Art Posted September 14, 2003 Share Posted September 14, 2003 I finally pulled the trigger and got a big, beautiful Texas fire pit. Nice, 20-inch diameter, 1/4-inch rolled steel. Main cooking chamber with a smoke tower for cold smoking, along with a grill area over the firebox for grilling if one were inclined. Had to lather it up with lard and generate some smoke on Friday, but yesterday was my first actual cooking day. Hung 7 racks of ribs in the smoke tower for two hours at a perfect 150 degress. Little maintenance necessary. Transferred to main cook chamber for three hours at 225-250. Did the end to end. Sprayed with cider a couple of times. Smoked the beans and potatos as well. Excellent product for any of you who know what I'm talking about . The color is just unreal. When you imagine ribs done well, you imagine them with the color these have. Used old Jack Daniels oak barrells cut up as the smoke wood. Life is good . Link to comment Share on other sites More sharing options...
Larry Posted September 14, 2003 Share Posted September 14, 2003 So, where do you get your Texans from? Link to comment Share on other sites More sharing options...
PCS Posted September 14, 2003 Share Posted September 14, 2003 Uh oh. Where's Tex? Link to comment Share on other sites More sharing options...
tex Posted September 14, 2003 Share Posted September 14, 2003 Congrats! Oak whiskey barrels? What a great tip. Our store has for or five left in stock so I'm going to grab a couple and try it. These barrels smell just like Jack Daniels Black Label bourbon. The thought never crossed my mind. Thanks for sharing Art. Art probably got a couple of slow Texans Park City Skins. With my 4.2 speed I was just to fast for him. Yeah right.:laugh: Link to comment Share on other sites More sharing options...
skinsfan44 Posted September 15, 2003 Share Posted September 15, 2003 Hey Art, your Texas fire pit sounds alot like my Brinkman Pro. I love this thing. Smokes the best ribs. You should try apple smoked chicken also. AWESOME, baby.!!!!!!!!! Link to comment Share on other sites More sharing options...
Art Posted September 15, 2003 Author Share Posted September 15, 2003 Skinsfan44, My pit is probably EXACTLY like your Brinkman. Mine is a little more "heavy" duty than a typical Brinkman -- though they have thicker models -- but I need that with this weather here and you live in more mild reaches. I've done apple smoked chicken many times on my smaller smoker, just not this one. Actually, apple smoked beer-can chicken is what I've done. Like nothing else. Link to comment Share on other sites More sharing options...
codeorama Posted September 15, 2003 Share Posted September 15, 2003 I don't know much about this product, does anyone have a link?? Sounds awsome. Link to comment Share on other sites More sharing options...
Art Posted September 15, 2003 Author Share Posted September 15, 2003 Code, This is the pit I have. Here's a link to the sort I got. http://www.lyfetyme.com/pits.html# It's not the best pit out there, but it's local and free to bring me the 850 pound beast rather than paying $600 just to have it delivered. Link to comment Share on other sites More sharing options...
codeorama Posted September 15, 2003 Share Posted September 15, 2003 Wow... that looks pretty cool. That is something I'm going to have to check into for this summer. Thanks for the link, very helpful. Link to comment Share on other sites More sharing options...
rdsknbill Posted September 15, 2003 Share Posted September 15, 2003 http://www.bbqing.com/bbqs/meco_5030.htm This is the one that I've had for about 7 years. I've cooked a bunch of different foods on it. Turkey breasts, salmon, roasts, london broil ets. great with hickory, apple, white and red oak. Awesome way to cook. Link to comment Share on other sites More sharing options...
Art Posted September 15, 2003 Author Share Posted September 15, 2003 Sorry, Bill, but I'd NEVER use an electric smoker. If you're going to use a smoker with the upright design, use the Weber Smokey Mountain which is generally inexpensive and turns out a sweet product. But, remember, I'm a charcoal bigot . Link to comment Share on other sites More sharing options...
skinsfan44 Posted September 16, 2003 Share Posted September 16, 2003 Art, my Brinkman Pro is just like yours, as far as the firebox, and the main smoking area, but it doesn't have the upper chamber. Instead of that, it just has a smoke stack. Yes, apple smoked beer can chicken is awesome. You should also try pecan smoked pork loin. Have you tried using that Jack Daniel's oak wood with some venison? Talkin' about gooooood!!!!!!!! Link to comment Share on other sites More sharing options...
Art Posted September 16, 2003 Author Share Posted September 16, 2003 Code, If you are serious about considering a pit, I have two recommendations for you. First, buy local. These things are HEAVY and shipping will kill you. Even if the unit itself isn't considered one of the "best" on the market, you can save around $800 in shipping if you can find a rig locally. That's why I went with Lyfe Tyme. However, if you don't have a specialty shop like this near you, then you have to buy from Texas generally and have it shipped. Then you can increase your options and buy the best. Klose is generally considered the best built pit. Gator Pit is just a nice looking, very high quality pit. I'd go with those if you can't buy local. 44, I have done pecan smoked pork loin. Pecan is a NICE wood if you can get it. I haven't smoked any venison. I'm trying to get a guy who kills them to bring me some and I will use those Jack Daniel's chips on that. Another cool one is oak barrels that held red wine. You can get those at specialty BBQ shops, but, also local wineries may sell them. That's great stuff for beef . Link to comment Share on other sites More sharing options...
Canyonero! Posted September 16, 2003 Share Posted September 16, 2003 Ok Art, you've convinced me. When the 'Skins are in the playoffs, I'll bring some beers up and I'll help you enjoy the pit. Link to comment Share on other sites More sharing options...
Art Posted September 16, 2003 Author Share Posted September 16, 2003 All of my Minnesota brothers are always welcome guy. Just make sure you give me warning so I know if I need to make grub. I usually have the wife get food for me on game day. And, the bad news is we've won the last two weeks while I had sushi so I'm stuck on sushi until we lose . Link to comment Share on other sites More sharing options...
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