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
|
Options that can be added
onto your Comp Hog unit and their prices:
1. The BBQ Guru with Pit Viper
Fan - $302
2. The BBQ Guru Adapter door
- $61
3. Convection - $2685
4. Auto Water - $593
5. Replacement Fire Pan -
Call for quote
6. Auto Gas - $2968
7. Stand (perm)- $156 , Removable
- $291
8. Tie Down Handles - $85
9. Castors - $396
10. Replacement Racks - $213
up to 3 racks added
11. Replacement Carousel -
$400
|
|
Three
Unique Features
|
|
|
 |
 |
|
Insulated
Walls
|
Water
Barrier
|
Gaskets
and Latches
|
| 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. |
|
Comp Hog dimensions at
a glance:
|
Outside
dimensions: 32 ½" deep
42 ½" tall with stack
60" wide with drain
|
Inside
dimensions: 28" deep
19" tall cooking chamber
16" wide
|
|
Standard features: SS
doors, permanent water pan
|
Racks: 1 rack 1 carousel
27" deep
51" wide
|
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 |
|
|
