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Roadkill
10-07-2005, 09:46 AM
Ok guys,I know im going to sound dumb here but I need to know this. I see alot of pictures of mobile smokers with a fireboxe,smoker,upright. Is the upright just for keeping your food warm or can you also use it to cook butts,ribs,brisket ? I will someday(soon I hope) be looking into stepping up from my 20x40" to something larger and need to know what the upright is used for? Like I said,silly question but one I must ask, Thanks guys!
serialgriller
10-07-2005, 10:21 AM
the upright can definitely be used for cooking if the pit is tuned properly. my gator pit bandit is tuned so that temps in the upright run around 210* - 225*.
1044
10-07-2005, 11:52 AM
With proper airflow control, you can run the upright even, cooler, or hotter than the horizontal. I frequently use my upright for cooking, when I load the pit full.
gatorpit
10-07-2005, 12:05 PM
All the above depending on design and features installed in pit.
Paul Taylor
10-09-2005, 01:36 PM
Hey Roadkill, Like I tell everybody, the only "stupid" question is the one that you never ask.

Paul Taylor
Mac
10-09-2005, 03:05 PM
:shock: :shock: :wink:
Woodman
10-09-2005, 05:03 PM
I found, that by sliding the tuning plates over toward the firebox, you can do as 1044 says and get it hotter that the main chamber. Last cook I did, I had the upright around 240 at one point while the main was 220. It works better with less meat in the upright. Or, if you stagger the meat rack to rack to allow for air flow. It really is helpful as a warmer. You can get all your food cooked, pulled, chopped, sliced, and put in foil pans an hour before serving time and get your ducks in a row. Also, if you cook your sides ahead, it is very helpful to heat them. Here is a photo, but it is not that helpful I'm afraid. Woody

http://www.kodakgallery.com/PhotoView.jsp?&collid=47933316109&photoid=20162316109

ps. here are some more that are better in illustrating the point. WM

http://community.webshots.com/album/361139875Rpeqlt
bigwheel
10-09-2005, 05:24 PM
In my view all a person needs is the upright part. Forget the other stuff. Put the fire where it belongs..i.e. under the meat.

bigwheel
Fred
10-09-2005, 05:46 PM
I found, that by sliding the tuning plates over toward the firebox, you can do as 1044 says and get it hotter that the main chamber. Last cook I did, I had the upright around 240 at one point while the main was 220. It works better with less meat in the upright. Or, if you stagger the meat rack to rack to allow for air flow. It really is helpful as a warmer. You can get all your food cooked, pulled, chopped, sliced, and put in foil pans an hour before serving time and get your ducks in a row. Also, if you cook your sides ahead, it is very helpful to heat them. Here is a photo, but it is not that helpful I'm afraid. Woody

http://www.kodakgallery.com/PhotoView.jsp?&collid=47933316109&photoid=20162316109

ps. here are some more that are better in illustrating the point. WM

http://community.webshots.com/album/361139875Rpeqlt

Woody- you have come a long way & I am proud of you - your food looks great & your set up looks pro = U make a good Pit Master - all my blessings on many more great memories/cooks
Woodman
10-09-2005, 06:25 PM
Why thank you Fred! That means alot coming from you! Woodman
TAR RIVER RAT
10-09-2005, 08:44 PM
Who is that strange looking guy in the red apron?? :shock: Is that a ewe tied up back up over thar in the corner???
Tarrib
txbbqcarrie
10-09-2005, 09:14 PM
Lookin' mighty sexy in that red apron, Woody! :wink:
Woodman
10-10-2005, 04:16 AM
:oops: :oops: :oops: :oops: