The Comp Hog Cooker
Get High on the Hog!
 The Competition Hog Cooker was created to be just that, a cooker in which a chef or team can smoke a whole hog. One of our largest cookers, this is geared for teams with large trailers or the means to transport this cooker from place to place.
Pictured to the left is a standard Hog Cooker. These cookers are special orders since they are so large.
Cooking Surface Area: 1 standard rack 26" x 52" and 1 carousel rack.
The weight of this unit is 880 LBS. This is a HUGE cooker!!
The base price of the Comp Hog is $6329 +S/H
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Options that can be added onto your Comp Hog unit and their prices:
1. The BBQ Guru Digi Q DX with Pit Viper Fan - $302
2. The BBQ Guru Adapter door - $61
3. Convection - $2840
4. Auto Water - $775
5. Replacement Fire Pan - Call For Quote
6. Auto Gas - $2550
7. Permanent Stand - $165 or Removable Stand - $310
8. Tie Down Handles - $85
9. Casters - $396
10. Replacement Racks - $225 UP TO 3 EXTRA RACKS CAN BE ADDED TO THIS UNIT.
11. Replacement Carousel $425.00
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Three Unique Features
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Insulated Walls
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Water Barrier
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Gaskets and Latches
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| Backwoods Smokers have insulated double walls that allow smoke to travel up into your pit, but does not allow heat to escape, giving you superior heat control. The inside of your cooker will be smoking hot, the outside will be cool to the touch! |
Backwoods Smokers are all built with a water pan between your fire pit and smoke pit, creating a moisture barrier which gives you that excellent indirect heat needed for smoking foods to perfection. It also puts moisture into your pit, keeping meats from drying out. |
Each Backwoods Smoker comes with gaskets on the doors, and high quality latches to help you to minimize heat and smoke loss. It also helps you to get more economy out of your charcoal by allowing to burn slower with less oxygen. |
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Comp Hog dimensions at a glance:
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Outside dimensions: 32 ½" deep
42 ½" tall with stack
60" wide with drain
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Inside dimensions: 28" deep
19" tall cooking chamber
16" wide
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Standard features: SS doors, permanent water pan
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Racks: 1 rack 1 carousel
27" deep
51" wide
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Options: Heat diverter, Castors, Stand, Cover, Guru,
Auto Water, Auto Gas, Convection |
Cooking degrees: (approx) 225 to 250 |
| Amount of charcoal: (approx) 20 to 30 lb |
Cooking time: (approx) 6 to 7 hours |
| Meat: (approx) 24 slabs of st. louis style ribs |
225 to 250 lb. of boston butt |
| 225 to 250 lb. of briskets |
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