This is the REAL Boss Hog!
 Our
biggest cooker, the Whole Hog's external dimensions
are 40" x 70" x 63". It has a cooking
surface of 56 Square Feet!
The unit weighs 1200 LBS, and has two racks inside
of it, one of which is a carousel rack. The racks
are 27" x 59". The unit can hold 575 pounds
of Boston Butt, as well as brisket. The unit is
geared to cook whole hog's for competition and catering.
This is a serious cooker!
The standard Whole Hog comes with stainless doors
and latches, as well as the new low profile smoke
stacks. A butterfly valve with special open/close
mechanism is standard on this Backwoods model.
Pictured above is an upgraded Whole Hog
unit with convection, auto gas and auto water. All
of which are available as upgrades to your standard
Whole Hog unit.
Base price of the Whole Hog unit is $9077
+S/H
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Options that can be added
onto your Whole Hog unit and their prices:
1. The BBQ Guru call for quote
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 7racks added
11. Replacement Carousel -
$400
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Three
Unique Features
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 |
 |
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Insulated
Walls
|
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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Whole Hog dimensions at
a glance:
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Outside dimensions:
40" deep
70" tall with stack
63" wide with drain
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Inside dimensions:
28" deep
39" tall cooking chamber
54" wide
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Standard features: SS doors,
Permanent water pan, 2" insulation
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Racks:
2 - standard 1- carousel 11"
apart
27" deep
53" wide
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Options: Heat Diverter, Castors,
Stand, Guru,
Auto water, Auto gas, Convection, extra Racks |
Cooking degrees: (approx) 190
to 250 |
| Amount of charcoal: (approx) 20
to 40 lb. |
Cooking time: (approx) 7 to 8
hours |
| Meat: (approx) 575 lb. of briskets |
575 lb. of boston butts |
| (using additional racks) |
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