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Texas Pitmaster's Special



Some of the best BBQ restaurants in the country are using this pit to pump out the highest-quality brisket, ribs, chicken, and pork butt on the planet!



  • RK1000 offset style smoker

  • 15’ long x 40” diameter x 3/8” thick 1000-gallon tank

  • Doors have 1-inch x 3/16-inch flat stock around the edges to seal up the pit

  • Counterweights on each door to make lifting the heavy doors a breeze

  • Metal roller handles on doors are long lasting

  • Pit will hold a steady temperature end to end all day long.

  • Dual grease drains

  • The pit is mounted on skids made from 3” x 1-1/2” channel iron, and components are fully welded.

  • The unit can be dragged on the skids if necessary, for small distances, but is built to be stationary unless mounted to a trailer.

  • Standard chamber rack configuration includes dual rack setup. Top racks pull out, while bottom racks are stationary.

  • Different configurations are offered for the racks in the chamber

  • All cooking surfaces in the pit and firebox are framed with 1-inch by 1-inch square tubing; 3/16-inch thick flat expanded metal was fitted and welded onto the frame.

  • Smoker painted with high-temperature black BBQ paint.


Insulated Firebox:

  • Long hours of design and testing have gone into this firebox, and it sets this pit apart!

  • Fully insulated 42” x 42” x 48” in size

  • Round inner box

  • Square outer box

  • ½” x ¼” insulated door

  • Breather for regulating air flow.

  • Metal Spring handles mounted on 5/8-inch steel rods.



  • This smokestack is extremely important to create a proper draft with perfectly even cooking temperature throughout the chamber.

  • Flanged for transit and going through the roof of your smoke room.


Temperature Gauges:

  • Constructed of stainless steel

  • 3 inches in size

  • Will gauge from 50 to 550 degrees.


Total length of unit is 21’

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