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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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Old 05-18-2021, 09:15 PM   #16
kevinstaggs
is Blowin Smoke!

 
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A Santa Maria pit and hill country view. Fantastic setup.
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Old 05-18-2021, 09:19 PM   #17
jzadski
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Very nice indeed. I am sure it will be a pleasure to cook there. Seeing how wood prices are going up it would probably be cheaper to use granite pillars
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Old 05-18-2021, 11:15 PM   #18
Eads Ranch
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Quote:
Originally Posted by WhitesideJC View Post
Damn that will be incredible with that combination of cookers. Pretty sure LSG posted this on their Instagram page today - you're essentially famous now.
Chris ask me yesterday if it was ok to post. My answer was that's why I sent them to you.
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Austin and Cypress Mill, TX
Home: MAK 1⭐️, Shirley 24x36, Coyote gasser, Blackstone 36, and Blackstone Pizza Oven
Ranch: LSGIVC, Disc-It, Cajun Fryer 4 gallon, and DCS gasser.
Gifted to son-in-law: Assassin 48
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Old 05-18-2021, 11:28 PM   #19
Eads Ranch
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Originally Posted by TwoWheeler View Post
....but.....but....where’s part one?

Serious question: what’s the fire code on cooking under a gazebo? I would like to do something like this myself, but have been hesitant. Your post sent me down the internet rabbit hole and I found (as usual) 10,000 different answers.
I need to take more pictures of part one now that the gasser and griddle are installed. There is a open slot for my MAK once we move in next month.

Fire code? I guess if it burns down I need a all metal gazebo. Seriously though I cant see the fire getting out of hand to be a problem.
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Austin and Cypress Mill, TX
Home: MAK 1⭐️, Shirley 24x36, Coyote gasser, Blackstone 36, and Blackstone Pizza Oven
Ranch: LSGIVC, Disc-It, Cajun Fryer 4 gallon, and DCS gasser.
Gifted to son-in-law: Assassin 48
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Old 05-19-2021, 11:05 AM   #20
cowgirl
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Looking really nice, Randy!
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Old 05-20-2021, 11:21 PM   #21
Eads Ranch
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Quote:
Originally Posted by TwoWheeler View Post
....but.....but....where’s part one?

Serious question: what’s the fire code on cooking under a gazebo? I would like to do something like this myself, but have been hesitant. Your post sent me down the internet rabbit hole and I found (as usual) 10,000 different answers.
Here's Part 1. Having survived Covid and losing 2 family members and a really good friend from Covid I wanted nothing from China in my cooking areas. Everything is made in USA except the fridge. Not sure there is a US made refrigerator available.

Tec Gasser



Fire Magic Griddle



Fridge goes here when we move.



The MAK goes here when we move.



Hopefully moving as soon as we get back from the Indy 500.
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Randy
Austin and Cypress Mill, TX
Home: MAK 1⭐️, Shirley 24x36, Coyote gasser, Blackstone 36, and Blackstone Pizza Oven
Ranch: LSGIVC, Disc-It, Cajun Fryer 4 gallon, and DCS gasser.
Gifted to son-in-law: Assassin 48
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Old 05-21-2021, 06:08 AM   #22
smokeisgood
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Quote:
Originally Posted by Eads Ranch View Post
Here's Part 1. Having survived Covid and losing 2 family members and a really good friend from Covid I wanted nothing from China in my cooking areas. Everything is made in USA except the fridge. Not sure there is a US made refrigerator available.

Tec Gasser



Fire Magic Griddle



Fridge goes here when we move.



The MAK goes here when we move.



Hopefully moving as soon as we get back from the Indy 500.
Haier bought GE Appliances, but they are still made here in Louisville, and I believe Haier refrigerators are made at a plant in South Carolina. I hate Chinese crap, but I have 2 Haier mini fridges and they are rock solid and keep beer right at the point of almost freezing if I want them to.
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Old 05-21-2021, 03:43 PM   #23
TwoWheeler
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Quote:
Originally Posted by Eads Ranch View Post
Fire code? I guess if it burns down I need a all metal gazebo. Seriously though I cant see the fire getting out of hand to be a problem.
Seems to me there’s got to be a common sense answer to how high the roof would need to be and what materials, but everything I find either comes under the posterior-covering “never ever cook under anything!” to “Aw hell, I cook in my van!”

Anyway, beautiful setup. I didn’t plan that far ahead when building my deck and now I’m left with a too-small area to work with. I can get a grill in and a side burner, (which is all I want, really) but almost zero counter space.
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