Question on Klose mobile smoker

Why the multiple posts?

New, it would go for over $5000...David Klose is a well respected pit builder here in Texas and for that matter nation wide.  One of his pits was seen quite often in the first season of BBQ Pitmasters.  The 3/8" firebox is a really nice feature he uses in his builds.  If you don't mind, what is the asking price?

This is the listing on his webpage from 2013.

For comparison, Lang sells their 84" (a little larger cooker) for $5195.  Gator Pits comparable model goes for $6125.  Of course these are all new pricing, but if the pit remains in excellent condition, I could see it selling for $4000 plus.  

If it's in really good shape, I would say it's worth it.  Well built pit for sure.

Big congrats!  Awesome pick up for that price tag too.  Best of luck in your future ventures.

Thanks for the compliments YNOT2K, my pit has been like a baby to me for the past few years, adding and modifying along the way.  I guess it's been a while since I've posted anything about my pit or my competitions, but it has been quite a successful year with both, winning 4 GC's and 2 RGC's with numerous first place wins in all 3 meat categories (chicken, ribs and brisket).  Guess I'll post a thread sometime.  

As far as a glaze, your favorite BBQ sauce will work just fine, you just might add some ingredients to give it some shine or sweet or spice.  Some folks add their favorite jelly or preserve to add a layer of flavor to their glaze.  I have been using Head Country Original bbq sauce for the last 3 months or so with some success, straight out of the bottle.  Prior to that I used Sweet Baby Rays, with added honey, some Karo syrup and apple juice to thin it down to a consistency more like Head Country.  I'll heat it up prior to brushing it on the ribs, after the 3-2 portion of my cook.  3 hours smoke, 2 hours foiled with the usual suspects (apple juice, a little more rub, brown sugar, squeeze butter and honey) then I'll open up the foil, brush on the sauce, then loosely tent the foil back over the ribs for about 10 minutes or so, then brush on another light coat, then 10 more minutes of tenting, then a spritz of apple juice, tent for 10 more minutes then off to the cutting board for about 10 minutes, slice and eat or turn in.  So I use a 3-2-.5 method at 250 degrees or below.  I have found that 250 and under works out best with my rib method.