New Cooker Design, Meat Cook Range Input Wanted

kyleness · Joined: 07 Dec 2012 Posts: 5

Hello all:

I have designed a totally new concept of cooker and prior to building I wanted some input on what kind of temperature variations that you cook with. I know not everyone likes to cook brisket, pork, ribs, chicken, etc. at the exact temperature. The smoker I developed has multiple chambers in it that are all heated by the same fire. It is a fully insulated cabinet smoker (with reverse flow similar to a Backwoods Smoker) with a single fire box, but multiple cook chambers that can have the temperature regulated by adjusting the dampers. I am estimating that I can achieve about a 50 degree temp difference from one chamber to the next all using the same fire. I was just curious what kind of a spread you all use cooking your various meats. I'm not asking for any of you secrets, and the meat I cook for competition varies by 50 degrees. The cooker I will be making for competition will have four seperate chambers for each category on the single unit. If my thermal calculations are correct and the cooker works to my expectations I will be looking to produce them in different variations. Thanks ahead for your input!

TrailerBuilder · Posted: Dec 07 2012 Post subject:

kyleness wrote:

kyleness · Joined: 07 Dec 2012 Posts: 5

That is the intent. I want to get input from as many people as I can. I know of a guy that cooks his brisket and pork at 200, his ribs at 225, and his chicken at 250. He hates dragging around three smokers to the competitions he goes to and he is the one funding the build of this. I have 3d modeling software so I have the design relatively complete. The first unit is going to have three chambers. It is going to be insulated with 2" of ceramic insulation. We have his cooker design with the chambers being 36" tall, 12" wide, and 24" deep. There are 8 shelves spaced 3" apart, all removable. That's 6912 sq. inches of cooking grate for ribs only. Every other shelf will have to be removed to load brisket or pork butts leaving the spacing at 6" between and only 4 shelves per chamber for a cook area of 3456 sq. inches. Total finished cooker size is 50" wide X 30" deep X approx. 56" tall.

TrailerBuilder · Posted: Dec 07 2012 Post subject:

I guess since your new here, I'll let you in on a little secret...we're not real big on double posts, especially copy and paste Wink

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kyleness · Joined: 07 Dec 2012 Posts: 5

Sorry, just wanted to get it in front of as many people as possible as fast as possible since we are going to be sending our sheetmetal nests to the Laser probably this weekend to get cut. Just want some potential input on any last second cooking chamber temps.

TrailerBuilder · Posted: Dec 07 2012 Post subject:

That's all fine and dandy! But what's in it for us? This forum is about the backyard fabricator who takes pride in building a cooker of some kind for himself and putting out some killer Que for his family and friends. So if your going into it on a lucrative basis...what's in it for us? Why should we help you line your pockets?
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kyleness · Joined: 07 Dec 2012 Posts: 5

Sorry I asked, you will never see me on the site again, this is my last post. FYI, I'm in it to help other people who want to compete not to make money. I don't care what I make thats why I would offer them for my cost plus a couple hundred dollars for my time, to help people get something that is really good quality and get them out doing something they enjoy. I worked for years at a job that I hated and now I am doing something I love and I just wanted to pay it back and try to help out.

SoEzzy · Posted: Dec 07 2012 Post subject:

Blazer · Posted: Dec 07 2012 Post subject:

It's josey wales, pow,pow,pow,pow. Very Happy

Wreckless · Posted: Dec 07 2012 Post subject:

nomad · BBQ Fan Joined: 22 Oct 2012 Posts: 122 Location: TN

TrailerBuilder · Posted: Dec 07 2012 Post subject:

nomad wrote:

Jim38344 · Posted: Dec 07 2012 Post subject:

Seems odd that his financiers apparently are not able to control temperatures of their equipment. I've never run into that particular problem.

But, as far as the idea goes, I'd have to go with "pretty stupid".
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

ahh...so many friendly people on the smokering.

there are several cookers doing similar things to what was described, but none exactly like that.

Deep South is building a dual chambered cooker with 2 fires. I believe Peroria makes a smoke with a bunch of dampers to control the temp different inside the main chamber.

I dont think that the person asking for the build is having problems maintaining temps, rather they are having problems managing 3 smokers to cook their competition meats.

Lots of teams out there cooking different meats at different temps and if they could do that on one cooker, I am sure there would be an interest.

TrailerBuilder · Posted: Dec 08 2012 Post subject:

jim78954 wrote:

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

he should have just posted in the competition section since he really just wanted temps that comp cooks cook at.

He wasnt asking for help with his design, or how to build or anything else. Just curious what temps people cooked at. I dont see that as a question where he is looking to line his pockets...

You were a dick to him. No biggie, but please dont act like you were doing the rest of us a favor.

Wreckless · Posted: Dec 08 2012 Post subject:

kyleness , please post pics of your design and the Ring will be happy to assist in any questions you may have. If it is proprietary and not possible with your endeavour, then it is a lucrative deal and that is not what we are about.
Dawg, Troy is not a dick, he contributes FIRST, and then, only then, has he maybe asked for a suggestion. Pay forward, then ask for help. Trailerbuilder adds to this forum rather than take, please take note of that. The post had remembrances of wood pallet. Evil or Very Mad

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TrailerBuilder · Posted: Dec 08 2012 Post subject:

Just an FYI, but when a fabricator says hes needs opinions before his material goes to press to cut, that means they are fishing for or needing ideas or suggestions for a project.

Also, it was posted in the comp section and was removed by the moderator, hence the double post comment. Of course you probably didn't know that but still choose to shoot off at the mouth for no reason.

And I can assure you that wasn't being a dick Wink

I can also assure you that by doing anything for "us" has nothing to do with "you" because you mean nothing to "me"
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Tony · Posted: Dec 08 2012 Post subject: