Stainless Steel Smoker Ovens
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click on pictures for larger image Model 140 featured Stainless Steel Smoker Ovens Durable, double-walled steel construction
insulated with high temp insulation. This unique design is not
continuously re-heating cool air making the smoker very energy efficient.
The outside walls of the smoker remain cool to the touch, not heating the air
around the smoker. Ovens produce hot or cold smoked foods by
application of wood smoke to meat, poultry, fish or vegetables. Food cooks
at a low temperature under static conditions. There are no drafts of air
moving through the smoker. Product is tender, moist and has low shrinkage. Smoke is created as wood smolders in the smokers
electrically heated wood box. (One pound of wood smokes approximately 60
pounds of product.) Meat drippings drain into a drip pan for clean,
safe operation. Inner accessories remove for easy cleaning. Safe,
contained wood box slides out. Warranty 5years (Electronics and door seal one
year) Oven Capacities: (Approximate) Smoker
Ovens Product Specifications BJ 140 Shelves-5 - 18" x 23"
- 6" apart. Temperature range 100 to 300 degrees F. Size 61" H x
20.5" W x 27.5" D. Ship Wt. 220 #. Electric 110 volts 15 amps
1600 watts. Digital Autotemp standard on BJ 140
Five Year limited warranty (Electronics and door seal one year) NSF approved Approximate Cooking Times and Temperatures: Beef Ribs: Approx. 4 hours @ 180 Degrees
F. Brisket: Approx. 10 hours @ 180 Degrees
F. Chicken: Approx 3.5 hours @ 225 Degrees F. Fresh Hams: Approx. 8 hours @ 200 Degrees F. Fish (Trout): 180 to 200 Degrees F. - Check
every hour with fork for doneness. Pork Butts: Approx. 4-6 hours @ 225 Degrees F.
(3-5# Butt) Pork Ribs: Approx, 3 hours @ 225 Degrees F. |
