SM-24 24" Barbecue/Smoker
SM-30 30" Barbecue/Smoker
SM-36 36" Barbecue/Smoker |
 |
Town's Smokehouses blend Asian and Western techniques to produce juicy,
lean barbecue and smoked products. Water in the drip pan prevents shrinkage.
Dripping fat creates smoke and flavor. Smokehouses handle a wide variety
of applications: smoked fish, meat, sausage, cheese, and jerky plus barbecue
of any type.
Suspend ribs or tenderloin from skewers on two cooking levels. Using
optional BBQ utensils, fowl and suckling pig can be hung and barbecued.
Fish or roasts can be placed on optional racks. Use the Woodchip Box to
"cold smoke." MasteRRange® Smokehouses barbecue quickly while producing
a “slow cooked” flavor.
Wood Smoking
Fill the optional Woodchip Box and insert into the smokehouse. Heat
of the burners brings the wood to smoldering temperature. Turn off burners
and the process will continue as the smokehouse cools. |
Rack
System
Optional Rack Guides (see SM-36-R above) hook into skewer rests and
support up to nine racks.
Units are insulated double wall construction with standard galvanized
or optional stainless front and sides exterior. Heat is from multiple gas
burners with 150º-550º termostatic control. Interior is corrosion
resistant aluminized steel. Legs are epoxy coated or optional stainless.
Casters available. Safety pilot system, six skewers, safety grate, waterpan
and User's Guide with recipes included.
Make juicy barbecued ribs in an hour with a 12 hour taste. Cleanup is
simple. Optional roasting utensils increase smoker capability.
| model |
width |
Btu |
weight |
| SM-24-*-STD-† |
24" |
45,000 |
400 lb |
| SM-24-*-SS-† |
24" |
45,000 |
400 lb |
| SM-30-*-STD-† |
30" |
60,000 |
425 lb |
| SM-30-*-SS-† |
30" |
60,000 |
425 lb |
| SM-36-*-STD-† |
36" |
75,000 |
450 lb |
| SM-36-*-SS-† |
36" |
75,000 |
450 lb |
* indicate -L or -R for left or right door hinging
STD for standard or SS stainless steel front and sides.
† N for natural or P for propane gas. Btu values
identical. |
