AZ Barbeque.com

Rotisserie Smoker Complete

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AZBBQGRILLS

  • Karma: 4
Finished OMG.  8) ( I am glad that it is done. The Rig turned out sooooo sweet. Fabricated from 3/16 steel plate. 5 shelves at 12 x 44 inches . Ted with BBQ Castaways is going to fire it up this weekend. I imagine there will be some tweaking but not much. I plan on renting it out and hanging on to this one unless the right offer comes by. Thought the new post would make it easier to check out.

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#1 - March 24, 2011, 04:02:55 pm
« Last Edit: March 24, 2011, 04:08:19 pm by AZBBQGRILLS »
AZ BBQ Grills
Heavy Duty Grill at an Affordable Price

AZBBQGRILLS

  • Karma: 4
More Photos

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#2 - March 24, 2011, 04:04:16 pm
« Last Edit: March 24, 2011, 04:07:01 pm by AZBBQGRILLS »
AZ BBQ Grills
Heavy Duty Grill at an Affordable Price

KidCurry

  • Karma: 1
Very pretty!  I think I'm in love.
#3 - March 24, 2011, 04:29:57 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Mike (AZBarbeque)

  • Karma: 110
SWEET...  Want me to test it out for you??  Just askin....
#4 - March 24, 2011, 07:00:34 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

AZBBQGRILLS

  • Karma: 4
Mike I incorporated all of your ideas. The cooking chamber has a large trap door for easy cleaning. You can test it anytime. I bought a slip roll that rolls 3/16 steel plate. We should get together and come up with a towable smoker design.
#5 - March 24, 2011, 08:50:29 pm
AZ BBQ Grills
Heavy Duty Grill at an Affordable Price

Mike (AZBarbeque)

  • Karma: 110
I like the sound of that....
#6 - March 24, 2011, 08:51:15 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 19
That's hot...I'd hit it.
#7 - March 24, 2011, 09:46:58 pm
I love animals.  They're delicious!
VRM Pit Crew

PAT YOUNG

  • Karma: 0
Nice DAVID! You do good work!! :)
#8 - March 24, 2011, 10:00:48 pm

tbonejc

  • Karma: 2
If you look up "awesomely awesome" in the dictionary you see a picture of this smoker.  Great work.  I'll give Mike a hand when he tries it out.   :)
#9 - March 24, 2011, 10:13:18 pm

bucaguy

  • Karma: 4
very nice.. As  guy who may be in the market soon, that is right up my alley
#10 - March 25, 2011, 08:21:18 am
Owner of Sin Bin BBQ and Member of Fat Man Que bbq team
Just some big heavy offset right now.

Grill Sergeant

  • Karma: 0
Did the burn in last night. Up to temp in no time. David did a real nice job on this rig!! Now today we play. Ribs, butts, briskets and who knows what else, lets she how this baby works.  ;D
#11 - March 26, 2011, 07:22:40 am
Ted
2 Pro Ques
1 UDS
2 Team Traegers
1 Country Smoker 680

tbonejc

  • Karma: 2
Did the burn in last night. Up to temp in no time. David did a real nice job on this rig!! Now today we play. Ribs, butts, briskets and who knows what else, lets she how this baby works.  ;D

You got me jealous  :)
#12 - March 27, 2011, 12:33:29 pm

Grill Sergeant

  • Karma: 0
WOW! Loved cooking on this rotisserie smoker! We started the fire box about 3:15 Saturday afternoon, smoker was up to 250 by 3:30. That was quick. Closed vents down to about a forth of the way open and started putting on the meat. Loaded the smoker with 2 butts, a brisket, 3 shelves full of rib tips and ribs, later in the cook added 2 full chickens and 2 fatties. By 3:40 the smoker had settled in about 275 degrees and just rode there. Later in the evening noticed the temp start to drop a little added more charcoal and right back to 275 she went. Didn't have to adjust the vents at all after the first time. Being the first time cooking on this smoker and with all the different meats going on, there was a lot of opening the doors. I know... no peeking but couldn't help it. Temps would drop but would return back to about 275 in about five to ten minutes. We had 2 temp gauges on the racks inside that we went by because the smoker gauge was reading really high so knew that was not accurate. Pulled the last of the meats about midnight. Boy they cooked up nice.

Only bad thing was David came and picked it up today. :'( But we will have this out at up coming comps!! David you really did a great job on this smoker! and this was his first rotisserie. You know their only going to get better! Thanks for letting us break it in.



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#13 - March 28, 2011, 10:08:08 pm
Ted
2 Pro Ques
1 UDS
2 Team Traegers
1 Country Smoker 680

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