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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Building a BBQ Pit
From: K
Subject: Seasoning a new grill
Smoky,
I'd like to build a brick BBQ pit. My family size is (8) eight. When you add the wives/husbands, my minimum cook out is (10) big eaters. The cooking area I want is 3ft x 6ft. I am looking to use 18in x 3ft of the cooking area for steaks, hot dogs, etc. I would like to have the fire 2ft below the food. The remaining cooking will be used for ribs, chicken, roasts, etc.
I need your expertise on the depth of the pit.If you have plans that include a burner for frying I would like that included. To date I have fire brick, concrete block, stainless steel grate and brick. I have welding expertise, masontry,and carpentry at my disposal. My back yard will be the location with a property size is 80 x 253. I do not know how to answer the bankroll question: please explain in more detail when you fax me and I'll try and answer the question.
Thank you !!!
K
Hi K,
I would recommend that you consider the following:
Build the broiler separately from the barbecuer/roaster section so that you can use it as a firebox in which to burn down wood to hot coals for feeding the big boy. This means that you can wood insead of charcoal and feeding a minimum of 10 mean cutting down all costs.
The meat grate for your barbecue grill ought to be as big as you will ever need and only you can decide that. But make up the size in length rather than depth. You don't need to reach more than 24" or so into the grill to handle the meat. This also reduces the weight of the lid which you'll have to raise each time.
You need a fire grate sized accordingly and it should be high enough from the bottom to make cleaning ashes convenient. It should be adjustable in 6-8" increments to raise and lower in relation to the meat grill. Max. distance should be at least 36".
Sounds like yours will be long enough that two fire doors will be more handy than one. Each should be air tight and have adjustable air vents below the fire grate.
Brick or concrete block construction, lined with fire brick is probably the best for you. The fixed cover could be heavier sheet metal and movable lid stainless, if available. The seam where the two are joined should allow the lid to overlap the crack so that water does not leak in and it forms a reasonably good, tight seal.
Your smoke stack should have a rain cap.
You will also have to clean out the ashes regularly. You might want your design to allow that to be done from the back.
You may as well add a cooker for frying fish, boiling shrimp, corn peanuts, crawfish and such. And make sure to have a stable working surface.
Sounds like an interesting project to me.
Keep me posted and have fun.
Smoky |
