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Thanks to the comments and input of all the Backwoods Smoker family, we designed the Piglet Plus 6 inches deeper for the full size steam table pans. It comes standard with a heat diverter. You can do a 60 to 80 lb. hog on the smoker, depending on how you prepare it. Some options are extra racks, gas, water and convections – all work well on this unit. This smoker is great for catering, competitions and large parties.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Heat diverter
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 14 to 20 lb
Cooking time:(approx) 6 to 8 hours {Depending on the temperature used for cooking}
Meat: (approx)

22 to 26 slabs of baby back ribs
16 to 18 briskets
45 Boston butts

Optional Features

Castors {they will raise the smoker up 6″}
Permanent Stand {This will be welded to the bottom of the smoker in place of the three inch feet}
Removable Stand {This will be bolted to the existing bolt hole pattern on the bottom of the feet}
NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
Racks {additional racks can be added}
Sliders {additional sliders can be added, these are what your racks rest on and slide in and out on}

Specifications

Outside Dimensions:

31″ deep plus 2 1/2″ for the thermometer and latches
49″ tall plus 5″ for stack
42″ wide plus 8" for the drain

Cooking Chamber Dimensions:

25 1/2″ deep
26″ tall
34 1/2″ wide

Racks:

Three, 8″ apart
24 1/2″ deep
33 1/2″ wide
Expanding metal rack

Documents & Files

Download Specification Sheet

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Description

Thanks to the comments and input of all the Backwoods Smoker family, we designed the Piglet Plus 6 inches deeper for the full size steam table pans. It comes standard with a heat diverter. You can do a 60 to 80 lb. hog on the smoker, depending on how you prepare it. Some options are extra racks, gas, water and convections – all work well on this unit. This smoker is great for catering, competitions and large parties.

Features

Permanent water pan
Stainless steel doors
2″ insulation
Heat diverter
Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
Cooking degrees:(approx) 180 to 300
Amount of charcoal: (approx) 14 to 20 lb
Cooking time:(approx) 6 to 8 hours {Depending on the temperature used for cooking}
Meat: (approx)

22 to 26 slabs of baby back ribs
16 to 18 briskets
45 Boston butts

Optional Features

Castors {they will raise the smoker up 6″}
Permanent Stand {This will be welded to the bottom of the smoker in place of the three inch feet}
Removable Stand {This will be bolted to the existing bolt hole pattern on the bottom of the feet}
NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
Racks {additional racks can be added}
Sliders {additional sliders can be added, these are what your racks rest on and slide in and out on}