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’




9am - 5pm




10228 CR 290

TYLER, TX 75707








© 2015 by  ETSC.