1” fire resistant thermal insulation separating the interior from the wood exterior
allows for safer operation in colder temperatures.
¾” x 9 expanded metal, food grade silicon coated shelving provides the proper ventilation
for the best smoke penetration. Mesh screen overlays available for smoking fish and
other loose meats and vegetables etc.
4 removable shelves provide 12 sq.ft. of total surface area for smoking meats plus
2 metal rods in roof area for hanging your “Homemade Sausage”. Additional shelves
available for $25 ea.
Large dial 3” diameter thermometer for easy monitoring of inside temperature.
3” square vent w/adjustable smoke damper (Smoke exits out of a river rock chimney)
Adjustable lower air intake register.
3/4” exterior grade smooth AC plywood constructed frame.
Paint accent is hunter green roof. Exterior is stained and clear coated for outdoor
Knotty pine 1”x 4” trimmed front with solid pine door. Left and right hand sides
¼ sawn log siding.
When closed, door seals to unit with stove gasket to prevent excessive heat and
Gas, Electric and Wood/Charcoal Burning Accessory Specifications:
Propane Units: All hook ups necessary to connect to your propane tank. Fully adjustable
cast iron burner that can enable your smoker the ability to hold temperatures consistently
between 140-350 degrees for full range smoking of all meats. Each gas unit includes
a wood chip and water pan. *Gas units require the user to pay constant attention
to the chip pan. * Using a Smoke Generator makes smoking easy without
constantly checking a chip pan!
Electric Units: Heating element 110/120 volt, can maintain consistent inside temperatures
from 90-200 degrees. Perfect for cold smoking fish or sausage curing. Includes both
wood chip and water pans. Electric units are more forgiving and can be left un-attended
for longer periods of time.
Wood/Charcoal Burning Units: 1/8” Steel Plate is used in the construction of an attached
“firebox”. Attached to the smoke cabinet with adjustable ventilation and allows a
wide range of temperature and smoke. This is the preferred method for most pitmen
and smoke connoisseurs.
*Another option available to the Wood/Charcoal burner is to add the grill top. Its
an expanded metal grate with hinged top and thermometer. Its for “pit” type barbecuing.
You get the smoke and the fast sear or grilling effect also perfect for finishing
off your smoked ribs with some custom sauce. Dimensions for “pitque” are 24” wide
x 26” tall x 22” depth. Firebox only is 24” wide x 14” tall x 22” in depth.