This is my main grill. It took building quite a few others to get to this point, but it's the best all around grill I've used yet. That said, I'm never satisfied. I'm in the process of building a much bigger one now.
Denis
A picture of the Avenger grill I use for catering
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Mike - You're correct. I mounted the firebox in front of and below the grill. As smoke rises, I've found this design to be pretty decent at controlling temperature, especially for long smokes.
The intakes near the ground have dampers, and I have dampers above it too. That's the best way I've found to really keep the fire in and the smoke flowing.
As for the thermometer, I have 4 on that grill. One that goes to 900 degrees on the fire tank, two that go to 500 on the main smoke thank and another 900 degree unit on the back for my charcoal grill.
Denis
The intakes near the ground have dampers, and I have dampers above it too. That's the best way I've found to really keep the fire in and the smoke flowing.
As for the thermometer, I have 4 on that grill. One that goes to 900 degrees on the fire tank, two that go to 500 on the main smoke thank and another 900 degree unit on the back for my charcoal grill.
Denis
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DATsBBQ wrote:Good looking rig to be sure. Fully loaded, how much does it hold?
With the top rack in, I can usually get about 25 St. Louis style racks of ribs in, or about 15 large briskets, or about 20 whole chickens and 6-8 pork butts.
I did a catering job last week for a guy who was feeding 125 people. I was able to do that using this trailer. Luckily, it wasn't 125 people only eating smoked goods, because I would have ran out of food!
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If you want to see more pictures of it, here's my flickr album:
http://www.flickr.com/photos/denisbaldwin/sets/72157605960004785/
http://www.flickr.com/photos/denisbaldwin/sets/72157605960004785/
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