Going whole hog

[eugenek]

Neat Barry! Both sources still come from the firebox though, right? One directly from the firebox and the other through the smoking chamber. Sounds like you still might not be able to control the smoke but it would help with the heat maybe? I'm headed to Atlanta for the weekend and I wish I had time to check them out in person.

[Marauderer]

Eugene, I was at the Lang factory this week and on their warming boxes there are two supplies to it . One is like in your pic directly off the top of the fire box and a second supply that comes from the reverse smoker. I liked that idea as you can set it up for heat only or mostly smoke, your choice.

[Beefchop]

I had a chance to check some of these out at the BBQ outlet in New Holland, PA, when were visiting family for Christmas. They make some nice smokers, but they are pricey! I'd say they are pricey even when compared to an expensive offset given the steel thicknesses. I was specifically looking at the Pig Roasters, but saw the TS series offsets and the vertical smoker on display. I hear that some dealers are going to raise prices on their MC product line soon.

[eugenek]

Thanks again, guys.

Ray, I thought about the truck/smoker combo but it's way out of my price range. There's a truck out here that does this with upright pellet smokers in a back porch-like area which is cool looking. They make good bbq, too!

Guy, the pics are just examples but I'm getting mine custom made and should look similar. Those Meadow Creek and Yoder smokers look absolutely beautiful, though!

[Guy]

Congratulations on pulling the trigger Eugene. That smoker is a beauty. Hope you will have time to let us know how things are going and send pictures.

[Ray]

Kudos, Eugene!!! Sounds like an exciting journey that you're on. Given your high aspirations, have you considered converting an Airstream into a combo cooker/catering trailer? May have some possibilities.....not that I've thought about that myself, of course...let us know how this thing develops for you!

[Huskee]

I am in love with that smoker! I wish you the best in your design too, and your new endeavor, you really seem to have the heart and enthusiasm for it. But I could only speculate same as you as far as running the warming box on that. I would love a couple days to play with it and find out!

[eugenek]

I may have the model number wrong… that's the TS120P.

[eugenek]

I'd like to get some more info on the warming box and opinions on what's the best way to transfer heat/smoke to it. Here are a few questions in my mind:

1) Can the temperature of the warming box be vastly different from the smoking chamber, say if I wanted to use it as an oven for my vegetables during the cook?
2) Can I control the amount of smoke that travels to the warming box? In the example above, I wouldn't want any smoke flavor but only the heat that rises from the firebox.

I've seen a version of the Meadow Creek TS250 that separates the connection between the smoking chamber and the warming box, and instead connects straight from the firebox. It's like you have an offset smoker and an upright smoker all in one. It doesn't really prevent smoke, but it seems like you'd be able to control the heat better. Does anyone have any experience with a solution like this?

Here are a few pics of it borrowed from the seriousbbqs.com website:

[Marauderer]

You go Eugene!!

[eugenek]

Thanks everyone, I appreciate the warm support!

[cdd315]

Nice Eugene!! Best of luck

[jmott7]

Excellent. Let us know when you next fire up.

[Dewesq55]

Sounds fascinating, Eugene. Keep us posted on the progress.

​DEW

[The Burn]

That's great. If I were still in L.A., I'd come be your BBQ sous chef