ACCESSORIES
APPAREL
BBQ GEAR
BRUSHTECH GRILL BRUSHES
RIB RACKS
CONVECTURE TRI OVEN
JERKY ACCESSORIES
OTHER ACCESSORIES
BOOKS
COOKBOOKS
OTHER BOOKS
FIREWOOD
HICKORY
WILD CHERRY
SAUCES
BUTCHS SMACK YOUR LIPS SAUCE
OLE RAY'S SAUCES
BULK BARBECUE SAUCE
SPICES & SEASONINGS
SPICES
SEASONINGS
Ultra Que/NonRotating
Convecture Tri Oven
EL-Series
Model EL-ES
Model EL-EC
Model EL
Model EL-IB
Model EL-EW
Model EL-ED
Model EL-ED-X
SS-Series
Model SSJ-AE
Model SSJ
Model SSO-SSI
Model SSM
Model SSG
Model SSL
Model SSE
Fully Loaded Trailers
Charts
Cooking Time Chart
Meat Internal Temperature Chart
Cooking Capacity Chart
How To:
Calibrate A Thermometer
Calibrate A Thermostat
Other Information
Intertek Testing
Inspector Info: Smoke Evacuators
Typical Evacuator Installations
Smoke Evacuator Operation
AQMD Report
Maintenance Schedule Checklist
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Cooking Capacity:
Ribs (3 & Down) - 60
Baby Back Ribs - 90
Boston Butt - 50
Turkey - 30
Chicken (Whole) - 50; (Half) - 135
Brisket (12 lb.) - 40
