Pit Finally Completed - Few More Photos Added

JamesB · Posted: Sep 26 2007 Post subject:

You just might have more thermos on that one pit than I have on all of the cookers!!!

Nice work! I sure wish I had those kind of skills! Now go put some cool wheels on that thing... It appears to be the only thing left to do!

James.
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POPPASPLATT · Newbie Joined: 03 Dec 2006 Posts: 72 Location: CONCORD,NC

I dont think it has enought temp gauges Smile

That is a awsome pit great job !!!!!!!

Big Tom · Posted: Sep 27 2007 Post subject:

Awsome cooker and set-up!
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

Smoke Daddy · BBQ Fan Joined: 29 May 2007 Posts: 265 Location: NorCal

GREAT JOB!! That is one impressive bbq rig. I love the riveted tank. I have access to one just like it (an old abandoned domestic hot water heat exchanger) but I don't have the time or money to take it on right now.
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Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

gpalasz · Posted: Sep 27 2007 Post subject:

Im real curious as to the temp differences across the smoker...since you have all those temp probes in there.....you can really see from top-bottom...side to side. Have you noticed any significant temp differences? Or are they pretty close? Thanks. Great work.
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Team Diamondback Q
Stumps SW223

LibertyMO · Joined: 08 Dec 2006 Posts: 19

Spookie · Posted: Sep 27 2007 Post subject:

HOLY CR@P!!!

That' not a pit...it's a monster Shocked

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Weber Summit Gold
Weber One Touch Gold
Smokey Mountain Cooker
Ducane � Tailgate
2X Bayou Classics

Texman · Posted: Sep 27 2007 Post subject:

That is an awesome job! Just curious, what is the total weight of the unit?

mikekilian1947 · Posted: Sep 28 2007 Post subject:

That is one well done pit. Very nice craftsmanship all the way around. Have fun with that monster!

Mike
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"I can smell the future." Nostrildomus

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

I have a question about the door counter weights...What purpose do they serve? Do they make the door feel lighter or are they there to keep the doors open and closed? Seems like you normally see them angled a little more back and not so vertical...

why did you choose to do them that way?

great looking pit though...looks like a lot of time and love went into that beast.

mrcustomsteel · Posted: Sep 28 2007 Post subject:

Man, that thing is awesome. You certainly turned up the heat on all of us under construction.
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

Reggae Q · Posted: Sep 28 2007 Post subject:

I know I already posted but forgot to say, I dig the rivets!

You say he's going to sell it to build another? Was he not happy with it?

LibertyMO · Joined: 08 Dec 2006 Posts: 19

Reggae Q · Posted: Sep 29 2007 Post subject:

Well you won't have any problems selling it.

KRUZMSL · Posted: Sep 29 2007 Post subject:

saintjoemo · Newbie Joined: 29 Sep 2007 Posts: 43

saintjoemo · Newbie Joined: 29 Sep 2007 Posts: 43

Smoke on the Horizon · Posted: Sep 29 2007 Post subject:

saintjoemo · Newbie Joined: 29 Sep 2007 Posts: 43

Heck with the handles get some welding gloves and get over it, Now what about gauges Question

[/quote]

What do you want to know? 11 gauges. 1 above the fire box, 750 deg. I can cook biscuits or steaks over the fire in the top chamber over the fire box.
6 gauges on the horizontal, at 550 deg. I can balance left to right, top to bottom, for the heat variation on several shelves.
4 gauges on the vertical to 475 deg. to read the shelf temps on every shelf. The bottom shelf of the vertical can hold at 150 deg. while the main pit is cooking at 225 on the bottom, 250 on the top, or 200 bottom left, 250 bottom right, 275 top right, 250 top left. My son and I have played with different combinations, and can set it for what we want in competition, OR we can balance the horizontal and vertical together, for even cooking across, both horizontal and vertical. Tell me how other people know what temp they are cooking at, without burning the cr@p out of themselves, opening and closing doors, and loosing temp, and I'll show you someone who has a remote thermometer laying on a shelf. Each thermometer is 2 inches above the cooking area, where the meat goes. Each thermometer is adjustable. Call the great guy at KCK.com, and he can hook you up (shameless plug)!!

broncosmoker · BBQ Pro Joined: 04 Aug 2007 Posts: 717

Did you ever get a chance to take pics on the inside of the baffles between the cooking area and the warming area or any more pics? Still one of the nicest pits I have seen built.

Scott