SpitJack MAGNUM Meat Injector - Complete Kit with Deluxe Case and Four Needles
Low stock
Couldn't load pickup availability
Flavor Details
Flavor Details
The Magnum Meat Injector Complete Kit is for those who want all the tools and accessories needed to inject a piece of meat. If you need to get some extra flavor (or a special kind of flavor) deep into your meat, you must go beyond rubs and marinating. The SpitJack Magnum Meat Injector Gun is the ultimate injector that will penetrate up to 5.5 inches. A patented dial lets you adjust the flow of the marinade or seasoning mix you are injecting from 1-5 ml. per shot. 50ml (1.7 oz.) capacity. This is the model that the top BBQ competitors use.
This kit comes with four needles: one with a slanted open tip (for injecting a marinade that might have small spice or herb particles), one with a closed-end and side perforations (for liquid-only flavoring solutions), an over-sized opening needle (for marinades with larger particles or small minced chunks), and a smaller, thinner gauge needle for smaller cuts or to leave fewer "tracks" (visible holes left in the cooked meat).
This is an awesome tool - you will be looking for excuses to use it.
Features
- Medical grade construction and materials
- Dose adjustment dial
- Squeeze handle design lessens hand fatigue
- Extra-strong all stainless needles will not break
- Easy to clean
- Guaranteed for one year
- All parts available
- BONUS! Four cleaning brushes are now included for the injector barrel and all needles
- The rugged Cordura nylon case keeps all parts and accessories together
- MADE IN THE USA from quality nickel-plated brass and die-cast alloy
- FDA food-grade approved o-rings. A spare set of o-rings is now included.
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
NEED HELP?
Talk to Our BBQ Experts
Get honest advice from a team that lives and breathes BBQ. We're here to answer your questions and help you choose the right product before you make a purchase.
FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.