Friday, August 2, 2013
Monday, January 3, 2011
Custom BBQ Pits
James
Thanks for sharing, wish I had that instead of the pit I have now... I been dreaming of my own design and am thinking of going with an all square BBQ with 3 walls one that is custom designed to use "hotel/chaffing" pans instead of racks and grates that way I can use it to cook, heat, or hold food and in a smaller area than the round ones that waste space. Picture a Cabro that is a BBQ and you basically have it. Love the burners and sink in the tongue of the Pit.
Thanks for sharing, wish I had that instead of the pit I have now... I been dreaming of my own design and am thinking of going with an all square BBQ with 3 walls one that is custom designed to use "hotel/chaffing" pans instead of racks and grates that way I can use it to cook, heat, or hold food and in a smaller area than the round ones that waste space. Picture a Cabro that is a BBQ and you basically have it. Love the burners and sink in the tongue of the Pit.
@JimboJitsu yes you can get allot more meat on A square pit . The warmer on the end of the big pit in the video holds almost as much as the vertical part
the carnivore pit in the video holds. Briskets 33- 14#
Ribs 36- 5#
Hole Chicken 95- 2#
the carnivore pit in the video holds. Briskets 33- 14#
Ribs 36- 5#
Hole Chicken 95- 2#
Tuesday, September 21, 2010
You're BBQ Pit can last A life time
Seasoning you're Zak pit is essential in preventing rust. You can also have A metal taste in you're food. Seasoning you're smoker is much like seasoning A frying pan. Any type of cooking oil will do vegetable oil peanut oil,or bacon grease. what ever you prefer . Apply a thin coating using paint brush. Don't forget the grades. any were the oil is not applied it will not get seasoned. after you are done than fire you're pit up, 250 deg. Is fine.
If you use you pit twice A week you should clean youre pit once A mounth.Remember when cleaning youre pit. some therle cleaning can re expose bar steel and you should reply oil and re season.
When youre pit is not in use first close the stack damper to keep water out, Second empty you're fire box with out scratching the bar metal so is not to expose it to rust . Third elevate you're pit so that water drains to youre fire box. follow these steps and youre pit can last A life time.
Best practices when using youre pit
After seasoning youre pit. You are ready to get cooking. Start with A small fire don’t get carried away. It take 20 to 30 minets for youre pit to get up to temp from start up. So don’t get in A hurry. Always keep the stack bafle open when cooking. The rear damper will control the air intake when
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Bryan
go ahead and send that up here and I will do a product review for you... love the Grill