pit bbq questions
Hello brethren. SO far i have started multiple threads on subjects regarding stick burners and pure wood bbq. I think this is my last one for a few days. Its a tough question to ask because im not sure what words to use. so here goes.
on this thread here http://www.bbq-brethren.com/forum/sh...=150860&page=3
a fellow memebr posted this picture
what i need help under standing is the fire part. it looks like lump charcoal as the base with wood chunks burning. now, am i suppose to add wood chunks to the fire INSIDE the pit that you can barly see in this pic to allow smoke for flavoring? or am i supposed to let them burn to embers, then add the embers only to the inside of the chamber? OR, the third option, is the smoke from the burning chunks getting sucked into the pit? which of the three am i supposed to do? haha
im kind of lost. thanks
I see something similar as a temporary pit for church fundraisers in Western NY.
There is a company called Chivett'as BBQ that puts down a base of 1/2" steel plate and build a pit 4' x 24' in the same manner. They use charcoal as a base and as the food cooks and the charcoal gets weaker they will add charcoal to an 8' section at a time to keep the fire going without interruption.
At many locations they successfully turn out over 500 chicken dinners in just a couple hours. People travel for miles for their signature vinegar based marinaded bbq chicken that made them famous.
This looks like an easy project on a much smaller scale..
nice. thanks you guys. i understnad things alot more now. cant wait for mine to be finished. this will be a great project for me to do. lots of learning
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