Any BBQ experts?

[KLang]

I'm shopping for a BBQ pit. I've used one of the Brinkman water smokers for years but living in Texas now I'm ready to try a real pit. Here are the three I've been looking at:

Pitts and Spitts (http://63.111.67.206/pittsandspitts/u-unit.shtml)

Smokemaster (http://www.smokemaster.com/barbecuer.html)

Texas Pit Masters (http://www.texaspitmasters.com/index.asp?cat=32594)

Any advice race fans?

[Turn7]

Don't laugh but, the New Braunsfels "Bandera" model is a jam up little unit.

[Wheel-Nut]

Check at Academy. They have some nice pits for much less. Unless you want a pit to make your friends drool . . . .


NBBD (http://www.ibiblio.org/lineback/bbq/nbbd.htm)


Also check with KLOSE MANUF (http://www.bbqpits.com/) They are located over on West 34th.

[KLang]

Check at Academy. They have some nice pits for much less. Unless you want a pit to make your friends drool . . . .


NBBD (http://www.ibiblio.org/lineback/bbq/nbbd.htm)


Also check with KLOSE MANUF (http://www.bbqpits.com/) They are located over on West 34th.

Thanks.

Not trying to impress anyone. Just want to buy a unit I will never have to replace. Your link to NBBD illustrates one reason I'm looking at those particular three models:


"(This) one is a NBBD (New Braunfels Black Diamond). I have done most of the mods mentioned in the faq. There is a baffle between the firbox and cooking chamber. I extended the smokestack inside to grill level. I made a larger fire grate so it would sit up higher in the fire box. I also made the front shelf."

I don't want to have to make those sort of modifications. I like the skills needed. :o

I'd seen the Klose site before. I discounted it for some reason I don't recall at the moment. I'll have to check again.

[Audi_A4]

I am looking for a bbq as well, I have a gas connection in my back yard and want one to connect to that. I like the WEBER PLATINUM ... it is kind of pricey... any other suggestions?

[Brickman]

I am looking for a bbq as well, I have a gas connection in my back yard and want one to connect to that. I like the WEBER PLATINUM ... it is kind of pricey... any other suggestions?

They cook very good. Unless you want to move up even higher I would go with the Weber.

[chop456]

I am looking for a bbq as well, I have a gas connection in my back yard and want one to connect to that. I like the WEBER PLATINUM ... it is kind of pricey... any other suggestions?

http://www.ducane.com/

[Brickman]

http://www.ducane.com/

How much?

[chop456]

From $300 to $5,000

[KLang]

If you're getting into multi-thousand territory check our these bad boys: DCS Grills (http://www.dcsappliances.com/outdoor/index.php?id=24)

[chop456]

If you're getting into multi-thousand territory check our these bad boys: DCS Grills (http://www.dcsappliances.com/outdoor/index.php?id=24)

DCS makes VERY nice stuff, kitchen ranges included.

[G.]

DCS makes VERY nice stuff, kitchen ranges included.A 30 inch stove with more than 4 burners! 'Bout time I found one!

[oddlycalm]

Well, if you really want 'da kine', and your intention is to do both 'low and slow' as well as high temp grilling, and you can live with something that looks 100 times cooler than a square tin box, check out the Kamado. It comes in different colors, so don't panic if you don't like cobalt blue. They are less money than the high priced grills being discussed, but cook worlds better.
The last BBQ you will ever buy (http://www.kamado.com/)

A Kamado will do a 24hr cook at 225 degrees without any charcoal needing to be added. You can also get it up to 750 degrees to cook pizzas to bubbly perfection in 4 minutes, or sear steaks in 3 minutes per side. The 2" ceramic walls of the vessel seal in the moisture and smoke, so you end up using only a couple fist sized wood chunks during a 20hr pork butt cook. If you like brisket, this is the holy grail. The Kamado team won top honors in brisket at the Jack Daniels invitational, which is the pinnacle in competition BBQ. This year there will be a dozen of them on the circuit.

Like most folks that are into BBQ, I've had a half dozen units over the years, all of them made of metal. The best of them were almost right, and lasted a few seasons before maintenance headaches dimmed the joy, and the worst of them were simply expensive junk. The same guy has been making these since the 1960's but they don't advertize, and it's a well kept secret.

Let me know if you are interested, and I can E-mail you pics and an explanation of how they work. They come in all sizes, from small to really large. The most popular size, a #7 with a 22" main grill, can hold 5 10lb. pork butts, or full packer cut brisket and 3 pork butts. I've had as many as 12 slabs of St. Louis cut ribs on mine, along with a 12lb. packer cut brisket, and that's enough to feed a lot of folks. I've also seen a # 7 with a 32lb. tom turkey, but that was pushing it. I'd get a #9 if I was going to do birds that size. Also, even at 500F, the outer surface won't get hot enought to burn any kids or drunks that stumble into it.

http://www.zenreich.com/ZenWeb/images/k7.jpg

[KLang]

Thanks oc, I'll check it out. Might need to get approval from the HOA for a piece of outdoor art like that. ;)

I am just looking for a smoker, I've got one of the DCS units for regular grilling.

[Madmaxfan2]

You might want to check out the "Ring of Smoke" website listings. More BBQ advice than you can handle. Good hobby, especially since the other hobby seams to be in decline.

[KLang]

You might want to check out the "Ring of Smoke" website listings. More BBQ advice than you can handle. Good hobby, especially since the other hobby seams to be in decline.

Thanks, I have visited some of those sites. That was part of how I arrived at the 3 units in my original post.

[Ziggy]

oddlycalm, thanks for the information.

Is it me, or does that thing look like a funeral ern?

Ziggy

[Turn7]

I was thinking more along the lines of an arabic water pipe.

[oddlycalm]

Is it me, or does that thing look like a funeral ern?


I was thinking more along the lines of an arabic water pipe.

Yup, it gets folks to talking. My favorite comment so far is from a guy that works for me who is a diehard NASCAR fan and who owns a large tin offset firebox smoker. He call it's my Japanese fish head cooker.... :rofl:

BTW, the Kamado is made in Sacramento, CA by the same guy that holds the patent and has been making them since the 1960's, so it only looks Asian.

At over 5ft. tall and around 550lbs., it's mostly just massive in person. Mine has tiled fold down side tables, which makes it look even weirder, like it going to take off or sumthin... The cap on top is the top vent, and it screws up or down to open and close the draft. The 2" thick ceramic walls seal in the moisture and do great things for the food though, and it's the best tasting and most moist meat that you will ever have. A lot of the competition cooks are getting them because of that, and because they can run for 24hrs unattended. Because it's all either kiln fired ceramic or heavy stainless steel, it should last a lifetime or two.

oc

[Turn7]

Well, you sure got yourself a funkified do-daddy.

Sounds like you need to send me some samples cause I'm a little skeptical.

:D

[oddlycalm]

Absolutely. Nuthin I'd like more than to have everyone here over for some ribs, brisket, and a few chills. That's why I got it, so I could cook up enough for a whole buncha folks. :thumbup: :D

oc