MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-11-2013, 01:15 AM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default 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
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

Last edited by LT72884; 01-11-2013 at 02:23 AM..
LT72884 is offline   Reply With Quote




Old 01-11-2013, 05:41 AM   #2
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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..
IamMadMan is offline   Reply With Quote


Old 01-11-2013, 09:45 AM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by LT72884 View Post
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
Hard wood is burned down to coals. The coals are shovel fed into the hearth. Some add wood for extra flavor some don't. Heat is controlled by the size of the fire and sliding the top open and closed, some times it's tin and sometimes it's plywood.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 01-11-2013, 11:50 AM   #4
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

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
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts