5000 Liter animal recycler

[socalcooker]

When is the first cook? I want to see it going.

Kyle

 

[ahumadora]

Saturday, I have a few hundred coming to the inauguration at a restaurant.

 

[daveomak]

Nice.... How is the heat uniformity... Look like it should be good...

 

[hoity toit]

That is quite a rig. You are talented and your work shows. That s one heck of a BEAST BBQ Smoker.

HT

 

[zippy12]

Nice recycle
Nice craftsmanship
Nice artistic touches

You should be proud!

 

[ahumadora]

Well I threw some fire in it today and burnt about 50 kg of Oak. Temp outside was 30c (85-90F) With in 15 mins most of the pit was up to temp. (used a weed burner and a small bag of lump charcoal to start it. Pretty much clear to a little blue smoke out the stack the whole time. Temp difference from upper to lower temp gauges was nearly 100F, so I am going to try a few things later but not really too much you can do about that. Temp end to end were almost identical. I tried to shoot a video, but my crap phone camera wouldn't work in the sun. Up top near the firebox was the hottest. . I ran it up to 550F before tuning it down. I did not run any water in the deflector/water tray (no water at the shop). Saturday is the big day. I delivered it to the restaurant, so they can start promoting it. Saturday we have a Wagu brisket and ribs to test it out..

We are not midgets. The guy on the left is 6' 6"

 

[motocrash]

Custom Therm! Well now you can go get a nice phone and get rid of the one you're always bitchin' about!

 

[ahumadora]

Finally had a day off and helped the restaurant, showing them how it is done. Pulled pork, beef/pork ribs. Everything turned out great. Started the fire at mid day and was working my way through a big box of meat prepping the beef ribs when I discovered they had a huge pork shoulder hidden in there to cook. I am like "damm, we need to get this on right away for the guests at 9pm". Was about 2 pm before I got it on the smoker, so put it up top and gave it the 300 - 350F treatment most of the afternoon. Wrapped it later in the day and it came out perfect. Everyone was pleased and we are negotiating

with the restaurant to sell them the trailer.

 

[daveomak]

Did you check the temp variation from top to bottom, once meat was in the smoker ??? Thought maybe it might even out...

 

[ahumadora]

250lbs of meat doesn't make a dent inside this things. I will get with you in the next couple of days to discuss some ideas I have for it. Sorry i didn't get a pic of the deflector shield/water tray boiling away.

 

[motocrash]

man,does that look good! I know about your world class beef there,how's your pork?

 

[ahumadora]

Yesterday was a good day for us...... not so much for the pigs :) Pork is great I have a good supplier. Some of it comes from Brazil, but I normally use Argentine pork

 

[ahumadora]

I made some internal change to regulate the temps last week.
This is from a taste testing I done on Saturday

 

[motocrash]

Damn impressive consistency!

 

[daveomak]

Very nice clean smoke... Well designed smoker...

 

[ahumadora]

Thanks guys. Takes a bit to get going, so I open the main doors until the fire is going well before closing them. Once it heats up this thing barely makes any smoke at all. Nearly invisible

 

[Bearcarver]

WOW !!!
That's All I got---I'm strictly a Woodworker.

That is an Awesome Smoker!!:)

Bear