Restaurants · caterers · pit rooms
Commercial
offsets.
Bog Line started in commercial pits, and it's still most of what we build: 250 to 1,000 gallons, on skids or trailers, laid out around your pit room and your volume.
Bog Line Smokers
Parkhill · Ontario · CA
Sheet 04
The baseline
Built on
a tank.
Our cook chambers are reclaimed propane tanks — not because they're cheap, but because the smooth inside moves air properly and gives you an even cooking surface. They look good too.
Standard sizes run 250, 334, 500, 750 and 1,000 gallons. The 1,000 is about 22 feet long overall.
- Skid-mounted base, full centreline grill
- Tel-Tru gauges — more of them on bigger pits
- Counterweighted lids
- Options: insulated firebox, slide-out upper grill, folding stack, extra gauges, elbow-to-stack
For volume
Feeding
hundreds.
Our commercial customers run service-club dinners for 800, veterans' fundraisers for 600+ and full-time pit rooms. We lay the pit out for how your crew actually works it.
Want a patina cook chamber? Come pick through the bone yard for your next build.
Built by Bog Line
Recent builds.
1,000 Gallons for the Tillsonburg Shrine Club
Battlefield BBQ Goes to 1,000
Chris's Twin 1,000 Trailer Build
A Direct-Heat Pit for Holy Smokes
Quick answers
Can you build restaurant or catering smokers?
Yes — commercial pits are where Bog Line started. Our customers include restaurants, caterers and service clubs cooking for hundreds of people at a time.
What size smoker do I need?
It depends on how many people you feed and how often. The 94-gallon Small Block is built for the backyard. Caterers and restaurants usually land somewhere between 250 and 1,000 gallons. Tell us what you cook and for how many, and we'll talk you through it.
How long does a custom build take?
It depends on the build and what's already in the shop — check the Build Board to see what we're working on right now. Call the shop for a current lead time on your pit.
Start here
Let's talk BBQ.
Tell us what you're cooking, who you're feeding and where the pit's going. We'll talk barbecue all damn day.