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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 11-09-2006, 07:08 PM   #91
ique
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Join Date: 12-14-05
Location: New England
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Quote:
Originally Posted by JKH
Rod i have a question,the box right beside the firebox with the little stack,is that a grill or a place to keep BBQ warm for turnin ins? ya don't have to answer.
Johnny Trigg has a very similar pit and I cooked next to him a few years ago in Philly. The Ferrari of bbq pits.

Thats a grill. I believe you can build a fire on two levels.
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Old 11-09-2006, 11:26 PM   #92
kcpellethead
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Chris is right. That is a traditional Texas chicken cooker. The stainless lid is hinged. The first drawer has a stainless water pan where they but water, beer, lemons, herbs, etc., and the bottom drawer is where the fire is. I have yet to use it, and probably never will. Just don't want to get it dirty.

The pit is still pretty clean, but not quite like that. I had just brought it home when I took those pics.

Rod
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If I do everything half ass, how can I be a "full fledged" anything?
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Old 11-10-2006, 02:21 PM   #93
JKH
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A traditional texas chicken cooker-sweet.
Bock,onions,garlic,limes,limeleaves,almost forgot the chicken--
I know if that was in my ownership i'd be cooking on her everyother day,getting it really dirty then between cooks i'd lick it clean,and even give her a name,,Shania,,Twain for short.
Maybe the one time even ferrari is inapropriate,i mean they mass produce them cars,i live by a dealership and there's plenty of them in the showroom.
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