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This smoker has 6 heavy duty racks that are 23 inches deep, and it can also hold a full size steam table pan. It comes standard with a heat diverter, the fire and ash pan are on rails for easy loading, and the ash pan can slide out with the fire pan for easy cleaning. Thanks to the longer water and fire pans, you are able to get a longer burn time before you have to add water and charcoal to the smoker.

Features

Removable water pan
Black doors
Heat diverter
1″ insulation
Heavy gauge racks
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 8 to 12 lb
Cooking time:(approx) 8 to 12 hours {Depending on the temperature used for cooking}
Meat: (approx) 16 to 20 slabs of baby back ribs, 6 to 9 briskets, 6 to 9 Boston butts

Optional Features

Stainless Steel Doors
Castors (they will raise the smoker up 6″)
Permanent Stand (This will be welded to the bottom of the smoker in place of the three inch feet)
Removable Stand (This will be bolted to the existing bolt hole pattern on the bottom of the feet)
NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
Cover
Racks (Additional racks can be added)
Sliders (Additional sliders can be added, these are what your racks rest on and slide in and out on)

Specifications

Outside Dimensions:

26 1/2″ deep plus 2 1/2″ for the thermometer and latches
44″ tall plus 3 1/2″ for stack
20″ wide including handles

Cooking Chamber Dimensions:

23″ deep
25″ tall cooking chamber
16″ wide

Racks:

Six, 4″ apart
22″ deep
15 1/2″ wide
1/4″ nickel plated wire

Documents & Files

Download Specification Sheet

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Description

This smoker has 6 heavy duty racks that are 23 inches deep, and it can also hold a full size steam table pan. It comes standard with a heat diverter, the fire and ash pan are on rails for easy loading, and the ash pan can slide out with the fire pan for easy cleaning. Thanks to the longer water and fire pans, you are able to get a longer burn time before you have to add water and charcoal to the smoker.

Features

Removable water pan
Black doors
Heat diverter
1″ insulation
Heavy gauge racks
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 8 to 12 lb
Cooking time:(approx) 8 to 12 hours {Depending on the temperature used for cooking}
Meat: (approx) 16 to 20 slabs of baby back ribs, 6 to 9 briskets, 6 to 9 Boston butts

Optional Features

Stainless Steel Doors
Castors (they will raise the smoker up 6″)
Permanent Stand (This will be welded to the bottom of the smoker in place of the three inch feet)
Removable Stand (This will be bolted to the existing bolt hole pattern on the bottom of the feet)
NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
Cover
Racks (Additional racks can be added)
Sliders (Additional sliders can be added, these are what your racks rest on and slide in and out on)