Construction: Heavy-duty 22 gauge stainless steel interior side walls (100% welded & inspected seams) tubular steel frame, 22 gauge stainless steel exterior, Fully insulated - rated 1800 degree F
Fuel: Propane or natural gas. Firebox included for the option to cook with both gas and charcoal/wood chunks simultaneously.
Quick tip: Add the competition switch upgrade to be able to cook with charcoal/wood chunks alone. The competition switch cuts the igniter to the burner.
Firebox: Three - 1 lb. wood chunks (approximately 1/4 of a fireplace size log) will last for up to 8 hours of cooking with the Convecture Fan System.
Gas Burner: 40,000 BTU Burner with Electronic ignition, available for propane or natural gas.
Exhaust: Two - 3/4'' x 5 1/4'' Vents. Equipped with adjustable manifold control dampers.
Thermostat Control Range: Thermostat control ranges from 100 degrees F to 325 degrees F. Do not exceed cooking temps of 275 degrees F.
Cooking Temperature Range: 160-225 degree F. Do not exceed cooking temps above 275 degrees F to avoid tripping the "high limit" switch.
Upper Limit Control Switch: Extra Safety Feature (set at 350 degrees F)
Dial Thermometer Size: 2 1/2'' diameter
Convection Fan System: One (1) 1/30 HP Motor. 5" fan blade provides a mix of both heat and smoke for product consistency.
Electrical: 110 Volts, 60 HZ, single-phase (Avoid Non-Grounded Extension cords)
Grease Drain: 1" Pipe with 1" Ball Valve
Cooking Surface: 19.51 Sq. Ft.
Sliding Racks: (4) 26.5" x 26.5" (nickel-plated)
*Each rack fits one full-sized pan
Overall Dimensions: 34 1/4'' W (including control box) x 38'' D(including door handle) x 64 3/4'' H (77'' with door open)
Crated Dimensions: 48”L x 42”W x 74”H
Uncrated Weight: 680 lbs.
Crated Shipping Weight: 870 lbs.
Meat Capacity (approx): Brisket (12), Boston Butt (24), Chicken (96 halfs or 48 wholes), Ribs (24), Turkey (8)
View Spec Sheet HERE
View Owners Manual HERE