This entry-level smoker is a great choice for backyard enthusiasts who want an offset smoker that’s better quality than the chain store models.The T304 stainless steel cooking grate holds 5–6 pork butts or 2 whole briskets, and the optional 2nd Tier Grate doubles that. The optional grill pan converts this smoker into a direct-heat grill for burgers and steaks.This backyard cooker adds a firebox on the side, for cooking offset smoker style. Indirect heat comes from slowly burning wood or charcoal in the fire box. The removable ash pan and easy access to the firebox makes stoking the coals hassle-free.The SQ36 BBQ Smoker is charcoal / wood-fired and can hold 5-6 pork butts or 5-6 racks of baby back ribs. An outstanding smoker for small barbeques. The optional charcoal grill pan lets you bring the charcoal into the cooking chamber and close to the grate for thinner foods you want to cook with more intense heat, such as steaks, hamburgers, and hotdogs.
Features of the SQ36 Offset Smoker
- Cooking grates are made of rust-free food-grade T304 stainless steel rod and easy to clean.
- Heat enters the bottom of the cooking chamber through the smoke distributor, which helps to keep the temperature consistent throughout the cooker.
- Top and bottom vents maintain control of the internal temperature.
- Sliding ash pan collects all the ashes for easy disposal even while you’re cooking.
- Charcoal grate in the firebox lets the ashes fall below the firebox, so the fire can burn more efficiently.
- Ball valve drain conveniently drains grease and water out of the bottom when it’s time to clean up and wash it out.
- Stay cool handles on the smoker and firebox doors
- Stainless steel calibratable thermometer on the smoker door to keep a tab on the temperature.
- Grill body is made of 13-gauge welded steel and painted with black heat-resistant paint in an attractive matte finish.
For Smoking – we recommend using non petroleum-based starters. Residue in the smoke from these starters can contaminate the cooking box with the potential to effect the flavor of the meat. The use of a torch or paper and kindling is most effective. Use approximately 15-20 lbs. of charcoal in fire box to get started. Once meat is placed in smoker, you can add wood and or charcoal in fire box for smoking. You can continue to use wood or charcoal (your choice). Add wood or charcoal as needed to maintain temperature where you want it.
For Grilling – place charcoal pan in smoker, below stainless steel grate, and put in your desired amount of charcoal, approximately 15 lbs.
|Overall Dimensions||56.5”h x 61.5”l x 29”w|
|Grate Dimensions||14.5” x 35”|
|2nd Tier Grate Dimensions||13” x 34”|
|Cooking Area||3.52 sq. ft. (507.5 sq. in.)|
|Cooking Area With 2nd Tier Grate||6.59 sq. ft. (949.5 sq. in.)|
|Grate Style||Wire Grid With 1/2” Spacing|
|Metal Thickness||13 Gauge|
|Metal Thickness on Fire Box||1/4” Plate|
|Net Weight||310 lbs.|
|Shipping Weight||350 lbs.|
|Capacity of Pork Butts||2nd Tier Grate: 10, Single Grate: 5-6|
|Capacity of Baby Back Ribs||2nd Tier Grate: 10-12, Single Grate: 5-6|
|Capacity of Spare Ribs||2nd Tier Grate: 4-5, Single Grate: 2-3|
|Capacity of St. Louis Ribs||2nd Tier Grate: 8-10, Single Grate: 4-5|
|Capacity of Whole Briskets||2nd Tier Grate: 4, Single Grate: 2|
|Capacity of Brisket Flats||2nd Tier Grate: 5-7, Single Grate: 3-4|
|Capacity of Chicken Halves||2nd Tier Grate: 15-20, Single Grate: 10-12|
|Capacity of Whole Pigs||Single Grate: 30-40 lbs.|
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