The Competitor

OUTSIDE DIMENSIONS:
25″ deep plus 2 1/2″ for the thermometer and latches
53″ tall plus 2 1/2″ for stack
27″ wide plus 8" for the drain

COOKING CHAMBER DIMENSIONS:
20″ deep
33″ tall
20″ wide

RACKS:
8, 3″ apart
19 1/2″ deep
19 1/2″ wide
1/8″ nickel plated round bar

Permanent water pan
Stainless steel doors
2″ insulation
Commercial fire grate
Splash guard
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees: (approx) 180 to 300
Amount of charcoal: (approx) 12 to 18 lb
Cooking time: (approx) 6 to 10 hours {Depending on the temperature used for cooking}
Meat: (approx)
Six 12 lb. turkeys
22 to 26 slabs of baby back ribs
8 to 12 briskets
16 to 18 Boston butts

Heat diverter: $65
Auto Water: $810
Auto Gas: $2,500
Convection: $1,285
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: $140
Racks: $60 {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}
Tie down handles: $85 {1″ d-rings for your ratchet straps}
BBQ Guru Digi Q DX 2: $305 {this includes the adapter door and the 10 cfm fan}