ABS Smokehouse 6042

ABS Smokehouse 6042

American Barbecue Systems

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 (additional cost). 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 is a double wall construction with 1-1/2 thick, 1200 degree insulation between the inner and outer walls. Equipped with commercial-grade rotisserie motor with brake, hydraulic door closers, door gaskets, and efficient charcoal basket design, the Pit-Master can concentrate on entree preparation and presentation without concerns of fluctuating heat temps and spending costly time tending the fire.

Features:

• Custom Fit Cover
• BBQ Guru Power Draft System
• Hydraulic door closers
• Door gaskets
• Cook with charcoal and wood

Specifications:

• 7300 square inches of cooking area
• 8 to 12 stainless steel rotisserie racks at 53 in x 11.5 in or 4 stainless steel flat racks at 53 in x 36 in
• Double wall construction
• 1.5in thick 1200 degree insulation
• Rotisserie motor and brake
• Smokebox (firebox) dimensions - 60 in L x 79 in H x 42 in D
• Overall dimensions - 69 in L x 79 in H x 49 in D
• Weight - 1800 lb

Options:

• Choose between a rotisserie or flat rack setup (only comes with 1, but both are available)
• ABS Smokehouse 6042 w/ Gas Burner also available

Capacities

Boston Butt

• 56 each at 6-7lb
• 225°F - 10.5-11 hours
• 250°F - 8.5-9 hours
• Cooks Note: Cook times are based on 6 - 7lb Boston Butts, larger butts (8 - 9lb) will require additional time. In some cases up to 1.5 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

• 32 whole briskets at 9-12lb (4 per rack and 8 racks total)
• 225°F - 9.5-10 hours
• 250°F - 8.5-9 hours

• 40 flat briskets at 6-7lb (5 per rack and 8 racks total)
• 225°F - 7-8 hours
• 250°F - 6-7 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
• 48 slabs - 2.25 down using 8 rotisserie racks
• 72 slabs - 2.25 down using 12 rotisserie racks
• 225°F - 4.5-5.5 hours
• 250°F - 3.5-4.5 hours
• 275°F - 3.5-4 hours
• Commercial Application\Catering using the back – back method doubles the number of slabs to 96 and 144

• Baby Backs
• 72 slabs - 2.00 down using 8 Rotisserie racks
• 108 slabs - 2.00 down using 12 Rotisserie racks
• 225°F - 4.5-5.25 hours
• 250°F - 3.75-4.5 hours
• 275°F - 3.25-3.75 hours
• Commercial Application\Catering using the back – back method doubles the number of slabs to 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 ABS. It’s a lot of area to keep hot, the extra 25° seems to make a big difference.

Turkey Breast

• 36 to 42 each - bone-in turkey breast at 7-9lb
• 225°F - 5.5-6.25 hours
• 250°F - 4.5-5.25 hours
• 275°F - 4-4.5 hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)
• Cook Note: I always like to brine my turkey breast, it gives them extra moisture

Chickens

• 56 whole chickens at 3-3.5lb using 8 rotisserie racks
• 80 half chickens using 8 rotisserie racks
• 120 half chickens using 12 rotisserie racks
• 225°F - 3.5-4 hours
• 250°F - 3-3.5 hours
• 275°F - 2.75-3 hours
• Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add 45 min - 1 hour to the cooking time. One other note, when using 12 racks I place the half chickens on the bottom racks and whole chickens on the top.
• 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°F - 1.5-1.75 hours
• 250°F - 1-1.25 hours
• 275°F - 45min to 1 hour
• 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.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.