Low and Slow Bbq and Pits

I was thinking stationary and if need to i will plop on a trailer in the future when i get busier. I was going to either sqaue or angle iron with expanded metal for the grates also.
How cold are your winters in ohio? Friend just told me the price for 24" pipe yowsers. But he said he could do 1/8 easily at his work and roll it.

 

Im just about to have some lunch. I will draw some things up and maybe pm you them. Do you do this for fun or for a business on the side cause that trailer is pretty kick ass

 

I used a 120 gallon propane tank... 1/8" is plenty. Most guys are rolling tanks due to cost and availability. Try to incorporate a way to change the angle on the tank. That is how I change temps from end to end.

 

My rig is all for a hobby... This shit gets so far out of hand. I had a total hook up and own the shop tools. I will warn you that I am north of $1750 in my rig. There are some real important numbers that have to be followed if you want it to run perfect. I'm actually a mechanical engineer that is constantly f'ing around in my shop.

 

I'll start the uploading of the pics.

 

Your 6'6 cook xhamber is that round poubt ti round point or just grate area?

 

End to end. The rack is2x4

 

Did you run the smoker like that ^ for awhile before you put the warmer on? If i did a 6ft flat end box what size would you do the grate 4 ft or 5 ft long

 

yep. That was version 1.0, we later added the warming box. I would stick with the 4' cooking grate. It is materials friendly, and allows the smoke to roll on the far end and there is a lot of heat directly above the firebox end. The air inlets have to be a certain size and the hole (semi-circle) cut between the firebox and the tube is critical for heat flow. I also added a second rack in the top of the tube. It too is a drawer. We don't always use the second shelf, but it is nice when you need the extra space. It takes some planning to get what you want on the first try. Flow rates are pretty critical for low and slow. My pit literally purrs between 200-300 depending on what you are cooking. My temps are identical across the rack from left to right. No hot spots and never a grease fire

 

Notice the second drop down door on the fire box... That is the ash pan below the raised fire grate. It truly took a lot of time and planning, but it is the ultimate pit!

 

By the way, 1/4" plate for the fire box, 3/16 for the warming cabinet. It was just easier for me to build the trailer from scratch. I have a 250 gal tank that is calling me to do it again, but I am perfectly happy with what I have. My buddies want to go bigger, but it is always my dime, and my time if you know what I mean. I have too many other items on the bucket list to re-do this one.

 

By the way, the gussets on the door need to be welded on before you torch the hole for the door. We literally had to drive the forklift onto the warped door to straighten it. Torches do weird things when you least expect it.

 

Heres what i originally had planned. Simple. Do you just put a bowl of water in when you cooking?

 

Yeah im pretty lucky to have friends that dont mind helping me. But i have also had friends like you say the 90/10 friends i call them. Where are you finding all these propane tanks from?

 

Got a buddy who works at the tank factory. Move your stack to the other end and put it through the top of the tank in the corner. I will tell you that reverse flow is the only way to go. It will work if we crunch the numbers and you won't be sorry. I would try to Weld it to to a skid or at least put casters on the bottom to move it. The magic of the trailer is that the party (and the mess) go to someone else's house. Keep in mind that it costs about $350 to light this thing off with meat, beer, sides, and snacks. It's nice to provide the smoker for the party and let the host pick up the tab. When it it at your house, it's your party and your $$$$. No water needed to cook. The reflector plate keeps everything indirect. We use a lot of foil.

 

With the reverse flow when the fat renders does it not burn to the plate? Where is your drain located? We will be putting casters on it so it can be moved. I have a decent yard but no where the size of yours so storage might be an issue

 

The fat falls down onto the plate. It mostly evaporates and provides more smoke. When you do lots of pork shoulder it runs down the slope to the drain. We keep a bucket underneath. When you are done you pull the drawer out, take a 6" putty knife, and scrape it up into a bucket. It cleans up like a champ. This is why the racks are drawers. It also helps to pull the rack out 1/2 way to load and unload meat. The devil is in the details, but it makes it really simple. The prep area is big cutting boards from SAMs club. We have two sets. One for raw meat and one for cooked meat. When we're done we hose them off and throw them in the dish washer. Pm me a cell # and I will get some photos to you. Start hoarding 1x1 angle and 1" square tube. You will need a butt load of it. Also get 1" x 1/8" flat stock.

 

Some guys weld a piece of 1 1/2" angle down the center of the reflector plate as a trough for drippings. I kinda prefer the flat one piece because it is easier to clean.

 

With the reverse flow when the fat renders does it not burn to the plate? Where is your drain located? We will be putting casters on it so it can be moved. I have a decent yard but no where the size of yours so storage might be an issue