All-Star

The All-Star was designed with the backyard barbecue enthusiast in mind. Cooking with charcoal and the hardwood of your choice, with the All-Star you can create tasty barbecue and be the envy of the neighborhood. Smoke your favorite recipes using indirect heat on 3 stainless steel smoking racks in the smokebox. Sear and grill your favorite entrées using direct heat on the stainless steel grilling rack in the firebox. The full-length firebox with a damper between the smoke-box allows for consistent controlled heat and smoke throughout the cooking process. The Ash Removal Internal Rake System allows for safe and easy ash cleanout with no mess. All stainless steel cooking surfaces, work shelves, and condiment trays allow for fast, easy cleanups.

With the capability of smoking and grilling, the All-Star’s versatility and size make it the preferred choice with backyard barbecue enthusiasts.

  • 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
Accessories
  • 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
Accessories
  • 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.