Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042
Smokehouse 6042

Smokehouse 6042

The Smokehouse 6042 was designed to offer a variety of cooking styles to accommodate the individual, professional, caterer, and restaurateur. After the initial smoking process, the chef has the option to continue cooking with wood and charcoal or finish the cook with the convenience of a thermostat-controlled propane or natural gas burner. The Smokehouse allows the choice of stainless steel rotisserie racks or flat racks. Holding a total of 12 rotisserie racks measuring 53 x 11-1/2 or 4 flat racks measuring 53 x 36 for a total of over 7300 sq/in of cooking surface. The Smokehouse has a double-wall construction with 1-1/2 thick 1200° insulation between the inner and outer walls. Equipped with a commercial-grade rotisserie motor with brake, hydraulic door closers, door gaskets, and efficient charcoal basket design, the Smokehouse 6042 can concentrate on entree preparation and presentation without concerns of fluctuating heat temps and spending costly time tending the fire.

  • Rotisserie Model allows for consistent heat throughout the smoking process
  • 12 Stainless steel Rotisserie racks
  • (2) Removable Stainless work shelves on front
  • Optional Stainless steel flat racks can be ordered with removal of rotisserie
  • Optional Thermostat controlled propane or natural gas combustion burner can be ordered
  • Stainless steel cool touch handles
  • Double wall construction with 1 1/2 thick 1200 degree insulation between walls
  • Large easy read high temperature gauges
  • Large smokebox doors for easy access to Rotisserie
  • Commercial auto door closers on Smokebox 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
  • (6) Brass Ball Valve Dampers for precise control of heat and smoke
  • Fire grate is made of heavy duty expanded metal for durability
  • (2) Large 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

7300 Sq. Inches
8 to 12 Stainless Steel Rotisserie Racks 53 x 11 ½
or
4 Stainless Steel Flat Racks 53 x 36

Dimensions

Smokebox/Firebox 60”L x 79”H x 42”D
Overall 69”L x 79”H x 49”D (without Stainless Work Shelves or Gas Burner in place)

Weight

1800 lbs.

Options

Smokehouse 6042 with Rotisserie
Smokehouse 6042 with Flat Racks
Smokehouse with Thermostat Controlled Propane or Gas Burner

Accessories

Custom Fit Cover
BBQ Guru Power Draft System

Boston Butt

56ea – Boston Butts 6-7lbs
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
8 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 is 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.
Special 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.