• The Judge

The Judge

SKU:    Many in stock
$6,100.00

So you’re thinking that bigger is always better and like to have the best equipment for everything you do, then the Judge is equipped for you. Whether competing in a competition or catering for a large party, it is always good to have the Judge on your side. The Judge Rotisserie is equipped with 8 Stainless steel racks totaling 3456 sq/in of smoking surface and 3 Stainless steel grilling grates for a total of 752 sq/in of grilling surface. The Judge comes standard mounted on a flatbed trailer or with a heavy duty frame with axle, leaf springs, wheels, detachable tongue, safety chains, light kit, and stabilizer legs.

 

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(901)831-1451

SPECIFICATIONS

Judge 4ft
Cooking Surface
  • 5124 sq/in
    744 sq/in of grilling surface
    4-8 Stainless Steel Rotisserie Upper Racks 42 x 9 1/2
    4 Stainless Steel Rotisserie Lower Racks 42 x 11 1/2
    3 Stainless Steel Grilling Racks 16 x 15 1/2
    Or
    3 Stainless Steel Flat Racks 47 x 34
    1 Stainless Steel Flat Rack 47 x 32
    3 Stainless Steel Grilling Racks 16 x 15 1/2

Dimensions
  • Smokebox/Firebox 48”W x 56”D
  • Overall 80”W x 100”L x 69”H (top of stack and tongue in place)

Weight
  • 1500 lbs.

Judge 5ft
Cooking Surface
  • 6588 sq/in
    936 sq/in of grilling surface
  • 4-8 Stainless Steel Rotisserie Upper Racks 54 x 9 1/2
    4 Stainless Steel Rotisserie Lower Racks 54 x 11 1/2
    3 Stainless Steel Grilling Racks 16 x 19 1/2
    Or
    3 Stainless Steel Flat Racks 59 x 34
    1 Stainless Steel Flat Rack 59 x 32
    3 Stainless Steel Grilling Racks 16 x 19 1/2

Dimensions
  • Smokebox/Firebox 60”W x 56”D
    Overall 80”W x 102”L x 69”H (top of stack and tongue in place)

Weight
  • 1800 lbs.

Options
Judge 4ft
  • Judge 4ft Towing with Rotisserie
  • Judge 4ft Towing with Flat Racks
  • Judge 4ft with Legs and Mounting Pads
  • Custom Options Available
Judge 5ft
  • Judge 5ft Towing with Rotisserie
  • Judge 5ft Towing with Flat Racks
  • Judge 5ft with Legs and Mounting Pads
  • Custom Options Available

Accessories
  • Custom Fit Cover
  • BBQ Guru Power Draft System

CAPACITIES

Judge 4ft
Boston Butt
  • 40ea - Boston Butts 6-7lb 
    225* - 10 ½ - 11 hours
    250* - 8 ½ - 9 hours
    Cooks Note: Cook times are based on 6 - 7lb Boston Butts, larger butts (8 - 9lbs) will require additional time. In some cases up to 1 ½ hours more and will reduce the number of butts the unit will hold. That’s the reason the 6 - 7lb butts work the best. 
    Cooks Note: Always make sure to have your pit preheated. Lower temperature will help with the yield, less shrinkage.

Brisket
  • 24ea - Whole Briskets 9-12lb (3per rack - 8 racks) 
    225* - 9 ½ - 10 hours
    250* - 8 ½ - 9 hours
    32ea - Flat Briskets 6-7lb (4per rack - 8 racks) 
    225* - 7 - 7 ¾ hours
    250* - 6 - 6 ¾ hours
    Cooks Note: Lower temperature will help with the yield, less shrinkage. 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.

Pork Ribs
  • Saint Louis Style Ribs
    48 slabs - 2.25 down using 8 Rotisserie racks
    72 slabs - 2.25 down using 12 Rotisserie racks
    225* - 4 ½ - 5 ¼ hours 
    250* - 3 ¾ - 4 ½ hours 
    275* - 3 ¼ - 3 ¾ hours 
    Commercial Application\Catering using the back – back method doubles the number of slabs
    (96) and (144)

Baby Backs
  • 72 slabs - 2.00 down using 8 Rotisserie racks
    108 slabs - 2.00 down using 12 Rotisserie racks
    225* - 4 ½ - 5 ¼ hours 
    250* - 3 ¾ - 4 ½ hours 
    275* - 3 ¼ - 3 ¾ hours 
    Commercial Application\Catering using the back – back method doubles the number of slabs (144) and (216)
    Cooks Note: Times and temperatures are based on 8 rotisserie racks – 6 slabs – total 48 slabs
    (Saint Louis Style) or the 8 rotisserie racks – 9 slabs – total 72 slabs (Baby backs). Times are based on a preheated unit. Times are also based on no wrapping. I believe the 250* temperature works the best for cooking ribs on the Judge. It’s a lot of area to keep hot, the extra 25* seems to make a big difference.

Turkey Breast
  • 28 - 35ea - 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.) 

Chickens
  • 48ea - Whole chicken 3 - 3.5lbs using 8 Rotisserie Racks
    72ea - Whole chicken 3 - 3.5lbs using 12 Rotisserie Racks
    56 - 64ea Half chicken using 8 Rotisserie Racks
    84 - 96ea Half chicken using 12 Rotisserie Racks
    225* - 3 ½ - 4 hours 
    250* - 3 - 3 ½ hours (Best temperature for cooking chicken)
    275* - 2 ¾ - 3 hours 
    Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add ¾ - 1 hour to the cooking time. One other note, when using 12 racks I place the ½ chickens on the bottom racks and whole chickens on the top.
    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. 48 Whole chickens will feed over 150 people. I like to mix and match ½ chickens – ½ pork loin, makes for a meal, and the cooking times are similar.

Sausage
  • 240 - 320 Sausages (4oz links) using 8 Rotisserie racks
    360 - 480 Sausages (4oz links) using 12 Rotisserie racks
    225* - 1 ½ - 1 ¾ hours 
    250* - 1 - 1 ¼ hours (Best temperature for cooking sausage)
    275* - ¾ - 1 hours
    Cooks Note: These times and temperatures are based on 30 sausages to a rack. When cooking the 40 sausage option you’ll need to add 20-30 minutes. 
    Cooks Note: You can feed 300 - 400 people with one cooking in less than 2 hours and the smoker does the work. Now that’s a real deal. .

Pork Tenderloins
  • Cooks Note: You can cook enough tenderloin to feed 500 - 600 people easy. I like to mix and match tenderloins and chicken. 
    Cooks Note: When mixing and matching different meats, make sure to divide your smoker appropriately. You don’t want your chicken dripping on anything but chicken.
 
 


Judge 5ft
Boston Butt
  • 56ea - Boston Butts 6-7lb 
    225* - 10 ½ - 11 hours
    250* - 8 ½ - 9 hours
    Cooks Note: Cook times are based on 6 - 7lb Boston Butts, larger butts (8 - 9lbs) will require additional time. In some cases up to 1 ½ hours more and will reduce the number of butts the unit will hold. That’s the reason the 6 - 7lb butts work the best. 
    Cooks Note: Always make sure to have your pit preheated. Lower temperature will help with the yield, less shrinkage.

Brisket
  • 32ea - Whole Briskets 9-12lb (4per rack - 8 racks) 
    225* - 9 ½ - 10 hours
    250* - 8 ½ - 9 hours
    40ea - Flat Briskets 6-7lb (5per rack - 8 racks) 
    225* - 7 - 7 ¾ hours
    250* - 6 - 6 ¾ hours
    Cooks Note: Lower temperature will help with the yield, less shrinkage. 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.

Pork Ribs
  • Saint Louis Style Ribs
    48 slabs - 2.25 down using 8 Rotisserie racks
    72 slabs - 2.25 down using 12 Rotisserie racks
    225* - 4 ½ - 5 ¼ hours 
    250* - 3 ¾ - 4 ½ hours 
    275* - 3 ¼ - 3 ¾ hours 
    Commercial Application\Catering using the back – back method doubles the number of slabs
    (96) and (144)

Baby Backs
  • 72 slabs - 2.00 down using 8 Rotisserie racks
    108 slabs - 2.00 down using 12 Rotisserie racks
    225* - 4 ½ - 5 ¼ hours 
    250* - 3 ¾ - 4 ½ hours 
    275* - 3 ¼ - 3 ¾ hours 
    Commercial Application\Catering using the back – back method doubles the number of slabs (144) and (216)
    Cooks Note: Times and temperatures are based on 8 rotisserie racks – 6 slabs – total 48 slabs
    (Saint Louis Style) or the 8 rotisserie racks – 9 slabs – total 72 slabs (Baby backs). Times are based on a preheated unit. Times are also based on no wrapping. I believe the 250* temperature works the best for cooking ribs on the Judge. It’s a lot of area to keep hot, the extra 25* seems to make a big difference.

Turkey Breast
  • 36 - 42ea - 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.) .

Chickens
  • 56ea - Whole chicken 3 - 3.5lbs using 8 Rotisserie Racks
    80ea Half chicken using 8 Rotisserie Racks
    120ea Half chicken using 12 Rotisserie Racks
    225* - 3 ½ - 4 hours 
    250* - 3 - 3 ½ hours (Best temperature for cooking chicken)
    275* - 2 ¾ - 3 hours 
    Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add ¾ - 1 hour to the cooking time. One other note, when using 12 racks I place the ½ chickens on the bottom racks and whole chickens on the top.
    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. 48 Whole chickens will feed over 150 people. I like to mix and match ½ chickens – ½ pork loin, makes for a meal, and the cooking times are similar.

Sausage
  • 320 - 400 Sausages (4oz links) using 8 Rotisserie racks
    480 - 600 Sausages (4oz links) using 12 Rotisserie racks
    225* - 1 ½ - 1 ¾ hours 
    250* - 1 - 1 ¼ hours (Best temperature for cooking sausage)
    275* - ¾ - 1 hours
    Cooks Note: These times and temperatures are based on 40 sausages to a rack. When cooking the 50 sausage option you’ll need to add 20-30 minutes. 
    Cooks Note: You can feed 400 - 500 people with one cooking in less than 2 hours and the smoker does the work. Now that’s a real deal. .

Pork Tenderloins
  • Cooks Note: You can cook enough tenderloin to feed 600 - 700 people easy. I like to mix and match tenderloins and chicken. 
    Cooks Note: When mixing and matching different meats, make sure to divide your smoker appropriately. You don’t want your chicken dripping on anything but chicken.