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| 24x48SS-SR | 30x84VSS-CT | 30x84VSS-CT-SR | 30x84VSS | 30x84VSS-SR-IFB | 37x120VMS-SR-TP |
Custom Made BBQ offset smoker trailers made in Lufkin, Texas.
Texas BBQ trailers custom made for Texas BBQ pitmasters.
Check out discounted Monthly Special
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4% fee for Cedit Card Payments. Prices subject to change. Not responsible for typographical errors. Ordered pits with an invoice from us will be honored at those arranged prices. Texas delivery available starting at $2 per load mile. Call for details.
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30x84VSS-VSO-CT-SR-TP as seen on Ebay.
24x60SS-SR as seen on Ebay.
30x84VSS-VSO-CT-SR-TP as seen on Houston Craigslist.
24x60SS-SR as seen on Houston Craigslist.
30x84RF-VSS-CT-SR as seen on Houston Craigslist.
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| Proposed Production: Call today for more information.
30x84VSS-VSO-CT-TP-SR-SRe For Sale Materials Available:
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30x84VSS-CT-T-SR 30x84VSS-VSO-CT-TP-SRe 30x84VSS-VSO-CT-TP-SRd 30x84VSS-CT-SRd 30x84VSS-VSO-CT-TP-SRc 30x84VSS-VSO-CT-TP-SRb 30x84RF-VSS-CT-SR 30x84VSS-VSO-CT-TP-SR 30x84VSS-CT-SR-TPb 30x84VSS-CT-SR-TP 30x84VSS-CT-SRc 30x84VSS-CT-SRb 30x84VSS-CT-SR 30x84VSS-CTb 30x84VSS-CTa 37x120VMS-SR-TP 30x84VSS-SR-HDT 30x84VSS-SR-IFB 30x84VSS-SR 30x84VSSe 30x84VSSd 30x84VSSc 30x84VSSb 30x84VSS 30x84VSa 30x84VS 24x60SS-SR 24x60SS-SRb 24x48SS-SR 24x45SS 16x44SS
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April Featured Model 30x84VSO-VSS-CT-SR-TP ($5,200 base on sale for $4,950):  15 sliding racks with over 46 square feet of cooking surfaces Brand New--- never cooked in- Professional BBQ smoker trailer. Pit measures 12 feet 6 inches coupler to firebox, 6 feet 10 inches wide fender to fender and over 7 feet tall to the top of 5" diameter smoke stack. Main cooking chamber 30"x84"x3/16" triple doorwith tuning plates and featuring welded doors with cool touch handles, holding two rows each with three sliding cooking racks with a large hot box oven directly over roof of 18"x20"X20"x1/4" square fire box with large adjustable air intake. The fire box features a propane assist burner to easily light wood, add additional moisture or even heat entire pit to well over 300 degrees. On top of firebox is a 20" x 20" x 36" tall verticle smoke free oven with 5 sliding cook racks. This oven is normally 150 degrees hotter than the main cooking chamber allowing space for cooking items smoke free and also a space to cook items that do not require additional smoke but do not need to wrapped in foil. A 20"X20"X36" single door vertical upright smoker incorporates 4 sliding racks and a hip roof seamlessly flowing to a round smoke stack with damper. A 6 foot long by 18 inch wide extra large front shelf sits in front of pit under the triple doors. All expanded metal is #9, 3/4" diamond. A custom built 2 burner propane fryer/cooker rack is mounted on the passenger side of the trailer with wide diameter platforms and raised rims each with 54,000 BTU burners, mounted at optimal cooking level providing plenty of additional cooking options. Your 20# propane tank is mounts in custom drop-in tank holder and with custom 1/2 pipe gas lines with needle valves for each of the pit's 3 propane burners. Lastly all of this is built onto a 82" wide new custom trailer made from square tubing and angle iron with expanded metal floor and side walls, 3" square tubing tongue, new 3500# axle with spring suspension, new modular steel wheels with full size 205/70/R15 new 6-ply trailer tires, 2" tongue, 2000# folding jack, safety chains, and LED light kit. Stainless steel temperature gauges mounted on each of the pit's 5 doors will ensure you can easily keep track of the heat, and this huge thick pit holds the heat. Don't waste your money on a toy pit bolt together mounted on a a random trailer or pay entirely too much for a smaller "name built" pit with less features when you can have a pit your grand kids will cook for their kids on for less. April Special only $4,999 plus $200 for optional mounted spare tire. Specifications (exact dimensions, tire/jack/coupler/thermometer/ligh-kit brand names, etc) subject to change without notice due to supplier variations and continued product development. 30x84VSS-VSO-CT-SR-TP as seen on Ebay. |
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| More information on 30x84VSS ($4,300 base): Newly updated design, Brand new, never cooked in- Professional offset BBQ smoker trailer. Pit measures 16 feet 6 inches coupler to firebox, 6 feet 10 inches wide fender to fender and 7 feet tall to the top of smoke stack. 250 gallon main cooking chamber is a 30"x84"x3/16" triple door with cool touch handles, holding two rows each with three standard removable cooking racks with a large hot box shelf inside the main pit directly over roof of 22”x20"X20"x1/4" square fire box with large adjustable air intake. A large adjustable damper between fire box and main chamber allows additional fine tuning and includes propane assist burner in firebox (at no additional charge) to easily light wood, add additional moisture or even heat entire pit to well over 300 degrees. A 18"X20"X30" single door vertical upright smoker (VSS) incorporates 4 removable racks and a hip roof seamlessly flowing to a 5" diameter round smoke stack with damper. A 6 foot long by 10 inch wide front shelf sits in front of pit under the triple doors. All expanded metal is #9 3/4” diamond. 30x84VSS comes standard with a custom built 3 burner propane fryer/cooker rack is mounted on the passenger side of the trailer with wide diameter platforms and raised rims each with 54,000 BTU burners, mounted at optimal cooking level providing plenty of additional cooking options. A custom drop-in tank holder holds your 20# or 30# propane tank and has 4 adjustable pressure regulators (one for each of the pits four propane burners) Lastly all of this is built onto a 82" wide new custom trailer made from square tubing and angle iron with expanded metal floor and side walls, new 3500# axle with spring suspension, new modular steel wheels with full size 205/70/R15 new trailer tires, 2" tongue, 2000# folding jack, safety chains, and LED light kit. Stainless steel temperature gauges mounted on each door and one in top vertical smoker will ensure you can easily keep track of the heat, and this huge thick pit holds the heat. Common Upgrades to 30x84VSS Sliding racks $300 Insulated Firebox $750 New Spare Rim/Tire (6-ply ST rated) $175 Extra-large front prep rack (18" deep, 72" long) $125 Professional sand-blast and high-temp paint $500 Propane Burner in Verticle Smoker $200 change high pressure propane burner to low presure burner $25 ea Additional changes, modifications and designs to suite your needs are available. Call for more information, (936) 225-1757 30x84VSS Spec Sheet 30x84 Options and Current Pricing. Specifications (exact dimensions, tire/jack/coupler/thermometer/ligh-kit brand names, etc) subject to change without notice due to supplier variations and continued product development. |
How to season a BBQ smoker pit. First, use a shop-vac to remove any larger debris from the manufacturing process, along with quite a bit of dust that may be in the pit. Second, wipe down the inside with warm soapy water. I start with the trailer jack lowered so that the front of the pit is lower than the firebox so that the soapy water will stay in the vertical smoker as I wipe down the inside. I will then raise the jack so that water will start pouring into the main cooking chamber. After the main chamber is wiped down I lift the jack quite high to move the water into the firebox. After cleaning the firebox allow the water to drain out the firebox door. Once the pit is completely dry, lower the pit and use peanut oil to coat all inside surfaces of the vertical smoker, main cooking chamber, and even the firebox. Next I start a small fire and slowly bring the temperature up to around 225*F. Ensure you have your smoke stack damper wide open during this entire process. Some people like to start their fires with a charcoal chimney sitting on a propane burner, once the charcoal is white ash add it to the firebox and add some freshly split seasoned oak. I simply use the propane assit feature and light the wood quickly and easily. Firewood split into small pieces allows the most precise control of your cooking temperature. I like to cut 24” log firewood into 3 pieces around 8” long with a saw-z-all, one of the all time BBQ greats uses a compounding miter saw to accomplish this. I would advise against use the Husqvarna at this point as the small pieces of wood will fly. After I have a decent fire holding 225*F, I’ll add a piece or two of pecan, or some other like wood. After 4 hours or so throw on a rack of ribs or something and cook as normal. A great pit builder recommends coating the firebox with peanut oil when cleaning up the pit after cooking- this will help the paint last longer and keep rust from forming as fast. I like to clean the grates while the pit is still warm, and then open the drain valve to clean the inside of the pit at this same time. If I notice the grates are to dry, I will reapply a thin layer peanut oil at this time. They say seasoning a BBQ pit is like seasoning a iron skillet- the exact method you use is not as important as the end result. |
My current Texas Brisket Recipe I can’t really call this my recipe; it is a combination of a part just about every brisket recipe that I have liked. The Meat: 12-15 pound packer brisket Rub: Coarse ground pepper Kosher salt BBQ seasoning (Tex-joy) Acc’ent (MSG) Sliced onions Injection: Beef broth (around 1 cup for each brisket) Acc’ent (MSG) Spritz: 100% Apple Juice (around 1 ½ cups per brisket) Other: Injector (I use a turkey injector) Foil Pans 36” wide heavy duty foil digital thermometer(s) with remote probe digital instant read thermometer water pan for smoker (you will no longer be able to use this pan again for anything other than as a smoker water pan) Trim Brisket to your liking- I leave around ¼ inch fat or so, the objective is to actually eat what you cook, you do not want a nice bark on a big peice of fat only to trim it off once cooked. Place in large foil pan fat up, inject with injection in eyeballed- one-inch squares. Apply liberal amounts of rub. The meat should be completely covered with rub mixture. Gently flip and inject and rub lean side. Cover with foil and refrigerate overnight. Set meat out and bring to room temp while bringing a smoker to 225-250* a grate level. I usually use a large pan filled with water closest to firebox on grates as possible for duration of cooking. Place briskets fat down directly on grate with point pointed toward firebox. Place digital thermometer probe in thickest portion of the smallest brisket on each row. When ever you happen to open the lids, spray a little apple juice on top of the meat to keep things moist. Cook uncovered directly on grates until instant read thermometer reads 150*. This should be around the 5-6 hour mark for 12-15 pound packer brisket. Heat ½ cup of apple juice for each brisket in pan on firebox- do not boil but bring to 100 or so degrees. Place brisket on foil and pour ½ cup warmed apple juice in bottom of foil- take care not to wash bark seasoning off. Add sliced onions to top of meat. Tightly wrap foil and return to smoker. I place temperature probe directly through foil into meat- this will cause some moisture to escape during cooking but in my opinion is less than opening the foil to check temps. Once meat temp reaches 185-190F* (re-check with instant read therometer), remove from pit and allow to cool to 175* and then place wrapped briskets in igloo (or igloo type) ice chest with layer of towels in bottom to allow to “rest.” The briskets should rest at least one to two hours but can remain in ice chest as long as temperature stays above 145*F. I like to slice brisket hot- making ¼ thick slices on the flat, trimming off huge excess fat chunks from each piece as I go. An electric carving knife helps make pretty cuts even if slightly overcooked. Catch all of the juices you can, place in a pan and heat it on the firebox and use it as a base for your own BBQ sauce (even if you just mix it with store bought bottled sauce, it is much better). I place the slices into a foil pan that has a little beef broth in the bottom. If, the first few slices are a little dry- just toss those into the pile for chopped beef. Once I get into slicing the round I simply continue to slice just like I do the flat untill I can see the grain changing direction. At this point it will seperate the point when the grains change, and cut the two peices against the grain. I will continue to cut and trim pieces uniform with the flat, and other trimmed pieces of the round I add to my slack to be chopped. Once completed slicing add your favorite BBQ sauce to some the chopped, mixing and adding sauce until you get the consistency for a great chopped beef sandwich. The chopped beef without sauce makes great fajitas. |
Quick Big Pot 'O Chicken and Sausage Gumbo  Cooking Device: 1 turkey fryer and pot Ingredients : 8 lb boneless chicken 7 lb sausage 1 jar instant roux 1 bottle gravy browning/seasoning 1/2 jar powdered chicken broth 3 packages celery (chopped) 3 bunches green onion (chopped) 6 lb onion/bell pepper chopped mix 3 gallons water 5 lb okra 1/2 lb butter Gumbo file garlic black pepper Tony Chachere More Spice parsley 4 bay leaves Yields 1 turkey fryer pot full (~100 servings or 7 gallons) Add chicken and 3 gallons of water to pot. Once water begins to boil mix 1 jar roux with water. Add 1/2 jar of chicken powdered bouillon, black pepper , garlic, and Cajun seasoning. Stir until roux is fully dissolved. Once chicken is fully cooked, stir to break chicken in to smaller pieces. Add all other ingredients. Bring to vigorous boil then reduce to simmer (30 minutes to an hour). Season to taste and add additional water if needed. Easy bunches of Rice Rice water Salt Butter Metal oven pan Spray pan with cooking spray and add rice, water, salt and butter as indicated on bag. Cover with foil and cook in oven 350*F for 35-45 minutes |
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