The new pit (The Pictures Are There Now)

Chef · Last edited by Chef on Apr 27 2010; edited 1 time in total

I had a few people ask for pictures of my new pit. I think I have this figured out. The pit is a reverse flow that is 11'4", it has a insulated firebox that is 32" long and an 8'8" X 3' cooking chamber. The doors are 30.5" wide with two shelves that pull out.

This is my son, nephew and brother-in-law working on one of the doors

A shot of the fire box the center is 24" X 3/8 pipe with 1/4 inch plate surrounding it.

The false bottome and the racks for the shelves.

The Shelves

Me and one of my students cooking leg quartes at the Little league fund raiser.

Just finishing the new stacks, did not like the stainless ones on there.

Finishing cooking on it today.

A tray of nice looking chicken

The first two briskets I cooked on it.

Uncle John · Posted: Apr 26 2010 Post subject:

WOW

What a great cooker. Is this the one that wants to cruise 225 - 250 all the time? I say that's just right.
Looks like you're somewhere in West Texas. Am I right?
_________________
Brinkman Smoke N Pit Pro
Lang 60
Backwoods Party
Discada

Chef · Posted: Apr 26 2010 Post subject:

That is the one. We are in South Texas between San Antonio and Laredo, Now my son is out west, in Alpine going to college at Sul Ross.
The low shelve near the fire box, of course is the hot shelf. We are working to fix that problem the deflector we put in it helped today it was about 40 degrees higher than the coolest shelf, but I think we can get them a little closer together. We finally got the temps rolling today. I just got worried to soon the pit had not fully gotten heated. After a little it was cooking nicely it just had not heated up all of that steel. Finally the hot shelf was running 280 to 290 and the others were 240 to 260. They cooled and heated with that range. The hot shelf would go a little higher if we added wood because of the flame but than it would even out again. I was very happy for the second time to cook it it.

Uncle John · Posted: Apr 26 2010 Post subject:

Yeah, that's a lot of iron to get heated up. Looks like you got figured out pretty well.
Congrats.
BTW, that's some good looking grub on there too. Wink

_________________
Brinkman Smoke N Pit Pro
Lang 60
Backwoods Party
Discada

day_trippr · Posted: Apr 26 2010 Post subject:

Hmmm.....all of the pics have been "moved or deleted"? Crying or Very sad

Cheers
_________________
Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

Chef · Posted: Apr 26 2010 Post subject:

I am not sure. They were there last night. I cant tell though because at school I cant get on photo bucket and many times I cant open pictures. Now all I see is the box with the red X. I will check them tonight. Sorry that they are not there. I will try to figure it out tonight. Or if someone has an idea, please let me know.

BRBBQ · Posted: Apr 27 2010 Post subject:

Nice job on it all

daddywoofdawg · Posted: Apr 27 2010 Post subject:

To me that hot shelf could come in handy to speed up or crisp up.I don't think you would ever have it so full that you had to use that rack.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

Chef · Posted: Apr 27 2010 Post subject:

Toga · Posted: Apr 27 2010 Post subject:

Nice looking pit and that Q dog looks like one happy critter! Smile

_________________
"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser

k.a.m. · Posted: Apr 27 2010 Post subject:

Chef, awesome looking cooker right there. Very Happy

You did some fine work, and from the looks of that Que you have her dialed in just right. Nicely done my man. Very Happy

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

rodneymeatsnsweets · Posted: Apr 27 2010 Post subject:

Nice looking yard bird and brisket. That pit is world class. Nice job Chef Very Happy

Chef · Posted: Apr 27 2010 Post subject:

thanks guys appreciate the comments

Chef · Posted: Apr 28 2010 Post subject:

I have two weeks before our first cookoff with this pit. Will fire it up again this weekendand next, to see how it is working. We will be making adjustments after each one I am sure. Than the 15th is the day to put up or shut up. We are entered in Brisket, Spare Ribs, Chicken, Chefs Choice, and Dessert. Should be a great weekend. Anyone around San Antonio might want to dropin and say hi.

Uncle John · Posted: Apr 28 2010 Post subject:

Have fun and good luck!
_________________
Brinkman Smoke N Pit Pro
Lang 60
Backwoods Party
Discada

stringbender128 · Posted: Apr 28 2010 Post subject:

Nice looking pit!
_________________
Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser

Bigdog · Joined: 28 Apr 2010 Posts: 3

Hey nice looking Q and that is one awesome pit. Enjoy it, looks like you already are.