Pig Cooker Smoker Mod

I live in NC and I have seen cookers like this all over the place (they are usually laying horizontal). Fire boxes on these I'm sure are few and far between but I have seen some with fire boxes. That being said I would think you could just attach a fire box to the same place where the coals would go in when cooking a pig. This would limit coking a pig the way you would now.

The other option would be to connect the fire box to the back of the cooker that way the other opening can still be used when you are cooking pig. The trailer may need to be re designed but that shouldn't be to hard.

Another option may be just to pipe smoke in from a fire source but that would be more of a cold smoke.
First option
Second option
Third option

Both option one and two would allow you to still smoke a pig on the rotisserie with a fire box.

I hope this helps and isn't confusing. Just some options that popped into my head. I have no idea how any of the options would do cooking.

FoxRiverSmokin said:

Thanks for the input.  Those all seem like reasonable options, and agreed that the trailer may need to be modified to do so.

For putting it a firebox on the end, is there concern of uneven temps throughout the cooker?  Would I want to put a stack in a certain spot to help with that?  Right now there are 4 threaded openings on top that can be plugged as necessary.

Click to expand...

If you size the firebox right it shouldn't be an issue. Google Felton central calculator. There you can input what you have and it will tell you what size firebox is needed and what size stack is needed. You may get a 10-15 degree fluctuation but you can use tuning plates to help with that.

As far as the stack goes if you but the firebox on one end I would say put the stack on the opposite side and slightly higher than the grate. This would put your stack in the lid but I don't see that being a problem.

You could do a reverse flow smoker (look it up on the forum it is easier than me explaining it) this method the stack would be on the same side as the firebox but a steel plate would run the entire length of the smoker under the grate but above the firebox opening.

If you do the firebox on the back I would put a stack on both sides (it would look like a longhorn cow)

I'm not a professional smoker builder but these seem like reasonable solutions. Heat and Smoke both rise so as long as you don't do something crazy you should be good.

Here are two smokers that I have built both are offset smokers no plate running the length just tuning plates.

http://www.smokingmeatforums.com/t/253552/2-500-gal-propane-tank-smoker-build-franklin-style

http://www.smokingmeatforums.com/t/246156/first-smoker-build-130lb-propane-tank#post_1581147

Hopefully someone who has been doing this longer than me will respond to your question too.