A branding iron that says American Barbecue Systems that has left a fresh brand on a plank of wood.

American Barbecue Systems For Sale in Vacaville, CA

American Barbecue Systems smoker and grills are manufactured in Kansas City with professional quality, creative design and unique features, all which will make you become the master chef at your next barbecue event. Whether you are in the backyard, at a competition, or a catering event, with an American Barbecue Systems smoker/grill, you can look like the professional chef we all inspire to be.

American Barbecue Systems.

With the versatility of the American Barbecue Systems smoking and grilling feature, and cooking with your choice of charcoal and hardwood, you get the conveniences of two units for the price of one. With multiple dampers and precise settings, you can easily control the amount of heat and smoke preferred to create tasty barbecue masterpieces everyone will enjoy. The creative design and features make the units easy and enjoyable to cook with and operate like a convection style oven.

Our models range in size to accommodate the backyard barbecue enthusiast, as well as, the competitor, the caterer, and the restauranteur.

The All-Star

The All-Star was designed with the backyard barbecue enthusiast in mind. Cooking with charcoal and the hardwood of your choice, with the All-Star you can create tasty barbecue and be the envy of the neighborhood. Smoke your favorite recipes using indirect heat on 3 Stainless steel smoking racks giving you a total of over 1152 sq/in of smoking surface. Sear and grill your favorite entrees using direct heat on the 288 sq/in Stainless steel grilling grate. The full length firebox with damper between the smokebox allows for consistent heat and smoke throughout the cooking process. The Ash Removal Internal Rake System allows for safe and easy ash cleanout with no mess.

All stainless steel cooking surfaces, work shelves, and condiment tray allows for fast, easy cleanups.

  • SPECIFICATIONS

    Cooking Surface

    • 1152 sq/in
    • 288 sq/in of grilling surface
    • 1 Stainless Steel Smoking Rack 27 x 15
    • 2 Stainless Steel Smoking Racks 27 x 14
    • 1 Stainless Steel Grilling Rack 27 x 10
    • 4 Stainless Steel Racks 21” x 21”
    • 2 Stainless Steel Racks 21” x 11”

    Dimensions

    • Smokebox/Firebox 28”W x 28”D
    • Overall 34”W x 35”D x 54”H(top of stack)

    Weight

    • 325 lbs.

    Options

    • All-Star
    • All-Star – Stainless Steel

    Accessories

    • Custom Fit Cover
    • BBQ Guru Power Draft System

  • CAPACITIES

    Boston Butt

    • 6ea - Boston Butt 5 - 6lb
    • 225* - 10 hours
    • 250* - 8 - 8 ½ hours
    • 6ea - 5 - 6lb Butts will serve 60-70 (4) ounce servings

    Brisket

    • 9ea - Flat Brisket 5 - 6lb
    • 225* - 8 ½ - 9 hours
    • 250* - 7 ½ - 8 hours
    • 9ea - 5 - 6lb Flat Briskets will serve 80-90 (4) ounce servings
    • Cooks Note: When using smaller stationary rack style smokers, it’s important to rotate the racks every hour to insure even cooking.
    • Cooks Note: 215* - 225* is the perfect temperature for small smokers. Always remember it takes small amounts of wood.

    Pork Ribs

    • Slabs St Louis style Ribs
    • 12 slabs - 2.25 down

    Baby Backs

    • 15 slabs - 2.00 - 2.25 down
    • 225* - 4 - 4¾ hours
    • 250* - 3½ - 4 hours
    • 12 slabs of ribs will serve 36 (1/3) slab servings
    • 15 slabs of ribs will serve 45 (1/3) slab servings
    • Cooks Note: Remember to always rotate your racks

    Pork Loins

    • 12ea - Pork Loin 5 - 6lb
    • 225* - 1½ - 2 hours or till loins reach your desired doneness. I like mine medium, which is 145*. USDA suggests cooking pork loin till it reaches 165*. “Just remember safety matters”
    • 12 loins will make 240 pork loins and briskets. This is perfect for a fund raiser or church function.

    Chickens

    • 12ea - Half Chicken
    • 225* - 2¾ - 3¼ hours
    • 250* - 2¼ - 2¾ hours
    • 6-8ea - Whole Chickens 3 - 3.5lb
    • 225* - 3¼ - 3½ hours
    • 12ea - Whole chickens will serve 48 quarter (1/4) servings (tie the legs back to cook 12)

    Chicken Pieces

    • 50ea - Chicken Thighs
    • 60 - 70ea Chicken Legs
    • 225* - 1½ - 2 hours
    • 250* - 1 - 1½ hours
    • Cooks Note: Always cook chicken to 170* and make sure the juices are running clear..

    Sausage

    • 90ea (4oz links)
    • 225* - ¾ - 1¼ hours
    • 250* - ½ - 1 hours

    Turkey Breast

    • 2ea - 7 - 9lb Bone-in Turkey Breast
    • 225* - 5 - 5½ hours or till breast reaches 170*

    Whole Turkey

    • 2ea - Turkeys (12 -14#)
    • 225*- 6 - 6¾ hours or until the breast reaches 170*.
    • Cooks Note: 220 - 225 is the perfect temperature for small smokers. Always remember it takes very little wood. And know when cooking on a stationary rack cooker, you need to rotate the meat (or racks) every 20 - 30 minutes on your small cuts, and 40 - 45 minutes on larger cuts to insure even cooking. It’s also important to properly space your meat to insure appropriate air and heat distribution. Take into account you have to get heat from the bottom to the top to achieve even cooking. Practicing is the only way to accomplish perfection.
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