Thread: Santa Maria BBQ
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Unread 10-13-2012, 12:45 AM   #24
Babbling Farker

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Join Date: 12-17-10
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I am a little concerned that you aren't going to have much distance from the heat source to your meat. Either you are going to have to burn down to coals (1+hour) or put a very small heat source in in order not to torch your food. I am assuming you will have a fire box above the electrical thing to hold your wood which probably means you have a max of 8-10 in inches from fire to food. You will definitely want to cook on one side with the heat on the other so the heater in the middle may be in the wrong spot.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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