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Backwoods Smoker Pro Junior

Customer feedback is one of the most valuable things we have at Backwoods Smoker. Through the years of serving you, we heard it when you suggested to create a model between the Competitor and Professional model cookers. We listened, and created the Pro Junior! This unit is in stock and ready to ship!
Manufacturer: Backwoods Smoker

The Pro Junior A Chip off the ol' Block.  This smoker was designed by Mike Flach "Mike in St. Louis" to cook tons of ribs.  I redesigned it with 6" rack spacing to be the perfect whole shoulder smoker.  It will smoke 15 whole shoulders to perfection.  This is the smoker that Sweet Swine O' Mine used to win 4 pork shoulder world championships.  

 

 

Standard Features:

 

  • Permanent water pan
  • Stainless steel doors
  • 2″ insulation
  • 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 8 hours
    {Depending on the temperature used for cooking}
  • Meat: (approx)
    25 to 30 slabs of baby back ribs
    18 to 20 briskets
    35 to 45 Boston butts

 

Optional Features:

 

  • Heat diverter
  • Auto Water
  • Auto Gas
  • Convection
  • Castors
    (they will raise the smoker up 6″)
  • Permanent Stand
    (This will be welded to the bottom of the smoker in place of the three inch feet)
  • Removable Stand
    (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
  • Racks
    (up to 4 additional racks can be added)
  • Sliders
    (additional sliders can be added, these are what your racks rest on and slide in and out on)
  • BBQ Guru Digi Q DX 2
    (this includes the adapter door and the 10 cfm fan)

 

Outside Dimensions:

 

  • 33 1/2″ deep plus 2 1/2″ for the thermometer and latches
  • 53″ tall plus 5″ for stack
  • 34″ wide plus 8″ for the drain

 

Cooking Chamber Dimensions:

 

  • 27″ deep
  • 30″ tall
  • 26″ wide

 

Racks:

 

  • Five, 5 3/4″ apart
  • 26 1/2″ deep
  • 25 1/2″ wide
  • 1/4″ Nickel plated round bar

 

 

 

*


$4,970.00

The Pro Junior A Chip off the ol' Block.  This smoker was designed by Mike Flach "Mike in St. Louis" to cook tons of ribs.  I redesigned it with 6" rack spacing to be the perfect whole shoulder smoker.  It will smoke 15 whole shoulders to perfection.  This is the smoker that Sweet Swine O' Mine used to win 4 pork shoulder world championships.  

 

 

Standard Features:

 

  • Permanent water pan
  • Stainless steel doors
  • 2″ insulation
  • 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 8 hours
    {Depending on the temperature used for cooking}
  • Meat: (approx)
    25 to 30 slabs of baby back ribs
    18 to 20 briskets
    35 to 45 Boston butts

 

Optional Features:

 

  • Heat diverter
  • Auto Water
  • Auto Gas
  • Convection
  • Castors
    (they will raise the smoker up 6″)
  • Permanent Stand
    (This will be welded to the bottom of the smoker in place of the three inch feet)
  • Removable Stand
    (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
  • Racks
    (up to 4 additional racks can be added)
  • Sliders
    (additional sliders can be added, these are what your racks rest on and slide in and out on)
  • BBQ Guru Digi Q DX 2
    (this includes the adapter door and the 10 cfm fan)

 

Outside Dimensions:

 

  • 33 1/2″ deep plus 2 1/2″ for the thermometer and latches
  • 53″ tall plus 5″ for stack
  • 34″ wide plus 8″ for the drain

 

Cooking Chamber Dimensions:

 

  • 27″ deep
  • 30″ tall
  • 26″ wide

 

Racks:

 

  • Five, 5 3/4″ apart
  • 26 1/2″ deep
  • 25 1/2″ wide
  • 1/4″ Nickel plated round bar

 

 

 

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