CUSTOM SMOKERS & TRAILERS
We currently do not have any BBQ Smokers available for sale.
200 Gallon BBQ
Smoker: (Already Sold)
200 Gallon BBQ Smoker (Sold)
Click Here to email us for
120 Gallon BBQ
Smoker: This unit has been SOLD.
Test Firing A BBQ Smoker
About Our Positive Flow BBQ Smokers
Horizontal bbq smokers have become quite
popular over the past 25 years or so. They are designed specifically for
slow cooking at low temperatures. This assures that the meats will be enhanced
with the smoke flavor and have a tenderness which cannot be attained by cooking
with a high temperature directly over coals or with propane gas on a typical
The key elements in a
horizontal smoker involve the sizes and the positioning of the fire box, the
fire box air inlet, the heat/smoke inlet into the cooking chamber, and the smoke
When we started building smokers back in the 1990's, we
experimented with several designs which included some features which are still
mistakenly being used by many of the bbq smoker fabricators of today.
Features such as heat deflectors, manifolds, and tuning plates all came about as
methods to try to control the flow of heat and smoke through the unit because
the basic design of their horizontal smoker was flawed.
Many manufacturers still mount their fireboxes too high
and use much too large of an opening into the cooking chamber. In many cases,
these large openings extend above the level of the cooking racks. Many have
their smoke exhaust stack located at or near the very top of the unit - so most
of the heat and smoke travels up and across the top of the cooking chamber and
then out the exhaust stack. Some manufacturers have their smoke outlets situated
on the vertical end wall of the cooking chamber, but they are usually located
between the upper and lower level of cooking racks. The result is that the
entire area of the cooking chamber containing all of the cooking racks cannot
properly fill with heat and smoke.
While tuning plates and manifolds allowed the
upper portion of the cooking chamber to fill with smoke, they also have a flaw
in that they can create hot spots beneath the cooking racks which can blister or
overcook the bottom side of the meats.
The same is true for the reverse flow type units. As a result, much of the
cooking is done not with the heat and smoke which travels through the unit, but
with the radiant heat which is being emitted vertically from either the
manifold, or the tuning plates, or the reverse flow plate.
The overall result with all
of those features is inefficiency - they cost more to build, they consume much
more wood, and the bbq cook usually has to watch the meats much more closely,
opening the unit often in order to turn the meats to keep them from getting
blistered on the bottom side.
The problem with most of
these features, which all came about as means to try to fix the basic design
flaws, is that they are trying to fight some very basic laws of physics. We
should all know that heat naturally "rises". Hot air balloons are a good example
of this - the hot air inside the balloon is lighter (less dense) than the colder
air (more dense) surrounding it - the colder and more dense air forces the hot
air balloon upward. The same thing happens inside a horizontal smoker - the
smoke and heat enters the cooking chamber and will "rise" because the cooler air
in the bottom portion of the cooking chamber forces it upward until it contacts
the top of the smoker - then it will naturally follow its' path of least
resistance towards the opening of the smoke exhaust stack. If the exhaust
opening is located at the top of the cooking chamber, then it is obvious that the
path will simply be across the very top of the cooking
If the exhaust opening
is located at or slightly below the level of the bottom cooking racks, the smoke
and heat enters the cooking chamber and rises until it contacts the top of the
cooking chamber - then as it seeks its' path of least resistance, it will move
in a swirling motion across the entire length of the cooking chamber, filling
the entire portion of the cooking chamber which is located above the opening of
the exhaust stack before it flows out. With our basic design, the swirling smoke
and heat comes into contact with all sides of the meats and results in a very
even smoke ring in the finished meats. We cook briskets and Boston butt pork
roasts with the fat side up and never have to turn them over. Less wood is used
and there is much less work for the cook.
Another common mistake with horizontal smokers is in the sizing of
the firebox. We discovered over the years that large fireboxes are not necessary
and that for peak efficiency, they should not have a removable top or a side
access door. Over time, such removable tops and side access doors can warp and
create gaps which allow a lot of the heat and smoke to escape. You end up
burning much more wood than is
Large fireboxes have much more surface area than smaller
fireboxes, so they dissipate much more heat to the surrounding atmosphere than
does a smaller firebox. (Heat which does not contribute to the actual cooking of
the meat is simply wasted heat, which equals wasted wood.) After many trials and
errors, we discovered that a firebox only needs to be 16 inches tall and 16
inches wide, with lengths ranging from 18 to 24 inches.
The result is a very
efficient and easy to operate bbq smoker.
Other New Items Now Available:
BUILD YOUR OWN BBQ SMOKER (Book on CD):
here for our Smoker Plans Page
To see some photos of smokers which were built using the information contained in the "How To Build Your Own BBQ Smokers" Book, CLICK HERE.
BUILD YOUR OWN UTILITY TRAILER:
here for our Trailer Plans Page
DOUBLE BEER CAN BBQ CHICKEN
here for our Double Beer Can Chicken Rack Page
If you are interested in building a permanent
Back Yard Type BRICK BBQ Smoker,
HERE FOR FREE PLANS.
The 250 Gallon BBQ Smoker pictured above has been sold.
200 GALLON, 30"x65" SMOKE CHAMBER, 16"x16"x24" FIREBOX,(SOLD
FEATURES: HEAVY-DUTY FIREBOXES, 0-400 THERMOMETER
260 GALLON, 36"x 60" SMOKE CHAMBER,
16"x16"x20" FIREBOX, (Pictured above) Smoker includes upper and lower cooking
racks. The lower cooking rack measures 36" x 48", and the removable upper
rack measures 22" x 38".
(The unit pictured above has been SOLD)
OUR HEAVY DUTY SMOKERS ARE MADE FROM PROPANE OR AIR TANKS
We also build
For further information, contact Mike Jones at:
Visit our friends at Tonick's Custom Barbeque Catering
in Red Oak,Texas, who custom smoke beef briskets, Boston pork butts, chickens,
and a variety of sausages
CUSTOM BBQ CATERING