KF Kombo

The Commercial Kombo (CK) combines the advantages of both the rotisserie and the Kombo cooker in one unit. This will give you a wide range of options. You can smoke on both sides or close the Kombo unit and used it for grilling or for a warming oven.

The rotisserie portion of our CK’s cooking chamber is 42” x 48” x 48” and contains six trays. Each tray will hold approximately five 15-pound turkeys. Seven to nine sides of ribs can be placed on each tray by using rib racks. A tray will hold five or six trimmed briskets; the amount of trimmed brisket can be tripled with rib racks. Whole hogs, dressed (up to 70 pounds) and trussed can be placed on each tray. There is a fold down worktable, 12” x 48” on the cooking chamber. The firebox area is shared with the Kombo unit. The 15 gallon water jacket, which is to hold only water, has fill sight gauge and drain tap on the back of the unit. The rotisserie line of Bar-B-Que Pits provides a smoking chamber with excellent smoke pattern flow and even, consistent heat. A baffle placed in the smoking/cooking chamber directs heat evenly around all four sides and catches the meat drippings, which flow out to a drainpipe. This helps provide and maintain a clean smoking chamber. The meat placed on the rotating tray does not have to be turned or moved during the smoking process. The trays rotate through the smoking chamber at one revolution per minute. A 110-volt gear motor equipped with a brake powers the rotisserie. The thermometer is placed for convenient reading.

The Kombo portion of the CK has a 32” X 36” cooking chamber. It is equipped with a fold down table and a thermometer. This side of the CK is unique since it provides three cooking options. A chef can open up the dampers for smoking or partially close the damper and create a warming oven. Also coals can be placed on the bottom rack for direct grilling of meats or vegetables. It shares a firebox and a 15-gallon water jacket with the commercial smoker. The water jacket can be shut off to the Kombo portion of your cooker. Adding extra cooking trays can double the Kombo’s grilling surface.

The unit is fabricated from twelve and fourteen gauge metal. Nine-gauge expandable metal is used for the cooking trays and worktables. The firebox grate is 6 gauge expandable metal. The firebox, located between the two cooking chambers is 18” x 16” x 42” with hot air chambers and insulated doors. There is access to the firebox from both sides of the cooker. There are two drains under the firebox to allow for flow through cleaning as needed. Dampers are positioned in both the firebox door and the smokestacks. This unit is 5’ wide, 13’8” long, 7’2” tall and on 13” tires. It is on a trailer axle, with springs, tires, running lights, 2” coupler with jack, dolly steel wheel and spare tire & mount: is road ready.

The BK cooker provides a chef the opportunity to grill with direct heat or smoke with indirect heat. The cooking chamber has a separate fire box with an adjustable air intake to control the cooking temperature for smoking. A water jacket is located above the firebox that forms steam to keep meat moist. The BK provides the "S" pattern of smoke by positioning the cleanout shovel in the middle of the grill. Direct heat can be used for grilling steaks or burgers. The BK is very versatile for competition or commercial cooking. A cook can smoke on one side and grill on the other, smoke on both sides, or smoke on one side and use the other portion to keep your meat warm for serving. The BK has two 32" x 36" cooking chambers, is 12' long, 5' tall, 4' wide, and 12 " tires.

The ½ K cooker provides a chef the opportunity to grill with direct heat or smoke with indirect heat. The cooking chamber has a separate fire box with an adjustable air intake to control the cooking temperature for smoking. A water jacket is located above the firebox that forms steam to keep meat moist. The ½ K provides the "S" pattern of smoke by positioning the cleanout shovel in the middle of the grill. Direct heat can be used for grilling steaks or burgers. The ½ K is very versatile for competition or commercial cooking. A cook can smoke or grill. The ½ K has one 32" x 36" cooking chamber, is 10' long, 5' tall, 4' wide, and 12 " tires, 15 gallon water jacket, fire box, fold down table, and tail lights.

The combination cooker provides a chef the opportunity to grill with direct heat or smoke with indirect heat. The cooking chamber has a separate fire box with an adjustable air intake to control the cooking temperature for smoking. A water jacket is located above the firebox that forms steam to keep meat moist. The combo provides the "S" pattern of smoke by positioning the cleanout shovel in the middle of the grill. Direct heat can be used for grilling steaks or burgers. The 36 " cooking area is 36" x 17", 612 square inches. The fire box can hold wood up to 15" long. Extra racks can be purchased to double the meat capacity. The cooker comes completely built to include a worktable and thermometer.

The combination cooker provides a chef the opportunity to grill with direct heat or smoke with indirect heat. The cooking chamber has a separate fire box with an adjustable air intake to control the cooking temperature for smoking. A water jacket is located above the firebox that forms steam to keep meat moist. The combo provides the "S" pattern of smoke by positioning the cleanout shovel in the middle of the grill. Direct heat can be used for grilling steaks or burgers. The 24 " cooking area is 24" x 17", 408 square inches. The fire box can hold wood up to 15" long. Extra racks can be purchased to double the meat capacity. The cooker comes completely built to include a worktable and thermometer.