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Dual chamber, rear mount, reverse flow, automated from scraps

post #1 of 4
Thread Starter 
So here is what I have so far. 500 gallon on trailer, two chambers to cook at different temperatures( one for pork and beef, one for poultry , divided firebox controlled by BBQ guru fans, each chamber has diagonal pipes to redirect heat and smoke,all racks slide and hold. A lot more work to do and should have posted as I went but I'm here and almost ready to cook












Edited by Texasize - 7/13/16 at 6:59pm
post #2 of 4
Thread Starter 
post #3 of 4

Looks really good so far!

 

Looking forward to seeing the finished pit!

 

Also seeing it in action!

 

Al

post #4 of 4
Thread Starter 
Should be able to cure it in a few days. Going to fire it up to 350-400 and coat the cooking chamber in old bacon grease, like curing a skillet, my wife is ready for me to get rid of my stock pile in the fridge.
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