I want to buy a new offset, something on a trailer. Was wondering if any of you know where I could get an insulated and tuned offset??? I love Jambo but someone told me he don't tune them.
08-25-2013 10:32 PM
If you're talking about tuning plates...u can call Ritch with Gator Pits but it will be up to you to tune it.....Jambo doesn't require tuning nor does a reverse flow
08-25-2013 10:34 PM
Why not go reverse flow? I'm thinking maybe Lang.
09-03-2013 09:13 PM
do they have anything big enough to cook 150-200 halfs of chicken at a time
???? And with a jambo, doesn't the firebox side get hotter than the other side? And does a reverse flow have even temps all across the grates?
09-03-2013 09:59 PM
I don't have a big fancy pit myself but it seems most are made to order and they all like $, seems like they could include a variety pack of tuning plates if one so desired and paid the extra $ ........????? :heh: and Id get reverse flow anyways most likely....
09-03-2013 10:16 PM
If I was going that route, I would buy a lang. Yoder offsets are pretty sick too...
09-03-2013 10:22 PM
Lang Website says 108" Lang will do 165 half chickens or 80 8lb butts.....
09-03-2013 10:25 PM
Lonestar grillz. Mine was tuned right up when I got it. I did however move 2 of the tuning plates to make the 1st part of my barrel cook a little hotter for brisket and pork loins.
09-03-2013 10:40 PM
The OP said specifically he wanted to cook a couple hundred chicken halves at a time. So the first question is, "what is the square inch requirement for that many chickens?" That may eliminate some of the smaller traditional offset pits right off the bat. Jambo (and my recent discovery of R&O) pits are the Rolls Royce of smokers, but aren't big enough for catering.
I'm going to take a wag and estimate it would take 8000 sq. inches or more to hold 200 chicken halves. That's a smoker 8' long by 3' in diameter with three racks. I could be WAAAAAAY off, so somebody who is an actual caterer please chime in on what it would take.
Here is my next question for the guys with reverse flow pits... Chicken would/should be cooked between 275-350 to keep the skin from turning to rubber, right? Do the reverse flow pits get to those higher temps easily enough?