Backwoods Smoker Pro Competition Hog

The Pro Competition Hog is for the teams and chefs that want to be the Professional hog cooks.   This smoker is 6 inches deeper and 6 inches wider than our Competition Hog Smoker (Comp Hog.)   You can cook up to approximately 240 to 260 lb. hogs, depending on how they are prepared.   Extra racks can be added to double – or even triple – the amount of ribs, brisket and chicken that can be cooked on this smoker. Standard Features: Permanent water pan Stainless steel doors 2″ insulation Heat diverter Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet Cooking degrees:(approx) 180 to 300 Amount of charcoal: (approx) 25 to 35 lb Cooking time:(approx) 6 to 10 hours{Depending on the temperature used for cooking} Meat: (approx)44 slabs of baby back ribs28 to 32 briskets75 to 85 Boston buttsUp to 260 lb whole hog Optional Features: Castors{they will raise the smoker up 6″} Permanent Stand{This will be welded to the bottom of the smoker in place of the three inch feet} R