RESTAURANT EQUIPMENT AND SUPPLY

• Approximate capacities: 24 pork butts (8-10 lbs. each); 24 St. Louis ribs (2.75 lbs. each); 32 whole chickens (3-4 lbs. each); 8 beef briskets (12-15 lbs. each)
• Stainless steel interior & exterior
• Mineral steel wool insulated cabinet
• 23.5" support legs
• Low velocity 8" convection fan circulates air from smoker box (holds 2-3 fireplace size logs)
• 12 nickle chrome plated racks included
• Front or rear flue configuration
• Interior Light