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No other grill can produce the full flavors of your recipes like the PG1000 Pellet Grills. The unique design, materials and construction means your meals are cooked to perfection on a grill that provides a lifetime of service at top value. The pellet grills do not stop there, they double as a smoker oven and cold smoke oven with our Four-Zone technology.
Fast Eddy's by Cookshack PG1000 is the only pellet grill on the market that uses charbroiler technology. The pellet grill is a 100% wood burning, pellet fired grill and smoker in one. You will see the fire! Easy front-access ash drawer makes ash removal simple and only leaves behind about 3% ash. Proudly manufactured in the USA! Bottom legs are removable to create a built-out kitchen, providing essential shelf space for additional food storage and prep.
How It Works
The perfect backyard cooking machines, 100% wood pellets add flavor and heat to anything you want to cook.
Using our Four-Zone technology, you can sear on a stainless steel grate, cook indirect, or smoke on the bottom and top racks plus use the multifunctional warming drawer to cold smoke all in the same unit!
Electronically controlled pellet-cooking system keeps these grills cooking at consistent temperatures.
- Automatic Low Heat Temp (LHt) or High Heat Temp (HHt) for a more accurate and consistent product when you are smoking and grilling.
- Easy temperature up and down buttons with a digital screen so you never have to second guess what you are doing.
- Pellets are clean burning, produce very little ash and create low creosote buildup
- Approved by all major cooking competition sanctioning bodies.
Cooking Capacity: Large enough to cook a whole turkey or food for the whole family!
Cooking Surface: Direct: 3/8 304T stainless steel rod cooking grate; Indirect: nickel plated grills
Cooking Area: 10" x 18" direct; 18" x 18" indirect; 10" x 28" top rack for a total of 784 square inches 19" x 13" x 4" warming drawer
Temperature Settings: 170°-600°
Shipping Weight: 405 lbs.
Included Equipment: Operator's Manual, Warming Drawer, Side Shelf, 4 Casters, 80 lbs. Cookshack Hickory Pellets
Fuel Usage: 1.2 lbs of pellets per hour at 400° F
Construction and Insulation: Double Walled Construction surrounding 850° F Spin-Glas® Insulation for superior heat retention, fuel savings and maximum cooking performance
Gene Ellis was passionate about barbecue and knew there had to be an easier way to smoke his favorite foods in his own backyard. Judy, Gene’s wife, shared his love of cooking and helped him develop the line of sauces and rubs we still use today!
Gene tried to create easy smoked foods on a charcoal grill with little success. He moved to a stone fireplace then to welded metal boxes (the initial design concept for what we call the SmartSmokers). “As the metal box technology improved, so did our meals,” said Donna Ellis-Johnson, one of Gene and Judy’s three children.
Gene, ever the entreprenuer, knew there was a need in the restaurant world for equipment that could slow smoke foods without the hassle and long hours of a traditional pit. Word of Gene’s invention spread like wildfire and soon, other backyard cooks were requesting smaller versions of the commercial units.
Little did Gene know that more than 50 years later, his company would still be in the hands of his children, with the help of current CEO, Stuart Powell. From humble beginnings in Gene and Judy’s backyard to more than 50 years and still smokin’, Cookshack’s family and character based business practices are why we are the number one choice of pit masters, chefs, caterers, and backyard cooks across the globe.
ABOUT FAST EDDY:
In 1997, Eddy developed what is today called the FEC100, a top quality professional competition smoker. He used the smoker himself at first and saw the need for a consistent, pellet-fired smokers in the restaurant industry. From there, he started working on commercial units.
In 2003, Eddy and Cookshack joined forces. The launch of the FEC750 was an answer to cooks and chefs who needed to cook large amounts of quality food on a consistent basis for restaurants and caterers. Over time, Eddy tested his recipes and equipment through the barbecue cook-off circuit throughout the United States.
These days, you will find Eddy doing one of his favorite things; teaching others his method of quality cooking. As a retired Kansas City firefighter, he makes his home in Kansas City and can frequently be found in Ponca City working on product improvements and development with Cookshack’s R&D team. His proudest accomplishment, win or lose, is seeing his students and customers excel.