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View Full Version : Some competiton on the Texas smoker front



roadtrip se
10-12-2005, 08:30 AM
I was looking around on the web last night and found this guy in Houston.

http://www.bbqpits.com/20x42.htm

Looks like some really nice back yard equipment.

Have any of you Texas guys seen these out there?

Looks like some reasonable competition for Lyfetime and Pitts and Spitts.

Life is too short to cook over charcoal...

Woodsy
10-12-2005, 08:43 AM
Whats a good smoker?

Steve Marr & George Cullotta have been having a bit of competition and I want in....


Woodsy

roadtrip se
10-12-2005, 09:48 AM
Whats a good smoker?

Steve Marr & George Cullotta have been having a bit of competition and I want in....


Woodsy

Big question.

Let's start with the equipment. Don't waste your time with the kettle-type
vertical charcoal smokers from charbroil and the like. Too much work and hassle.

I started with a New Braunfels $189 Silver Star with a fire box on the side.
I gave it away to a friend recently, but it still produces 100 pounds plus of tasty beef and pork at AOTH.

http://www.nbsmoker.com/smokers2.html

If you want to go big, here is a list of some fine equipment. Most have web sites if you google them. I like the Lyfetime and Klose stuff.. very nice.

http://www.barbecuen.com/smokermanuf.htm

The differences are in the size, quality of construction, and the gauge of metal utilized, which gives greater control of the cooking heat.

Buy a couple of books. I like these: Smoke and Spice, Sublime Smoke, written by Cheryl Alters Jamison and Bill Jamison. Great recipes and technique. Rubs, marinades, and all kinds of other stuff you can do with food.

Think wood, Woodsy. Forget about charcoal. Think hickory, pecan, mesquite, and fruit woods. Even oak. Take your time, this ain't no quick cooking, it's an event.

Then go back and buddy up with George and Stevie. I learn a little technique every time I talk to someone who works a smoker. Buy a beer, buy some more beer, and work their secrets out of 'em.

Finally, come to AOTH6 next spring. You can take the shift I normally get of being the Pitmaster from Plainview's, Mark Horne aka Farmertex, whipping boy apprentice. He is ruthless, but a great cook and teacher. I could just supervise and eat the results. Yeah right!

Smoking great food is second only to my Donzi habit.

Enjoy!

thriller
10-12-2005, 10:28 AM
I think Lenny and I will have to design/copy manufacture our own West Coast version. I like a double side by side smoker with a vertical smoker on the end where one can smoke fish on racks:biggrin: I really hope to tackle this as the logistics of bringing one home from Texas will just never happen:(

Mike

boxy
10-12-2005, 10:54 AM
These guys are in Toronto, and they seem to have a couple of good lines....
http://www.sobies.com/

But if you want to get really serious, give these guys a call .... :D :D
http://www.gatorpit.net/prod03.htm

Team Jefe
10-12-2005, 01:03 PM
I don't know alot about alot, but I do know pits. I've built about 30 of them myself (in a previous life) including one that would easily rival Boxy's Gator Pit "Texas legend II".....fold down canopy and all

You have to have vertical and horizontal smoking surfaces. the Klose guys make a nice pit, if seen them in action here in Houston.

Trip Nailed it, The problem is most commercial pits don't have the heat retention needed for good smoking, the thin walled material dicipates heat too fast, thus you have to keep adding fire, which is then too hot, its a constant fight to keep teh right amount ot heat. Custom made pits are different in that they can get materials to hold in heat. These types of pits are useually very expensive....or FREE :biggrin:

boxy
10-12-2005, 01:52 PM
So what are we looking for - something 1/4" thick, or better ???

Richard Rees
10-12-2005, 05:44 PM
Mine is a Lyfe Tyme, will hold temp.250 for hours (good brisket takes over 6 hours to cook) without to much adjusting. Great smoker.

Team Jefe
10-12-2005, 07:12 PM
So what are we looking for - something 1/4" thick, or better ???


1/4" is a good number...of course most of the ones I built were done with what ever stuff we had left over. The big pit was 3/4" on the main box, 1/2" on the smoker and 1-1/4" on the firebox :eek!: ....we mounted in on a two-hourse trailer (with the upper structure removed) it worked great....made many a BBQ cookoff in SE Texas with that one..before my t-totaling days :spit:

Team Jefe
10-12-2005, 07:14 PM
RR- Nice pit, I had not seen a Lyfe Tyme before...looks stouter than the normal commercial stuff. the vertical smoker is the key.

thriller
10-12-2005, 09:19 PM
Richard:eek!: You need a new picnic table. Looks like you had 6 overfed guests on that baby:D or maybe that's what you stand on when your displaying your wife's purses to her friends:embarasse


PS Nice smoker;)

farmer tx
10-13-2005, 01:16 AM
Recon all that thar fancy ornate stuff makes the final product taste better? Simple is good.

Lenny
10-13-2005, 01:41 AM
Mark, what was that thing originally??? A ships bouy? Curious.

We have LOTS of those in the salvage yards here. $.10 a pound by weight.

farmer tx
10-13-2005, 11:31 AM
Lenny, It was a 150 gal. propane tank. Just make sure you have it full of carbon dioxide before cutting it with a torch or all they will find is your boots. I think the bouy thing will work. The fire box is the only thing that needs to be heavy guage steel to help retain heat. In my smoker there is a lazysusan in the ball part using a verticle shaft with an old trailer spindle and hub. The grate is tack welded to the hub. (no grease in bearings) I need to upgrade the fire box it is kind of short reqiuiring 18" wood.

roadtrip se
10-14-2005, 08:28 AM
For those of us a long way from Texas, (Michigan, Vancouver, etc)... this looks pretty good!

http://www.americasbestbbq.com/barbecue-smokers.htm

Lenny
10-14-2005, 12:53 PM
Todd, LOOK at the PRICES tho :eek:
http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455628886 with free shipping, or http://www.trampolinesales.com/bbqsmokers.htm#2 :eek:

Trampoline sales is $1300 cheaper for the same thing... but want $800 for shipping. http://www.trampolinesales.com/cgi-local/shopper.cgi?preadd=action&key=212

I think it is time for someone to go on a "road trip" with a car trailer and grab 6 of these and distribute. :D

roadtrip se
10-14-2005, 02:09 PM
they are pretty close....

http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455628885

http://www.trampolinesales.com/cgi-local/shopper.cgi?preadd=action&key=210

Still way too much, but four days on the road is worth the price of freight to me...

This one might be the ticket with free shipping, if you just want to get cooking... $350.

http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455627806

TuxedoPk
10-14-2005, 07:29 PM
I've got some real basic questions...

Just started grilling this year with a Thermos Stainless Grill... Mostly burgers, chicken breasts, and steaks for just the two of us. Getting lots of use out of it but it's a bitch to clean, and it turns out not all parts are stainless (rust even when covered) so I'm thinking about taking it back to and getting my $350 back.

I've never cooked over wood, bbq or smoked. Looks like it can be fun. I also like the convenience of turning on the propane tank and being able to get a meal done 1-2-3 lots of nights.

For the quick meal am I better off with a propane grill and purchase a standalone unit like those you are discussing for other meals? Is there a unit that offers both propane and wood as cooking options? Todd's cooking at AOTH and MADCOW convinced me this is a new skill I should learn.

Appreciate all comments.

DonCig
10-15-2005, 12:01 AM
Mark, is it possible that you are the original inventor of the Atlanta Green Egg and as a multi-millionaire you have retired to West Texas to stay out of the spot light?

LoneStarDonziGirl
10-15-2005, 01:48 AM
Big Green Egg !!
http://www.chimneysweeponline.com/bgestory.htm

boxy
10-16-2005, 07:51 PM
http://how-to-plans.com/bbq_smoker_plans.html

Winter project ....... :D