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Now thats ing awesome.
I built my firebox out of 1/4" plate but have holes in the bottom of the firebox and then have the bottom lined with 1" firebrick tiles to prevent burnout/rustout.
Now thats ing awesome.
I built an outside, open top firebox right next to the pit firebox with a removable steak grill on that box...I can remove the steak grill and build a wood fire right next to the firebox...the front of that box flips down and I can shovel burned down coals from the open box to the closed box so I don't have to add green smoke to the firebox if I don't want to.
B2B and CC bringing new meaning to the term "getting wood"...
Not very often to meet someone who seems to know their .
Do you compete?
I've done a few small (40-60 team) charity cookoffs with a friend on his pit (We aways placed in the top 3 and won a couple) , plus done quite a few volunteer parties out at the rodeo for 400+. I'm really not planning to compete with this pit but just want to have a really versatile/tunable pit for cooking for groups under 100.
God damn. I need some grammar check today.
Whats your specialty. Whats your strong area.
Pork ribs are it for me. I've got anything pork nailed down. Ribs, butts/shoulders, chops and any kind of riblet you could think of.
I'm weak in brisket or at least I feel week. Great taste great fatty side but my flat never turns out the way I want it to.
My strong area?
Brisket
Ribs
Chicken
Nice.
Brought one of these to Pennsylvania; most Yankees have NEVER seen anything like it; they like the meat, however. Most have never tasted brisket any way except corned!
I'm pretty good at ribs and the folks at the cook offs seem to like our briskets...my new pit is designed to be able to cook a whole hog up to 120# ( I bow hunt and shoot/cook wild hogs) or 8 briskets (16 if I double rack)...I'm trying to get away from having to finish a brisket in foil...This new pit will be a little different than anything you have ever seen...It's got a separate wood fired humidifier ( under the griddle/tortilla warmer) where I can add steam directly to the cook box to mix with the smoke...It's hard to explain but hopefully the pictures will make sense...basically the fire coming out of the firebox goes into the cook box (adding steam at that point) and is separated from the meat by 1/4" sloped drip pans that drain to the outside...the meat is right over the hot pans and drips/smokes on the pans...then the fire/smoke/steam hits the end wall (after I get the pit/smoker hot and drawing and close the bypass damper to the smoker) and rises and comes back over the meat to a vent under the grill on the firebox end (that also acts as the back rest for the racks) and then goes back to the smoker...
Interesting build.
I have completely given up on foil. It just dehydrates the meat and leaves the brisket tasting like roast. I still sometimes foil spare ribs to speed up the cooking process if I'm in a crunch.
Finishing with foil is all about the timing and temperature...If you wait till after you have smoked the brisket in the cook box for 4 - 6 hours (depending on conditions) and then double wrap and move to the smoker at a lower temp for another 4-6 hours you can end up with a juicy, tender brisket that still slices and has a good bite/feel...
Dam!.... I have my work cut out for me in this topic!
Not nearly as much as I do.
If I ever make it down to San Antonio I'm definitely going over to Cosmic Cowboy's for BBQ. Uninvited.
Damn! It's awesome that we have some people in the forum that know real barbecue (not just grillin').
If I wanted to just do one or two briskets on a weekend and maybe some ribs just for friends, what kind of setup do I need? Right now, I just have my Weber kettle. I was thinking of getting a pit with a smoke box like 101A posted. Is that what I should be looking at?
Spot the 8 differences.
Works for me with brisket, sealed in foil w/liquid smoke, onions, japs & tomatoes. Over night at 200 degrees. Put on grill with Pappy's favorite BBQ sauce, and your friends will be your friends for lifeThat, or yo mamma, might put you back in her will.
Works for me with brisket, sealed in foil w/liquid smoke, onions, japs & tomatoes. Over night at 200 degrees. Put on grill with Pappy's favorite BBQ sauce, and your friends will be your friends for life
I got a job at Tony Roma's here at river center mall they had just opened I was a server i made good tips.(job lasted a week) One day i went into the kitchen they messed up an order and i saw how they make the ribs.Works for me with brisket, sealed in foil w/liquid smoke, onions, japs & tomatoes. Over night at 200 degrees. Put on grill with Pappy's favorite BBQ sauce, and your friends will be your friends for life
They boil the ribs and then they dip them in a sauce called open pit and they stick them on the grill to get hose chaired broiled black lines on the meat.
The customers think the ribs were on the pit all day.
parboiling is quick and cost effective. However its the sin of all that is BBQ.
OK B2B...pit construction photos at your request...obviously not finished and pretty ugly at this stage...
right side view
The open firebox with adjustable grill and griddle/tortilla warmer
back view with griddle flipped up and latched showing humidifier
left side view
smoker and storage locker
Looks like I have some work to do.
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