The Platinum 5

$16,500.00

Optional Accessories

Description

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.

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


Capacity


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


Order this Cooker

Call Us Today

1-478-328-1500 Monday-Friday, 8am – 5pm EST
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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.

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Cooker Manuals


The Platinum 5 Cooker Owner’s Manual

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