Used American Barbecue System Judge

GrillBillies Barbecue, LLC.

$ 6,900.00 $ 9,000.00

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This BBQ Pit has about very accessory available.  It is a rotisserie smoker that can cook a load of meats.  This unit is built for the person that needs to easily smoke a bunch of food for a catering, event or contest.

The unit is one year old.  The owner currently has it mounted to a BBQ event trailer which it is currently taking up to much space along with his other smokers since the owner wants to do all his cooking on the trailer.

This smoker is customized with a few thousand dollars of accessories

Smoker is very clean

Has never been in the rain

Light bars shine into smoker

Tow bar brackets to winching or tow around with golf cart or tractor

Custom storage rack for wood and sundry items

Stainless steel shelves right, front and back

Easy reach custom dampers

Trailer tie downs

Cooking Surface

  • 5124 sq/in
    744 sq/in of grilling surface
    4-8 Stainless Steel Rotisserie Upper Racks 42 x 9 1/2
    4 Stainless Steel Rotisserie Lower Racks 42 x 11 1/2
    3 Stainless Steel Grilling Racks 16 x 15 1/2
Dimensions
  • Smokebox/Firebox 48”W x 56”D
  • Overall 80”W x 100”L x 69”H (top of stack and tongue in place)

Weight
  • 1500 lbs.

Capacity:

 Boston Butt

  • 40ea - Boston Butts 6-7lb 
    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 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
  • 24ea - Whole Briskets 9-12lb (3per rack - 8 racks) 
    225* - 9 ½ - 10 hours
    250* - 8 ½ - 9 hours
    32ea - Flat Briskets 6-7lb (4per 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
    48 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. It’s a lot of area to keep hot, the extra 25* seems to make a big difference.

Turkey Breast
  • 28 - 35ea - 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
  • 48ea - Whole chicken 3 - 3.5lbs using 8 Rotisserie Racks
    72ea - Whole chicken 3 - 3.5lbs using 12 Rotisserie Racks
    56 - 64ea Half chicken using 8 Rotisserie Racks
    84 - 96ea 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 

 BUYER IS RESPONSIBLE FOR SHIPPING