Had real BBQ I think.

[Lizking]

There are only 3 ways to "really" BBQ.

1)  Kill a cow and skin and gut it.  Stick a freshly cut tree(3" dia., 8-10' long) up it's arse.  Burn a couple of cords of mesquite, and rotate the carcass over it.  When the blood stops dripping, it is ready.

2) Kill a small pig and de-bristle and gut it. Flatten it out and encase it with 10/10 6x6 re-wire.  Burn 1 cord of Pecan and suspend the carcass over it.  When the beer is gone, it is ready(send someone to the store for more beer, of course).

3) Kill a small pig and de-bristle and gut it.  Dig a hole large enough to burn 1 cord of Keawe, with room to fit the pig, some rocks and a bunch of banana tree leaves. When someone passes out on top of the (buried) firepit, it is ready.

edit-I forgot to label them:

1)Western BBQ

2)Cajun BBQ

3)Hawaiian BBQ

[GtoRA2]

Guns
I used the page Toad listed.


The only mods we did were the one mounting the legs on the outside, and then adding the all thread legs to the fire pan.

We also drilled 6 5/16 holes in the bottom of the fire pan and then got a lower charcoal grill from a Smokey Joe BBQ and added that to the bottom of the fire pan, along with a stainless steel shower shampoo holder we bent.

We then at first put the coals all around it, and it would only stay hot for an hour, and that was just at the bottom of ideal, we finally piled as much charcoal on the fire pan as we could covering the shampoo holder, and that stayed burning good for about 4 hours.

We used the stock warm-ideal-hot gauge. I have a remote thermometer, that I can use I just have to dig it out of storage.

Once we got the coals right it stayed just about in the middle of the stock gauge tell we took the meat off.

I will try and take some pics tomorrow.

We plan on adding a vent to the top and a strip to the bottom of the fire pan to control flow on both just like the site shows.

[Toad]

Originally posted by midnight Target
, however the Gates sauce hasn't been a big hit here.

 

That's Otto's favorite, not mine. It's good but...... for hot/spicy I like Hayward's. For all around multipurpose good, Jack's Stack.

I kinda like Arthur Bryant's vinegar model for a change up sometimes. Then, can't leave out Oklahoma Joe's or LC's either.

Hmmmm, I forgot to mention Snead's and Boardroom... they have their time and place.

Not to mention.......