American Barbecue Systems All Star Smoker

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Sweet Swine O' Mine

American Barbecue Systems All Star Smoker

$1,849.00 USD

$1,849.00 USD

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The All-Star was designed with the backyard barbecue enthusiast in mind. Cooking with charcoal and the hardwood of your choice, with the All-Star you can create tasty barbecue and be the envy of the neighborhood. Smoke your favorite recipes using indirect heat on 3 stainless steel smoking racks in the smokebox. Sear and grill your favorite entrées using direct heat on the stainless steel grilling rack in the firebox. The full-length firebox with a damper between the smoke-box allows for consistent controlled heat and smoke throughout the cooking process. The Ash Removal Internal Rake System allows for safe and easy ash cleanout with no mess. All stainless steel cooking surfaces, work shelves, and condiment trays allow for fast, easy cleanups.

With the capability of smoking and grilling, the All-Star’s versatility and size make it the preferred choice with backyard barbecue enthusiasts.

Smoke and Grill on one unit
(3) Stainless steel Flat racks for smoking
Stainless steel rack in firebox to sear and grill over direct heat
(2) Removable Stainless steel work shelves on front and side
Stainless steel cool touch handles
Large easy read high temperature gauge
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 controlled efficient burn
Ash removal rake system allows safe easy clean out with no mess
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.

Cooking Surface

1152 sq/in
288 sq/in of grilling surface
1 Stainless Steel Smoking Rack 27 x 15
2 Stainless Steel Smoking Racks 27 x 14
1 Stainless Steel Grilling Rack 27 x 10

Dimensions

Smokebox/Firebox 28”W x 28”D
Overall 34”W x 35”D x 54”H(top of stack)

Weight

325 lbs.
Overall 34”W x 35”D x 54”H(top of stack)

Options

All-Star
All-Star – Stainless Steel

Accessories

Custom Fit Cover
BBQ Guru Power Draft System

Accessories

6 ea – Boston Butt 5 – 6 lb
225* – 10 hours
250* – 8 – 8 ½ hours
6 ea – 5 – 6 lb Butts will serve 60-70 (4) ounce servings

Accessories

9 ea – Flat Brisket 5 – 6 lb
225* – 8 ½ – 9 hours
250* – 7 ½ – 8 hours
9 ea – 5 – 6 lb Flat Briskets will serve 80-90 (4) ounce servings
Cooks Note: 215* – 225* is the perfect temperature for small smokers. Always remember it takes small amounts of wood.

Pork Ribs

Slabs St Louis-style Ribs 12 slabs – 2.25 down

Baby Backs

15 slabs – 2.00 – 2.25 down
225* – 4 – 4¾ hours
250* – 3½ – 4 hours
12 slabs of ribs will serve 36 (1/3) slab servings
15 slabs of ribs will serve 45 (1/3) slab servings

Pork Loins

12 ea – Pork Loin 5 – 6 lb
225* – 1½ – 2 hours or until loins reach your desired doneness.

Chickens

12 ea – Half Chicken
225* – 2¾ – 3¼ hours
250* – 2¼ – 2¾ hours
6-8 ea – Whole Chickens 3 – 3.5 lb
225* – 3¼ – 3½ hours
12 ea – Whole chickens will serve 48 quarter (1/4) servings (tie the legs back to cook 12)

Chicken Pieces

50 ea – Chicken Thighs
60 – 70 ea Chicken Legs
225* – 1½ – 2 hours
250* – 1 – 1½ hours
Cooks Note: Always cook the chicken to 170* and make sure the juices are running clear.

Sausage

90 ea (4 oz links)
225* – ¾ – 1¼ hours
250* – ½ – 1 hours

Turkey Breast

2 ea – 7 – 9 lb Bone-in Turkey Breast
225* – 5 – 5½ hours or until the breast reaches 170*

Whole Turkey

2 ea – Turkeys (12 -14#)
225*- 6 – 6¾ hours or until the breast reaches 170*.
Cooks Note: 220 – 225 is the perfect temperature for small smokers. Always remember it takes very little wood. It’s also important to properly space your meat to ensure appropriate air and heat distribution. Take into account you have to get heat from the bottom to the top to achieve even cooking.