THE PLATINUM 5

The 5ft. model in our Platinum Series of Horizontal Cookers. This next step in size of our Platinum Series cookers. Most Vending or Catering Professionals and Competition Cooks who need the capacity to cook more product or just the weekend BBQ’er who wants to entertain with a whole hog will find this cooker to be the perfect size.

BASE PRICE $9,200.00

THE PLATINUM 5 SPECIFICATIONS

Overall Dimensions 72″H x 90″W x 52″D
Internal Cooking Space 21″H x 52″W x 32″D
Overall Weight 2500 lbs.
Cook Temp Range 175 – 450 degrees
Charcoal Qty 30 lbs.
Bottom Rack Size 52”W x 32”D
Middle Rack Size 52”W x 26”D
Top Rack Size 52”W x 20”D
Rack Spacing 6″ apart
Color Black
Standard Features Aluminum door handles
Hydraulic door assist
Ball Valve Adapter
Chrome Stump’s BBQ Thermometer in door
12″ Stand
10″ SS Front Shelf

OPTIONAL ACCESSORIES

Replacement Gasket per/ft $5.68
Replacement Thermometer $35.00
Replacement Rack $175.00
 Replacement Struts/each  $45.00

CAPACITY

Baby Back Ribs 60
St. Louis Style Ribs 45
Large Brisket 25
Boston Butt 50
Chicken Halves 60

ORDER THIS COOKER

FREQUENTLY ASKED QUESTIONS

Gravity Feed Smokers are an indirect heat fired smokers. This means there is a fuel source off to the side and natural air movement and gravitational draw is used to move the heated air thru and across the cook chamber. The amount of “fire” is controlled by the amount of oxygen that is allowed in from the ball valve. The chute-full of fuel can’t all ignite at one time because there isn’t enough oxygen in the chute. So the burning area of fuel is contained in the bottom part of the chute — where there is a “tube” that allows the heat/smoke to transfer from the chute into the cook chamber therefore now we are cooking.

So by controlling the amount of oxygen that is fed in, we can control the amount of “fire” or the temp in the cook chamber. That’s where electronics like a BBQ Guru come in handy — it uses a fan to force oxygen into the ball valve when needed. Forcing the oxygen in will allow the temp to rise faster (helping to recover the heat in the cook chamber after the door has been opened). But you can always let it recover naturally, just takes a little longer.
The heat/smoke moves through the cook chamber of a gravity feed much slower than in a typical offset stick burner smoker. Therefore the cook chamber doesn’t dry out as much either — this creates a nice moist cooking environment that doesn’t tend to cause meat to dry out as fast while it is cooking.

A Gravity Feed Smoker works on the principle of a sealed environment. The amount of “fire” is controlled by the amount of oxygen that is allowed in from the ball valve. The chute (full of fuel) cannot ignite all of the charcoal in the chamber at one time, because there isn’t enough oxygen available for combustion. This is known as “oxygen depletion”; so oxygen only exists in the area of fuel in the bottom 4 to 6 inches of the chute and atop the fire grate. Next, the exhaust stack creates a natural draft which pulls air into the firebox from the ball valve, it then moves across the fuel and through an into the area where there is a “tube” that allows the heat/smoke to transfer from the firebox into the cook chamber.

Once inside the cook chamber, the divider plate evenly distributes the air and heat and allows the natural convection process to begin. Once this process has started air and heat movement naturally drafts up, around and out through the exhaust stack. So by controlling the amount of oxygen that is fed in, we can control the amount of “fire” or the temp in the cook chamber. The heat/smoke moves through the cook chamber of a gravity feed much slower than in a typical offset stick burner smoker. Therefore the cook chamber doesn’t dry out as much either — this creates a nice moist cooking environment that doesn’t tend to cause meat to dry out as fast while it is cooking.

There are two methods that we consider to be effective and efficient in order to start a fire in a Gravity Feed Smoker. But before beginning the process of making a fire, open the firebox and charcoal chute doors. Check both areas to be sure the chute and fire grate are clean and clear of any ash or other obstructions. After this has been verified, move on the next step.

The Diamond Match Co. makes a product called Strike-a-Fire that can be used. Remove one of the big matches from the package and light on the side of the box allowing the flame on the end to become the size of a large lemon, open the charcoal chute door and drop into (a clean charcoal chute) and land on the fire grate. Check to see that there still active fire on the match. Drop about 1 pound of charcoal on top of the light match and close the charcoal chute door and you should get ignition. Open the ball valve to the handle position of 7 o’clock and close the fire box door, the rain cap to about a 1/3 of the gap. After a notable fire is started, latch the fire box door, open the ball valve to the handle position of 7 o’clock and let come up to desired temp with the adjustment of the ball valve.

The second method, drop about ½ of a chute of charcoal on top of the fire grate and close the charcoal chute door. Using a lit Plumber’s Torch, stick the nozzle through the fire grates and allow the torch to light several pieces of charcoal. Once the charcoal is lit, close the fire box door until the is a 1 inch crack from closing, the rain cap should also be at about a 1/3 of the gap. After a notable fire is started, latch the fire box door, open the ball valve to the handle position of 7 o’clock and let come up to desired temp with the adjustment of the ball valve.

After completing the process of starting a fire, bring the Smoker up to temperature by adjusting the ball valve. The desire temperature for seasoning in a Smoker is 250 to 300 degrees.

After allowing the smoker to cook at the set temp for one hour, open the door and (using a spray bottle filled with vegetable oil) spray the inside with oil coating all surfaces on the inside EXCEPT the gasket. Close the door and allow the smoker to cook for 3 hours at the set temperature. At the end of 3 hours, close the ball valve and allow the Smoker to begin shutting down. Allow the Smoker to reach an internal temperature below 150 degrees, open the Smoker and repeat the process of spraying the insides of the smoker. Once this is accomplished you can restart the smoker and begin cooking.

Cleaning a Gravity Feed Smoker is very simple and straightforward. No water should ever be used unless you have a grease fire. Care for the inside of your Smoker just as you would your cast iron skillet. After using the Smoker bring the smoker up to 300 degrees and let it cook for about an hour. After shutting it down take a heat tempered brush and wipe the racks off of debris.

Before you use your smoker always clean the fire grate, empty out the ash pan and firebox. The simplest way to clean the cook chamber is to lightly brush off the interior of the smoke chamber, the diverter and the bottom with a heat tempered brush. Then just take a fireplace shovel and remove all the debris from the bottom of the smokier. Wipe any excess carbon off the bottom and you are ready to go.

The best temperature to run your smoker at is in the range of 205-325 degrees. Most who smoke use the temperature range of 225-250. Once you have mastered your Gravity Feed Smoker; Using higher temps to facilitate faster cooks of beef, seafood or fish at a higher temperature is not a problem for your Gravity Feed Smoker.
* One Note* The flashpoint of animal fat is 350 degrees. Always remember to thoroughly clean your smoker before cooking at higher temperatures.

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