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Suggested by Backwoods customers to create a model between the Competitor and Professional model cookers. They listened, and created the Pro Junior!

They took their Professional cooker and cut down on the size to give people more mobility when transporting this unit. The standard Pro Junior comes with Stainless doors, latches, and slider valve to open and close the butterfly valve on the top of the cooker.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 16 to 20 lb
Cooking time:(approx) 6 to 8 hours {Depending on the temperature used for cooking}
Meat: (approx)

25 to 30 slabs of baby back ribs
18 to 20 briskets
35 to 45 Boston butts

Optional Features

Heat diverter
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 (up to 4 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:

33 1/2″ deep plus 2 1/2″ for the thermometer and latches
53″ tall plus 5″ for stack
34″ wide plus 8″ for the drain

Cooking Chamber Dimensions:

27″ deep
30″ tall
26″ wide

Racks:

Five, 5 3/4″ apart
26 1/2″ deep
25 1/2″ wide
1/4″ Nickel plated round bar

Documents & Files

Download Specification Sheet

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Description

Suggested by Backwoods customers to create a model between the Competitor and Professional model cookers. They listened, and created the Pro Junior!

They took their Professional cooker and cut down on the size to give people more mobility when transporting this unit. The standard Pro Junior comes with Stainless doors, latches, and slider valve to open and close the butterfly valve on the top of the cooker.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 16 to 20 lb
Cooking time:(approx) 6 to 8 hours {Depending on the temperature used for cooking}
Meat: (approx)

25 to 30 slabs of baby back ribs
18 to 20 briskets
35 to 45 Boston butts

Optional Features

Heat diverter
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 (up to 4 additional racks can be added)
Sliders (additional sliders can be added, these are what your racks rest on and slide in and out on)