I’ve been wanting an offset smoker for a while. I’ve drooled over Lang, Jambo, and Gator Pits. They’re some nice pits! But, each one lacked something I wanted (no need to go into it with each one) or they were getting too expensive for the customizations I wanted. I settled with just going to buy one knowing it wasn’t exactly what I was looking for, and I had to sacrifice something. Then I found a local (Charlotte, NC) pit maker and steel fabricator that does BBQ pits. He looks ultra-custom and can build whatever the client wants. I’m not looking for anything crazy, but I realize what I want is particular.
The very basics of what I’m looking for is a 1/4†steel main chamber, 24†diameter and at least 40†long. I want the exhaust to be at the grate level, or slightly above. Firebox 1/4â€, insulated, or simply 1/2â€. Slide out food trays (2 levels). Traditional (not reverse) air flow. Simple enough, right? More details on the design is below.
The only thing I’m concerned about is getting "hosed" or ripped off. Not that this guy looks like he’s sketchy. This guy looks legit online. His business isn’t only pit making, but it looks like he makes plenty.
His company name is Caubles Custom Fabrication / Smoking Steel Works. Check him out!
and
Looking at some of those pictures above, he’s got some SERIOUS talent.
And another forum I found someone posting pictures:
http://www.thesmokering.com/forum/vi...2986dfd8e9d9bb
What I like about this guy is that it looks like he has a laser cutter, so I’m assuming he has some sort of CAD model that helps him build the pits. That makes him more legit (in my mind) and puts me a little at ease.
But in order to not get ripped off, what do I need to look out for, if I’m going with a local guy? I told him I’d visit him in-person (since he’s so close to me) to which he was agreeable. But when I’m there, what do I need to evaluate? I’m not a welder, so how do I know if what he gives me will last a very long time (good welds, quality steel, etc.)? Do I need a contract with the guy (I’m thinking yes)? Perhaps if he uses CAD modeling, our contract is the CAD model we blueprint?
I’m not a pit maker (although I’ve watched plenty of videos online), but am I missing anything? Full details in my design is below:
Traditional offset (not reverse)
24x24 square fire box
1/4 or 1/2 inch square fire box
24x48 main cooking chamber (He said he could go shorter, but he buys the pipe at 48†so going shorter doesn’t really save any money)
1/4†steel for main chamber
Heat deflector above the firebox and main cooking chamber but below the cooking grate
Probe holes on each side of the door (not on the door)
Flanging around the upper and lower part of door(s) minimizing leaks
Pull out / sliding upper and lower framed food trays... Hand Notch for easy pull out
Cool touch handles on the doors of the fire box and main cooking chamber
Possible 1/2†pipe for gas assist? Quick connect regulator hose
1 Tel Tru temp gauge that is at the lower food rack, right in the middle of the door. 2 gauges if using 2 doors
Exhaust pipe at or just above the lower food tray
2†ball valve for grease drain underneath the cooking chamber located at the opposite side of the firebox
Fire box has a heavy duty fire grate to hold logs (perhaps need more detail to give him?)
Shelving in front of and possibly over the fire box? 12 inch shelving or more?
6†Caster wheels with grease zerks and breaks. Or bigger rubber tires (heavy duty)?
Push/Pull handle on opposite side of fire box to maneuver the pit
Large hinged door with sliding air vents on firebox door controls the airflow (not on the sides of the firebox)
Welded "U-grooves" inside the pit for hanging sausage (want rebar included that fits in the U-grooves). Needs to be high enough to hang sausage inside chamber
No logos / branding / badging (not taking to competitions)
No tuning plates
No cooking grate above/inside the firebox
No warmer box of any sorts
In terms of pit design, questions that are still outstanding (that I need your help on):
How do I know how long and at what diameter the exhaust pipe should be?
Should I go with 1/4â€, insulated, or 1/2†thick firebox?
Single door cut with counter weight vs. 2 doors and no counter weight. Will a single cut door be too heavy?
How does one spec out the heat deflector between the firebox and cooking chamber? How big and what angle?
Anything I’m missing?
Let me know what you think or any ideas you have! And if you see any red flags (pit design shortcomings not addressed above) based on what you see in any pictures!
The very basics of what I’m looking for is a 1/4†steel main chamber, 24†diameter and at least 40†long. I want the exhaust to be at the grate level, or slightly above. Firebox 1/4â€, insulated, or simply 1/2â€. Slide out food trays (2 levels). Traditional (not reverse) air flow. Simple enough, right? More details on the design is below.
The only thing I’m concerned about is getting "hosed" or ripped off. Not that this guy looks like he’s sketchy. This guy looks legit online. His business isn’t only pit making, but it looks like he makes plenty.
His company name is Caubles Custom Fabrication / Smoking Steel Works. Check him out!
and
Looking at some of those pictures above, he’s got some SERIOUS talent.
And another forum I found someone posting pictures:
http://www.thesmokering.com/forum/vi...2986dfd8e9d9bb
What I like about this guy is that it looks like he has a laser cutter, so I’m assuming he has some sort of CAD model that helps him build the pits. That makes him more legit (in my mind) and puts me a little at ease.
But in order to not get ripped off, what do I need to look out for, if I’m going with a local guy? I told him I’d visit him in-person (since he’s so close to me) to which he was agreeable. But when I’m there, what do I need to evaluate? I’m not a welder, so how do I know if what he gives me will last a very long time (good welds, quality steel, etc.)? Do I need a contract with the guy (I’m thinking yes)? Perhaps if he uses CAD modeling, our contract is the CAD model we blueprint?
I’m not a pit maker (although I’ve watched plenty of videos online), but am I missing anything? Full details in my design is below:
Traditional offset (not reverse)
24x24 square fire box
1/4 or 1/2 inch square fire box
24x48 main cooking chamber (He said he could go shorter, but he buys the pipe at 48†so going shorter doesn’t really save any money)
1/4†steel for main chamber
Heat deflector above the firebox and main cooking chamber but below the cooking grate
Probe holes on each side of the door (not on the door)
Flanging around the upper and lower part of door(s) minimizing leaks
Pull out / sliding upper and lower framed food trays... Hand Notch for easy pull out
Cool touch handles on the doors of the fire box and main cooking chamber
Possible 1/2†pipe for gas assist? Quick connect regulator hose
1 Tel Tru temp gauge that is at the lower food rack, right in the middle of the door. 2 gauges if using 2 doors
Exhaust pipe at or just above the lower food tray
2†ball valve for grease drain underneath the cooking chamber located at the opposite side of the firebox
Fire box has a heavy duty fire grate to hold logs (perhaps need more detail to give him?)
Shelving in front of and possibly over the fire box? 12 inch shelving or more?
6†Caster wheels with grease zerks and breaks. Or bigger rubber tires (heavy duty)?
Push/Pull handle on opposite side of fire box to maneuver the pit
Large hinged door with sliding air vents on firebox door controls the airflow (not on the sides of the firebox)
Welded "U-grooves" inside the pit for hanging sausage (want rebar included that fits in the U-grooves). Needs to be high enough to hang sausage inside chamber
No logos / branding / badging (not taking to competitions)
No tuning plates
No cooking grate above/inside the firebox
No warmer box of any sorts
In terms of pit design, questions that are still outstanding (that I need your help on):
How do I know how long and at what diameter the exhaust pipe should be?
Should I go with 1/4â€, insulated, or 1/2†thick firebox?
Single door cut with counter weight vs. 2 doors and no counter weight. Will a single cut door be too heavy?
How does one spec out the heat deflector between the firebox and cooking chamber? How big and what angle?
Anything I’m missing?
Let me know what you think or any ideas you have! And if you see any red flags (pit design shortcomings not addressed above) based on what you see in any pictures!
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