Cook Shack FEC500 Installation Manual

Version 14

08/2014

Serial Number: ______

FEC750 FEC500 FEC300

(With optional
smoke evacuator)

Models FEC300/500/750

Please read this entire manual for installation and use of these smokers.
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.

2

Dear Cookshack Customer,

Your Fast Eddy’s™ by Cookshack rotisserie smoker oven 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 as

1.800.423.0698 Monday through Friday, 9:00 a.m. to 4:00 p.m CST or email us
at [e-mail]. You can also join the Cookshack Barbecue Forum
on our website at www.cookshack.com which has participation by both
Cookshack customers and employees.

These units are 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 the smoker. Cookshack,
Inc. assumes no responsibility for results of careless and dangerous operation
of Cookshack smokers or other products. All warranties are null and void if
the practices described in the Operator’s Manual are not observed.

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 in
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 FEC300, FEC500, FEC750 Operator’s Manual, V. 14

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Table of Contents

General Safety Instructions ........................................................................ 4

Included Equipment .................................................................................... 5

Electrical Specifications .............................................................................. 5

General Installation Instructions ............................................................... 5

Location ......................................................................................................... 6

Venting .......................................................................................................... 7

Exhaust Systems .......................................................................................... 7

Operating Instructions ................................................................................ 9

Control Panel Operation .......................................................................... 10

Cook Mode .............................................................................................. 11

Preset Buttons ......................................................................................... 11

Loading Instructions ................................................................................. 12

Shut Down and Maintenance Procedure ............................................... 12

Troubleshooting Guide ............................................................................ 15

Limited Warranty Policy ........................................................................... 18

Return Merchandise Policy ...................................................................... 19

Rotisserie Illustration ................................................................................ 21

FEC300 Wiring Diagram ........................................................................ 22

FEC500 Wiring Diagram ........................................................................ 23

FEC750 Wiring Diagram ........................................................................ 24

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

General Safety Instructions

This equipment is designed and sold for commercial use only. Only
licensed professionals should work on or service this equipment.

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!

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Make sure all operator personnel are instructed on the proper use of the oven.

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.

Never leave firebox door open while the oven is running.

Never use a high-pressure washer around electrical components.

Always drain grease DAILY.

All switches should be in the “OFF” position when plugging into the receptacle

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Included Equipment

Once you have unpackaged your smoker, you should find the following standard
equipment:

 Rotisserie racks (15)
 Foot pedal
 Cookbook
 Operator’s Manual
 Pellets

o FEC300 and FEC500 come with 80 lbs. of pellets
o FEC750 comes with 160 lbs. of pellets

 Casters (not included if mounted on a trailer)
 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

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Electrical Specifications

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.

 110 volts
 60 HZ
 Single phase
 15 amp

General Installation Instructions

Local Code Officials and a Commercial Kitchen 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.

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

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.

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.

6

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.

Location

Stationary installation should be on a level surface that can support a minimum
weight of 2500 lbs.

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 inch clearance space around gear motor access panel and the fire pit door
opening.

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 and maintenance of rotisserie.
 Right Side – 24” for ash removal.
 Front – 48” for loading and unloading of product.
 Back – 24” maintenance of convection fan.

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

 Floor – May be combustible material except for area under the firebox. This

must be a non-combustible material and must extend 6” beyond each side of
the firebox.

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.

 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.

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o One (1) inch clearance from combustible materials.

 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.

 The optional smoke evacuator requires a ten (10) inch pipe, minimum 24 gauge

with mushroom type fan (minimum 280 cfm) mounted on roof (not provided
by Cookshack). Pipe needs three (3) inches clearance from combustibles. The
fan must be run on a separate electrical circuit from the smoker.

Exhaust Systems

 All Fast Eddy’s™ by Cookshack Rotisserie Units come with a standard system

which vents smoke out of the oven through a 5 inch pipe. 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.

 Cookshack, Inc. offers an accessory called the “Smoke Evacuator System” –

Figure 1. This system is activated automatically when the doors are opened and
operates by drawing smoke from inside the oven and venting it out the top of
the unit. This prevents smoke from escaping into the work area each time the
operator open the doors. The customer is responsible for supplying the

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

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ducting and fan needed to carry the smoke from the Smoke Evacuator System
to the outside.

Figure 1 - Accessory, Smoke Evacuator System

***IMPORTANT*** READ CAREFULLY

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 of unit.

 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.

o Improper flue installation
o Inadequate makeup air for hood system or exhaust fans
o Competing hood systems or ventilation in the building
o 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 [e-mail].

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Figure 3-FEC500 & FEC750

Foot Pedal Plug-In

Front Bottom of Controller

Figure 2-FEC300 Foot Pedal

Plug-In

Side of Controller

Operating Instructions

1. Before starting, check the following:
 Pellets are loaded 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.

3. Set your time and temperature (for instructions see “Control Panel Operations)

4. Push the “START” button on the control panel. Unit has an automatic ignition

system.

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5. In the event of igniter system failure, 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.

6. Always preheat the oven to at least 180°F prior to cooking. This should take

approximately 10 to 15 minutes.

7. Ensure the foot pedal is plugged in (Figures 2 & 3).

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Figure 4-Control Panel

 With the rotisserie on/off switch in the Off position – rotisserie will not

rotate with the foot pedal

 With the rotisserie on/off switch in the On position - rotisserie will

rotate when door is closed. When the door is open you can control the
rotisserie by depressing the foot pedal.

Control Panel Operation

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ALWAYS CLEAN THE FIRE POT BEFORE RESTARTING THE
OVEN.

Note: The “MODE” and “PROBE TEMP” buttons are NOT operational

on the FEC300, FEC500 or FEC750. Since the smoked product rotates, it
is not possible to connect a probe.

 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 Master Switch to the

OFF position. 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.

 In order to see the set cooking temperature, probe temperature or holding

temperature, briefly press the corresponding button.

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Cook Mode

COOK MODE is for standard operation and is the default mode. 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. Turn Master Switch on the oven control panel to the ON position.

2. Set cooking temperature by pressing and holding the COOK TEMP button

while using the ADJUST TIME OR TEMP buttons to change settings.

3. Set holding temperature by pressing and holding the HOLD TEMP button

while using the ADJUST TIME OR TEMP buttons to change settings.

4. Set cooking time by pressing and holding the COOK TIME button while using

the ADJUST TIME OR TEMP buttons to change settings.

5. Press START.

PLEASE NOTE that the oven temperature displayed while the oven is
running is the actual air temperature inside the oven.

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Preset Buttons

 The IQ4 controller is equipped with two “PRESET BUTTONS” for easy

selection of common settings for popular foods.

 Pressing the button marked RIBS OR CHICKENS will make the following

settings:

o Cook Temp 224°F
o Hold Temp 140°F
o Cook Time 3 hours

 Pressing the button marked BRISKET will make the following settings:

o Cook Temp 224°F
o Hold Temp 140°F
o Cook Time 12 hours

 Once one of these preset buttons has been pushed you may start a cook cycle

using these settings by simply pressing “START.”

The “RESET BUTTON” is used to clear the current instructions and cause the
IQ4 to start over from the beginning.

NOTE: Oven temperature must be below 130°F before the oven will re­light.

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Pork Butt

Brisket

Ribs

Chicken

FEC300

350 lbs.

300 lbs.

100 lbs.

45 whole

FEC500

500 lbs.

450 lbs.

150 lbs.

70 whole

FEC750

750 lbs.

700 lbs.

300 lbs.

110 whole

Loading Instructions

IMPORTANT: Do not overload your smoker. Use the Smoker Oven Maximum
Load Capacity chart below to determine the largest amount load of your smoker.
Capacities are based on 3 lb. ribs, 8-10 lbs. per heavy cut and 3 lbs. chickens.
Capacities are specifically limited by the amount of heat available. Fill smoker
50-100% capacity for best results.

 When loading meat load the bottom racks first. In order to make a product

fit, it may be necessary to remove the middle rack on a section when cooking
thick cuts of meat like whole briskets or pork butts.

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 The product needs to be loaded so that the racks are balanced – i.e. hang

evenly on the arm when finished. When loading briskets place them so that
heavy ends and flat ends are on alternate sides of the rack.

 When loading turkeys allow ample room between them and adjoining racks.

This is necessary so that when the rotisserie turns the wings and legs do not
catch on the rack above or below and dump off the rack.

 After loading racks, be sure to advance the rotisserie at least two revolutions,

using the foot pedal, to check for adequate clearance of the produce on the
walls of the cooking chamber and other racks. Reposition product if
necessary.

Shut Down and Maintenance Procedure

Press the reset button and wait 10 minutes to allow for cooling before opening the
smoker then turn the master on/off switch to the “OFF” position.
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

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

13

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 every six months to

determine if cleaning is necessary.

 Clean ash from the fire pot and combustion chamber weekly or if it appears

as if there is a buildup of ash.

 Disposal of ash – Ash should be placed in a metal container with a tight-

fitting lid. The closed container of ash should be placed on a
noncombustible floor or 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.

 Grease rotisserie bearings using 2 to 3 squirts of high-temperature food

grade bearing grease every 1 to 2 weeks – Figure 5.

Figure 5 - Greasing rotisserie bearings

 Lubricate rotisserie drive chain every six months, also check chain tension

and adjust by loosening bolts and using motor weight to create tension

o Figure 6a- FEC500 and FEC750 drive chain and tension adjustment

 Must remove Control Panel Cover to access

o Figure 6b- FEC300 drive chain and tension adjustment

Figure 6a Figure 6b

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

14

 Clean the racks and inside of cooking chamber with a degreaser. You can

power wash 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. Wood pellets expand greatly when wet
and will jam the auger system. A vinyl cover for the hopper is highly
recommended.

 Brush the Convection fan blades off once per month – Figure 7.
 Clean the pellet slide once per month to prevent pellet dust buildup –

Figure 8.

Figure 7 – Convection Fan Cleaning Figure 8 – Pellet Slide Cleaning

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Trouble

Probable Cause

Solution

Control panel does not
power up

Unit is not plugged into a
working outlet (110 VAC)

Main fuse on control panel

450° limit switch tripped

Check the outlet to
ensure it is working or
plug into alternate source

Replace fuse with 15 amp
fuse only

Unplug unit and reset the
limit switch by pushing in
on the button (FEC300
Reset is on the left side of
the smoker by the control
panel while the FEC500
and FEC750 Reset is on
the front panel below the
fuse)

Rotisserie is not rotating
with foot pedal but does
rotate during the cook
mode

Foot pedal is not plugged
in correctly

Plug in foot pedal

Rotisserie does not
function in cook mode
but does function with
foot pedal

Door switch

Ensure that the door is
closed, and the switch is
contacted

Rotisserie is not
working at any time

Rotisserie drive problem

Unplug unit

Remove
electrical/mechanical
service panel

Confirm that the chain
drive is in place and tight

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.

15

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

16

Confirm that the drive
belt from the motor to
the gearbox is in place
and tight

Check fuse and replace
with 7 amp fuse

Fire goes out during
operation

Pellet hopper is empty

Auger motor is turning but
the auger is not turning

Not enough intake air

Inspect hopper and clean
pellet dust out and fill
with pellets

Check shear pin between
auger and motor-replace
if broken

Check auger for binding­clear cause of binding
(such as jammed pellets)

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 Hopper is empty

Switch on pellet hopper is
not in contact with the lid

Pellet auger is not cycling,
contact Customer Service

Inspect hopper and clean
pellet dust out, then fill
with pellets

Clear pellets so the lid will
fully close or adjust the
switch to make contact

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Dirty fire pot

Trouble with igniter

Not enough intake air

Oven temperature is over
130°F

with closed hopper lid

Open firebox and clean
fire pot and try to restart
unit

Open pellet hopper lid
and push the start button

Open the firebox 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

If fan is turning, refer to
the installation
instructions and verify
that the vent pipe is
properly installed

Light manually or wait for
oven to cool

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

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 food-

grade 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 [phone].

18

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Return Merchandise Policy

If you have merchandise that you believe is defective and requires repair or
replacement:

1. Call Cookshack, Inc. at [phone]. 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.

19

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 FEC300, FEC500, FEC750 Operator’s Manual, V. 14

20

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 FEC300, FEC500, FEC750 Operator’s Manual, V. 14

Not Shown
Door Hinge PV105
Door Closer PV570
Door Seal PV303/PV299
Convection Motor PV519
Fan Blade inside PV540

Hopper
Latch PV166
Switch PV366
Auger Motor PV518
Draft Fan PV517
Igniter PV310

Inside Panel
Power Switch
Rotisserie Switch
Label Keypad LA152
Transformer PV627
Control Board PV687
Power Supply PV520
Relay PV631
Relay PV634
Relay PV682
Temperature Probe PV718
Rotisserie Motor PV515
Drive Chain with Offset
link
PV586
PV587
PV588

Door Switch PV366

Grill
3 per Basket
PV007 (FEC750)
PV006 (FEC500)
PV004 (FEC300)

Rotisserie Shaft

Casters PV195

Limit Switch PV552

Foot Pedal Plug-In
FEC300-Side of controller
FEC500 & FEC750-Front
of controller

Rotisserie Illustration

21

Fast Eddy’s™ by Cookshack FEC300, FEC500, FEC750 Operator’s Manual, V. 14