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Another option for the Char Griller is to go to Harbor Freight and buy a 1000 degree rated welding blanket.  It will help hold in heat by draping it over the main chamber, but be careful not to drap it onto the SFB, it will be hot enough to smolder and burn blankets (I know from my Char Griller)

I'd look at the insulated cookers like a Superior, Stumps or DW Cookers.  We use two Superior SS-2's for comp and I seasoned mine when it was around 5 degrees and 3 inches of snow on the ground.  You'll burn around 1-2 lbs of briquettes an hour and can use a stoker / guru to tend it overnight. ...

Down to $60, need to get rid of to make some space

I've got a Char Griller with SFB for sale in KC (Olathe). I've got the vent to the grate, I've flipped the main charcoal pan and drilled holes in it as a baffle, and added a new charcoal basket (hanging) in the SFB. Plastic wheels are shot on it from moving / sitting outside. Looking for $75...

I'd add a gravity feed to it on the side. You'd only have to weld it and cut one small hole, and get a ton of time ouf of it.

Nothing improper in our reasons - we liked having the firebox on the back versus the side, allowing for the door to open all the way versus stopping. For the size of unit we were looking at, Stumps vs. Superior, Superior has 5-6" gaps between racks while Stumps averages around 3". (The new...

It would work on any smoker type, but you have to have the top sealed (to prevent the fire from climbing) and you'll want VERY thick steel (read 3/8 to 1/2 inch) wherever the fire is at or you'll burn through the steel over a period of time. There's three basic manufacturers of the verticals...

The good quality smoker is definately the key. We used a Good One Rodeo offset last year in comp, great smoker, great product, fuel consumption was a nightmare (80-100lbs per comp of lump). At home I was using a Char-Griller Smokin Pro moded, but tended it every 45-60 minutes. Recently myself...

Gator makes a great pit, but being in Houston, you should check out all the key makers, Klose, Gator, Pits by JJ and Lonestar. You could also check out East Texas Smoker company. You could also look at Pitmaker, as I do like their Sniper model in concept (haven't seen them in person) as...

You could always look at some of the smaller charcoal units like Backwoods or Stumps. Won't hold much on the smaller units, but perfect for backyards & families. I'd love big iron, but at the same time, don't really want to give up that much space (yet I'm probably going to build a 4 ft wide...

We cook on the rodeo for out competition team (the bigger version of this). They are a good smoker, but the rodeo can chew through a serious amount of charcoal. It's firebox will hold 1-1.5 20lb bags and we'll burn 3-4 bags for a competition. This will use less, but depends upon your needs...

Looks a lot like the East Texas Smoker Company line, but not sure. Def. a nice rig

Maybe lol I did find today that on the new Stump Stretch cookers he was using 3/16th inside his prototype, so BBQ Engineer might not be too far off. Of course, the Good One Rodeo we use for some competitions is 11 gauge in the body (including firebox) so who really knows.

Here's my .02 and by no means an expert We use a Good One Rodeo for our competition team. The unit has a firebox running the entire width of the unit and pushing heat through the baffle into the main chamber. It's a great smoker and can cook pretty evenly across. However, as we burn charcoal...

BBQ Engineer's thread on his reverse flow has me thinking of having something similar built (a little narrower but a little taller, like a veritcal cabinet cut in halves). I know he was using 10 Gauge in his build, resulting in some weight being there. As I know some of the cabinet makers...

Horizon makes a great smoker. Slaughterhouse V, one of the top comp teams (opened Oklahmoa Joes BBQ in KC) cooks on the large trailer version. They're def. heavy duty, thick steel, and can dial in pretty well. A nice upgrade from the Char Griller.

I've got a sauce I make at home (and use at comp's) that my wife and I both love. It is a runny sauce (made for comp's, so didn't want thick), but my wife would like for me to be able to thicken it up. Is there any decent agents I could use to help thickne the sauce while not impacting the...

Salty,For the splitter setup in the bottom pic, I'm assuming the end result is only running into one of the Stoker input slots, is that correct? If so, how easily does it pick up each of the individual devices (probe / fan)? I'm guessing easily since you know the id #, but want to make...

Be careful with that long of a marinade in Pineapple juice. It contains Bromelin, a natural meat tenderizer. It could change the loin from a nice piece of meat into a more mushy piece, so use with caution over a Thursday start to Saturday cooktime.

All, I'm hoping a few of you can be a great help and point me in the right direction. I'm starting to research my next smoker and I'm trying to decide between charcoal (looking at one of the Good One Smokers, currently using one on my competition team) vs. a stick burner (looking at one of...