This alone wold cause me to move MY property My rules ya don't like it don't farkin look!
How about a 26" Kettle and a Stumps Stretch or a Pitmaker Safe and one of
these mounted on a Cart together
Thanks for the shout-out, Bludawg! Here is what you're talking about:
http://pitmaker.com/product/vin/?vin=46116274
Actually, DaveAlvarado, we get this particular request a lot. There are a lot of pits out there that have the ability to do both smoke and grill. We considered having a standard model that could as well. However, in going through design possibilities on our product lines, we wanted to build the best smoker we could, and we wanted to build the best charcoal grill that we could. The two goals are at odds with each other somewhat. In general, you want a smoker to seal in your heat, be efficient (long-burning) and get a good smoke density very well. Because, of the high direct heat nature of a charcoal grill, it has to breath well. We figured out that we could build an OK smoker that had OK grilling capability, or we could build a charcoal grill that kind of has smoking ability... Or we could design and build the best smoker we could, and design and build the best adjustable charcoal grill we could--which is why you see two pits on the link above to our combo unit.
Even in our offset models (our Sniper), we felt it was not good to subject your nice smoker to the high heat wear of some kind of charcoal pan insert or drawer. Burning off your layer of seasoning that you've built up in your smoker every time you grill something is not good either!
That being said, we have made exceptions... We are a custom Pitmaker after all. Here is one such device we made a little over three years ago. Greg said he didn't have enough room for a grill and smoker in his outdoor kitchen, so we set out and custom designed this for him. It is a 48" all stainless Grill-Meister beefed up and modified with our insulated Sniper smoker door. We put two smoke stacks into it on either side and a charcoal divider, as well as a divided multiple air intake dampers. Offset smoking is accomplished by building a fire to one side of the divider and putting the meat on the other and opening the opposite side smoke stack for a draw.
[ame="https://picasaweb.google.com/101330219981989618918/CustomSmokeMeister?authuser=0&feat=directlink"]Picasa Web Albums - G. Shore - Custom Smoke-...@@AMEPARAM@@https://picasaweb.google.com/data/feed/base/user/101330219981989618918/albumid/6021234797614694049?alt=rss@@AMEPARAM@@101330219981989618918@@AMEPARAM@@6021234797614694049[/ame]
He reports it works very well: [ame="https://www.youtube.com/watch?v=zLOIAeOy4cc&list=PL0AC4E6B1A920B010"]Smokemeister - YouTube[/ame]
It just goes to show you, if you have a BBQ dream, or a particular theory/design about how you want apply heat and smoke to your meat, we have the know-how to make it happen.
Sorry for the book...