American Barbecue Systems Pit-Boss Rotisserie Pit Stainless Body
PELLET SYSTEM IS OPTIONAL AND NOT INCLUDED. About 3 week lead time. For pickups from NJ warehouse, please add $399 discounted shipping charge. Discounted liftgate shipping directly from Kansas is from $299 to $499.
STAINLESS STEEL BODY on this unit, Pellet system is optional - $750
Rotisserie with an optional Pellet system allows for consistent heat throughout the smoking process
Smoke and Grill on one unit
(8) Stainless steel Rotisserie racks
(2) Stainless steel racks in the firebox to sear and grill over direct heat
(2) Removable Stainless steel work shelves on the front and side
Additional Stainless steel flat racks can be ordered with the removal of rotisserie
Polished Stainless steel belt guard
Stainless steel cool-touch handles
Dependable low rpm motor
Large read high-temperature gauge
Large smokebox doors for easy access to the Rotisserie
Push Button Latches on Smokebox doors for minimum loss of heat and smoke
Heavy-duty durable door hinges
Efficient firebox design for low operating expense
Full-length firebox for consistent heat in the smokebox
(3) Dampers for precise control of heat & smoke
Insulator/Heat Shield in Firebox
Charcoal Divider in firebox for a controlled efficient burn
Heat Deflecting Warming Plates in Firebox
Ash removal rake system allows safe easy cleanout with no mess
The fire grate is made of heavy-duty expanded metal with ½ inch round rod frame for durability
Large 1½ inch ball valve for easy drainage of juices
Large 10 inch never-flat wheels allows for easy handling
Painted with durable high temp paint
Fabricated with new heavy gauge material for longevity
Fabricated and welded by experienced professionals
Made in the U.S.A.
Whether you are cooking in the backyard, at a competition or catering a party, the Pit-Boss Rotisserie is ready for any barbecue event. With the Pit-Boss Stainless steel rotisserie you are automatically rotating your barbecue masterpieces through the heat and smoke rather than manually turning them, cooking becomes enjoyable using less effort, saving you time and money. The Pit-Boss Rotisserie has 8 Stainless steel rotisserie racks totaling 1704 sq/in of smoking surface and 2 Stainless steel grilling racks for a total of 432 sq/in of grilling surface.
The Stainless steel rotisserie is removable and flat racks can be used as an option. All stainless steel cooking surfaces, work shelves, and condiment tray allows for fast, easy cleanups.
Features & Specs:
Cooking Surface
1704 sq/in of smoking surface
432 sq/in of grilling surface
4 Stainless Steel Rotisserie Upper Racks 25 x 7 1/2
4 Stainless Steel Rotisserie Lower Racks 25 x 9 1/2 2
Stainless Steel Grilling Racks 16 x 14 1/2
Without Rotisserie:
4 Stainless Steel Flat Racks 29 x 27
1 Stainless Steel Flat Rack 29 x 24
2 Stainless Steel Grilling Racks 16 x 14 1/2
Dimensions
Smokebox/Firebox 30”W x 30”D
Overall 37”W x 55”D x 63”H(top of stack)
Weight 560 lbs.
Boston Butt
20ea – Boston Butts 6 – 7lb
225* – 9 – 9 ½ hours
250* – 8 ½ – 9 hours
Cooks Note: Always make sure to have your pit preheated
I always try and get 6 – 7lb butts, this way you can use all eight (8) racks.
When using the larger 8 – 9lb butts you can not use the upper racks. This cuts the capacity to 12 Boston Butts. 12 eight pound butts will yield 45lbs of pulled pork, which is enough for 180 (4oz) sandwiches.
Brisket
8ea – Whole Briskets 9 -12lb
225* – 8 ½ – 9 hours
250* – 7 – 7 ½ hours
16ea – Flat Briskets 5 – 6lb
225* – 6 ½ – 7 hours
250* – 5 ½ – 6 hours
Cooks Note: When using the 7 – 8lb flats you’ll need to add ½ hour – ¾ hour to your total cooking time. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self-basting.
Pork Ribs
Saint Louis Style Ribs
16 slabs – 2.25 down
225* – 4 ½ – 5 hours
250* – 3 ½ – 4 hours
Baby Backs
20 slabs – 2.00 – 2.25 down
225* – 4 – 4 ½ hours
250* – 3 – 3 ½ hours
Cooks Note: When cooking ribs you always have the opportunity to cook 16 half chickens at the same time. Note: Lower temperatures will help with the yield, less shrinkage.
Turkey Breast
16ea – Bone-in Turkey Breast 7 – 9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)
Chicken
Using 8 Rotisserie racks
32ea – Whole chicken 3 – 3.5lbs
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours
40ea - Half chicken
225* – 2 ½ – 2 ¾ hours
250* – 2 – 2 ¼ hours (Best temperature for cooking chicken)
275* – 1 ½ – 1 ¾ hours
Cook’s Note: I cook my chicken to 170*, the government likes you to cook them until they reach 180*. You’ll have to be the judge on this one.
Cook’s Note: I like cooking whole chickens, the meat stays extremely moist. Thirty-two whole chickens will feed over 120 people. I like to mix and match ½ chickens – ½ pork loin. Makes for a meal and the cooking times are similar.