Hello from San Diego

[Freerider]

Howdy there folks, glad i found the page. A little about me.
I was a commercial steel stud framer for almost 15yrs, home welder/fabricator of many a cool project. Now im striking out on my own as a welding builder. Ive built a few 55 gallon drum bbqs in the past with great results and a few trailers, handrails and shipping container modifications. Pretty competent welder. And, Im from San Diego but Ive spent my life traveling to Texas to see family and such, Ive had the best BBQ out there and seen all the big trailer smokers.

I looked up this page looking for advice on a 30"x90" propane tank smoker trailer.
The real kicker is that the guy wants a whole hog rotisserie on one side and brisket racks on the other. I have no idea how to build the fire box/boxs! In my mind if i put the fb on the opposite end from the hog rotisserie it wont be hot enough. From left to right, the whole end to swing open for hog insertion (hog bay 50" of 90" or 5/9 of the tank) then 40" of brisket racks on the right. So im thinking I need to put it on the back left side for a more direct flow of the heat to the hog, and that would probably be sufficient for the brisket on the other end of the tank.
Any thoughts or advice on this build would be greatly appreciated.

[Pennywise]

Hi, welcome aboard.

I'm having trouble picturing on my head what your trying to achieve, but it sounds like a reverse flow is going to be your solution for a hog pit. As far as a loading 'end' I guess you could cut the round end and hinge it...haven't seen it done, but someone will come along and tell ya how I'm sure.

Good luck, and can't wait to see your build come together.

[Freerider]

How do I add pics to this thread?

[Pennywise]

If they are hosted, you simply put the link up, then highlight said link, and hit the img button^

If they are not hosted, go to photobucket.com and upload them, then follow previous steps.

[bbroper]

If you are building a smoker, then I am not sure the advantages of using a rotisserie. Aren't rotisserie used when the heat is directly below the meat? If it is an offset or RF smoker you should have consistent heat through out the CC. IMO.

[Freerider]

It's what the customer asked for. I think I'm going to try to persuade him to just do racks.

[Pete Mazz]

I'm don't think 30" would be enough for a whole hog rotisserie. There'd be no room for a reverse flow baffle plate or enough room for wood/coals.

[Big T]

[Rodcrafter]

Welcome, I agree with Pete the toto would be hard on that size. But rack that hog and get busy with an RF.

jm2cw

[Clover Ridge Smokers]

Welcome

[Freerider]

I spoke with the customer last night and persuaded him on RF with racks. And I finally got his trailer to build it on. So today I'm going to go purchase most of the material and get busy. Thanks guys.

[Pennywise]

Good call! Please dont hesitate to start a thread in the RF section documenting your build. Thats what makes this place so great...everyone leans on everyone when it comes to builds, so you might help someone else down the road.

Tom, Frank...you have a shigging website. I love it.

[forty_creek]

Welcome!


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[The Czar]

Welcome!!!