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.
Thanks.
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.
Thanks.
