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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. I want @immamac to hook it up to his E63 Wagon. It's got the horsepower and possibly the brakes, but as the Chief said, I think he's gonna need a bigger boat. I've got a buddy with a Durango Hellcat that could probably pull it, but I don't know if he's game.
  2. It sure looks similar to the one from East Texas Smokers, and that would make sense given his location. I don't know the guy. I've eaten there once, and it's not bad. But he's got a brick and mortar joint now and probably doesn't need anything that big anymore. I can't imagine the market for that size of trailer is big around here, even with the somewhat-close proximity to Dallas (and who wants something that big in Dallas). No idea what size smoker he has in there. I assume its of a size that it might make capacity tough for you on the larger tailgates. I'd love to offer to tow it to Austin for you, but our old Pathfinder isn't the right vehicle for the job.
  3. This seems like the easiest piece of the puzzle.
  4. Hopefully, whatever immamac ends up with will have a few wall-mounted dispensers.
  5. What if we watch them while cooking BBQ?
  6. Looks like Brisket Love in Lindale, Texas is selling a one year old War Wagon (?) for $90k https://www.facebook.com/share/1BNS7uuvxR/
  7. We are unbridled enthusiasts, who want to get full value from @immamac's investment.
  8. Isn't stealing smokers sort of an Austin BBQ tradition? I think I know what our disguises for the job will be.
  9. . . . and smoke. Real questions here: What's the process of cleaning the soot and grease (presumably from the griddle) out of the filters on one of these? And will the removal of all of this air pull radiant heat from the exterior surface of the cook chamber (like wind tends to do) and screw with its efficiency? I just think keeping the cookers at the back of the trailer with walls the lift up to create an open air situation, and with all the prep stuff moved forward and cordoned off from the "smokehouse" makes for a better setup, especially if he ends up going with a pair of smokers. Signed, Undefeated
  10. So apparently, East TX Smoker Co. has invaded my FB feed. Here's one they just did for the Austin Police Officers' Assoc. Your tax dollars at work. I do like that the smoker and grill are on the outside. https://www.facebook.com/share/p/1CaAvaz8ud/
  11. I like the idea of a school bus conversion, although we're more of a short bus sort.
  12. I think food truck kitchen pulling a couple of big pits with a roof awning would be an ideal setup for keeping the smokey/heat creating bits away from the interior workspace, as well as not having something that you'd have to rent out hanger space to park it like you would a single behemoth. But in the end, I just want to watch it all play out. Also, we need to get some height specs on all of this and keep Wulawhorn from driving it under any low bridges.
  13. I was just thinking about the video of the tour Franklin gave of the joint and he mentioned that their screened in pit room was perpetually 100*F+, and it's pretty well ventilated. This is a much smaller space and it's going to get ridiculously hot with all those metal surfaces. It might be better to get a double barrel 500 gallon cooker setup with warming boxes over the fireboxes (assuming reverse flow) with a grill in front on one side and a griddle on the other. Then a separate, smaller, commissary trailer/truck with sink, prep, refrigeration, cooktop, storage, etc. Easier to store, park, etc. Just requires multiple tows. Or . . . build the kitchen into the bed of a big truck which also could tow the cooker. This: https://cruisingkitchens.com/mobile-custom-kitchens/ (apparently this is some sort of TV show). plus This: https://catalog.millscale.co/ms/double-500-gallon-smoker-trailer-b2/ Otherwise, flip everything to the outside with walkways, and walls that pull up into awnings. I don't know. It ain't my money (except for that $20 I donated yesterday).
  14. Looking at that setup again, no way I'd want that cook chamber enclosed with that griddle station, prep area or anywhere else someone would be working for an extended period. That's going to be a hot and smoky, miserable place to be, even with an exhaust fan. Team smoker outside.
  15. Did you write a long post on TexAgs about being lost and being given directions to the stadium?
  16. Pit looked bigger in the pictures, but it's 500 gallon (with upper racks). Guessing 18 briskets. That's a lot, but you mentioned 30 earlier, so just saying. That thing looks epic overall though, and it's got a shitter. edit: That place is a pretty short drive for me if you want me to go over there with a list of demands, er uh, questions. edit2: Thunderlounge mentioned putting two 500 gallons in it. I apparently can't read.
  17. That seems like overkill. I love it. Needs a stripper pole.
  18. One last link. Commercial sized wood-fired rotisserie on a trailer. Holds 30 briskets. $11K https://www.facebook.com/marketplace/item/788367573580622/?ref=search&referral_code=null&referral_story_type=post&tracking=browse_serp%3Ad4e751e3-1798-40df-a289-259af5c118d2
  19. I wish I lived closer. I definitely would be down to volunteer to help (as a low-level, assistant to the assistant sous-manager) with a couple of cooks and setups.
  20. With that same intent, this place has some nice looking pit trailers with all the accoutrements and high prices to match. But it might give you some ideas. https://www.easttexassmokercompany.com/custom-bbq-smoker-trailers
  21. Here's the AI rendering of 15 WSMs painted like Longhorn football players on a flatbed. The helmets look off, but I think this is a good option for you.
  22. Okay, I didn't see that third shelf. So call it thirty. They'll shrink up and get some smoke on the sides. And honestly, having never used a reverse flow, maybe rotating the meats won't be a big concern. I found that link above searching how big of a wood-fired rotisserie you could get on a trailer.
  23. Flat bed with a shit ton of WSMs with temperature controllers would be a lot cheaper and a lot easier to run.
  24. You guys are thieves of joy. Maybe not wrong, but . . . That pit looks like it would hold 18 briskets maxed out (60x30 x2). It's reverse flow, so the temps should be pretty even across the pit, but maybe not top and bottom (with the top getting the higher convective temps and the bottom getting more radiant heat). That holding box over the firebox looks like it has pretty good capacity. The double barrel 1,000 gallon cooker sounds pretty cool too though.
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