Judge 5FT without Firebox
The Judge 5FT Rotisserie without Firebox is a high-capacity pellet smoker designed for those who want consistent heat, precision control, and ease of use. Featuring a stainless steel pellet feed system with dual 20 lb. hoppers, this model provides a reliable, steady fuel source for extended smoking sessions. With 8 to 12 stainless steel rotisserie racks, it delivers even cooking across large volumes, making it ideal for competitions, catering, and restaurant operations.
Designed for convenience and durability, this model includes three removable stainless steel work shelves, large smokebox doors with push-button latches, and an LED light bar for improved visibility. Built with heavy-gauge steel and high-temp paint, the Judge 5FT is fabricated and welded by experienced professionals for long-lasting performance. Made in the USA, this smoker is perfect for serious pitmasters looking for efficiency, capacity, and exceptional results without the need for a traditional firebox.
- Stainless Pellet Feed System
- Stainless Steel Hoppers hold 20 lbs. of Pellets
- Rotisserie Model allows for consistent heat throughout the smoking process
- (8-12) Stainless steel Rotisserie racks
- (3) Removable Stainless work shelves on front 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
- 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.
Cooking Surface
6588 sq/in
936 sq/in of grilling surface
4-8 Stainless Steel Rotisserie Upper Racks 54 x 9 1/2
4 Stainless Steel Rotisserie Lower Racks 54 x 11 1/2
Or
3 Stainless Steel Flat Racks 59 x 34
1 Stainless Steel Flat Rack 59 x 32
Dimensions
Smokebox/Firebox 60”W x 38”D
Overall 68”W x 42”D x 70”H (Top of stack and Pellet Systems and Shelves not in place)
Weight
1250 lbs.
Options
Judge 5FT Towing with Rotisserie
Judge 5FT Towing with Flat Racks
Judge 5FT 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
56ea – 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 hour 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. A lower temperature will help with the yield, less shrinkage.
Brisket
32ea – Whole Briskets 9-12lb (4per rack – 8 racks)
225* – 9 ½ – 10 hours
250* – 8 ½ – 9 hours
40ea – Flat Briskets 6-7lb (5per 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. There’s a lot of area to keep hot, the extra 25* seems to make a big difference.
Turkey Breast
36 – 42ea – 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
56ea – Whole chicken 3 – 3.5lbs using 8 Rotisserie Racks
80ea Half chicken using 8 Rotisserie Racks
120ea 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
320 – 400 Sausages (4oz links) using 8 Rotisserie racks
480 – 600 Sausages (4oz links) using 12 Rotisserie racks
225* – 1 ½ – 1 ¾ hours
250* – 1 – 1 ¼ hour (Best temperature for cooking sausage)
275* – ¾ – 1 hours
Cooks Note: These times and temperatures are based on 40 sausages to a rack. When cooking the 50 sausage option you’ll need to add 20-30 minutes.
Cooks Note: You can feed 400 – 500 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 600 – 700 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.