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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-15-2012, 08:35 AM   #16
campdude
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Awesome , just awesome
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Old 01-15-2012, 09:06 AM   #17
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Nice!
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Old 01-15-2012, 09:09 AM   #18
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That looks great!

What kind of temperature differences are you getting between the top and bottom shelf?
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Old 01-15-2012, 09:11 AM   #19
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Wonder if I could repurpose any of my in use server racks at work like that

But seriously, awesome job and great write up. All in all, how much do you figure you spent on building the tower of. Bbqylon?
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Old 01-15-2012, 10:53 AM   #20
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Quote:
Originally Posted by BBQJack View Post
What an awesome build. This is something I've wanted to make as well. My better 1/2 would think I was nuts though.....
I almost bought one similar to this a while back, but it was only 7 feet tall. Yes, my wife was ready to call the funny farm and book me a room. Some other expenses came up and money got tight all of a sudden so I couldn't do the deal. but I've often thought how something like that would have been the perfect smoker. And now, YOU have the perfect smoker. You can do a little or you can do a lot. Congratulations!
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Old 01-15-2012, 01:09 PM   #21
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Yes I have to store it outside. I am toying with the idea of putting on a competition trailer...
Thanks guys I have under 1000 in it and 40 hours of build time in it.

There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time.
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Old 01-15-2012, 01:11 PM   #22
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My wife was not happy. Now she doesn't want me to sell it...
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Old 01-15-2012, 04:24 PM   #23
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Quote:
Originally Posted by BarbequeKansasCity View Post
Yes I have to store it outside. I am toying with the idea of putting on a competition trailer...
Thanks guys I have under 1000 in it and 40 hours of build time in it.

There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time.
Wow. I would have expected more than 10 to 20 degree. That is truly great!
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Old 01-15-2012, 04:28 PM   #24
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What a beast, nice scrounging.
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Old 01-15-2012, 04:30 PM   #25
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THAT is slick!
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Thanks landarc for the avatar!
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Old 01-16-2012, 01:35 AM   #26
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All hail the behemoth mother of all smokers!
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Smoke on!
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Old 01-16-2012, 01:55 AM   #27
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I'm impressed!
Nice smoker!
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Old 01-16-2012, 02:55 AM   #28
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Thanks Guys!
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Old 01-16-2012, 08:34 AM   #29
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Sweet! Now that should turn out some megaBytes.
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Old 01-16-2012, 10:20 AM   #30
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Can we see some pics of the airflow grates that allow you to tune the temp? With huge vert smokers like that, I'm always wondering how/where exactly the air flow controls need to be (and how large) to keep that monster fuel pile simmering and efficient.

Definitely consider mounting on a trailer of some sort... that's the only way you'll be able to store that beast in the garage long enough to make it last! *grin*

SO great. Do me a favor and see if they have another one they are looking to turn loose.... ;)
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