This first one is homemade, and built out 2 tanks - a 250 gallon butane tank, and a 150 gallon air tank. The main cooking surface is 6 feet 9 inches long and 29 inches across.
This one, I found it on the side of the road. My wife and I spotted it on the way to work one day. 2 days later it was still there, so I decided to pick it up. After we got it home, I noticed there was cord tied around the leg like it had been on a trailer. Its a little banged up, but still works just fine.
I do EVERYTHING on a 22" Weber. I have cooked everything from pizza to turkey on it, and I use it a lot. I need a good sidebox smoker, But I can never quite line up the money when the smokers are on sale. Don't knock the "cheap" Char Grillers; you can do a lot of good work with them.
I have a good gas grill, but I tend to use it like an outdoor oven rather than a grill. It's great for "planking" fish, and I have used it for finishing ribs and shoulders. If I'm going to cook a steak, it's gonna be done over mesquite, period.
Every now and then we'll throw a party and try to feed everybody we know. It's not unusual to have the house oven, the big Weber, the Smokey Joe and the gas grill going all at once, along with two or three Dutch ovens in the firepit.
those smokers with the side mounted burner do great at low and slow.
I have a Warm Morning (yes the oil stove company made grills too) with cast aluminum construction about 1/4" or a bit more thick. I use the ceramic 'briquette' shaped rocks in it. grease fires are cut way down with these rocks. it's fairly large - I'm not going outside to measure but around 2' wide with a good sized side burner, not a small one.
I've had it for years, a home I cleaned up (a rental that was damaged by storm a tree came down atop it) and repaired it was left there when the renter packed up quickly and left after the storm.
I've replaced the 'H' shaped burner 2x and had to make a new grate to hold the ceramics. otherwise good as new.
I can crank it up quickly - toss dry hardwood kindling atop the ceramic for high heat - or go down low and put soaked chips atop to 'smoke' with.
the purists say 'no gas - just charcoal/wood' I know but I like the convenience and it does great with wood chips atop. great for chicken or chops/steaks.
I've got a Brinkmann smoker with the firebox on the side (looks a lot like Benton Quest's). I use it mainly for smoking brisket and chicken, but it is great for grilling a large amount for a party. For everyday grilling, I use a gas grill. I like the flavor of charcoal/wood more, but don't always have the time to get coals ready.
I'd like to find one with the firebox below and to the rear of the cooking area.
Saw one like that once, it was probably homemade.
Damn, I need a welder and a cutting torch.
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KGB - 01FFL - "You don't ban electric guitars just because someone may have a lapse in logic, goodwill and decency and spontaneously break out into country and Western music". Ted Nugent
LOL! Kind of like an NFL Linebacker calling for an exhibition game, and only Pop Warner Kids show up to play. I congratulate all of my Pop Warner brethren on showing up. Good Gracious how the world has changed since the economic collapse. It's not 2007 anymore is it?
There are Smokers, and lots of folks have them, but then there is a Smokehaus, and almost nobody runs those anymore. Maybe you could talk her into a dual setup if you're going to go permanent and brick. You can't get more authentic than a Smokehaus.
I only have a tabletop grill. This year is different though. I got a SS nicer one in infrared. They made a great product but it wouldn't stay lit. I decided to keep it and now it stays lit. ITS HOT REAL HOT. Then I rigged in a reg burner to cook at less than sun temperatures
I'd like to find one with the firebox below and to the rear of the cooking area.
Saw one like that once, it was probably homemade.
Damn, I need a welder and a cutting torch.
those are good, but allow plenty of time for cooking. a buddy has one he roast/smokes whole turkeys in, he uses a cheapo aluminum pan to hold the bird and bastes it with the juice in the pan once it gets to really sizzling. much better than oven baked turkey. I would likely choose it over cajun fryed which also is good
My wife wants a wood fired pizza oven for the patio.... guess the investment is well worth the fact I will be getting totally home made pizza
Oh man...I'd love to have one. I enjoy seeing what Jamie Oliver and Guy Fieri cook in their's. And there's just something about burning wood, that really makes food taste good.
My wife wants a wood fired pizza oven for the patio.... guess the investment is well worth the fact I will be getting totally home made pizza
I totally forgot about this until I read your post but I remember an old client of mine having a dual sided wood burning pizza oven. One side faced the kitchen. The other was accessible from the patio. It was a bitchen idea.
there is a TV show on public TV of a fella 'steve' that uses nothing but Weber grills.
'BBQ USA' I think is name of the show. he turns out some fine looking grub on those things.
of course Weber is makeing a generous contribution to the pbs.
I'll stick with my 'warm morning'
I'm about due to Q some turkey
can't post foto of but soon hope to do so. this evening pork riblets roasted on grill over hickory and blueberry bush trimmings.
really layed the sauce to them
turkey legs will have to wait until they are on sale.
Here is a pic of my buddies pitt. I'm on a competition BBQ Cook-Off team, xtreme texas cookers, and we complete in quite a few cook-off in and around the Houston area. The team also has a huge gooseneck trailer pitt that we use for most of the events. We were invited and competed this year at the Kansas City American Royal.... (Did well, But didn't walk) My other friend won first place ribs there two years ago!
The Pitt was made by Pitt Maker here in Houston. There Pitts are all custom made and are fairly unique in design. Check out their site.... pretty cool and innovative. we used to have a huge traditional firebox pitt on our big trailer and changed it out to two of their BBQ Vault models.
The benefit to this style is that they are super efficient. We no longer have bring a stack of wood with us for a cook off. we just bring in "chunks" of wood in a few 5 gallon buckets. Being insulated, they hold temp extrememly well in cold, windy, and rainy days....
Kevin
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