All-Star Smoker & Grill
The American Barbecue Systems (ABS) All-Star is a commercial-grade steel smoker and grill hand-crafted in Kansas City for backyard pitmasters who demand authentic wood-fired versatility on a compact patio footprint. Built from heavy-gauge American steel plate, the All-Star burns charcoal and hardwood, combining low-and-slow indirect smoking across 3 stainless steel racks with direct-heat firebox searing on a single 34”W x 35”D base. Featuring a full-length rear firebox, precise 3-damper airflow control, an internal ash rake cleanout, and heavy-duty 10-inch never-flat wheels for easy patio positioning, it delivers 1,440 sq. in. of cooking capacity and rock-solid thermal stability—available in both a classic high-temp painted finish and a full stainless steel exterior edition.
Choose the Exterior Finish for Your All-Star
Both finishes share identical internal specs, heavy-gauge steel construction, and cooking capacities. Select the build that matches your style:
- Standard All-Star (Painted Steel): Fabricated from new heavy-gauge steel and painted with a durable, commercial high-temperature coating for a classic, heavy-duty pitmaster look.
- All-Star – Stainless Steel Edition: Features a full stainless steel exterior shell for maximum weather resistance, long-lasting performance, and a sleek, polished look.
📖 Want an in-depth look at capacity, airflow, and real-world performance?
- Smoke and Grill on one unit
- (3) Stainless steel Flat racks for smoking
- Stainless steel rack in firebox to sear and grill over direct heat
- (2) Removable Stainless steel work shelves on front and side
- Stainless steel cool touch handles
- Large easy read high temperature gauge
- Heavy duty durable door hinges
- Efficient firebox design for low operating expense
- Full length firebox for consistent heat in the smokebox
- (3) Dampers for precise control of heat & smoke
- Insulator/Heat Shield in Firebox
- Charcoal Divider in firebox for controlled efficient burn
- Ash removal rake system allows safe easy clean out with no mess
- Fire grate is made of heavy duty expanded metal with ½ inch round rod frame for durability
- Large 1½ inch ball valve for easy drainage of juices
- Large 10 inch never flat wheels allows for easy handling
- Painted with durable high temp paint
- Fabricated with new heavy gauge material for longevity
- Fabricated and welded by experienced professionals
- Made in the U.S.A.
Cooking Surface
- 1152 sq/in
- 288 sq/in of grilling surface
- 1 Stainless Steel Smoking Rack 27 x 15
- 2 Stainless Steel Smoking Racks 27 x 14
- 1 Stainless Steel Grilling Rack 27 x 10
Dimensions
- Smokebox/Firebox 28”W x 28”D
- Overall 34”W x 35”D x 54”H(top of stack)
Weight
- 325 lbs.
- Overall 34”W x 35”D x 54”H(top of stack)
Options
- All-Star
- All-Star – Stainless Steel
Accessories
- Custom Fit Cover
- BBQ Guru Power Draft System
Boston Butt
- 6 ea – Boston Butt 5 – 6 lb
- 225* – 10 hours
- 250* – 8 – 8 ½ hours
- 6 ea – 5 – 6 lb Butts will serve 60-70 (4) ounce servings
Brisket
- 9 ea – Flat Brisket 5 – 6 lb
- 225* – 8 ½ – 9 hours
- 250* – 7 ½ – 8 hours
- 9 ea – 5 – 6 lb Flat Briskets will serve 80-90 (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 12 slabs – 2.25 down
Baby Backs
- 15 slabs – 2.00 – 2.25 down
- 225* – 4 – 4¾ hours
- 250* – 3½ – 4 hours
- 12 slabs of ribs will serve 36 (1/3) slab servings
- 15 slabs of ribs will serve 45 (1/3) slab servings
Pork Loins
- 12 ea – Pork Loin 5 – 6 lb
- 225* – 1½ – 2 hours or until loins reach your desired doneness.
Chickens
- 12 ea – Half Chicken
- 225* – 2¾ – 3¼ hours
- 250* – 2¼ – 2¾ hours
- 6-8 ea – Whole Chickens 3 – 3.5 lb
- 225* – 3¼ – 3½ hours
- 12 ea – Whole chickens will serve 48 quarter (1/4) servings (tie the legs back to cook 12)
Chicken Pieces
- 50 ea – Chicken Thighs
- 60 – 70 ea Chicken Legs
- 225* – 1½ – 2 hours
- 250* – 1 – 1½ hours
- Cooks Note: Always cook the chicken to 170* and make sure the juices are running clear.
Sausage
- 90 ea (4 oz links)
- 225* – ¾ – 1¼ hours
- 250* – ½ – 1 hours
Turkey Breast
- 2 ea – 7 – 9 lb Bone-in Turkey Breast
- 225* – 5 – 5½ hours or until the breast reaches 170*
Whole Turkey
- 2 ea – Turkeys (12 -14#)
- 225*- 6 – 6¾ hours or until the breast reaches 170*.
- Cooks Note: 220 – 225 is the perfect temperature for small smokers. Always remember it takes very little wood. It’s also important to properly space your meat to ensure appropriate air and heat distribution. Take into account you have to get heat from the bottom to the top to achieve even cooking.