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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2013, 01:34 PM | #16 | |
Is lookin for wood to cook with.
Join Date: 10-19-12
Location: Kevil, KY
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These type of pits are common where I'm from (Western KY). In fact we have two mobile pits that we use in competition based on this idea. Our pits are actually metal with insulation. I'm planning on starting a permanent pit behind my house this spring as well.
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[COLOR=blue]Regulators BBQ Team Founding Member[/COLOR] 22.5 OTS, 40" Masterbuilt Electric Smoker, 12' Custom Pull Behind Pit, 17' Custom Pull Behind with whole hog pit, FEC 500, FEC 100 and a blinding fast [COLOR=blue][B]BLUE[/B] [/COLOR]Thermapen, and (2) TW8060's |
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01-05-2013, 07:21 PM | #17 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Now, I need to figure out the chimney system. Is the chimney on the end opposite the fire, spread across the top, or both? I want to cover all the bases, if possible. To me, Scott's in SC and Smitty's in TX have nailed the old school pits. That doesn't mean that Lexington, NC hasn't, because there are some great pits there too. But, I want to build a pit that can do both styles. So, does the Smitty's style pits have the chimney above the grate or below? Also, does the NC/SC style pits have the chimney at the end or just in the lid?
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 08:20 PM | #18 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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This pic I took at Smitty's had fairly new briskets loaded at the hot end
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-05-2013, 08:45 PM | #19 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That picture is very helpful. They must have already moved the newer briskets toward the center when I was looking at Smitty's. There was much less meat on at the time.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-05-2013, 08:47 PM | #20 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Kreuz's uses high tech fans in their pits nowadays that helps even out the heat. I won't have that luxury in my backyard pit.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 08:56 PM | #21 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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DId not know that.. did you see it or they told you ? Unrelated, I was surprised to real that City Market in Luling, who used brick pits, also has a Southern Pride in the back that they have when things get real busy...
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-05-2013, 09:00 PM | #22 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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The owner mentioned the fans in a TV show. I think it was in a TV show named BBQ Paradise. They have fans that spread the heat unlike what they left behind at Smitty's.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 09:08 PM | #23 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Pitmaster T can offer some insight, if He feels funky enough to add to the conversation.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 09:10 PM | #24 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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A Southern Pride would indicate a great surrender, IMO. SP cookers may be great cookers but they pale in comparison to true wood smoked BBQ.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 10:04 PM | #25 | |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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David |
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01-05-2013, 10:44 PM | #26 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I read it here http://fcg-bbq.blogspot.com/search?u...max-results=50 After that meal I strolled back to the alley behind the building and walked to the open door of the pit room. Pitmaster Joe Capello was there and greeted us warmly. He showed us the smallish steel pit and the wood pile that was just disorderly enough to know that somebody was actually using it. Joe didn't explain much about their smoking process, but did fill us in on some history of the Bar-E Ranch that was owned by the family that started City Market (the sign above City Market reads "Bar-E Barbeque & Sausage"). The ranch still exists north of town, but the briskets aren't from the cattle at the ranch any longer. As I turned to leave I noticed a stainless steel Southern Pride rotisserie smoker in the corner. I tried to hide my disdain when asking Joe why it was there hoping that it was just a joke, but Joe said they had to crank it up during busy weekends to keep up with demand. The smoker felt cold and hadn't been fired up recently enough to cook the meat I ate on this day, but the fact that a recognized pillar of Texas barbecue tradition uses it at all is alarming.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-06-2013, 12:39 AM | #27 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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01-06-2013, 07:33 AM | #28 |
On the road to being a farker
Join Date: 03-20-12
Location: Lake city. SC
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Me too! I'm in Lake City!!
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There's room for all of God's creatures.....next to the potatoes and gravy... |
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01-06-2013, 10:51 PM | #29 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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https://www.youtube.com/watch?v=f34eGi2HQto
here is a fun pit to try and build. i imagine you could add your own touches to it
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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01-07-2013, 07:58 AM | #30 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I agree.....started with Gas and electric...now down to charcoal and stick burner....next evolvement is a cinder blk pit......GREAT POST!!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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