Description
Built for cooking contests, the Backwoods Competitor meets the need for larger capacities while needing portability for those looking to do catering or compete in the KCBS circuit, or a MIM contest.
The Backwoods Competitor has 8 racks measuring 19 1/2″ square, spaced 3 inches apart. The Competitor can handle 16 Boston Butts, or 8 full briskets. It can hold 21 slabs of St Louis Style ribs with all the racks inside of it.
The standard Backwoods Competitor comes with stainless doors and latches, the new low-profile smoke stack, a non-removable water pan, and a splatter guard.
Features:
- Permanent water pan
- Stainless steel doors
- 2″ insulation
- Commercial fire grate
- Splash guard
- Pre-drilled Caster bolt hole pattern on the bottom of the 3-inch feet
- Cooking degrees:(approx) 180 to 300
- Amount of charcoal: (approx) 12 to 18 lbs.
- Cooking time:(approx) 6 to 10 hours {depending on the temperature used for cooking}
- Meat: (approx)
- Six 12 lb. turkeys
- 22 to 26 slabs of baby back ribs
- 8 to 12 briskets
- 16 to 18 Boston butts
