Overall Dimensions
108"l x 68"w x 76"h
Grate Dimensions
18" x 22"
Smoking Chamber Dimensions
29"h x 24"w x 20"d
Cooking Area
11.56 sq. ft. (1665 sq. in.)
Fire Basket Dimensions
6”h x 18”w x 20”l
Insulation Thickness
1”
Grate Style
Wire Grid With 1/2” Spacing
Number of Grates
4
Metal Thickness
13 Gauge
Net Weight
1100 lbs.
Capacity of Pork Butts
16
Capacity of Baby Back Ribs
16
Capacity of Spare Ribs
8
Capacity of St. Louis Ribs
12
Capacity of Whole Briskets
8
Capacity of Brisket Flats
12-16
Capacity of Chicken Halves
32
Do you want to use your BX50 Box Smoker for mobile cooking? Let us mount it on a trailer. The BX50T comes with a storage box and space to add a grill. Built on a sturdy trailer frame with ball hitch and flush-mount LED lights.
For smoking, we recommend using non-petroleum based starters. Residue in the smoke from these starters can contaminate the cooking box, potentially effecting the flavor of the meat. The use of a torch or paper and kindling is most effective.
Use approximately 20 lbs. of charcoal in the fire box to get started. Once the meat is placed in the smoker, you can add wood in the fire box for smoking. From there, you can use either wood or charcoal. Add wood or charcoal as needed to maintain the correct temperature. 20 pounds of charcoal lasts for 8 hours cooking at 250 degrees F.
Fill the water pan and then fill the jug at the beginning of your cook. It will take about 5 gallons of water to cook for 12 hours.
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