Commercial smoker

[farmtabledc]

Looking for a commercial smoker that can handle a half hog plus beef cuts. Multiple chambers with temp management for each. Any ideas? I will be in Dallas Thursday and Friday of there are any suggestions for manufacturers I should visit. P.S. this would be stationary in a restaurant. It can be an exterior or interior unit. Thanks!

[RonB]

'nuff said!

Almost forgot - welcome to The Pit.

[DWCowles]

RonB I have been out here on the road for over 25 years and have yet seen this rig.

[ComfortablyNumb]

Is it real, or does someone have too much time on their hands and Photoshop?

[RonB]

ComfortablyNumb - yes it's real, and for sale. The last price I saw was $350K.

[DWCowles]

Welcome farmtabledc

[RonB]

DWCowles - the above rig looks like it was custom made for a truck drivin' man like you.

[farmtabledc]

Thank you

[Jerod Broussard]

My first choice after the link below would be Ole Hickory. Myron Mixon and Souther Pride next.

http://www.jrmanufacturing.com/products/smokers/the-oyler-pit/

[Nate]

Welcome from Indiana..

[RonB]

OK folks - lets not forget the OP is lookin' for some help. Anybody besides Jerod have any input?

But here's a video since some here have doubts the photo above is real:

https://www.youtube.com/watch?v=_kuYB-8fjok

[Breadhead]

Whomever commissioned to have that rig built... was a man with more money than brains!!!

[ComfortablyNumb]

It's not the only one

https://www.youtube.com/watch?v=f6_SCdkBOoQ

[bardsleyque]

I covet a Southern Yankee Rotisserie pit

[PaulstheRibList]

farmtabledc great question! I love big cooks!

Can you clarify: You want to cook half a hog at one temp, and beef at another temp, at the same time? So one fire source feeding more than one cooking chamber? I don't remember seeing anything like that. Just seems like multiple cookers would be the simple solution for that.

As Jerod Broussard said, Ohler, Ole Hickroy, Myron Mixon and Southern Pride all make big cookers that are great in restaurants.

What I do in my Myron Mixon 72XC is just try to plan the cooks where I can get the higher temp stuff, like finishing briskets at 275, at one part of the day, and the stuff I like at 225-250, spare ribs, at another part of the day.

I can also run two fires, one on the left and another on the right, and get one side hotter than the other, although I have only experimented with this a little, but plan to do more. My most recent sets of wood was mostly very big splits, so I could not run two smaller fires at a time.

[kmhfive]

Welcome to the Pit!

[Max Good]

Some more ideas: http://amazingribs.com/bbq_equipment..._value%5B%5D=4