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Angus: This smoker was built just outside of Houston, Texas. This pit uses an eight foot by 36" diameter, 1/4" thick steel cylinder with steel tuning plates running through the middle. This is a classic design of a smoker where the tuning plates are adjusted from 1/2" apart by the fire to 3" apart at the nose thus creating mulitple heating zones in the smoker.

The grill is hottest by the firebox and will drop 10-50 degrees depending on the placement of the plates under the grills. This comes in really handy when you want a brisket at 220 degrees and chicken at 250. You might have to throw some ribs in the middle for good measure!

Six gallons of water are placed in the bottom of the smoker prior to igniting the fire. The water keeps the smoke chamber moist and helps to balance out the temperature of the pit. It also helps in time of cleanup where a valve at the bottom of the pit can release the leftover drippings and remaining water.

The smoke and heat from the fire seep into the cracks between the tuning plates. The smoke has a tendency to smoke up through the meats. This design creates a well balanced concentration of hot smoke moistened air.

At the back is a 4 shelf warming oven that sits on top of the propane-assisted insulated firebox. On the other side of the pit is a stainless steel 2' x 4' fajita grill for charcoal cooking and grilling.

The smoker also contains a wood bin, storage box and a two burner propane stove.

For BBQ catered events, this 5,000 pound double axle smoker will handle enough food for up to 750 people.
   
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