Bar-Be-Cube

The Smokehouse 6042

The Smokehouse 6042 was designed to offer a variety of cooking styles to accommodate the individual, professional, caterer and restaurateur. After the initial smoking process the chef has the option to continue cooking with wood and charcoal or finish the cook with the convenience of a thermostat controlled propane or natural gas burner. The Smokehouse allows the choice of stainless steel rotisserie racks or flat racks. Holding a total of 12 rotisserie racks measuring 53 x 11-1/2 or 4 flat racks measuring 53 x 36 for a total of over 7300 sq/in of cooking surface. The Smokehouse is a double wall construction with 1-1/2 thick 1200 degree insulation between the inner and outer walls. Equipped with commercial grade rotisserie motor with brake, hydraulic door closers, door gaskets and efficient charcoal basket design, the Pit-Master can concentrate on entree preparation and presentation without concerns of fluctuating heat temps and spending costly time tending the fire.

SPECIFICATIONS

Cooking Surface
  • 7300 Sq. Inches
    8 to 12 Stainless Steel Rotisserie Racks 53 x 11 ½
    or
    4 Stainless Steel Flat Racks 53 x 36

Dimensions
  • Smokebox/Firebox 60”L x 79”H x 42”D
  • Overall 69”L x 79”H x 49”D (without Stainless Work Shelves or Gas Burner in place)

Weight
  • 1800 lbs.

Options
  • Smokehouse 6042 with Rotisserie
  • Smokehouse 6042 with Flat Racks
  • Smokehouse with Thermostat Controlled Propane or Gas Burner

Accessories
  • Custom Fit Cover
  • BBQ Guru Power Draft System

CAPACITIES

Boston Butt
  • 56ea - Boston Butts 6-7lbs
    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
    8 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.)
    Cook Note: I always like to brine my turkey breast, it gives them extra moisture

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.
    Special 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.