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papitman 08-25-2013 09:15 PM

Need some advice on a smoker
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.

KingRanch450 08-25-2013 09:32 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

J'ville Grill 08-25-2013 09:34 PM

Why not go reverse flow? I'm thinking maybe Lang.

papitman 09-03-2013 08:13 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?

SmittyJonz 09-03-2013 08:59 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....

jeffturnerjr 09-03-2013 09:16 PM

If I was going that route, I would buy a lang. Yoder offsets are pretty sick too...

SmittyJonz 09-03-2013 09:22 PM

Lang Website says 108" Lang will do 165 half chickens or 80 8lb butts.....

Smokinwright 09-03-2013 09:25 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.

markrvp 09-03-2013 09:40 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?

SmittyJonz 09-03-2013 10:37 PM

Flippin Chicken?

bbqbull 09-03-2013 10:43 PM

I have a Klose 30" x 8' long tuned mobile pit. It has 3 racks and it might hold that many chicken halves. Give Klose pits a call.

Mrdeville 09-03-2013 10:49 PM

Talk to TQ. He is a member on this site.

mikeleonard81 09-03-2013 11:08 PM

A reverse flow hits 300 pretty easily. Hope this helps

Hal4UK 09-03-2013 11:18 PM

We have a home-built, reverse-flow (but not insulated) for sale. Never filled it with half chickens, but it will cook a LOT of em... Cooks like a Lang... But cheaper ;-)

AZScott 09-03-2013 11:39 PM

I have a 14' R&O but it only has one grate so there is no way I can do that many chickens. Try calling Billy and see what he can do.

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