CookersandGrills.com 10' by 30'

10'x30" with grill griddle with optional gas

warmer smoker cooker box.

Lone Star Custom Pits and Grills - Bubba T 30

Adjustable Chrome Stacks

The barrel is 30 inches in diameter and has

30 plus sq ft of cooking space!

 Twin 160k btu Burners

Old Texas BBQ Company

"Have Chuckwagon-Will Travel"

We have been serving the entire bay area for over 10 years and have earned an excellent reputation as the premier BBQ and catering company in Northern California and provide the best quality service and freshest food available.

While traditional Western BBQ is a specialty, we also offer complete catering services for groups of any size, classic sit down dining, company lunches, party trays and Buffets. We have catered complete dinner parties and BBQ's for as few as 50 and as many as 5000.

We design the menu to your request from the standard to the exotic: We have catered wedding receptions for 200 offering a complete vegetarian menu to large events featuring food from around the world. We BBQ whole pigs, goats, lambs or any piece of beef weighing up to 900 pounds at your site.

All cooking is done at your site in one of the Chuckwagons using only the freshest ingredients and USDA Choice meats. You will find our prices to be more than competitive and our service impeccable, and as always, spotless cleanup. We supply all eating utensils (best quality paper & plastic), while fine china and glassware are also available.


Always more than you expect, Guaranteed!

We serve until everyone has all they want to eat.

References are available upon request.


Please call us at (650) 591-4349 to talk to a real person and discuss how we can make your party a fun and memorable event.

Lang 84 Deluxe Warmer

All new 1/4" rolled plate steel body with all new components. 1/4" plate drip and grease pan are all welded 3 piece construction. Fireboxes constructed of 1/4" plate steel. Handles are 3/8" thick strong back. Trailer is constructed of 3" channel iron and has 15" aluminum wheels with heavy duty trailer tires.

Actual Cooking Surface

71 1/4" x 28"

13.79 Sq. Feet

Consists of 3 square tubing and heavy mesh racks laid side by side

Upper Rack

53 1/2" x 27"

9.95 Sq. Feet

One piece sliding rack made of square tubing and heavy mesh

Warmer Box

3 Shelves Measuring

13” x 21”

* Easy To Use

*Easy To Clean

*Guaranteed Results

Kingfisher Kookers - CK Commercial Kombination Kooker

The Commercial Kombo (CK) combines the advantages of both the rotisserie and the Kombo cooker in one unit. This will give you a wide range of options. You can smoke on both sides or close the Kombo unit and used it for grilling or for a warming oven.




The rotisserie portion of our CK’s cooking chamber is 42” x 48” x 48” and contains six trays. Each tray will hold approximately five 15-pound turkeys. Seven to nine sides of ribs can be placed on each tray by using rib racks. A tray will hold five or six trimmed briskets; the amount of trimmed brisket can be tripled with rib racks. Whole hogs, dressed (up to 70 pounds) and trussed can be placed on each tray. There is a fold down worktable, 12” x 48” on the cooking chamber. The firebox area is shared with the Kombo unit. The 15 gallon water jacket, which is to hold only water, has fill sight gauge and drain tap on the back of the unit. The rotisserie line of Bar-B-Que Pits provides a smoking chamber with excellent smoke pattern flow and even, consistent heat. A baffle placed in the smoking/cooking chamber directs heat evenly around all four sides and catches the meat drippings, which flow out to a drainpipe. This helps provide and maintain a clean smoking chamber. The meat placed on the rotating tray does not have to be turned or moved during the smoking process. The trays rotate through the smoking chamber at one revolution per minute. A 110-volt gear motor equipped with a brake powers the rotisserie. The thermometer is placed for convenient reading.

The Kombo portion of the CK has a 32” X 36” cooking chamber. It is equipped with a fold down table and a thermometer. This side of the CK is unique since it provides three cooking options. A chef can open up the dampers for smoking or partially close the damper and create a warming oven. Also coals can be placed on the bottom rack for direct grilling of meats or vegetables. It shares a firebox and a 15-gallon water jacket with the commercial smoker. The water jacket can be shut off to the Kombo portion of your cooker. Adding extra cooking trays can double the Kombo’s grilling surface.



The unit is fabricated from twelve and fourteen gauge metal. Nine-gauge expandable metal is used for the cooking trays and worktables. The firebox grate is 6 gauge expandable metal. The firebox, located between the two cooking chambers is 18” x 16” x 42” with hot air chambers and insulated doors. There is access to the firebox from both sides of the cooker. There are two drains under the firebox to allow for flow through cleaning as needed. Dampers are positioned in both the firebox door and the smokestacks. This unit is 5’ wide, 13’8” long, 7’2” tall and on 13” tires. It is on a trailer axle, with springs, tires, running lights, 2” coupler with jack, dolly steel wheel and spare tire & mount: is road ready.

Key Benefits



* Rotisserie and Kombo cooker in one unit

* Handy fold down table

* Road Ready



Add Options



* Double Wall w/1800° Insulation

* Gas Burner

* Warming Oven

Old Country BBQ pits - 20" All American BBQ Smoker

Features of the All American BBQ Smokers style are:


1.- The best priced BBQ Smokers of its kind (please compare)

2.- Built with 3/16" thick steel plate

3.- All welded construction (No bolts)

4.- Framed, Slide Out, cooking grates

5.- Stainless Steel "stay cool" spring handles

6.- Adjustable air intake

7.- Full size folding table

8.- Temperature gauge port(s)
 
-----------------------------------------------------------------------
 
Firebox: 20" wide x 20" long


Grill Section: 20" diameter x 36" long with an upper grate

Vertical Section: 20" x 20" x 40" tall

3 slide out grates in the Vertical Section

2 Slide out grates in the Grill Section

2 Rod Hangers

2 Smoke stacks

Price $1,450.00  (Current price as of 4/24/2010, subject to change)

Building a BBQ - ESAB Welding and Cutting

Although the picture quality may not be the best, this is a pretty nice build write up by Jeff Heagey the Stainless Steel Product Manager for ESAB located in Hanover, PA.  Check it out HERE.

BBQ Smoker Rental - Grillin' Magic BBQ

Anybody else ever wonder if this could be a profitable business?  The renting of the smokers I mean.  It would depend on a lot of different things but I would see it coming down to just a few critical areas.  Start-up costs.  Location.  Price you are charging and what does the customer get for their money?  I would be very interested to hear from anyone who has had experience doing this.  I'd be glad to post this information for all our readers to benefit from.

Stonhenge smokehouse by Peter Van Brussel

This is another departure from the norm for me, but I was so impressed with this build I had to post it!  The smoker section (the vertical construction) is actually a concrete drain pipe bricked over.  The article states that it weighs in at "about 800lbs." and "it's transport is one of the most difficult parts of a project."  I say grab some friends and an old truck and when you're done wrestling that pipe into position (you know what's coming next, right?) feed 'em!!! 

Here's a finished view of the fire pit, smoker and an addition which houses a wood storage area and what appears to be a wood fired oven!  Very nice design and build.  It has me wanting to attempt something like it at my own place!  But there will be much research before that happens as masonry is not a skill that I have much experience with.

Countrygirl's barrel smoker

This barrel smoker belongs to Countrygirl and, if you go check out her blog, you can find out exactly how she made it.  You will also see some amazing foods she has cooked on her smoker!  Yes, she's made plenty of BBQ with it!  But I think you're going to be surprised at the versatility of these smokers and impressed by the skill of this pimaster.  I'm not going to spoil it for you, but I've just come from there and I am hungry just from seeing the pics of the food she has created there! 

When I built my barrel smoker I completely forgot to add one major thing that it looks like Countrygirl did NOT forget... wheels!  These barrels aren't so heavy that they can't be moved, but they are awkward.  My next one will definitely have wheels!  I think for my current one, and most likely all the rest I will just go with a barrel dolly.  Simple, not very expensive, and effective.  I won't be rolling it far and it will save my lower back.  Again, very nice smoker and fantastic work Countrygirl!!

bullet280's Little Baby Huey

How about this hot little smoker?!?!  What an awesome shop built rig!  I was reading through a forum I was considering becoming a member of and checking out this guys very clean shop when all of a sudden off in the corner there sits this thing.  A few pics later was the one you are now looking at!  I'd have to give this build a definite 9 out of 10 for sure!!!  Fantastic job on this build!!!

Working on some smoky pulled pork

Nestled within my UDS (Utility Drum Smoker) this morning, lies this hickory colored pork roast.  Its destiny?  Pulled pork!  It's currently 10:15am local time and the pork has been smoking a little over two hours now.  By my calculations it should be ready to be wrapped in foil around 1pm and then I will probably take it and shred it around 4 pm this afternoon.  The aroma coming from the barrel smoker is incredible.  It smells slighly of bacon, but also of the spices that I mixed into the rub.  The rub I use is my own blend, but it's pretty close to what you would buy in the store for a pork spare rib rub.  I add some brown sugar and garlic powder to that and more black pepper and rub it in real good and it's ready for smoking.  The other thing I like to do is make sure that when I start the smoking, the pork is as close to room temp as I can get it.  It helps the roast absorb the initial smoke ring and also helps to get the spices and flavors down further into the meat. 

I'll be posting the final pictures as the pork comes off later today!!

UPDATE!!!

Ok, so I'm not the sharpest tool in the shed!  In my haste to taste test the pulled pork I completely forgot about snapping a picture...  What can I say?  The smell of BBQ overwhelmed me and I lost all control!!  The bad news is no final pics on this one.  The good news is I'm always Q'n so it won't be long before there will be more pics!!

The Sante Fe by YODERSMOKERS

A tailgating, family gathering, and fundraisers BBQing machine!!  They put every option available on this baby STANDARD!!!!!  When you visit the YODERSMOKERS site by clicking the provided link and see the price for this unit you won't believe your eyes.  It's an incredible deal!!  If you want to get into serious BBQ for parties or large family gatherings, but don't need to be able to cook for 500 people, the "Sante Fe" could be the very best deal for you.


The Santa Fe is small but mighty, it only comes one way and that is hard loaded with every option available. That’s right; a fully self contained cooking machine that is ready to slow smoke, barbecue, grill, boil or fry. With the Santa Fe there are no limits from family gatherings, tailgating, team parties, fundraisers, well you dream it and the Santa Fe will deliver the food. Just move it into place, drop the jack, open the sliding table, build your fire and start cooking.

With over 1,700 square-inches of cooking surface (firebox grill grate and sliding top shelf are standard), double 60,000-btu burners, LP system with tank, large wood/storage box, large sliding prep and serving table this is truly a mobile cooking machine.

The Chisolm by YODERSMOKERS

This trailered offset with burners and plenty of storage is all business on wheels.  You'll have to check with the good folks at YODERSMOKERS to see what, if any, of these options come standard on this "Chisolm" model.  One thing is for sure, as it is pictured here, the competition doesn't stand a chance.  Below begins YODERSMOKERS  own write up about this beauty, to find the rest of the information just follow the links!  Thanks,  Mike.


Has it come to your attention that your fellow tailgaters’, families and friends are sneaking over to your pit to fill their plate? If so, then there is a Chisholm model that is just right for you. The Chisholm is compact enough to tow behind a small vehicle, maneuver easily into tight spaces and store out of the way, yet is big enough to feed well over a hundred hungry folks.

The Chisholm is available in either a 52” single-door or a 72” double-door configuration to match your specific requirements. Choose the 52”-single and you will have 2,500 square-inches of cooking surface or step to the 72” double and you will have 3,150 square-inches of cooking surface, call or e-mail us to custom configure the Chisholm to your specifications.

The Tejas 2436XL Barbecue Grill

The model 2436XL Steak Fajita grill is the ultimate barbecue grill.  A barbecue grill with a double walled firebox.  A barbecue grill having the rear, left, and right side walls with a one inch air space in between two steel plates.  Two charcoal racks that can be placed on three separate levels. A barbecue grill which can be used as a steak barbecue grill, fajita grill, or even as a smoker pit.  The Tejas Smokers Barbecue Grill is impressive ... the brushed stainless steel fold out shelf ... the stainless steel spring handle that remains cool. This charcoal grill is the ultimate.


Dimensions


-Length -> 44" with side tray folded down, 56" with tray up

-Depth -> 29" front to rear

-Height: -> 44 1/4" top lid closed, Cooking Height -> 32"

-Weight -> 276 pounds, Crated weight as 500 pounds (special lower freight rate)

Domestic crate dimensions: 53"H x 45"D x 54"H



Barbecue Grill Standard Features

heavy 14 gauge steel construction

stainless steel FOLDING shelf 12"d x 24"w

two fixed wheels, two swivel wheels-one with a brake

rubber handle assembly which accepts our popular fish fryer

top lid of bbq grill is 12" high..cook practically ANYTHING!

air cooled stainless steel spring wire handle

two heavy duty bbq grill charcoal racks which can be independently positioned at three separate levels

bbq grill full sized ash pan at bottom

two rotating vents at top of bbq grill lid

ash rake/cleaning tool

receptacle for sauce bowl swivel holder

two removable front access doors to barbecue grill charcoal racks

large framed bbq grill surface with two handles

area surrounding top grill surface is trimmed in stainless steel

temperature gauge receptacle for optional temperature gauge


Barbecue Grill Accessories

swivel sauce bowl

cast iron burner (fish fryer)

custom vinyl cover

charcoal rack log lighter assembly

stainless steel temperature gauge

Smokers from TATU BBQ

Pretty cool smokers, huh?  I really appreciate the turf wheels and the rugged running gear ono these things, nice job!!  I am dying to find out what the tanks used to be in their former lives?  I've never seen a steel "ball" made into a bbq smoker before.  And finally, inside of the "Pac Man", there seems to be a raised "tray" of some sort?  Any ideas what that could be for?  So many questions... so little time!

30_Portable_BBQ_smoker

30_Portable_BBQ_smoker

I would really like to see a pic of one of these smokers crammed full of pork, chicken and beef!!  Smoke billowing out of the stacks and people milling about with that look of famished anticipation on their faces, that would be such a deal closer for me!  Not that I'm not already sold, I am.  I've said it before, this is far and away my favorite smoker builder out there.  I have been saving for a smaller version for myself now for some time.  I've just not personally seen one in action yet and I really want to.  I am going to be attending more than a few comps this season looking for my opportunity to see one in action and I'm sure I won't be disappointed.  I will definitely be taking pics and posting them so watch for those!  These come in insulated and uninsulated versions.  Mr personal preference is insulated due to the long term cost savings on fuel (wood and charcoal), but there is a significant initial increase in price.  You'll have to decide what's more important for you.  One thing is for certain, you won't go wrong on quality with Old Country BBQ Pits. 

Outdoor Grill Plans

So you have vacation time coming up and you want to build your own outdoor grill?  NO WAY???  Oh...  I thought for sure you were going to say yes to that one!  Well, I found a set of plans over at the SmokeRing that just might change your mind.

Depending on your skill level, these plans say that you should be able to complete your build in two weeks or less!  For me that would mean about 6 weeks if I'm lucky, but then I've never mortared or bricked anything in my whole life.  So my skill level would be a big fat goose egg!  Having said that, my neighbor to the South built this very grill a few years back now and it took him just barely over three weeks, so it's definitely a doable project and one that he found very rewarding. 

Meadow Creek Shop Tour

Meadow Creek Shop Tour

Want to see this tank tranformed into a BBQ smoker Meadow Creek style?  Just click on the link and go check out some great "in the shop" welding shots!  There's also a couple of pics of a chicken cooker being finished.  Maybe if we all email them asking for more pics they'll oblige us.  What do you think?  They really do need more pics of the process, start to finish.  Anyway, enjoy what they do have!  Notice the trailer jig in the pics of the trailer frame being welded up.  Nice...

Pulled pork from a UDS

Still not a believer about Utility Drum Smokers (UDS)?  Have a look at the results above.  This tasty morsel was smoked for 7 hours in a 55 gallon steel barrel.  But not just any steel barrel.  This pork was smoked in the barrel constructed right HERE .  In case you haven't figured it out yet, yours truly was the chef du jour responsible for the smoking pictured above.  All of this build up is leading to one thing, me telling you that BBQ has never been easier to accomplish than when it is done on a UDS.

It's so simple even I can make pork that falls off the bone!

The secret? 
Keep the temps between 220 and 250 F (preferably 225 - 235 F)

How do you manage that? 
Regulate the air flow using the plugs, caps, and/or ball valve you built into the smoker.

There are so many recipes for rubs, brines, mops, sauces, etc. to go on your pork that I'm not even going to add to the maelstrom by putting more up on my blog, but when you find one you like don't let it become the only flavoring you'll use.  Pork has the ability to take on so many different nuances you will be missing so much if you just stick to one.  So regardless of what every seasoning maker wants you to believe, there isn't just one "best" whatever for pork.  There's thousands!

Mike

Smoking Chicken - Real Barbecue

I have tried this "recipe" or style of smoking a whole chicken several times and now it's the only way I do them.  I may change up the marinade or brine a little from one time to another, but the basics that are taught in this article are solid.  That is the reason I put this article here.  If you want more top notch advice on how to improve your BBQ skills, definitely check out his site HERE, or click on the title of this post.

Mike


This article written By Derrick Riches, About.com Guide

Smoking one 4 pound chicken will take about 4 hours. Before you put the chicken in the smoker give it a good wash and trim off any lose fat and skin. Smoke at about 220 degrees F until the temperature at the center of the chicken breast reaches about 185 degrees F. Watch this temperature closely because you don't want to get to far above 185 degrees F.

If you do nothing with the chicken at this point but put it in the smoker you'll get a marvelous bird. However there are several things you can do to add additional flavor to this chicken. The low and slow method of barbecue produces a vastly superior chicken to grilling. Smoked chicken is easy whether you use a large offset smoker or a charcoal grill. This is a great recipe to start with if you are just learning about barbecue.

My favorite barbecue mop recipe is a good stout. I usually get a really big bottle of stout; use about 1/4 for the chicken and the rest for me. Pour some beer in a bowl; add some garlic and onion, maybe some sage, thyme and bay leaves, or cayenne, chili powder and paprika. Of course there are lots of great smoked chicken recipes out there.

For poultry a good barbecue rub usually has sage, thyme and bay leaves. These flavors go along way with chicken. You want to work the spice rub all over the chicken. Get it into every nook and cranny, including under the skin where possible. Try to harmonize your flavors by using the same combination in your rub or mop.

So how do you know when the smoked chicken is done? Use a thermometer. It is the best way to know that your bird is safe to eat. Chicken is cooked at 165 degrees F but when smoking you want to over cook it. Look for a temperature around 185 degrees F. Test the temperature in the thickest part of the chicken breast. A good smoked chicken will be very tender, have a late summer tan, pink meat and the juices will run clear. Make sure your bird has all these elements.

M&R BBQ Smokers and Grills

Get your monies worth, with custom built, for the same price as production.


Best value for BBQ Pit grills and smokers anywhere near the Jacksonville FL and North East Fl area. The trailers are high quality and perfect for carrying equipment. We specialize in custom designs and we allow for any and all design needs. Any size, from large industrial to small family, available.

Doors cut low to make them easy to open and trap heat inside.


Racks slide all the way out for easy access to food. Racks also are removable for easy cleaning.

Grill is painted with high temp BBQ paint for long life.

All flat steel is 1/4" thick, this is made to last!

Available - Extra large food warmer/ steamer/oven built above firebox.

Two full length, angle framed shelves, one in front and one in back, gives you flexible storage.

10' - Quality all steel trailer, wired with 14" wheels - Ready for traveling any distance.

3500 lb. axle.

Available - Full length bottom tray to force the heat and smoke to travel the length of the smoker before contacting your meat. This unique feature gives indirect heat which does not dry out your meat like traditional smokers

TS60 Barbecue Smoker

Isn't this a great size smoker?  For a family I mean.  I can see this cooker going along to football tailgating events, camping trips and picnincs vs. some 250 gallon tank or higher.  It's compact, yet "fully capable of bringing the Q."  Another thing,  I have no idea of the total weight but it looks like it can be towed by my grandmother 1979 buick and that's a good thing!  Not all bbq pits should require a dually to move them.  Once again fantastic work Meadow Creek!!!  You guys sure know how to build 'em!

Features and Benefits of the TS60 BBQ Smoker


•Non-rusting Stainless Steel Slide Out Grates make your BBQ smoker maintenance easier and eliminate possible rust contamination on your meat.

•Reverse Flow Draft provides even smoke and heat distribution in the smoking chamber.

•Positive Lock Latches let you easily latch the doors.

•Slide Out Ash Pan collects all the ashes for easy disposal even while you're cooking.

•Charcoal Grate in Fire Box lets the ashes fall below the firebox, so the fire can burn more efficiently.

•Built in Water Pan helps keep your meat moist when water smoking with apple juice or other liquid.

•Ball Valve Drain conveniently drains out grease drippings from the meat or liquid used for water smoking.

•All Stainless Steel Handles add a sharp finishing touch to your bbq smoker.

•Stay Cool Handles on Slide Vents and Firebox Door let you control the draft and open hot doors without burning your hand.

•Thermometer on Smoking Chamber Door helps you conveniently keep an accurate tab of the temperature.

•Front Work Shelf provides a handy work area while smoking.

•13" Air Tires for moving the smoker around.

•Heat Baffles on Fire Box protect the trailer wheels from excessive heat.

Old Country BBQ Pits - New Portable BBQ Grill

 Those of you who are regular visitors here know that I prefer smokers, but when "Old Country BBQ Pits" comes out with a grill like this I have to tell everyone about it.  First, it gorgeous!  What a crowd pleaser this grill is!  Their site doesn't a lot of specific info on this baby.  But if you're really interested the folks at "Old Country BBQ Pits" are more than ready to take your call.  Check their site for more info, click HERE  or you can email them directly from my blog by clicking HERE.  Below is all I could find written up on this beauty!  There is a video you can watch that will probably go into more detail on her capacity and specific information.

"This model is one of the best ones out in the market today if not the best. The cooking grates crank up and down to allow you to control the grilling temperature. Unlike the other grill where you must open and maintain open the lids while grilling, if you want the crank up feature, with this BBQ grill the lids can be closed while grilling."

Smoked Baby Back Ribs - 2-1-1 Method

Yumm !!!

I love baby back ribs, don't you?  Here's a site that walks you through the 2-1-1 method.  A method of cooking baby back ribs that's as simple to do as it is effective in it's results!  2 hours in the smoker @ 225, followed by 1 hour wrapped in foil in the smoker @ 225, and finally back into the smoker without the foil for 1 hour at 225.  That explains the 2-1-1 method (very briefly), but there's more steps of prep work you need to know about also.  Go on, go check out Average Joe's website and see for yourself.  Lot's more great recipes there too!  Tell them Pitbuilder sent you!  :)  

Wrigley Grills & Smokers

All I can say is this conversion is outstanding!  Says it took a year to build.  It was a year well spent! 

Standard BBQ Bus

Standard BBQ Bus Concession Trailer

Price starting at $40,250

The Bar-B-Q Bus as pictured above included:

35ft 1990 Ford B700 Diesel Bus with 155K Miles

Full Kitchen

6ft Rotisserie BBQ Pit Smoker

4 stereo speakers

Metal roof awning over smoker area

2 sliding and fold out serving windows

3 compartment sink

1 hand sink

Hot and cold water

Water heater and pump

fresh and waste water tanks

standard counters

Stainless steel work table

Stainless steel upright refrigerator

3 Hot Wet/Dry Wells

4 shelf detachable storage unit

6 shelf detachable bin storage unit

Best use of a school bus I've ever seen!  Just imagine that rig painted all black with burnt orange lettering screaming down the side saying one thing... "BBQ Pitbuilders"!!!  Oh yeah, let me just grab my check book and rush on over and get myself one!  "Honey?  Where's my checkbook?"  "What do you mean no?  I didn't even ask for anything yet.  But since you brought it up...  :)

Really nice build with pics

I put things backwards here because I wanted to show the amazing finished product and the smoker during the build.  This is a well documented project.  Plenty of pics.  Check it out HERE or at the title link above.  There is no description to go along with the pics, which is kind of a downer, but the pics are so good and so complete that they go a long way to making up for it.  Those of you who are experienced in what it takes to construct a smoker of this quality will recognize that this job was either completed by someone who knows what they're doing or some very good plans were followed carefully.  Either way, outstanding job to the builder!!!  Now you've got more than a great smoker, you've got bragging rights too!

BBQ Smoker and 1913 MODEL-T TRUCK

Oh yeah!  This beautiful old Ford is up for sale on ebay and can be yours for just $15000....  Need some help getting up off the floor?  What a great little smoker!  She's wood fired too.  Below is part of the ebay write-up, the rest can be found by following the link above.

THIS IS A 1913 MODEL-T TRUCK, HAND BUILT BY MAKOVY SHEET METAL. THE FRAME IS 5" C CHANNEL AND IS 1-1/2" TUBING. THE TRUCK ROLLS AND ALL THE LIGHTS LIGHT UP. THE BODY HAS ALOT OF STAINLESS STEEL AND DIAMOND PLATE, AND THE STEEL IS PAINTED RUBY RED. THE WHEELS ARE REAL, ANTIQUE, 19" SPOKE WHEELS.


NOW, FOR THE ROTISSERIE. IT HAS (4) 14" X 22" SHELVES THAT ROTATE WITH A 110-VOLT MOTOR WITH WARMING OVEN. EVERYTHING IS FULLY INSULATED AND INSIDE OVEN IS STAINLESS STEEL. ALL THE SMOKE GOES OUT OF THE (2) CHROME STACKS. TOTAL DIMENSION IS 10FT X 48" WIDE.

MAKOVY'S SHEET METAL

TEMPLE TEXAS

254-749-1457

CUSTOM BBQ PIT

ebay

Black beauty

Want a Jamie Geer built Jambo Pit?



Jamie Geer came out of retirement in 2008 to continue his work as a pit builder as well as further himself on the BBQ competition circuit, with a great deal of success.

This Texan refuses to lie down, and is now building some of the finest trailer pit smokers that money can buy.

Want one? Well, you will need deep pockets, that is for sure! In a recent interview, Jamie mentioned that his pits start from around $5000 up to $12,000, and on top of that, you will have to go on a fairly long waiting list.

To find out more information, you can visit Jamie Geer's website, Jambopits.com

ABT recipe from All About Food with Sue Doeden

Really Smokin’ ABT’s


•Whole, fresh jalapeno peppers
•Cream cheese, softened
•Seasoning, such as Emeril’s Essence, to taste
•Minced garlic to taste
•Bacon slices, uncooked, cut in half

Prepare peppers by removing stem ends and cutting in half lengthwise. Use a teaspoon to scrape out the seeds and membrane. It’s a good idea to wear gloves for this job. The hot oils can seep into your skin.

Prepare filling by mixing softened cream with garlic and seasoning. Smear into pepper halves. Wrap each filled half with a half slice of bacon. Poke through the bacon and pepper with a round toothpick to hold it together.

Put these on a smoker to cook until bacon is done and peppers are tender, but not mushy. If you don’t have a smoker, place the stuffed peppers on a rack over a baking sheet and cook in a 350-degree oven until done. Add a tiny bit of liquid smoke to the filling if you want to get the smoky flavor without using a smoker.

Smoker Cooking.com

Baby Back Ribs

No, baby back ribs don't come from baby pigs! Smoked baby back ribs are very popular. That's why they are one of the most expensive cuts of meat from the hog. Lots of people just love them, so demand has driven up the price.

Back Ribs

Also called "back ribs", they come from the upper part of the pork rib cage, next to the loin along the back. Hence, back ribs. It's common in the meat industry to call them "baby" only if