Miss Piggy: This smoker was built just outside of Atlanta, Georgia.
The pit uses
an eight foot by 30" diameter, 3/8" thick steel cylinder with a steel
shank running through the middle.
This design is called a reverse
flow pit, 4 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.
The water 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
travel over the water, along the bottom of the pit to the tip and
comes back across the grill and exits out of the smoke stack.
This
design acts like a convection oven where the steel shank is heated
up from the fire and cooks the meat. The smoke and heat also cooks
the meat by providing moist smoky convection air that surrounds all
the meats in the chamber.
At the back is a 4 shelf warming oven that
sits on top of the propane assisted firebox. On the other side of
the pit is a stainless steel 2' x 4' propane-assisted fajita grill.
Grilled vegetables and peppers get a lot of use here.
The smoker
also contains a wood bin and a two burner propane stove for sauces,
beans and such. Needless to say, you could cook anything you like
from the kitchen with this rig.
For BBQ catered events, this 3,000
pound single axle smoker will handle enough food for up to 250-300 people. |
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