Bar-Be-Cube Smoker & Grill
The American Barbecue Systems (ABS) Bar-Be-Cube is a heavy-duty, commercial-grade vertical smoker and grill engineered for maximum rack capacity and total fuel flexibility. Hand-crafted in Kansas City from heavy-gauge American steel plate, the Bar-Be-Cube features 6 adjustable stainless steel flat racks, an integrated grease drain, and heavy-duty 10-inch wheels for patio mobility. Designed for complete cooking control, it is available as a classic charcoal and hardwood cooker or equipped with a 20 lb Stainless Steel Pellet System—featuring a conversion cover plate that lets you switch between traditional wood/charcoal searing and precision, set-and-forget pellet smoking.
Choose Your Fuel System Configuration
Standard Bar-Be-Cube (Wood & Charcoal): Features a slide-in fuel drawer with a removable charcoal/wood basket and dedicated ash pan for quick cleanout. Finished in a durable, commercial high-temperature black coating.
Bar-Be-Cube with Stainless Steel Pellet System: Equipped with an integrated 20 lb stainless steel pellet hopper, precision temperature controls, a stainless grease shield, and an interchangeable cover plate for seamless dual-fuel cooking (pellet or wood/charcoal).
📖 Bar-Be-Cube Guides & Deep Dives:
- Smoke and Grill on one unit
- Designed to cook with direct and indirect heat
- (6) Stainless steel racks for smoking and grilling
- (2) Removable Stainless steel work shelves
- Stainless steel cool touch handles
- Large easy read high temperature gauge
- Smokebox design accommodates (5) levels of cooking
- Large smokebox door and lid for easy access to stainless steel cooking racks
- Heavy duty durable door hinges
- Firebox drawer on rollers for easy access to the removable ash pan, charcoal and wood basket
- Smoke and Grill by repositioning the ash pan and charcoal basket
- Charcoal basket is made of heavy metal for durability
- Charcoal divider for controlled efficient burn
- Ash pan located in firebox drawer for easy clean out
- Smoke stack cover designed for precise temperature settings
- Air intake dampers for precise control of heat and smoke
- Efficient design for low operating expense
- 10 inch never flat wheels for easy handling
- Large removable handle
- 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
2200 sq/in
4 Stainless Steel Racks 21” x 21”
2 Stainless Steel Racks 21” x 11”
Dimensions
Smokebox/Firebox 24”W x 24”D x 43”H
Overall 33”W x 33”D x 53”H(top of stack)
Weight
415 lbs.
Options
Bar-Be-Cube
Bar-Be-Cube with Cover Plate for Pellet Feed System
Bar-Be-Cube Combo – Charcoal/Wood and Stainless Steel Pellet Feed System
Accessories
Custom Fit Cover
BBQ Guru Power Draft System
Boston Butt
12ea – Boston Butt 5 – 6lb
225* – 10 hours
250* – 8 – 8 1/2 hours
12ea – 5 – 6lb Butts will serve 120-130 (4) oz servings
Brisket
12ea – Flat Brisket 5 – 6lb
225* – 8 1/2 – 9 hours
250* – 7 1/2 – 8 hours
12ea – 5 – 6lb Flat Briskets will serve 120-130 (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
20 slabs – 2.25 down
Baby Backs
25 slabs – 2.00 – 2.25 down
225* – 4 – 4 3/4 hours
250* – 3 3/4 – 4 hours
20 slabs of ribs will serve 60 (1/3) slab servings
25 slabs of ribs will serve 75 (1/3) slab servings
Cooks Note: Remember to always rotate your racks
Pork Loins
20ea – Pork Loin 5 – 6lb
225* – 1 1/2 – 2 hours
250* – 3 3/4 – 4 hours
Chickens
30ea – Half Chicken
225* – 2 3/4 – 3 1/4 hours
250* – 2 1/4 – 2 3/4 hours
15-18ea – Whole Chickens 3 – 3.5lb
Chicken Pieces
120ea – Chicken Thighs
130 – 140ea Chicken Legs
225* – 1 – 1 1/2 hours
250* – 1 1/2 – 2 hours
Cooks Note: Always cook the chicken to 170* and make sure the juices are running clear.
Sausage
200ea (4oz links)
225* – 3/4 – 1 1/4 hours
250* – 1/2 – 1 hours
250* – 1 1/2 – 2 hours
Turkey Breast
9ea – 7 – 9lb Bone-in Turkey Breast
225* – 5 – 5 1/2 hours or till breast reaches 170*
Whole Turkey
6ea – Turkeys (12 -14#) 6 – 6 3/4 hours or until the breast reaches 170*.