Cant find it again on Facebook market place but a really good fabricator had built a wood smoker with rotating racks.
Appeared to be roughly 4ft across, 3ft or so deep and 4ft or so tall. Shaft thru middle with motor attached rotates 4 or 5 racks like the restaurant models. Firebox was located in back with 2 openings into CC.. Looked really good , the guy had some real skills. What do u guys think
Cons and pros?
Pros to me
even exposure to the heat.
Self basting of drippings
Cons
Cant take advantage of cooler/hotter spots on cooker.
Unlike meats dripping on the other. Chicken dripping on brisket.etc.
Cant use probs in the meat hooked to transmitter.
Appeared to be roughly 4ft across, 3ft or so deep and 4ft or so tall. Shaft thru middle with motor attached rotates 4 or 5 racks like the restaurant models. Firebox was located in back with 2 openings into CC.. Looked really good , the guy had some real skills. What do u guys think
Cons and pros?
Pros to me
even exposure to the heat.
Self basting of drippings
Cons
Cant take advantage of cooler/hotter spots on cooker.
Unlike meats dripping on the other. Chicken dripping on brisket.etc.
Cant use probs in the meat hooked to transmitter.
