Prime Cut Smoker Grills

Prime Cut Smoker Grill Features:


Custom Paint (Included):

•Choose any 2 colors of high temperature paint to customize your grill. Match the paint to your truck, favorite sports/racing team, tractor, or company colors.



BBQ Cooking Chamber:

•The BBQ cooking chamber features two removable

barbecued texas beef brisket by duffek

Here's something different for BBQ_Pitbuilders!  A recipe.  But not just any recipe.  One of the tastiest brisket recipes I've ever had the pleasure of wrappig a lip around.  Done correctly this brisket recipe has the power to make a grown man weep from sheer joy!  Tender, juicy, just spicy enough but not over-kill.  Try it, you'll see, this one's a keeper!  Thanks to duffek and the Duffek BBQ blog for this outstanding offering!

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you’ll need to order a U.S.D.A. “choice” grade, packer-trimmed brisket: That’s a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You’ll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it’s available at barbecue stores, some natural foods stores and some supermarkets.



Servings: Serves 12.


Ingredients


For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder


1 7 1/2- to 8-pound untrimmed whole beef brisket


For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies


5 pounds (about) 100% natural lump charcoal

4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes

1 cup purchased barbecue sauce (such as Bull’s-Eye)
1 tablespoon chili powder


Preparation


Make dry rub:
Mix first 5 ingredients in small bowl to blend.


Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.


Make mop:
Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.


Following manufacturer’s instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.


Place brisket, fat side up, on rack in smoker. Cover; cook until tender and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.


Thinly slice brisket across grain. Serve, passing sauce separately.

A new twist on a double barrel smoker !

How's this for cool?  According to our builder (that's him there with his thumbs up...) there were still some details to be completed when this pic was taken: handles, paint, etc.  For origninality and creativity I definitely give this build a 9 !!  Plenty of cubic inches available in those two barrels for smoking just about anything you want.  A firebox large enough to handle them simultaneously.  Can't wait to see this when it's all painted up!

Peoria Custom Cookers

24 x 72" Mobile Unit

The total trailer width is only 55 inches, so it is easy to store on a patio or in a garage, yet the 24” X 72” main chamber provides plenty of cooking surface for competing or for a sizeable part.

Standard features on this unit include:

24” X 72” main chamber

24” X 24” X ¼” thick firebox

Dual curved smoke stacks for maximum control of air flow

2” drain pipe with removable cap

Stainless steel air cooled handles

PCC paint protocol consisting of 1300 degree paint

Standard features on this trailer include:

Dexter axle with a 5 year factory warranty (2,000 lb rating )

Bulldog coupler and jack

Sealed tail lights ( DOT approved)

15” tires with white wagon wheels

Two safety chains

Water proof mounted document holder for registration etc.

Optional features Call for pricing

Grill on Firebox

Aluminum Wheels with Radial Tires(2)

Firebox Safety Guard

24 x72 Storage Box (requires wider axle and frame)

Red Dragon Torch

Charcoal Basket

Brass Drain Valve

Insulated Firebox

Stainless Steel Fire Grate In Firebox

Spare Tire(White) w/mounting bracket

Spare Tire(Aluminum) w/mounting bracket

Single Fish Burner

Double Fish Burner

Custom Aluminum Storage Box

Round Open Pit Grill On Front (requires longer trailer)

Adjustable Baffle

Aluminum Fenders (Pair)

Maverick Remote Control Thermometer

Additional Thermometer(including reinforced threaded port)

160,000 BTU Propane Burner Mounted In Firebox

(includes bottle holder, regulator and valve)

Build a 55-gallon drum smoker

Ever thought about building one of these 55-gallon drum smokers ? 

Well just click on the link above for one of the best "how-to's" there is on getting it done!  Top notch detail, plenty of pics, and direct, honest advice on what it takes to complete a project like this makes this a BBQ Pitbuilders favorite site.  This project is completely doable but don't expect it to be a one day project AND have it end up looking like what you see here.  Quality work takes patience, skill and time and all 3 are clearly evident here.  Check it out.  Even if you aren't considering doing the project yourself, it's a good read.

This may just become BBQ Pitbuilders iconic image!  She isn't real pretty.  Darn sure not all chromed out with a high dollar finish or all the latest gear on board.  But I'll bet that even in her current state she can cook some ribs, or smoke a brisket with the best of them!  She's got a fine hardwood handle with a real chain keeper attached.  A relatively new hitch.  Not one, but two aluminum cans to keep the elements out of the main cooking chamber!  She's a little rusty, but sound.  Perfectly round tires.  And all this is just what we can see!  Who knows what extras she has waiting to be discovered on the business side of her?  I'm sold already.  Yep, if she could only talk.  How many cue's has she provided?  Good times I'm sure and clearly she's not done yet.

These are my favorite images precisely because they aren't "showy".  This is BBQ's roots we're looking at here.  Somone wanted to BBQ on a larger scale so they built their own cooker.  Did a fine job too.  She shouldn't be sitting out in a field somewhere, but I guess there can't always be smoke coming out those exhaust holes.

All in all a great pic! 

The East Texas Smoker Company - "Contender"

 Trailer:

• Built to last!

• Brand new 5.5’ x 11’ trailer with 2000-lb jack.

• 3500-lb trailer axles and springs

• All new lights and wiring.

• All new 15-inch tires and wheels.

• Well-weighted for towing.

• Spacious wood rack built out of 3/16" thick expanded metal and flat stock to hold more than enough wood for a long weekend.

• Plenty of room for coolers, storage, and hardware.

• Stainless steel LP grill.

• Entire trailer and smoker painted with high temperature black BBQ paint.

• Color paint on trailer: Call for pricing!!!

Smoker:

• Reverse smoker design uses two plates to transfer smoke and heat.

• 7-ft, 250-gallon tank, 1/4 inch thick steel, 28 inches in height.

• Doors have 1-inch x 3/16-inch flat stock around the edges to seal up the pit; no counterweights are needed because they were cut 8" down from top, dead center, which also cuts down on the weight.

• When a door is opened, heat remains in the pit.

• Pit will hold a steady temperature all day long.

• Grease drain

• The axe handles on the top of the pit function as doorstops; they are a unique and sturdy feature.

• Pit is mounted well to the trailer, and components are fully welded.

• Four fully removable racks for easy cleaning; bottom racks are roughly 30" x 29"; top racks are 30" x 26".

• All cooking surfaces in the pit and firebox are framed with 1-inch by 1-inch square tubing; 3/16-inch thick flat expanded metal was fitted and welded onto the frame.

Firebox:

• 2-ft long and 2-ft wide by 1 1/2-ft tall.

• A flame deflector inside the tank stops flames from getting into the pit,allowing only that good old hickory smoke and heat inside.

• Breather for regulating temperature.

• All wooden handles mounted on 5/8-inch steel rods.

• Firebox top can also be used as a cooker for beans and sauces.



Smoke Stack:

• 6-inch x 28-inch smoke stack (schedule 40).

• Cooling baffle makes it extremely easy to control the temperature by pushing or pulling the wooden handle.



Workstation/Bar:

• Varnished with industrial restaurant-quality stain.

• Plasti-koated to avoid contamination from raw meats and chicken; easily cleaned without damaging the wood.

Custom Cutting Board:

• 3’ x 3’ x ¾” restaurant grade cutting board.

• Cutting board mounted to 36” full extension drawer sliders. Capacity 500 lb.



Temperature Gauges:

• Constructed of stainless steel

• 2 1/2 inches in size

• Will gauge from 100 to 475 degrees.

Custom Star Burners :

• Constructed of 3/16-inch plate steel for durability.

• Low pressure LP burner.

• High pressure needle valves.

Trailer LP Plumbing:

• 20 PSI High Pressure Regulator

• 20, 30, 40lb tandem propane bottle rack.

• Trailer plumbed with ½-inch black pipe.

Pitmaker of Houston Texas Custom builders of BBQ Trailers, Backyard BBQ Smoker Pits, and BBQ Grills

Grand Champion Brisket in the San Antonio Rodeo and

Grand Champion Brisket in the Houston Livestock Show and Rodeo

cooked on the Pitmaker Interceptor Trailer. (not shown)

Pitmaker of Houston Texas

Wow!!!  Pitmaker makes some of the best trailered dream machines in the business.  When you visit their site you'll see what I mean.  Rigs built for "Home Depot", "DeWalt", "Houston Police Department" and others attest to the ability of this crew to do it right.  And just look at the finished product!  I'm not easily stunned, but when I look at these rigs from every perspective I am 99% blown away by this piece of work above.  My only complaint?  Those ridiculous "standard trailer" brake lights.  Come on, a combo like this deserves LED's in an enclosure of some type.  But if that is all I can find to slightly comment about that says one thing, "This rig ROCKS!!!"  If I could justify it, I'd own 5 of them.

Operation BBQ For Our Troops

Operation BBQ For Our Troops

I could read these stories all day.  Take a few minutes and see what good bbq, a few great volunteers and some really cool rigs can do for some Marines at Camp Pendleton, California.  Great job goes out to the CBBQA and their volunteers.  This story isn't new, but the way I look at it is it's worth re-telling as many times as it takes until we're all out there cue-ing it up for our soldiers somewhere in every state, every weekend!  I bet we'd get no complaints from our troops.

I saw this image on the internet the other day and it reminded me of something.  The problem is, I can't remember what it reminded me of now... which reminds me of something else!  Now that the start of bbq season is here, wouldn't it be something if everyone committed to smoking something or grilling out at least once a week?  Maybe share what you cook with a neighbor, or call up a friend to come over and join you for a great meal.  Not the worst idea I've ever had, trust me.  That distinction goes to the real whopper I had when Texas was in the throws of a major drought and experiencing wildfires.  Later that Winter I decided that I was going to find a way to transport the excessive snows of Minnesota down to the dried up lake beds of Central and West Texas......  Yup.  Needless to say I never found a feasible way to accomplish that.  Well not one that cost less than a gazillion dollars anyway.  

I'm just guessing here, but it looks to me like someone may be getting this old smoker back into cookout ready shape, or at least recently has done so.  I like that.  A little flat black bbq paint.  Chunk the old exhaust out into the backyard and stick on a different one.  Good to go!  Let's CUE!!!

 

Pics! Our UDS Cooker (and How to Build One) - Part 1 - The Pickled Pig Forums

Pics! Our UDS Cooker (and How to Build One) - Part 1 - The Pickled Pig Forums

Hands down THE best "how to" on building a UDS that I have ever seen! If you are looking to build a UDS for yourself and/or your family or friends and you have questions on how to build one, follow the link above and read through the tutorial. Extremely thorough and well written.

Ugly Drum Smoker - CBBQAwiki

Ugly Drum Smoker - CBBQAwiki

I have posted this before, but not with the accompanying pics.  Plus, for those of you who may be building a UDS along with me this is a good tutorial on one of the ways to build one.  That brings up a good point about building your own UDS.  There is no right or wrong way.  There are some physical characteristics that make these types of smokers function very well.  As long as these characteristics get incorporated into your build, "how" you get there or what your finished product looks like is a matter of personal preference. 

Some of the characteristics I am talking about are good fresh air supply to your heat source and the ability to adjust that air supply.  With most UDS smokers the temps are adjusted using the fresh air supply controls.  With fresh air supply you must have adequate exhaust... adequate, not overkill.  For the average UDS set-up, a charcoal basket is a really good idea as it allows for a long, slow burn at low temps, ideal for slow cooking or smoking larger cuts of meat.  You'll need someway to monitor temps of both the inside of the smoking chamber and whatever meat(s) you're cooking.

None of these things are difficult and all have been done before, so don't let any of it put you off.  In fact, that's the attraction for many builders to this project.  It's the perfect first timer build!  Have a look through the link provided above and see what you think.  Then look for my pics and tutorial later today or tomorrow showing my own first attempt at buiding a UDS.  They will be posted both here and at "Outdoor Cooking With The Smoker King"  on the forums under "Building a smoker or grill".  Drop me a line and let me know what you think!  Soon as I get the chance I'll post some pics of some cue I've cooked up on it!!

Some interesting UDS pics

 

I thought I'd post a few favorite UDS pics from around the web to get the right vibe going to around here for the upcoming BBQ Pitbuilders UDS build.  That's fancy talk for "I'm going to build a UDS this weekend and show you the results right here!"  I like the colors of the above smoker, so I'm thinking burnt orange and black might work for my smoker also.  That may change though depending on what I find in my shop. 

While these two haven't been finished at this stage, they have two features I would like to incorporate into our build.  The raised height on the ball valves handle and the caster assemblies, so look for me to bring something similar to our project. 

The butcher block shelf.  I really like this.  I'm not certain that I'm going to put it on the first UDS, but it will definitely be a very common sight on any others I build.

Other than that the first build will be a straighforward UDS.  It's being built to produce top notch BBQ, that's the focus.  If I can manage to build it correctly all reports I have read indicate that these things smoke almost effortlessly.  Sounds good to me.

Big Bubba 500G

 

Big Bubba 500 gal 2 or 4 door BBQ pit with a propane gas ignite starter in smoke box. Cooking on this grill is from charcoal and/or meat can be smoked from using the smoke box. Like all of our units this one is built with quality components and a professional paint job. Gas is used for 2 fryers on the front and starting the wood in smoke box or for added heat through the smoke box while cooking. There are no gas burners inside the actual grill for cooking.


500 gal. Grill
Smoke or use Charcoal
Wood Burning oven
2 Propane Holders in Front and 2 Fish Fryers
2 Stainless Steel 500 Degree Thermometers
2 Cooking Racks Inside, Lower 36"x72" and Upper 27"x72"
2 Doors on one side
Easy to Clean
3.5'x4' Cargo Area in Front of Trailer
Reverse Airflow Plate for Smoking
1200 Degree High Temp Coating on Body
fully Welded Trailer
DOT Trailer Lights
2 3500lb Axles with NEW 15" tires
safety chains and 2" ball coupler

Cadillac Smoker

KINGCOOKERS now offering the Cadillac Smoker ONLY $5,700.00 delivered!!!  The Best Cookin' Smoker on the Market... GUARANTEED!!! CALL Dan @ 631-447-0780.  Just have a look at the details below!  You'll see why KINGCOOKERS is so proud of "smoking the competition at a much lower cost than those big name companies!"

1200 Degree Paint, 36" x 60" Cooking Chamber With Rotisserie


Four 12" x 56" Cooking Shelves, 14" Diameter by 60" Long Firebox (offset firebox to prevent burning)

Cookingshelves Hold 28 BIG Pork Butts and then smok'em to Perfection !!!

"Our Competition Rotisserie Smokers will put you in the winners circle."

Rotisserie Chamber, 3/16 Steel Smoker Pipes, 3/16 Steel Cooking Chamber

Light, but Strong 14 Gauge Steel Bent Lip Doors,Cool Touch Steel Handles

12" x 60" Expanded Metal Prep Shelf, 1 1/2" Drain Pipe with Cleanout Door In Rear

Fire Box 1/4" Steel Fire Box (25 YEAR WARRANTY ON FIRE BOX!)

1/4" Steel Doors with 45 Degrees Cool Touch Handles, 3/16" Fire Grates,1/4" Cool Touch Damper Adjustment Handles

Warmer Box

48" Long 120 Degrees to 145 Degrees Box for Bread, Beans, Corn, Potatoes, etc. 48" 14 Gauge Light Weight Door

Motor 1/10 Horsepower 1 RPM Dayton Power Plant (PLENTY OF POWER!) 14 Gauge Steel Power Plant Cover (Bolt On)

Trailer 13" White Wheels, New Tires, 2000 lb Axle, 3" Channel Frame, 2" Trailer Coupler, 4 Pin Light Wire

A-Frame Jack, 1200 Degree Paint (Black), Expanded Metal Storage Area with Tread Plate Floor, 14 Gauge Fenders

Time to build my first UDS

I'm going to pick up my barrels today. I found 4 open head steel drums (55 gal.) on craigslist yesterday evening actually in Minnesota, so i won't have to make the drive to Wichita to get barrels afterall. Going to meet with the seller after work today and purchase them from him, assuming they're in good shape. Best part is the barrels are the same price as the ones McSmoker found in Wichita, $5 each! Being the cheap so and so I am, that made me real happy.


Pics and build descriptions to follow. With some luck I will get a couple of them burned out this weekend. I'm going to hold on to 2 of the barrels until I have finished building the first 2. My thinking is I can better use my (hopefully) newly acquired experience in building the final 2. That's my current plan anyway.

Arc Force

What a treat it is to see a spectacular smoker in all her glory BEFORE the shiney coating goes on!  This is an awesome (possibly custom) build by Arc Force, yet another Houston, Texas based custom smoker builder.  Custom smokers aren't listed as one of their "can do's" based on the front page of their website, but dig a little deeper and this is what you will find!  This smoker has features on it I don't even recognize.  My only complaint is that Arc Force didn't put an explanation of it's capabilities along with the gallery of photos they have posted there.  But, I guess that just means we'll have to figure this one out ourselves!  Two questions plague me.  First, the long rectanular tube welded to the fron face of the smoker just below the doors to the main chamber... what is it?  Why the handle on it?  Secondly, I could find no exhaust stack on this smoker.  Do the counterweights double as exhausts?  Anyone have some answers or ideas, please email me with them here.  Thanks!

 

Sue-Weet!!!

This is creativity x excess time / vision = one helluva cool smoker!  I couldn't find a lot of information about it, so if anyone can fill me in I would gladly post that info here in an update and provide links.  All I know about this smoker is what can be seen.  Tattoed "2004", this uniquely swine shaped smoker just needs a good sandblasting and a paint job and it would be an absolute functional piece of art!

Can anyone tell where that drippings pan is being filled from?  (Yikes!) 

Southern Yankee BBQ

4-foot Red BBQ Pit Smoker on Stand

They make em bigger than this.  They make em with larger capacity than this.  But I haven't seen them make any shinier than this!  Wow, talk about an attention grabbing, BBQing masterpiece.  Just look at what this rotisserie is capable of.

Southern Yankee BBQ Pit Smokers are the premier rotisserie smoker in the market. All of the Southern Yankee BBQ large rotisserie BBQ pit smokers are customizable from 6 to 12 rotisserie shelves allowing for maximum smoking capacity! Never waste space again! Southern Yankee BBQ Smokers can be outfitted with the proper number of shelves and rib rack inserts to allow you to fill the cooking chamber. With the rotisserie system, you can have up to 3 times the volume of food over a similar sized flat shelf smoker. Regardless of whether you are smoking ribs, chicken, pork shoulders, briskets or anything else that can be cooked over a wood fire, your Southern Yankee BBQ pit smoker can efficiently handle your cooking needs!

Each 4’ smoker is custom welded and made from thick plate steel direct from the mill for long life durability. Build by skilled craftsmen of the welding and fabrication trade, every Southern Yankee BBQ smoker will provide plenty of eye appeal and years of dependable service. Don’t take our word for it, read our testimonials!

The BBQ smoker shown above is a 4' rotisserie BBQ Smoker. The firebox is the full length of the smoker and has 3 damper controls to regulate the fire. This 4' BBQ smoker comes standard with 6 rotisserie shelves that are easily removed for cleaning. It can be upgraded to 12 rotisserie shelves. Twin chrome exhaust stacks with damper controls can be used to regulate the smoke out of the cooking chamber. With side hung doors, you have hands free access to the cooking chamber for loading and unloading of meats. Each pit smoker comes with a dependable 1/4hp chain driven gear motor to slowly turn the rotisserie shelves at 1 revolution per minute.

Old Country BBQ Pits

INSULATED PORTABLE BBQ SMOKERS


Even though traditional offset BBQ smokers produce great BBQ and are practical to use, when it comes to heat conservation they are not the most efficient ovens.



They lose heat through the smokestack, the lids and the walls of the BBQ smoker itself.



When barbecuing we open, close and adjust the smokestacks and the lids loosing heat while doing so. As a fabricator and designer there is not much we can do about that but... the walls of the BBQ Smoker are another matter.



There are three things to consider when it comes to heat loss through the smoker walls:

*The thickness of the wall,

*The difference in temperature between the inside and outside of the smoker,

*The material used in the wall of the smoker.



A thicker wall looses less heat than a thinner one. The larger the difference in temperatures the more heat will be lost. The thermal conductivity of the material used is the biggest factor regarding the heat loss through the wall, the higher the conductivity the bigger the heat loss.



One way to measure thermal conductivity is BTU/h*ft*F. This basically means BTUs per hour, in an area measured in feet and in Fahrenheit degrees.



AT 250 F, the thermal conductivity of steel is around 30 BTU/h*ft*F and for mineral wool is 0.304 BTU/h*ft*F. It is easy to see that steel is one hundred times a better heat conductor than insulation.

* Click here for more of this informative article *

WOW!!! That's an awesome T barrel pit!

When I first saw this set-up I was crushed!  This was supposed to be my secret project!!  I was going to stun the world with my welding skills, not to mention my creative ability... I had been working in the concept stages of this very same design for, oh I don't know, days now!  And for what? 

Then, today, I saw the project you see above and I realized something immediately.  I need tons more practice welding and my fabrication skills could probably use some help too.

This this is amazing for a barrel pit/smoker!  T configured alone isn't impossible, but it does show a level of skill that, let's be honest here, many of us just don't possess.  Insulated.  Again, not impossible, but who bothers doing that with a barrel?  A craftsman, that's who.  Plenty of ventilation.  Fuel access door.  Latches for the main door to maintain the best possible seal in the main smoking chamber.  A nice sized charcoal basket.  The quality that is on display here tells me one of two things.  These things are being built in a shop class somewhere, or they are being built to be put up for sale.  Maybe a reader will let me know. 
Either way, very nice work. 

The Big Baby Oil Tank BBQ Pit

Here are the things you’ll need to build the Big Baby smoker.




1. Steel Drums – around $20 or so each.

2. Stove Kits – you’ll need 2 of them – from hardware or wood stove stores. Should be less than $50

3. Two 22′ x 15′ grill surfaces, which you can get for about $25 from a BBQ supply shop

4. Throw in the paint, hinges, smokestacks, fire bricks, bolts and brackets – and you’ll spend a total of about $150 – much less than what you’d spend on a pro-built rig.



Once you’ve collected these materials, you’re on your way. Check out the rest of the “How To” guide on this smoker – found on page 260 of the Real Barbecue book by Vince Staten and Greg Johnson.

A big thanks to The BBQ Smoker Site for the above information!

Eye candy for a sauce recipe!!!

Traditionally, Texas barbecue is served with a homemade barbecue sauce, usually served warm. Below is a simple recipe for a Texas style barbecue sauce. This type sauce is usually a table condiment as opposed to a sauce used to bast the meat while cooking. When you make a batch, play with the seasonings and their amounts until you get the recipe to your liking. There are as many recipes for barbecue sauce as there are cooks. Having grown up on Louisiana cooking, I like to use a fair amount of garlic and some Tobasco hot sauce.

4-foot Rotisserie Smoker #1502

 This beautiful unit features a 4 Ft. Custom Rotisserie
Smoker with double shelves, 2x4 charcoal grill, warming box, wood box,
Diamond Plate chain guards, Diamond Plate trim, chrome wheels and fenders.

The firebox has our patent pending damper system that allows better heat control and even temperatures throughout the entire cooking chamber.
Our custom rotisserie bbq pit smokers can be made in any size from 4 to 53 feet in length, with a wide variety of options.
These are our newest custom rotisserie pit smokers.
Be sure and check out our other pages of custom smokers!
Don't see what you have in mind?
Just give us a call and we'll put one together just the way you want!

Raptor Welding

2048 Smoker 

This is one sweet smoker! 
Here's Raptor Weldings own write up:

" 20" x 48" x 1/4" thick wall pipe main chamber. With angle framed sliding food tray, tuning plates for even cooking temperature, counter weight on door, side ash door for main chamber cleanout. 20" x 22" x 1/4" wall pipe firebox, angle framed charcoal grate, lower log rack for storage, full wrap around shelf and stainless steel handles on all doors."

Would you look at that!  All I saw was the Texas A+M emblem on the counter weight arms!
Did I mention what an awesome smoker this was?
Gig em'

Bbq Heaven

Bbq Heaven

Solitaire

This one is the solitaire, this grill comes equipped with everything you need, to start grilling, grill is equipped with, 1 1/2 x 1 1/2 1/4 firebox, trailer jack, 2 propane holders, propane burner, high pressure regulator, 4x5 cooking surface, with 2 pull out grates, and wrap around prep table.

About Us

"Bbq Heaven is in a little town called Asheboro nc , we have been building Competition, and regular cookers and smokers for a long time, we offer the highest amount of quality for the lowest price, email me at freemanwill41@yahoo.com or call me at

336 963 0366 anytime"

Best use of an fuel oil tank

What a beautiful sight!  Wood smoke coming from a shop built smoker made from an ex-fuel tank. New or used, I can't tell.  Let's cross our fingers and hope for new!  Look's like she's getting all warmed up ready to produce an even more beautiful sight.

And there it is!  Not quite done, by my guess but getting there in nice fashion.  I'm not seeing any internal meat thermometers, but I'm guessing our builder has some externals in the door.  Can't you just smell that feast from where you're sitting?  Ok sir, close her back up.  I've seen all I can stand without being there. 

Very nice job on the smoker and the cue speaks for itself!  Wow!!!

Meyer MetalWorks

Nice offset smoker here, but I was also impressed by the opening line of this builders site:

"I believe that every product worth having should be built with the idea that its the best of its kind. That is why I build everything with durability and functionality in mind.

With that being said, let me introduce the MIDNIGHT SMOKER"

IMHO that is exactly the frame of mind every one of us should approach each build we take on!  Make it the best of it's kind.  If we achieve that lofty goal, outstanding!  If we don't, we figure out what didn't go right and make it right.  It's a recipe for success. 

Texas Tech Pit

There are way too many goodies on this kitchen on wheels for me to list here.  I have listed just a few of the items you can expect from the pro's at East Texas Smoker CompanySmoker.

Smoker:

•Reverse smoker design uses three plates to transfer smoke and heat.

•10-ft, 350-gallon tank, 1/4 inch thick steel, 30 inches in height.

•The three doors have 1-inch x 3/16-inch flat stock around the edges to seal up the pit; no counterweights are needed because they were cut 8" down from top, dead center, which also cuts down on the weight.

•When a door is opened, heat remains in the pit.

•Pit will hold a steady temperature all day long.

•Grease drain

•The cleavers on the top of the pit function as doorstops; they are a unique and sturdy feature. Axe handles are an alternate option.

•Pit is mounted well to the trailer, and components are fully welded.

•The pit has six fully removable racks for easy cleaning; bottom racks are roughly 30" x 29"; top racks are 30" x 26".

•All cooking surfaces in the pit and firebox are framed with 1-inch by 1-inch square tubing; 3/16-inch thick flat expanded metal was fitted and welded onto the frame.

•Paper towel and utensil holders are mounted to easy access.



Firebox:



•2-ft long and 2-ft wide by 2-ft tall.

•A flame deflector inside the tank stops flames from getting into the pit, allowing only that good old hickory smoke and heat inside.

•Breather for regulating temperature.

•All wooden handles mounted on 5/8-inch steel rods.

•Firebox top can also be used as a cooker for beans and sauces.