South Carolina bound

Discussion in 'Roll Call' started by four20, Jan 21, 2016.

  1. Hello everyone,

    I'm Four20 Gottalight?

    I came across your forums not long ago while researching brisket. I had tried brisket in the past, but always failed. Granted to say my last was a success. Although I did  modify my smoker for my 2 ft probe to always read the internal temp. I decided to join although I have very little time to be around much.

    A little background, I have been smoking out of the same 2 units for years. A bbq grillware vertical 4 rack propane. and an old walmart special brinkman 32 inch horizontal charcoal grill (always offset fire for smoking but its a killer oven with the right fire for pizza). I have been servicing restaurant equipment for a decade. its a thankless never-ending job of managing teenagers damage to equipment.

    I have currently designed a "plate smoker" it is 60 inch vertical with a 120,000 btu propane burner. that has adjustable shelves by the inch. I am trying to overcome the chicken quarter stump of lots of left over room in my smoker. this one will hold approximately 80 lb of leg quarters. I currently have 12 plates  (racks) to murder bird in mass. the plates are stainless hotel pan lids modified to drain all juices right into the drip pan. Its a work in progress with its true purpose of designing specific meat smoker lines for mass cooking. It sets well beside my beer trailer which I use for large gatherings.

  2. Welcome. Where in SC are you?
  3. Laurens,

     Home of the one and only redneck parade
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Holy smokes, we'd sure like to see some pics of your smoker!

    It sounds awesome!

  5. OK I posted the build in the equipment forums in the propane section. next ill tell you all about the conveyor doughnut fryer I pulled from a sams club and converted into a one man fish fry
    Last edited: Jan 21, 2016
  6. joe black

    joe black Master of the Pit OTBS Member

    Welcome from 25 miles up the road. It's really good to have you on this great site. I'm sure you will enjoy it. Good luck and keep on smokin'. Be sure to post pics of your cooks.
  7. [​IMG]   Good morning and welcome to the forum, from a sunny and chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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