Smoke-Master 250 RFS Smoker

The J&R Smoke-Master™ 250 RFS is a medium-capacity commercial smoker and the big brother of the Little Red Smokehouse™. Designed for restaurants, catering, food trucks, and commercial kitchens, it can cook up to 600 lbs of meat per load, including 30–35 briskets, 161 back ribs, 70 spare ribs, or 210 chicken halves, while occupying less than 17 sq. ft.

Equipped with a high-velocity convection air system and electric oven element, this smoker provides even cooking, precise temperature control, and reduced wood consumption without the “gassy” taste associated with gas/wood ovens. The Smoke-Master™ 250 RFS allows for up to 14 hours of unattended cooking on a single load of hardwood, making it both efficient and labor-saving.

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Key Features & Benefits

• Medium-to-large commercial footprint with high-capacity cooking

• High-velocity convection airflow ensures even cooking on all racks

• Electric-assist heating element reduces wood consumption and enhances flavor

• Unattended cooking up to 14 hours

• Cook-and-hold function maintains 145°F holding temperature

• Large stainless steel doors with 7 removable slide-out racks

• Firebox lined with 2-inch cast refractory for extended coal life

• Efficient temperature control and heavy insulation for minimal fuel use

• Easy cleaning with removable racks and floor drain reservoir

• Built-in EVAC system vents smoke safely into a stack or Type I hood

• NSF listed and ETL certified

• Made in the USA, custom color options available

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Capacity

• Total meat per load: 600 lbs

• Briskets: 30–35

• Back Ribs: 161 slabs

• Spare Ribs: 70 slabs

• Chicken: 210 halves

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Specifications

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Construction & Durability

• Heavy-duty structural welded steel frame

• 14-gauge stainless steel interior for durability

• Firebox and flue constructed from 10-gauge steel lined with 2-inch, 2,500°F cast refractory

• Oven, flues, and firebox wrapped with high-temperature insulation

• Heavy nickel chrome-plated racks built to last decades

• Exterior options: red, black, gray, or custom colors

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Venting & Installation Notes

• Install on a non-combustible floor

• Clearance requirements: 6" rear, 1" sides, 12" top, 18" stack, 48" front

• Can vent through roof using 6" Class A stack or Type I hood

• Access to rear and top required for service

• Follow NFPA 211 and 96 guidelines and local codes

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Ideal For

• BBQ restaurants

• Catering operations

• Food trucks and trailers

• Commercial kitchens and commissaries

• High-volume smoking operations