Fast Eddy's by Cookshack PG1000
Fast Eddy's by Cookshack PG1000
In the beginning pellet cookers were used mostly as smokers because they didn't really have high temperature grilling ability. After more than a decade of design revisions, most pellet burners still cannot do both well. Introduced in 2010, the Fast Eddy's by Cookshack PG1000 takes an innovative approach to being both a low and slow smoker and a fast cooking grill.
The PG1000 is a collaborative design from Cookshack of Ponca City, OK and "Fast Eddy" Maurin, winner of numerous awards on the competition barbecue circuit. The FEC line, (Fast Eddy's by Cookshack) has been popular with competitive teams for years. The PG500 and PG1000 are the first residential FECs.
Although similar to other backyard pellet cookers in appearance, the PG1000 differs most significantly from the competition by moving away from the standard design of a fire pot on the bottom, a diffuser plate in the middle, and a cooking grate above. This design makes most pellet cookers exclusively indirect convection cookers, so it is impossible to have a 2-zone system, the best configuration for grilling, or to get direct flame contact for a high temperature sear.
Fast Eddy's revolutionary design provides four distinct cooking zones:
-Zone one is a 10" wide x 18" deep direct cooking area with the firepot directly below so flames can directly contact the food for high temperature grilling. Finally a pellet grill that can properly sear a steak!
–Zone two located to the right of the firepot is an 18" x 18" indirect zone for roasting with or without smoke.
-Zones three and four are are spread across a 10" x 28" secondary cook surfaces above Zones one and two. Zone three above the firepot, is significantly hotter than Zone four above the indirect primary cook surface.
The direct zone has cast iron grates which produce superior conductive heat for searing but are prone to rust. The other two zones have nickel plated wire grates.
The digital controller is simple and easy to use. The cooking chamber is insulated resulting in lower pellet consumption and higher temps, especially in cold weather. The ash drawer is front-mounted making cleanout easy. The 25 pound capacity pellet hopper is mounted on the side. The body is stainless steel and the whole unit is covered by a 30-day money back guarantee and a 2-year limited warranty. When is the last time you saw a money back guarantee on a grill? The price sits at the high end of the personal pellet cooker market, competing with the Memphis Pro and the MAK 2-Star General.
Although the combustion cup in the direct grilling zone puts out plenty of searing heat, the temp drops off rapidly as you move away from the center of the relatively small area. If you are grilling steaks with the lid open, you cannot control the heat output from the burn cup. In fact, Fast Eddy recommends leaving the lid closed even when trying to sear. In addition, the fact that there is no cover over the flame allows ash to blow into the cooking chamber, often landing on your food. Thankfully the small cast iron grate and heat deflector can be easily removed and ash swept into a slide out ash pan below the fire pot to mitigate this nuisance. Interestingly, this configuration creates a convection flow of hot air cooking from the top on the indirect side rather than the bottom as do most other pellet smokers.
The PG1000 comes with a side shelf and 40 pounds of pellets.
$2,795 Manufacturer's suggested retail price (MSRP), actual price may vary.
Combination Grill & Smoker
784 square inches ( about 38 burgers )
Manufacturer claims that all or practically all of this device is made in the USA
Cooked On It
We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.
Reviewed By: Meathead
About this website
AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.
Advertising on this site
AmazingRibs.com is far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |