BBQ TRAILER smoker pit grill rig This is a great rig! Start Price USD 3,000.00 Current Price USD 3,000.00 Time Left - Bid Count 0 Buy It Now Price - Reserve Price - Start Time Monday, September 29, 2008 End Time Thursday, October 09, 2008 Location tyler, TX See more about 'BBQ TRAILER smoker pit grill rig This is a great rig!' Description www.easttexassmokercompany.com It could take up to a 4 weeks to build your pit.  Please call for further Information.               This trailer would be great for catering, competition, camping trips or just fun with the family. I have been building BBQ rigs for 5 years and fabricating for 9 years.  Trailer: Built to last! Brand new 5 x 8.5-ft trailer with 2000-lb jack. 3500-lb trailer axles and springs All new lights and wiring. All new 15-inch tires and wheels. Well-weighted for towing. Spacious wood rack built out of 3/16" thick expanded metal and flat stock to hold more than enough wood for a long weekend. Plenty of room for coolers, storage, and hardware. Optional charcoal grill available. Entire trailer and smoker painted with high temperature black BBQ paint.  Color paint on trailer: $200 extra . Comes with bill of sale. This trailer is very well weighted for traveling. Smoker: 7-ft, 250-gallon tank, 1/4 inch thick steel, 28 inches in height. Doors have 1-inch x 3/16-inch flat stock around the edges to seal up the pit; no counterweights are needed because they were cut 8" down from top, dead center, which also cuts down on the weight. When a door is opened, heat remains in the pit. Pit will hold a steady temperature all day long. Grease drain The axe handles on the top of the pit function as doorstops; they are a unique and sturdy feature.   Pit is mounted well to the trailer, and components are fully welded. The pit has four fully removable racks for easy cleaning; bottom racks are roughly 30" x 29"; top racks are 30" x 26". All cooking surfaces in the pit and firebox are framed with 1-inch by 1-inch square tubing; 3/16-inch thick flat expanded metal was fitted and welded onto the frame. Firebox: 2-ft long and 2-ft wide by 1 1/2-ft tall. A flame deflector inside the tank stops flames from getting into the pit,allowing only that good old hickory smoke and heat inside. Breather for regulating temperature. All wooden handles mounted on 5/8-inch steel rods. Firebox top can also be used as a cooker for beans and sauces.  Smoke Stack: 6-inch x 28-inch smoke stack (schedule 40). Cooling baffle makes it extremely easy to control the temperature by pushing or pulling the wooden handle.  Workstation/Bar: Varnished with industrial restaurant-quality stain. Plasti-koated to avoid contamination from raw meats and chicken; easily cleaned without damaging the wood. Temperature Gauges: Constructed of stainless steel 2  1/2 inches in size Will gauge from 100 to 475 degrees.  This pit is a real eye catcher!!! I will accept visa, mastercard, cash, cashiers checks, paypal and money orders.  A 3% charge will be applied to all paypal and credit card transactions.  Payment must be recieved within 72 hours of the end of the auction. The following delivery options are available: I will drive this pit up to 200 miles roundtrip from Tyler, TX to meet or drop off the pit.   Front door delivery will be charged at .70 per mile, roundtrip anywhere in the United States.  The first 200 miles remains free.  You may also pick up your pit locally.   Freight shipping via FedEx may be arranged, or I will carry it to a freight company upon your request.    *Please Email me with inquiries regarding delivery.  Feel free to ask any questions you may have.  I will get back to you in a timely manner. No reasonable offer will be refused! Thanks!!!   Commonly asked questions! Do I have to register my pit with my Bureau of Motor Vehicles?Always check with your local licensing agency. Some states require you to register and some don’t. Can I use water in the pit?Yes, on all the standard models that we produce, you can add water, fruit juices, cut-up onions, or garlic and spices to the cooking chamber. All of these liquids will help create humidity in the pit. Also, the onions and garlic, if you choose to use them, will give off a nice aroma that helps add flavor to the product that you are cooking. When you're done cooking, just flush the liquids away with the drain located on the bottom of the pit. How do I clean my pit?I only thoroughly clean my pit about once every four months (this is cooking on it about once a week). After every cook, I take a long-handled pizza oven brush (available at your local restaurant supply store) and brush off the racks. When it's time to give the pit a good cleaning, I use a commercial grill degreaser, and power wash out the pit. Remember that every time you use a degreaser, you are removing the resin that has built up. This resin protects the inside of the cooking chamber from rust, so it might be necessary, at this point, to re-season the pit. Do not get the degreaser on the outside of the pit, it will remove paint. What is the first thing I should do with my pit?After you have taken receipt of your pit from the shipper and found it to be in good working order, the first thing you need to do is cure it. In order to do this, you will need to spray or wipe down the inside of the cooking chamber and the cook racks with vegetable oil. Start a small fire and bring the pit up to a temperature of 250 degrees. At this time, place a log onto the fire which has been soaked in water for about 20-30 minutes. This is about the only time in operating your pit that “the more smoke, the better” is applicable. Allow the pit to smoke heavily for about four hours in order to build up sufficient resin. After you have cured the pit, you are ready to cook. What do you mean, “the smaller the fire, the better”?Just because you have joined the ranks of those who have purchased a large pit, doesn't mean that you need a large fire to operate it. Our smokers are very efficient when it come to fuel consumption. Fire management is the key to good, quality barbecue. Start small, and work your way up to a larger fire, if the situation calls for it.Large, roaring fires can, and do, exceed 2000 degrees+ in temperature. The paint that we use is a commercial 1200 degree high temp paint that is used on wood stoves. It can, and will, burn off, if the fire becomes too hot. To help preserve the paint on the firebox, start with a minimum of charcoal or wood, and work your way up. You'll be surprised by how little fuel you need to get up to cooking temperature. What if some paint has burned off of the firebox?This will happen! Hopefully, only after numerous times of using your pit, but paint is never guaranteed. If this happens, take a wire brush and remove as much of the rust as possible to clean the area that you are about to repaint. Most hardware stores will carry a high temp black paint that is made for outdoor grills. This is suitable for repainting the area that has burned off. Take a rag and wipe down the area that you have brushed and repainted.   Place a Bid!