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The Pro Competition Hog is for the teams and chefs that want to be the Professional hog cooks. This smoker is 6 inches deeper and 6 inches wider than our Competition Hog Smoker (Comp Hog.) You can cook up to approximately 240 to 260 lb. hogs, depending on how they are prepared. Extra racks can be added to double – or even triple – the amount of ribs, brisket and chicken that can be cooked on this smoker.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Heat diverter
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 25 to 35 lb
Cooking time:(approx) 6 to 10 hours {Depending on the temperature used for cooking}
Meat: (approx)

44 slabs of baby back ribs
28 to 32 briskets
75 to 85 Boston butts
Up to 260 lb whole hog

Optional Features

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.
Racks {additional racks can be added}
Carousels {up to 3 additional carousels can be added}
Sliders {additional sliders can be added, these are what your racks rest on and slide in and out on}
Tie down handles {1″ d-rings for your ratchet straps}

Specifications

Outside Dimensions:

39 1/2″ deep plus 2 1/2″ for the thermometer and latches
45″ tall plus 5″ for stack
66″ wide plus 8" for the drain

Cooking Chamber Dimensions:

34″ deep
19 1/4″ tall
58″ wide

Racks:

1 rack, 1 carousel
33″ deep
57″ wide
Expanding metal rack

Documents & Files

Download Specification Sheet

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Description

The Pro Competition Hog is for the teams and chefs that want to be the Professional hog cooks. This smoker is 6 inches deeper and 6 inches wider than our Competition Hog Smoker (Comp Hog.) You can cook up to approximately 240 to 260 lb. hogs, depending on how they are prepared. Extra racks can be added to double – or even triple – the amount of ribs, brisket and chicken that can be cooked on this smoker.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Heat diverter
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 25 to 35 lb
Cooking time:(approx) 6 to 10 hours {Depending on the temperature used for cooking}
Meat: (approx)

44 slabs of baby back ribs
28 to 32 briskets
75 to 85 Boston butts
Up to 260 lb whole hog

Optional Features

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.
Racks {additional racks can be added}
Carousels {up to 3 additional carousels can be added}
Sliders {additional sliders can be added, these are what your racks rest on and slide in and out on}
Tie down handles {1″ d-rings for your ratchet straps}