Kingfisher rotisserie smokers

[Ash kickin BBQ]

I am new to this forum and enjoy reading all the things related to BBQ as it is a passion of mine as well as all of you . I recently purchased a used 10 year old kingfisher commercial smoker on a trailer , it has 6 racks ,I have been smoking for 10 years or so and have gotten a lot better over the years , I have a smoker called The Good One which I have used and really like . But lately it's just not big enough for events I am doing like smoking pork for 150 people coming up for a high school football kickoff. I love the rotisserie concept by having no hot or cold spots to have to rotate meats, does anyone have any comments on kingfisher smokers and tips on rotisserie smokers? I currently have the smoker I purchased in the shop getting the inside layered with 3/16 metal around the firebox and inside around the rotisserie area as an attempt to double insulate it -New tires and a paint job and tweaking a few things . Any opinions or insite on customizing it to make it better or tips in general would be greatly appreciated. Thank you !

 

[Knothead]

I've got one bought mine used too. I like it, probably not the most efficient Pitt out there but it serves its purpose. I use a charcoal basket in it when I want more time between refueling. Look at BBQ Bonanza online Bob sells those in Kansas City Kansas.

 

[Ash kickin BBQ]

Thank you knothead for the info