probe allows user to specify a smoke-cook temperature. When the temperature is reached, the smoker automatically drops into a hold cycle.

Thermostatically-controlled temperature eliminates large heat fluctuations that dry and shrink meat.

The FEC’s heat and flavor source is 100% food grade wood pellets. Pellets are easily obtainable, inexpensive, and easy to store;
available in a variety of flavors.

Pellet heat is controlled by a fully automatic wood pellet system.
With continuous use, the FEC100 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.

The FEC100 runs at 5 amps @ 120 VAC, which means pennies per hour operating cost.

The FEC100 features double-walled construction surrounding 850° spun-glass insulation for superior heat retention and fuel savings.
Clean-burning wood pellets produce very little ash, with low creosote build up.

(4) plated steel 23” x 17” shelves are removable … easy to power wash.
The FEC100 is ruggedly built with a 16-gauge stainless steel interior. Exterior is 18-gauge stainless steel.



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Best Skit 2010

Holy Cow It’s Good!

Holy Cow Cookers began competing at The Houston Livestock Show and Rodeo World's Championship Bar-B-Que Contest 16 years ago. Since then they have participated in over 60 cook-offs and won over eight Grand Champion titles nationally and internationally. They're not your ordinary cooking team. Everything they do, they do BIG. Their booth is set like a massive western saloon with custom bar, bakery, coffee bar and state-of-the art sound and video system complete with flat-screen TVs. Let's not forget the reason they have bragging rights; their famous ribs, chicken, sausage, sauce and all the trimmings are a true culinary delight! “I want you to walk into my booth and say, WOW!,” said Randy Pauly, director. “We could not put on such an amazing show without our Holy Cow family and team members, we owe them everything,” said Nancy Serrano, co-director.