Judge 4FT with legs and mounting pads

So, if you’re thinking that bigger is always better and like to have the best equipment for everything you do then the Judge is equipped for you. The Judge 4FT Rotisserie is equipped with 8 Stainless Rotisserie racks and 3 Stainless grilling grates. 4 additional Stainless Rotisserie racks can be added for additional cooking surface. The Judge 4FT can be ordered with several trailer options or with legs and mounting pads.  Whether competing in a competition or catering for a large party, it is always good to have the Judge on your side.

  • Rotisserie Model allows for consistent heat throughout the smoking process
  • Smoke and Grill on one unit
  • (8-12) Stainless steel Rotisserie racks
  • (3) Stainless racks in firebox to sear & grill meat over direct heat
  • (5) Removable Stainless work shelves on front, back and side
  • Additional Stainless steel flat racks can be ordered with removal of rotisserie
  • Stainless steel cool touch handles
  • Large easy read high temperature gauges
  • LED Light Bar
  • Large smokebox doors for easy access to Rotisserie
  • Push button latches on Smokebox doors for minimum loss of heat and smoke
  • Heavy duty durable door hinges
  • Dependable low rpm motor
  • Stainless belt guard
  • Efficient firebox design for low operating expense
  • Full length firebox for consistent heat in the Rotisserie
  • (4) Dampers for precise control of heat and smoke
  • Insulator/Heat Shield in Firebox
  • Charcoal Divider in Firebox for controlled efficient burn
  • Heat Deflecting Warming Plates in Firebox
  • 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 brass ball valves for easy drainage of juices
  • 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.
Judge 4ft Cooking Surface

5124 sq/in
744 sq/in of grilling surface
4-8 Stainless Steel Rotisserie Upper Racks 42 x 9 1/2
4 Stainless Steel Rotisserie Lower Racks 42 x 11 1/2
3 Stainless Steel Grilling Racks 16 x 15 1/2
Or
3 Stainless Steel Flat Racks 47 x 34
1 Stainless Steel Flat Rack 47 x 32
3 Stainless Steel Grilling Racks 16 x 15 ½

Dimensions

Smokebox/Firebox 48”W x 56”D
Overall 56”W x 64”L x 70”H (Top of stack and Shelves not in place)

Weight

1300 lbs.

Options

Judge 4FT Towing with Rotisserie
Judge 4FT Towing with Flat Racks
Judge 4FT with Legs and Mounting Pads

Stainless Pellet Systems

Thermostat Controlled, Pilot Light Spark Ignition Propane/Gas System
Custom Options Available

Accessories

Custom Fit Cover

Stainless Rotisserie Racks

Stainless Flat Racks

Stack Extensions

Butterfly Stack Extensions
BBQ Guru Power Draft System

Boston Butt

40ea – Boston Butts 6-7lb
225* – 10 ½ – 11 hours
250* – 8 ½ – 9 hours
Cooks Note: Cook times are based on 6 – 7lb Boston Butts, larger butts (8 – 9lbs) will require additional time. In some cases up to 1 ½ hours more and will reduce the number of butts the unit will hold. That’s the reason the 6 – 7lb butts work the best.
Cooks Note: Always make sure to have your pit preheated. Lower temperature will help with the yield, less shrinkage.

Brisket

24ea – Whole Briskets 9-12lb (3per rack – 8 racks)
225* – 9 ½ – 10 hours
250* – 8 ½ – 9 hours
32ea – Flat Briskets 6-7lb (4per rack – 8 racks)
225* – 7 – 7 ¾ hours
250* – 6 – 6 ¾ hours
Cooks Note: Lower temperature will help with the yield, less shrinkage. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self basting.

Pork Ribs

Saint Louis Style Ribs
48 slabs – 2.25 down using 8 Rotisserie racks
72 slabs – 2.25 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs
(96) and (144)

Baby Backs

72 slabs – 2.00 down using 8 Rotisserie racks
108 slabs – 2.00 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs (144) and (216)
Cooks Note: Times and temperatures are based on 8 rotisserie racks – 6 slabs – total 48 slabs
(Saint Louis Style) or the 8 rotisserie racks – 9 slabs – total 72 slabs (Baby backs). Times are based on a preheated unit. Times are also based on no wrapping. I believe the 250* temperature works the best for cooking ribs on the Judge. It’s a lot of area to keep hot, the extra 25* seems to make a big difference.

Turkey Breast

28 – 35ea – Bone-in Turkey Breast 7-9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)

Chickens

48ea – Whole chicken 3 – 3.5lbs using 8 Rotisserie Racks
72ea – Whole chicken 3 – 3.5lbs using 12 Rotisserie Racks
56 – 64ea Half chicken using 8 Rotisserie Racks
84 – 96ea Half chicken using 12 Rotisserie Racks
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours
Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add ¾ – 1 hour to the cooking time. One other note, when using 12 racks I place the ½ chickens on the bottom racks and whole chickens on the top.
Cooks Note: I cook my chickens to 170*, the government likes you to cook them till they reach 180*. You’ll have to be the judge on this one.
Cooks Note: I like cooking whole chickens, the meat stays extremely moist. 48 Whole chickens will feed over 150 people. I like to mix and match ½ chickens – ½ pork loin, makes for a meal, and the cooking times are similar.

Sausage

240 – 320 Sausages (4oz links) using 8 Rotisserie racks
360 – 480 Sausages (4oz links) using 12 Rotisserie racks
225* – 1 ½ – 1 ¾ hours
250* – 1 – 1 ¼ hours (Best temperature for cooking sausage)
275* – ¾ – 1 hours
Cooks Note: These times and temperatures are based on 30 sausages to a rack. When cooking the 40 sausage option you’ll need to add 20-30 minutes.
Cooks Note: You can feed 300 – 400 people with one cooking in less than 2 hours and the smoker does the work. Now that’s a real deal. .

Pork Tenderloins

Cooks Note: You can cook enough tenderloin to feed 500 – 600 people easy. I like to mix and match tenderloins and chicken.
Cooks Note: When mixing and matching different meats, make sure to divide your smoker appropriately. You don’t want your chicken dripping on anything but chicken.