Bar-Be-Cube

The Bar-Be-Cube

The Bar-Be-Cube Smoker/Grill gives all barbecue enthusiasts the option of creating tasty BBQ masterpieces by smoking slow with low heat or searing and grilling fast with high heat. The design of the cooking chamber allows you to cook for small family dinners or large party’s using 5 Stainless Steel cooking racks with over 2200 sq/in of cooking space. Position the racks to your desired cooking height above the charcoal and wood basket. The fire box is designed with damper plates and slide in drawer with charcoal/wood basket and ash pan which can be repositioned allowing the chef to cook at different cooking temperatures. This feature also makes loading fuel and dumping ash quick and easy with less mess. The drip pan base has a drain to make it easy to drain grease and clean the bottom of the cooker. The large 10” wheels placed on the back of the cooker allows you transport the Bar-Be-Cube smoker/grill to all of your favorite BBQ venues.

SPECIFICATIONS

Cooking Surface
  • 2200 sq/in
  • 4 Stainless Steel Racks 21” x 21”
  • 2 Stainless Steel Racks 21” x 11”

Dimensions
  • Smokebox/Firebox 24”W x 24”D x 43”H
  • Overall 33”W x 33”D x 48”H(top of stack)

Weight
  • 415 lbs.

Options
  • Bar-Be-Cube
  • Bar-Be-Cube with Cover Plate for Pellet Feed System
  • Bar-Be-Cube Combo - Charcoal/Wood and Stainless Steel Pellet Feed System

Accessories
  • Custom Fit Cover
  • BBQ Guru Power Draft System

CAPACITIES

Boston Butt
  • 12ea - Boston Butt 5 - 6lb
  • 225* - 10 hours
  • 250* - 8 - 8 1/2 hours
  • 12ea - 5 - 6lb Butts will serve 120-130 (4) oz servings

Brisket
  • 12ea - Flat Brisket 5 - 6lb
  • 225* - 8 1/2 - 9 hours
  • 250* - 7 1/2 - 8 hours
  • 12ea - 5 - 6lb Flat Briskets will serve 120-130 (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
  • 20 slabs - 2.25 down

Baby Backs
  • 25 slabs - 2.00 - 2.25 down
  • 225* - 4 - 4 3/4 hours
  • 250* - 3 3/4 - 4 hours
  • 20 slabs of ribs will serve 60 (1/3) slab servings
  • 25 slabs of ribs will serve 75 (1/3) slab servings
  • Cooks Note: Remember to always rotate your racks

Pork Loins
  • 20ea - Pork Loin 5 - 6lb
  • 225* - 1 1/2 - 2 hours
  • 250* - 3 3/4 - 4 hours

Chickens
  • 30ea - Half Chicken
  • 225* - 2 3/4 - 3 1/4 hours
  • 250* - 2 1/4 - 2 3/4 hours
  • 15-18ea - Whole Chickens 3 - 3.5lb

Chicken Pieces
  • 120ea - Chicken Thighs
  • 130 - 140ea Chicken Legs
  • 225* - 1 - 1 1/2 hours
  • 250* - 1 1/2 - 2 hours
  • Cooks Note: Always cook chicken to 170* and make sure the juices are running clear.

Sausage
  • 200ea (4oz links)
  • 225* - 3/4 - 1 1/4 hours
  • 250* - 1/2 - 1 hours
  • 250* - 1 1/2 - 2 hours

Turkey Breast
  • 9ea - 7 - 9lb Bone-in Turkey Breast
  • 225* - 5 - 5 1/2 hours or till breast reaches 170*

Whole Turkey
  • 6ea - Turkeys (12 -14#) 6 - 6 3/4 hours or until the breast reaches 170*.