RESTAURANT EQUIPMENT AND SUPPLY

• Capacities: Up to 30 pork butts (8 -10 lbs. each); 40 whole chickens (3-4 lbs. each); 10 briskets ( 12-15 lbs. each); 25 St. Louis Ribs (with optional rib racks, up to 65 ribs).
• Stainless steel construction, interior & exterior
• The smoker comes standard with (5), 18" x 26" (457 x 660mm) nickel chrome plated product racks.
•The interior contains 20 rack slides with 1 1/2” (38mm) spacing.
• Includes 4 casters (two locking on front)
• 2 elements heat the smoker cabinet to cook the product. The convection fan draws the heat from the element and circulates it throughout the cabinet.
•A dual woodchip box with a compact electric element allows the application of smoke to the product. Hardwood chips are recommended.