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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-20-2013, 02:37 PM   #1
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, Florida
Default New build w/pics

My new custom rig my sons and I built on an old 6’ X 10’ utility trailer.

These shots show my old 24” SS gas smoker (Sam’s Club circa 2004); a custom 2’ x 6’ offset wood burner & firebox; a new 19” x 40” direct heat grill; a 30” x 48” prep table with cooler/storage below; a job box I added for storing all my cast iron, cooking supplies, etc.; and, finally a couple of propane bottles mounted on the trailer tongue. The bottom ½ of the old SS gas smoker/oven provides storage for a 55,000 btu gas burner for frying or seafood boils. Part of my motivation was to get all my “cooking stuff” in one place and out of my shop.

I guess this thing is called a hybrid because we made the tuning plates adjustable so we can setup for traditional offset or reverse flow. The expanded metal cooking grates are 24” X 52”. The firebox is ¼” plate 22”w X 24”d X 18”h with an internal expanded metal fire basket and I lined it with firebrick. I’m trying to season the top of the firebox by keeping it oiled during and after each cook.

This is a shot from our second cook using the new smoker. With the top cooking grate removed we did a 55 pound hog (my first), pot of beans and a couple of 8 pound butts. We also did a 13 pound turkey but it came off before we took this shot. Everything was great!

My sons and I have learned a bunch building this rig in large part with information we found on this forum. I just wanted to shout out a big THANKS to all the Brethren who answer questions, share links and just contribute your opinions.
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Old 01-20-2013, 02:49 PM   #2
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Join Date: 07-13-09
Location: South Prairie, Washington

Nice looking set up! pretty bight paint job, makes me wonder how long before it starts to darken around the openings.
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Old 01-20-2013, 03:17 PM   #3
is One Chatty Farker

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Join Date: 08-24-06
Location: Kokomo,Indiana

Great Looking Setup...NiceJob !!
Chargriller Akorn
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Old 01-21-2013, 09:37 AM   #4
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY

Nice setup Lovin it!
Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520
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Old 01-21-2013, 11:10 AM   #5
is one Smokin' Farker

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Join Date: 05-05-11
Location: Circleville, OH

Nice rig you made there

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Old 01-21-2013, 11:14 AM   #6
Found some matches.
Join Date: 06-05-12
Location: Michigan

That looks fantastic! I want one just like it.
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Old 01-21-2013, 04:58 PM   #7
is one Smokin' Farker
Join Date: 08-21-11
Location: Menasha, WI

Where did you get the high temp colored paint? Looks great!
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Old 01-21-2013, 05:03 PM   #8
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Killer build there Bro. Gator nation!
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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Old 01-21-2013, 05:23 PM   #9
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, Florida

All, thanks for the kind words.
Twelvegaugepump: I used a rattle can product called VHT Flameproof. Here is a link:
But, I've gotta say I consider this is a work in progress. The paint goes on kinda weird, almost like a powdercoat dusting then you have to "cure" it per the instructions on the can & link above. I cured by using progressively hotter charcoal fires checked with my infared automotive temp laser gun thing. It was not to hard to hit the temp marks, but I am starting to see a little discoloring after a few long cooks. The blue (not-so-hot surfaces) is just Rustoluem Royal Blue industrial paint that comes in gallons or quart from any big box - we have had good luck with it around the farm. So far so good, I'll try to remember to update my results after some more cookin.
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