American Barbecue Systems Pit-Boss with SS Rotisserie

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 cleanup. 

• 1704 sq/in
  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
  Or
  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

• Smokebox/Firebox 30”W x 30”D
• Overall 37”W x 55”D x 63”H(top of stack)

• 560 lbs.

• Pit-Boss with Rotisserie
• Pit-Boss with Flat Racks
• Pit-Boss with Pellet Feed System
• Pit-Boss - Stainless Steel with Rotisserie
• Pit-Boss - Stainless Steel with Flat Racks

• Custom Fit Cover
• BBQ Guru Power Draft System

• 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.

• 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.

• Saint Louis Style Ribs
  16 slabs - 2.25 down
  225* - 4 ½ - 5 hours
  250* - 3 ½ - 4 hours

• 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 temperature will help with the yield, less shrinkage.

• 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.)

• 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

• 225* - 2 ½ - 2 ¾ hours 
  250* - 2 - 2 ¼ hours (Best temperature for cooking chicken)
  275* - 1 ½ - 1 ¾ hours 
  Cooks Note: I cook my chickens to 170*, the government likes you to cook them till they reach 180*. You’ll have to be the judge on this one.
  Cooks 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.
• Important Loading and Smoking Note: It’s very important to make sure all racks are balanced properly before the smoking cycle starts. It’s also imparity to make sure you have the proper clearance between racks. I like to watch the unit make a couple of revolutions before closing the door, checking the balance and rack clearance. This practice should be performed each time. “Remember, an ounce of prevention goes a long way.”
  The above function should be performed with the racks fully loaded.