G2 Fatboy

OUTSIDE DIMENSIONS:
28″ deep plus 2 1/2″ for the thermometer and latches
38″ tall plus 3 1/2″ for stack
27″ wide plus 8″ for the drain

COOKING CHAMBER DIMENSIONS:
23″ deep
17 1/2″ tall
20″ wide

RACKS:
Four, 4 1/2″ apart
22 1/2″ deep
19 1/2″ wide
1/4″ nickel plated round wire

Permanent water pan
Stainless steel doors
2″ insulation
Heat diverter
Heavy gauge racks
Deep enough to hold a full size steam pan
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees: (approx) 180 to 300
Amount of charcoal: (approx) 16 to 20 lb
Cooking time: (approx) 6 to 10 hours {Depending on the temperature used for cooking}
Meat: (approx)
8 to 12 slabs of baby back ribs
8 briskets
12 to 16 Boston butts

Auto Water: $810
Castors: $213 {they will raise the smoker up 6″}
Permanent Stand: $175 {This will be welded to the bottom of the smoker in place of the three inch feet}
Removable Stand: $320 {This will be bolted to the existing bolt hole pattern on the bottom of the feet}
NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
Cover $115
Racks: $65 {Additional racks can be added}
Sliders: $35 {Additional sliders can be added, these are what your racks rest on and slide in and out on}
BBQ Guru Digi Q DX 2: $302 {this includes the adapter door and the 10 cfm fan}
Pellet Feed: $400 – Includes digital controller, internal meat probe and smoke box. Hopper holds approx 30lbs. Cooking temps 225-250 degrees