"Jolene" is a repurposed 5.3m long, 1.3m wide tank that Robert Thraves converted into an offset meat smoker for his business Smokin Hot N' Saucy, which is "slingin' central Texas barbecue to Tamworth".

"My wife is from Texas, so I learnt to cook while we were living there and then brought that back to Australia," Mr Thraves said.

"Texas barbecue is salt and pepper, and our signature is grain-fed Angus brisket cooked for 14-16 hours, while we also have pork shoulder, beef ribs and awesome jalapeno and cheddar hot link (sausage)."

At 4.8 tonnes, Jolene can cook 72 (8kg) briskets at a time, and is so large that a crane is already in place to unload her at the AELEC.

Mr Thrace is set to fire up two cubic metres of ironbark at midnight on Thursday in preparation for the Friday lunch crowd.

"My wife named her Jolene because in the Dolly Parton song the lyrics go 'never take my man', and Jolene takes me away all the time," he said.

"It is the biggest, and probably the most photographed, smoker in the southern hemisphere as well - Jolene always attracts a crowd."

This year the show will also play host to the Australiasian Barbecue Alliance Tamworth Show Championships, which has $10,000 in prizemoney on the grill.

The competition will result in winners crowned in chicken, lamb, pork and beef brisket categories on Saturday night.

Teams of up to four people are able to enter the two-day event.

Mr Thraves is out to win the crowd - and the competition.

"Competition is really growing in Australia. Food vans and trucks are also really taking a grip, and it is only going to get better," he said.

"The Tamworth comp should bring some good teams in - we are really looking forward to it."

Winners of the competition will be announced at 5pm Saturday.