The big twins 500+ 500 gallon tank build

wsiddoway · Post by **wsiddoway** » March 23rd, 2013, 11:04 pm

All painted looks like a million bucks!!!! Pictures will come tomorrow.

Smokeone · Post by **Smokeone** » March 24th, 2013, 11:45 am

Can't wait! This is an awesome build!

wsiddoway · Post by **wsiddoway** » March 24th, 2013, 8:35 pm

98 percent done i have to put a wood deck on tomorrow then bolt the cage to the frame then off to the first vending event of the year. The Moab jeep safari

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New wheels and tires and two 7000# axels

TuscaloosaQ · Post by **TuscaloosaQ** » March 24th, 2013, 8:40 pm

That is a very nice cooker excellent job!!!!! One question so are you saying the axels are 7000 lb for a total of 14000 lb or are they 2 3500 lb for a total of 70000 lb I have seen 3500 / 5200. Never seen7000 though what size wheel and tire are those

wsiddoway · Post by **wsiddoway** » March 24th, 2013, 8:54 pm

I think that the axels are 7200 a piece with total of 14400. 15 inch wheels 225/75/r15 on the tires. I now have a little toung weight now that I have added the wood rack to the front.

Post by **Rodcrafter** » March 24th, 2013, 9:37 pm

That is one nice cooker and it will cook for an army.

As for the axle, That would be a really heavy duty axle for that size tires.

I can only find 15 inchers in 225/75 R15 with a max load rating of 2540# using 6 lugs.....

charlie2tight · Post by **charlie2tight** » March 25th, 2013, 3:49 pm

And i thought mine was big. gheezz. nice job

The Czar · Post by **The Czar** » March 25th, 2013, 6:43 pm

That's what she said! Wait a minute… Maybe that's what he said?

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wsiddoway · Post by **wsiddoway** » March 31st, 2013, 1:59 pm

The beast is done took it to the jeep safari in moab Utah this weekend. We served around 700 people. I fired the beast up Thursday at 1 am and it did not cool down till Friday at 7 p.m. It worked great the best bbq that I have ever cooked. The color and flavor was awsome. Once it got up to temp it maintained with out a problem. I could not have asked for any thing more. I wish I had some pictures of the event but it was so crazy I didn't have time to take photos. Next time I will have to take some one to take pictures.

YouTube · Post by **Frank_Cox** » March 31st, 2013, 3:17 pm

Awesome! Can't wait to see some pics!

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Smokeone · Post by **Smokeone** » March 31st, 2013, 6:09 pm

Glad it performed well for ya, but :nopic:

Sorry couldn't resist. I want to see the twins Rollin smoke!

wsiddoway · Post by **wsiddoway** » March 31st, 2013, 6:43 pm

Saturday doing 30 racks and 10 butts will get pics then.

smokethis · Post by **smokethis** » March 31st, 2013, 6:49 pm

Oooooooooh I can't wait for those pics

Smokeone · Post by **Smokeone** » March 31st, 2013, 6:57 pm

The Czar · Post by **The Czar** » April 1st, 2013, 10:47 am

I'm just saying....

Post by **Rodcrafter** » April 2nd, 2013, 7:29 am

wsiddoway wrote:Saturday doing 30 racks and 10 butts will get pics then.

What are you going to put in the other one baked potatoes? just kidding Nice work!

wsiddoway · Post by **wsiddoway** » April 5th, 2013, 11:22 pm

Tomorrow at 4 am the beast is going to heat up. We are doing 2 briskest, 18 racks of ribs 8 pork shoulder roasts, 25 lbs of thighs and drumsticks, and 10lbs of chicken breast. I will take pictures of the prep and through out the cook. All will be ready for pick up at 4:30 p.m. Stay tuned

Gizmo · Post by **Gizmo** » April 6th, 2013, 5:44 am

So it's been an hour and 40 minutes and no pics? ...

wsiddoway · Post by **wsiddoway** » April 6th, 2013, 7:24 am

Well it is now 6:15 a.m. The butts went on at 4:30 along with the brisket.

Rubbed the brisket down ditch Dink's Udder Madness, which by the was is AWSOME.

It's is what I use on my shoulder roasts.

Cooker is currently at 230 degrees. I got hungry making the brisket so I am currently building a Fatty. Stay tuned.

wsiddoway · Post by **wsiddoway** » April 6th, 2013, 7:26 am

Rick, what are you doing up this early on a Saturday?

The Czar · Post by **The Czar** » April 6th, 2013, 7:26 am

So google maps show me where your at...be right there!!!

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wsiddoway · Post by **wsiddoway** » April 6th, 2013, 7:35 am

Making enough for every one come on over

wsiddoway · Post by **wsiddoway** » April 6th, 2013, 7:42 am

Correction the smoker is at 250 degrees

cook chamber 250 degrees warming cabinet

148

wsiddoway · Post by **wsiddoway** » April 6th, 2013, 8:10 am

Fatty is on

wsiddoway · Post by **wsiddoway** » April 6th, 2013, 8:27 am

I have to combat all that meat with veggie juice cucumber, kale, carrots, with some blueberrys

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