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[pberry3452]

I've been thinking about building a permanent custom smoker in my back yard with dual fire pot/auger assemblies and a 60" x 24" cooking surface area, big enough to roast a good sized pig. I'm even considering adding in a rotisserie strong enough to hold a lamb or pig and also have the option to use it with up to six baskets for smaller items. I'll probably use two of the new Rec Tec controllers to allow options in cooking such as heating only one side if desired or run the other side on super smoke setting.

Besides telling me that I'm out of my mind and that I don't need anything that big unless I'm opening a BBQ joint in my back yard, does anyone have any recommendations on best places to buy parts or must have features to consider in the design?

Some additional thoughts on features that I might add:

- Split drip trays/pots with one on each side so I can use standard replacement grill parts
- High temperature lights inside the pit for easy visibility when cooking after dark
- Easy clean-out features such as maybe a sliding bottom for the fire pots
- Large Hoppers to hold at least 30-40 lbs of pellets on each side

I always say, if you are going to dream, dream big!


This was placed in the right area, but I moved because I thought more people would see.

[Th3Batman86]

Google "grizzly Grillz" Oregon local Traeger clones. But they sell parts. Cheaper hopper assemblies than the pellet pro.

[Ralphie]

You're not crazy at all.  I love this idea and I've also been plotting my custom built pig cooker for years.  It's taken many shapes and forms over time but I keep plotting.  But now that I've been on this pellet grilling detour I've put the pig cooker on indefinite hold.  I want to live vicariously through you on this one so I'll be cheering you on.  And hopefully learning from others who can chime in with ideas, or even a little expertise.
Oh yeah, and I love the rotisserie idea.  One of the coolest things I've seen in the grilling world was a whole lamb on a rotisserie in the parking lot of a football game tailgating party.   

Regarding the specs you mentioned: I would consider lengthening the depth from 24" to 30" just to be sure things are comfortable if you cook a large pig. 

[Ralphie]

Describe some of your ideas for the overall structure.  Do you have welding or masonry skills? 

[dk117]

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I saw this monster stick burner (with rotisserie) back in June at a local bewpub 1st anniversary party.  Sadly this was the evening before the pork was ready, so I missed out on tasting.

DK

[Bentley]

That is chicken wire...I could not figure what animal that was that big with scales...Whew!

[litzerski]

Check out Smoke Daddy Inc. 

https://smokedaddyinc.com

I'm planning to take my propane vertical smoker and convert to pellet with their auger/hopper assembly.  Sounds like they would work well for you as well

I have no affiliation with them, just have purchased a couple of smoke stacks from them in the past and have been quite happy with how quickly they shipped. 

Sent from my SM-G950U using Tapatalk

[ZCZ]

If I am not mistaken the grand champions in the Invitational in the 2010 Royal used metal garbage cans to cook in so you should be able to figure something out.  Good luck.  Please keep us posted on your progress.
Z

[pberry3452]

All - Thanks for the recommendations!

Ralphie - I was going back and forth on the grill depth but I think I agree with increasing it to 30".  The design idea is to build it into the planter between the two windows on the left and behind where the Traeger is now.

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I plan to construct the pit itself out of stainless steel as a permanently mounted, free standing structure and then wrap it in stone and brick to match the fireplace. I wouldn't extend the chimney that high so I won't need to penetrate the patio ceiling. I'll probably use a set of double iron doors similar to below which looks like I may need to have them custom made to fit the size opening necessary.

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I don't have an actual design sketched out yet but I have plenty of the stone and brick remaining to complete this project. It will end up looking more like an old world outdoor oven but with a modern pellet grill inside.

Unfortunately my welding and masonry skills are rudimentary at best but I've done both and am not afraid of a challenge.

One additional must have is a sliding grill rack for easy access...

[BigDave83]

there is a guy on the Pit Boss FB page that has a cooker from American BBQ Systems, they make a SS pellet hopper assembly. Since you are wanting to make it from SS maybe you could contact them and see if they sell them separate. He had the Pit Boss model. Interesting looing cookers.

http://www.americanbarbecuesystems.com/ABS-products.html

[Phrett]

I’d check the “ whole hog” design.  Burn pot on each end .  Divider to use each side independently at different temps. 

[smokin soon]

One of the best monsters cookers I remember seeing was the Woodmaster. It could do it all!

[ZCZ]

Looking at your setting a built-in Memphis Elite would look good.

Z