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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Which Texas BBq Pit is the best???
Well boyz I bin thinkin about buyin another BBq Pit...I currently run a Weber Grill, a New Braunfels Bandera and a Big Green Egg...The new pit would replace the New Braunfels...The problem with the NB is that the gauge of steel is 1/8 inch and that means it doesn't retain heat and consumes quiet a bit of fuel to maintain a constant temperature... The new pit would be 1/4 inch steel...which would solve that problem...I also would get a Propane lit firebox, and something I didn't know before is that these units use water in the bottoms to help keep a constant temperature and retain moisture in the meat . The verticle smoke chamber is for low temp smoking... After looking at a number of mfgs I have narrowed the field down to 2 mfgs..www.batespitts.com and www.bbqpits.com. I am partial to the Bates 2448B unit and the Klose Famous BBQ Chef... However I may just opt for BA2036 style unit by either mfg...BTW the Bates product seems to be a bit cheaper...
I am in a quandry as to which mfg to buy...shipping on these beasts is gona run around $600 to LV...Anybody have any recommendations as to which mfg to buy and or familarity with their products? PS...On the Klose site...look under Backyard Smokers for the unit under consideration
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08-04-2005, 03:13 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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BTW...I have stopped using Charcoal to fuel my BBQ's..and have gone to Mesquite Lump Charcoal or Oak Wood...
I find Oak needs to be blended with another type of wood to bring out the flavor...Oak by itself is a bit bland...
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08-04-2005, 03:21 AM
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Registered
Join Date: Jan 2001
Posts: 2,790
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I've had a great deal of BBQ from all over...the best I have ever had was in......drumroll.....BOSTON.
I kid you not! A place called REDBONES. Delicious. Great Carolina style pulled pork.
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1967 R50/2 |
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08-04-2005, 05:41 AM
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Parrothead member
Join Date: Jul 2003
Location: Monmouth county, NJ USA
Posts: 13,829
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I swithched from charcoal to hardwood too. What a difference! The only downside is that you burn through it at double the rate.
Youre right Tabs, the oak alone has no flavor, ive tried all different woods for flavoring, but i always seem to go back to hickory.
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Vinny Red '86 944, 05 Ford Super Duty Dually '02 Ram 3500 Diesel 4x4 Dually, '07Jeep Wrangler '62 Mercury Meteor '90 Harley 1200 XL "Live your Life in such a way that the Westboro Baptist Church will want to picket your funeral." |
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08-04-2005, 05:56 AM
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Too big to fail
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Propane and propane accessories, I tell you what.
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"You go to the track with the Porsche you have, not the Porsche you wish you had." '03 E46 M3 '57 356A Various VWs |
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08-04-2005, 06:09 AM
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Join Date: Apr 2002
Posts: 30,425
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Quote:
 ! Did they have 'hushpuppies'...or do they even know what they are? I love BBQ from all over...but for Carolina style...ya gotta drive to Lexington, NC! Tabs, I love my Weber Smokey Mountain smoker (not to be confused w/ the grills)...you can load these suckers up with charcoal/wood, and easily get a sloooooow 225 degree 13-14 hour smoke...they're great! |
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08-04-2005, 06:58 AM
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Registered
Join Date: Mar 2004
Posts: 68
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Brother Jimmy's...2nd and 79th, UES, Manhattan...and the hushpuppies are great...and the young ladies waitressing are beautiful, too...
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Rob (living la vida loco, 6 miles north of tikrit) 84n/a(in storage) 89s(in storage) 87slantnose(purchase pending) harley(in storage) life(on hold) |
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08-04-2005, 01:49 PM
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Registered
Join Date: Mar 2005
Location: Austin, TX
Posts: 2,271
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I find that the actual pit is not too influential on the flavor of whatever you cook, although it is VERY helpful to be able to adjust the height of the grilling surface.
My buddy is THE best cook on a grill I've ever known. When he cooks steak, it's better than five star restaurant steaks I've had. Usually we like to just use Kingsford charcoal, but a few times we've taken wet chunks of mesquite to get a little smoke.
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Matt J. 69 911T Targa - "Stinky" 2001 Boxster "Stahlgewehr" |
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08-04-2005, 01:53 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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I used to have a 35 Gallon Drum BBQ Pit that turned out the best Pork Roasts that would fall apart...I have replicated the flavor, but not the falling apart even after long hours of cooking...
I find the Bandera difficult to keep the temperature high enough to run after a few hours and the Big Greeny... for some reason doesn't make em fall apart either even after more than 12 hours of cooking...like try 18 hours...the only thing that might be different is that meat is leaner now than say 12 or 13 years ago... So what I'm looking at is more of a proffessional rig than backyard...and would like to take the next step to see if it truly makes a difference/easier...everything else being more or less equal. I'm basically thinking 1/4 inch steel plate has better heat retention thus better cooking qualities than 1/8 inch....
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08-04-2005, 02:35 PM
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least common denominator
Join Date: Aug 2001
Location: San Pedro,CA
Posts: 22,506
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How about a brick (talk about heat retension) BBQ with heavy duty adjustable grill? (aparently Klose make grills for such use)
http://bbq.netrelief.com/pits/brickpit/pit1/build_your_own_brick_bbq_pit.shtml http://www.bbqsearch.com/brickbbq.htm http://www.ibiblio.org/lineback/bbq/wdh.htm
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Gary Fisher 29er 2019 Kia Stinger 2.0t gone  1995 Miata Sold 1984 944 Sold I am not lost for I know where I am, however where I am is lost. - Winnie the poo. Last edited by scottmandue; 08-04-2005 at 03:27 PM.. |
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08-04-2005, 03:10 PM
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
Posts: 8,770
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Don't feed the trolls. Don't quote the trolls  http://www.southshoreperformanceny.com '69 911 GT-5 '75 914 GT-3 and others |
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08-04-2005, 04:20 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Have a Big Green Thingy....
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08-04-2005, 05:40 PM
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Join Date: Jan 2001
Posts: 2,790
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Quote:
Try Blue Smoke downtown. Nice. It is also right over the Jazz Standard so you can take in some smokin' jazz and a rack of ribs together. Quote:
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1967 R50/2 Last edited by 1967 R50/2; 08-04-2005 at 06:03 PM.. |
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08-04-2005, 06:00 PM
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Join Date: Apr 2002
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I occasionally make it up to NYC...I've just added two places to visit to my list
. I've read all the glowing reviews about the BGE, but have never used one. Does anyone have first hand experiences with both the BGE and the Weber Smokey Mountain? I like the results my WSM produces, but cleanup is a bit messy with the water bowl, etc.
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08-05-2005, 03:15 AM
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Kansas City Has The Best BBQ. Check out the Hasty Bake BBQ Grills.
Just bought a used one in perfect condition. Smokes up the whole hood. K.T. 1973 911 E 2.4 MFI 1983 911 SC 1965 Devin "D" - 1967 912 Power Plant 1997 GMC Z-71 4X4 John Deere LT 166 Tractor |
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08-05-2005, 04:54 AM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,943
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Memphis is very good, the rendevaux (not spelled right but at 5 am who cares), crosstown BBQ in Springfield Mo one of the best.
Have used a Hasty Bake for smoking and grilling for years and found nothing better. Not cheap but lasts 20+ years and well worth it... JoeA
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2013 Jag XF, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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08-05-2005, 05:22 AM
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Join Date: Nov 2000
Location: kcmo
Posts: 1,069
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Kansas City by far the best.
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08-05-2005, 05:46 AM
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cooking out
it's not the heat, it's the humidity.
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chance favors the prepared mind 1987 944 n/a 5spd. who remembers dial phones?. 'STOP FIXING THINGS ONE STEP BEFORE YOU BREAK SOMETHING ELSE" |
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08-05-2005, 07:11 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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I have Big Green Thingy and have used a Brinkman Water Smoker....
When I moved from CA I left the Water Smoker behind... The BGE I think is well worth the money...U can get a Turkey in one of those things...but the size does restrict the number of people that can be served.. For Grilling I prefer the Weber Kettle...it's just easier to use...But for roasts, ribs and whole Chicken you can turn out some tasty product.. I have yet to try to bake anything on it....Good unit overall...
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08-05-2005, 10:38 AM
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If you ever get to Kansas City Tabs you have to try:
Aurthur Bryants Gates KC Master Piece Wyandotte SmokeStack Smokehouse fiorella's Jack Stack Oaklahoma Joes Haywards BoardRoom Rosedale Snead's Bar B-Q 135th Street BBQ Zarda's Winslows BB's Lawn Sise BBQ Just To Mention A Few. K.T. 1973 911 E 2.4 MFI 1983 911 SC 1965 Devin "D" - 1967 912 Power Plant 1997 GMC Z-71 4X4 John Deere LT 166 Tractor |
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08-05-2005, 11:24 AM
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1973 Porsche 911E 6-2.4 MFI
1987 Porsche 944 2.5
