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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-17-2011, 07:16 PM   #1
YokeUp
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Thumbs up our new pit... the Krieger - Performance Testing

and it passed.... this is going to be very cool
YouTube - ‪Competition BBQ pit - the Krieger - Performance Testing... and it passed‬‏
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Unread 06-17-2011, 09:22 PM   #2
jestridge
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Looks nice , like to see inside it .
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Unread 06-17-2011, 10:12 PM   #3
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Its July? I knew I overslept the other day but wow!

Looks good
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Unread 06-18-2011, 05:57 AM   #4
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Default inside

Quote:
Originally Posted by jestridge View Post
Looks nice , like to see inside it .
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Unread 06-18-2011, 07:43 AM   #5
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The silver color is a different. I haven't seen an end loader before.
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Unread 06-18-2011, 08:07 AM   #6
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You my friend are having some fun right there, very nice!
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Unread 06-18-2011, 08:46 AM   #7
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Quote:
Originally Posted by Little Bob's BBQ View Post
The silver color is a different. I haven't seen an end loader before.
it cuts down significantly on the heat and smoke "leakage".... I just fired it up for the second time and I'm loving how it's heating up
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Unread 06-18-2011, 01:02 PM   #8
jestridge
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Let me pick your brain some more do you have some type of baffling system ot deflect heat toward the door end. BTW I like the powder coating ideal on a smoker that size and thickness.
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Unread 06-18-2011, 01:23 PM   #9
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If you watch the video, during the biscuit test, you can see the bottom plate that forces all the heat to the door (side farthest from fire box) for a nice reverse flow design, love that pit.

@ 7:42 of the video, when he pulls the bottom rack all the way out, you can clearly see the R/F plate on the bottom. Beautiful design.
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Unread 06-18-2011, 01:38 PM   #10
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Quote:
Originally Posted by jestridge View Post
Let me pick your brain some more do you have some type of baffling system ot deflect heat toward the door end. BTW I like the powder coating ideal on a smoker that size and thickness.
El Ropo got it... I welded a solid 1/4 inch x 10" plate along the bottom that provides a channel for the heat from the box, all the way to the opposite end. It comes out and then it's drawn back to the stack over the meat. Just finished second burn and wanted to keep it low... got it to 210 and held it there for 5 hrs on one basket of coals. The bottom rack toward the firebox is the "hot" spot, but the design is such that I can rotate the racks and shift them up and down depending on what I need at the time...

Glory to God, it's working out better than I thought so you know it wasn't my doing.... :)

thanks guys stay tuned.
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