California Custom Smokers

As our name implies, we build our units custom for you.  This gives you the ability to chose from a number of options for your BBQ.  It is important to take your time in looking over the different cookers we have to offer and to chose from some of the options we offer below.  When you call or email me, I will help you make some choices.  I have enclosed some of the options we have available.  Some are upgrades and some come standard.  Before we sell you anything, we will discuss whether it is standard or an upgrade.  An example is the pull handle on the Meat Locker and the Rib Wagon.  They are standard on those units but would be an add-on to the Intensive Cooking Unit.  Look below for styles and options commonly requested.

PAINT/COLORS

Standard High Temperature black paint is used on all units.  I send a can of paint with all units for touch-up.  I can use other colors of High Temperature paints, as well.  If powder coating is requested, it can be done but please specify up front as the cost is significant and variable depending on the size of the unit.

HANDLES

At California Custom Smokers we offer almost anything you would like in the way of handles.  Handles are a nice way to customize your unit.  Most handles I offer are standard but some are custom.  Below are some of the handles that I offer and have made. 

METAL STYLE

At California Custom Smokers we can make either a smooth or diamond plated unit for you or a combination of smooth and diamond plate.  You will also notice that for many of our uprights we use 1/4 inch steel for the firebox and 1/8 inch for the cooking chamber.  Seasoned correctly, the firebox and cooking chamber should last a lifetime.  If you would like to make adjustments to the steel used - for example 1/4 inch steel throughout, the cost will go up relative to the size of the unit I am building for you.  Despite what you may have heard, there are real advantages to having 1/8 inch steel in the cooking chamber, especially in an upright unit.  It reduces the weight of the unit making it more mobile.  When temperatures begin to fluctuate they are easier to regulate.  If you are opening the doors to work with or remove food it is faster to get back to temperature.   If you look around at stick burning units you will most surely notice that the wear and tear in a unit takes place in the firebox.  That is why it is 1/4 inch and built to take the rigors of the heat.

CLOSURE SYSTEM

The manner in which your BBQ unit closes is important.  You want a door to shut securely and be able to withstand the heat that it will be subjected to.  Offset cylinder units are fairly simple.  The hinged door closes upon itself and the weight of the door, coupled with seasoning, provides a nice seal right away.  Unlike cheap offset units which use very light metals, the need for gaskets is unnecessary.  In fact, the doors of some units benefit from a ballast to make opening the door easier.  A cabinet/upright is different.  Their is no weight to force closure so I use systems which ensure a tight seal.  When you first get your BBQ you will find that their appears to be smoke coming out around the door.  Within a few cooks, your BBQ will become "seasoned" and you will notice that very little (if any) smoke comes out at the doors.  If ordering a cabinet/upright unit, ask me questions and let me know your thoughts.  There are advantages to each of the systems I use - top/bottom two-door system  vs a single top or bottom closure system.  I also use a refrigerator hinge system as well as a hook system. 

VENTING

All of our units come with a sliding firebox side vent system and well as with a single or double stack adjustable pipe out of the cooking chamber.  I can make all of my units adaptable to fan regulation systems.  I have also built systems that take a unique approach to heat/smoke diversion.  

WHEELS

I offer caster wheels as well as inflatable tires and flat free tires.  There are advantages to all three systems.  I recommend caster wheels for units that are lower to the ground.  They also have a low profile so that the unit does not get too tall.  If you are going to be moving the unit a lot and have rough terrain, I recommend an air filled tire.  The drawback to these, of course, is that they can go flat over time.  Flat-free polyurethane tires can be used as well.  They do not absorb as much shock and may not be as suitable for rough surfaces.  I have included a chart below comparing the two.   

COOKING RACKS/GRATES

Racks are always an important consideration when picking a cooker.  We use diamond shaped cooking racks in most of my smokers but can make custom racks, as well.  We use a slide system that allows you to pull out the racks without the rack hitting the ground.  The racks are also fully removable.  In most of our units, the racks are interchangeable, as well.  In our offset cylindrical units you can go with a double or single grate system.  We also make a system in which the bottom grate is split, as is the lid, for sectioning off food items.  On our upright units, you can choose to put more racks in, increasing the surface area available for cooking.  For example, the ICU (Intensive Cooking Unit) comes standard with three racks, but as an add-on, a four rack option is available.