Bar-Be-Cube

The Judge

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.

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.