Grate size for 4 17lb Briskets

[GlennInDFW]

I am designing a new smoker that will have the capacity to handle 20 briskets. I want each grate to hold Four 15-18 lb briskets. I am estimating the overall dimensions of an 18 lb brisket to be around 13"W x 19"L x 5"D. In thinking things through, I've decided I want to be able to use standard sized steam table pans which are 12 7/8"W x 20 3/4"L. Rounding up to 13"W x 21"L and doing the math, I come up with a grate that is 26"W x 42"L. (See the diagram below)

Does this sound reasonable or am I missing something? All feedback is welcomed and appreciated.

[Rodcrafter]

Sounds about right. That will be a lot of money in the cooker in "q". So it will be a cabinet type, I'm guessing gravity feed for the best bang for the buck. Is that right?

[Smokeone]

Sounds close, but I'm sure the resident tape toter will be by to confirm. Gizmo is the only guy I know to measure his meat in the store.

[Clover Ridge Smokers]

There is so many things I could say about that Gizmo comment S1, but I will leave it alone.

[Smokeone]

Come on, that is ripe for the pickin!

[Puff]

Well at least I'm not alone in thinking that

[Rev.Mike]

[Gizmo]

Sheeesh!

Yes - you must be very careful measuring your meat in public.

Your numbers look right but if you make it just the right size then load each brisket into its own steam table pan then you're going to completely cover the grate and limit the cookers ability to breathe.

I would suggest you add a 2" gap all around every pan. Grab 4 of those pans and lay them out on the floor and measure so you take their lip into consideration.

Your grate would end up around 32" X 48".

[Pete Mazz]

If you're going vertical, I would allow at least as much as Gizmo recommends. Another option is to keep it smaller and use the pans as baffles. IOW, load the first rack tight to the left and the next tight to the right and so on. That keeps the heat and smoke flowing around each pan. The downside is you'd probably have to rotate pans top to bottom every so often to maintain even cooking. This could be used to your advantage tho, as you could put food lower that need more time and other goodies at the top that didn't.