Spring has sprung here! I haven't done nearly as much outdoor cooking since moving to SA due to health issues, but that's fixin' to change!
Here's my trailer mounted BBQ pit. It's an original Oklahoma Joe Chuckwagon built in 1991. It's 24" diameter and walls are 0.25" thick steel.
I've extensively modded it. I changed the top stack to a removable flanged design so I can park it in my garage.
I added a second easily removable cooking grate in the horizontal cook chamber.
I have a fire grate made of round bar that will probably outlive me.
I added two thermometers and installed large dial face industrial quality thermometers for my over 50 eyes.
I designed and installed my own custom diffuser plate that keeps the location temperature variation to 20°F or less in the horizontal cooking chamber.
I use this for charity / church BBQ's and large family events like my wife's great uncle's 90th birthday party family reunion. I paid for my own ServSafe Manager level training and certification to be certified to do charity / church BBQ's.
The vertical section runs 75°F - 100°F lower than the horizontal chamber so I use that for a warm holding section, also good for keeping a cooked pan of beans warm while infusing them with smoke flavor. There's hanging bars for smoking homemade sausages buy I?'ve never messed with making my own smoked cured meats.
Here's my trailer mounted BBQ pit. It's an original Oklahoma Joe Chuckwagon built in 1991. It's 24" diameter and walls are 0.25" thick steel.
I've extensively modded it. I changed the top stack to a removable flanged design so I can park it in my garage.
I added a second easily removable cooking grate in the horizontal cook chamber.
I have a fire grate made of round bar that will probably outlive me.
I added two thermometers and installed large dial face industrial quality thermometers for my over 50 eyes.
I designed and installed my own custom diffuser plate that keeps the location temperature variation to 20°F or less in the horizontal cooking chamber.
I use this for charity / church BBQ's and large family events like my wife's great uncle's 90th birthday party family reunion. I paid for my own ServSafe Manager level training and certification to be certified to do charity / church BBQ's.
The vertical section runs 75°F - 100°F lower than the horizontal chamber so I use that for a warm holding section, also good for keeping a cooked pan of beans warm while infusing them with smoke flavor. There's hanging bars for smoking homemade sausages buy I?'ve never messed with making my own smoked cured meats.
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