KFK Smokers

The smoking/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 (3 1/2 downs) can be placed on each tray by using rib racks. A tray will hold five to six trimmed briskets; the amount of trimmed brisket can almost be tripled with rib racks. Whole hogs, dressed (up to 70 pounds) and trussed can be placed on each tray. Trays 10 1/2" x 44" create a total tray surface of 2,772 square inches. By adding rib racks tray surface is 7,282 square inches. The firebox area is 24" x 16" x 16", with hot air chamber inserts on each side. The firebox will hold split wood up to 24 inches in length. The oven is 9" x 18" x 42", and has a safety latch on the door. The top of the oven serves as a warming area for sauces and marinades. The available warming surface is 24" x 42". There is a work table, 30" x 42", twelve inches above the warming surface, that includes a handle for moving the unit when it is off the towing tongue and on the caster wheel. This smoker, built on a trailer axle, with springs and tires, towing tongue and caster wheel, is road ready. Weight of this unit is 1,075 pounds.

Our rotisserie smokers provide a smoking chamber with excellent smoke pattern flow and even, consistent heat. The trays rotate through the cooking chamber at one rotation per minute. The thermometer is placed for easy reading. The unit is fabricated from twelve to fourteen gauge metal, 9 gauge-expanded metal is used for trays, work tables and oven grates. The firebox grate is 6 gauge-expandable metal. There are two hot air chambers in the firebox. A baffle placed in the smoking chamber directs heat evenly around all four sides and catches the meat drippings, which flow into a drainpipe. A 110-volt gear motor equipped with a brake powers the rotisserie. There is an oven and water jacket just above the firebox. The oven is excellent for cooking potatoes and corn. The top can be used as a warming surface. The water jacket creates steam dispersed into the cooking chamber to keep you meat moist throughout.

The Bonanza has a smoking chamber 30”x34”x40” and contains four trays, The trays are 10”x37” for a total tray surface of 1,480 square inches. Each tray will hold approximately four briskets or three 15 pound turkeys. The firebox is 12”x16”x18”. The firebox holds split wood up to 16” in length. The weight of the unit is 500 pounds. Additional cooking racks can be purchased that essentially double your meat capacity.

Our rotisserie smokers provide a smoking chamber with excellent smoke pattern flow and even, consistent heat. The trays rotate through the cooking chamber at one rotation per minute. The thermometer is placed for easy reading. The unit is fabricated from twelve to fourteen gauge metal, 9 gauge-expanded metal is used for trays, work tables and oven grates. The firebox grate is 6 gauge-expandable metal. There are two hot air chambers in the firebox. A baffle placed in the smoking chamber directs heat evenly around all four sides and catches the meat drippings, which flow into a drainpipe. A 110-volt gear motor equipped with a brake powers the rotisserie. There is an oven and water jacket just above the firebox. The oven is excellent for cooking potatoes and corn, the top can be used as a warming surface. The water jacket creates steam dispersed into the cooking chamber to keep you meat moist throughout.

The Backyard has a smoking chamber 34”x22”x30” and contains four trays. The trays are 10”x20" for a total tray surface of 800 square inches. Each tray will hold one15 pound turkey, or a packer trim brisket. Additional cooking racks can be purchased to essentially double your smoking surface to 1,484 square inches. The firebox is 12”x16”x18”. The firebox holds split wood up to 16” in length. The weight of the unit is 425 pounds.