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Who the heck is this fake me?!?
That Fake Hank Hill aint right
I tell you what, that back to basic fella has it all wrong... propane is the ticket!
Who the heck is this fake me?!?
That Fake Hank Hill aint right
For anyone interested in custom pits check this guy out. Its not cheap but the attention to detail and craftsmanship are second to none. He's out of Houston
http://www.bbqpits.com/
With the steel price increases be prepared to get a 30 year mortgage if you aspire to buy a pit like those already made...I'm in the process of finishing up my "ultimate trailer pit" and have already got almost $3000 in it just in materials...
Tell me about it. I'm moving at the turn of the year and I planned to put in my order for the pit I want.
January price 1,850.00
Sept. price 2,450
Cosmic and B2B, when are you gonna have those things finished? I challenge you to a cook-off! You guys cook, I'll taste test everything and declare a winner. Start practicing now please.
i hope to have mine finished in a few weeks...all I have left is to mount the fenders and the propane burners, a little trim out and paint.
I'm sure we can work out something on the taste testing...
I have to save money for awile. I'm not a richer. Must be nice to get a whim and execute a plan.
::jealousemoticon::
Does a pit really make that big of a difference that it's worth thousands of dollars? I'm sure it does marginally better than my Weber, but my Weber still smokes/grills a damn good piece of meat. Nothing wrong with it if that's what floats your boat, but you must be a ing BBQ connoisseur of unrivaled proportions to drop that much cash on a grill.
Yeah, I guess it would be nice. I've been working on this thing off and on for 4 years...not exactly a whim.
Yes and no.
I grill and smoke on a ty $100.00 pit since I have a small apartment patio. Knowing what your doing makes all the difference in the world. You can make good Q on any pit if you know what your doing.
However.
1. A quality pit will last a lifetime and I cook out 4 times a week easy and entertain 10 or more a few times a month.
A.The firebox has a removable 20lb curved lipped ash pan. So easy to clean up. I hate scooping out.
B. Framed in steel angles for extra strength. No more trips to Academy for new grates
c. 5 coats of 1300 degree paint. No more repainting...or at least not often.
2. Temp control. Thick steel and quality flues with tight seals and good fit and finish requires me to add way less charcoal/wood to the hot box. A high quality smoker can maintain temps for hours...evenly too. Its important because you want the pit to heat evenly without hot spots.
3. No replacement for displacement. If we entertain I sometimes have to cook in sections. With a large pit I can easily do 2 pork butts, 4 baby back racks, 20lbs of chicken and still have my 20x20 hot box to grill at the last minute.
4. If its cold or wet I can still cook and maintain temps. A ty pit could easily drop 50 degrees in bad weather. Non-issue with a quality pit.
Post some pictures I'd like to see what you're putting together.
They make add a boxes/loaders for those pits too
6 hours of cook time without adding wood or charcoal. I like the out of that. This way I can go and sleep without having to wake up every 2.5 hours to tend the fire.
OK, I'll post pics when I get it finished and painted..
I want build up pics dammit
OK, I'll take some pics tomorrow.
I really want this one but will likely end up with the second one because its more affordable. I'm going to cement that into the ground. No need to be mobile.
I won't forget you said this. No excuses.
OK, heres the only early pic I have...just the firebox and cook box is there now...for scale, the cookbox is right at 4 feet long...obviously it's upside down while the tandem running gear is being mounted...since then I've mounted the counterweights, smokebox, storage box, and outside firebox with adjustable grill, humidifier for smokebox, and griddle/tortilla warmer...
That actually sounds worth it alone. I live off steak and in Salt Lake I have a of a time keeping my grill hot enough in the winter. I haven't even attempted to smoke anything come wintertime, but it's nice to know that with a nice pit I could. I'm sorry I was a skeptic-to nice pits.
I haven't had my meat smoked in quite a while.
Looking good. How thick is the steel?OK, heres the only early pic I have...just the firebox and cook box is there now...for scale, the cookbox is right at 4 feet long...obviously it's upside down while the tandem running gear is being mounted...since then I've mounted the counterweights, smokebox, storage box, and outside firebox with adjustable grill, humidifier for smokebox, and griddle/tortilla warmer...
1/4"
Lid weighs 150#
Yeah counter weights will be a must. I don't think 1/2'' for the fire box is totally necessary but I do steaks so frequently I'm considering going with the upgrade. Undecided if it will really matter or not for the extra 350.
Pretty much everything I've ever cooked on was 1/8 steel. Total garbage for retention.
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