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Unread 10-29-2009, 08:33 PM   #6
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
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This is the God's Honest Truth. Of course he is talking pits here not Ovens.
So first the difference is pits and ovens-
THEN Pits using all wood
Then Ovens using part wood and Gas.

Anyone that would disagree with this statement (and we are not even talking about which is superior) is tragically mistaken or not paying attention to the nuances of the claims. For those of you that want to chime in and say that your BBQ is better on your Southern Pride than you can do in a PIT you will lose the argument, because by virtue of it being better, it cannot be the same.

For Instance. At one of the Lighthouse Charity Events I tried to volunteer at a certain person who had recently taken over the operation, took a perfectly fine Oyler Pit (actually an OVEN which was designed to pack with wood and cook great Q - no gas - no blowers) added to it a Gas system and all sorts of ridiculous controls. Jim Pucchetti and I just looked at each other. We both new this was gonna suck.

From what I heard a few weeks later the only way Jim could get good Q outta that Pit (that tasted more like Q and not smoke enhanced roast) was by going back to just the wood and draft. So - same machine - the gas affected the outcome in two ways, by too much heat and updraft, and also the high moisture content.

THIS DOES NOT MEAN YOU CAN'T GET GOOD Q FROM GAS OVEN WITH LOGS FOR FLAVOR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It means that apples to apples it failed there to compare. Hey, use thicker logs and you are all set.

BUT THEN THERE IS THE SECOND CLAIM -- that it is not equal to an all wood PIT... and in the case of his book, he defines a pit in the pages before. We also have discussed at length the difference between the DRUM which is a hybrid I feel between a real pit (meat drippings add smoke which also flavors) and an oven. We have all marked the difference of the meat when compared to the same meat cooked on a offset or backwoods or something. There is a Pit Affect. I get a Pit affect on my Brazos that I cannot get with the Meat Mamma 3000

in addition, like hot and fast, if your gonna cook on a real pit, not a pit/oven hybrid like at Kreuz, Smittys, Blacks, Taylor, and such, you will have to change your rubb temp and add a mop probably. This you do not need on a drum really because its an Oven with pit characteritics.
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