Hybrid Offset Smoker 28×96 Chamber + Vertical Cook Tower, 4925 sq in grill

One-of-a-kind, fully welded hybrid smoker built in our Sylmar, California shop. A 28-inch diameter by 96-inch horizontal cook chamber is joined to a 24-inch diameter vertical tower. The lower section of the tower is the firebox; the upper section is a second, vertical cooking chamber with three round grills, a 22-inch griddle plate position and a hangar rack. Smoke and heat from one fire serve both chambers, and each chamber has two controls of its own: an individual flow baffle off the firebox that meters heat into that chamber, and an adjustable flow baffle on that chamber’s stack. Together they let the two chambers run at different temperatures from the same fire.

Exterior is bare brushed steel, unpainted and without surface conditioning, ready for the finish of your choice. Seven dial thermometers are fitted: two on the tower and five across the horizontal chamber. The complete unit rides on a welded steel cart with four 1,500 lb rated steel casters, a stainless steel shelf and a wood storage rack. The three annotated photos below identify every feature by number.

One fire, two cooking zones, each held at its own temperature. The firebox sits in the lower section of the tower and feeds two separate paths: straight up through the vertical cooking chamber to the tower stack, and sideways through the port into the horizontal chamber, below rack level, to the tall rectangular end stack. The split between the two paths is set by the firebox flow baffles, which are moved from outside by handles (photo 1, item 2; photo 2, item 2), so the operator redistributes heat without opening a door or disturbing the fire.

Each zone then has its own exhaust trim. The tower stack and the rectangular end stack both carry an adjustable flow baffle with an external handle (photo 1, item 1). Closing down one stack while the other stays open holds that zone hotter; opening it pulls the zone down. Between the two firebox baffles and the two stack baffles there are four independent draft settings, which is what lets the tower run as a hot zone for chicken, sausage and direct-heat work while the horizontal chamber holds a low-and-slow setting for brisket and pork, or the reverse. Seven thermometers are placed so both zones are read at rack height from the outside: two on the tower and five along the horizontal chamber.

The rectangular end stack is tall by design. Its height provides additional draw across the full 96-inch chamber, pulling smoke the length of the racks before it exits, so the far end of the chamber cooks as evenly as the end nearest the firebox. The vertical baffle above the fire (photo 3, item 5) spreads heat across the tower section rather than letting it channel straight up the center, and the humidifier tank above the firebox inlet (photo 1, item 4) adds moisture to the smoke stream entering both zones.

# Feature 1 Smokestack adjustable flow baffles (both stacks) 2 Firebox flow baffles, externally controlled via handles 3 Hoist points 4 Fill port for humidifier tank 5 Doorstops 6 Stainless steel shelf 7 Grease and oil drain port 8 Wood storage rack 9 1,500 lb rated steel casters (4) T Thermometers, 7 total

Items 1, 2 and 4 are the thermal controls described above. Hoist points (3) are welded to the chamber crown for crane or forklift-strap lifting; the stainless steel shelf (6) runs the length of the cart with the wood storage rack (8) below it; the unit rolls on four 1,500 lb rated steel casters (9).

# Feature 1 Firebox 2 Firebox flow baffles, externally controlled via handles 3 Smokestack baffle handles 4 Fill port and humidifier tank 5 Removable cooking racks 6 Grill plate position (plate not shown) 7 Firebox cleanout T Thermometers, 7 total

Two top-hinged lids, each with a handle and a doorstop that holds it open for loading. Cooking racks are removable in sections so the chamber runs as one long surface or is partially cleared for large cuts and whole animals. Five thermometers along the front read each zone at rack level without opening a lid. Smoke enters below rack level from the firebox and exits through the tall end-mounted stack, drawing the full length of the chamber. Grease and oil collect at the drain port on the underside.

# Feature 1 Hangar rack 2 Removable grills (3) 3 Grill platter / oil and grease diverter 4 Oil and grease drain to horizontal cooking chamber 5 Firebox vertical baffle 6 Firebox The tower opens through a single full-height side-hinged door. From the top down: hangar rack for sausage, jerky and hanging meats; three removable round grills; the grill platter, which doubles as the oil and grease diverter and routes drippings away from the fire into a drain that runs to the horizontal chamber; the 22-inch griddle plate position; and the firebox below. Two thermometers read the tower cooking zone. The tower stack exits the crown and carries its own adjustable flow baffle. The cleanout at the base of the tower clears ash without disturbing the racks.

Questions on configuration, capacity or modifications before purchase are answered by the builder. Additional photos and a walk-around video are available on request.