|
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 . . . . . . .
FAQ Subject: Build a larger version of a Brinkman Pro
Hello Smoky,
I've learned so much from your web site! Thanks so much for sharing your knowledge and expertise.
I am about to become a displace Boeing employee, and had a question for you. My wife and I have decided that when the ax falls here at work, that we will features that I see on so many units out there. For home, I've been using a Brinkman Pro, and I love it. I'd like to build a larger version of this one, with rotating racks inside. I wondered if you could give me some ideas on what kind of features I should be sure to have incorporated. I will be doing chicken, kabobs, and pork butts. I'd like to have the capability to do a whole hog, should I be fortunate enough to book a party or some such gathering, and wondered how to incorporate that possibility into the unit.
I would appreciate any and all advise you could offer. Thanks.
Paul D. Gardner
Hi Paul,
Thanks for the kind words. Sorry about your work prospects.
Let me recommend that you contact a neighbor, Bob Lyon, who is Executive Secretary of the Pacific NW Barbecue Society. He lives in Bellevue and his telephone number is 425-643-0607 425-643-0607 . He will know of any pits suitable for catering already in the Seattle area and he can put you in touch with some local folk who are experienced in catering barbecue events. They will be happy to give you advice and help. I also recommend that you join the association and attend their cook offs. They are great folk and do well in barbecue contests around the country. Some teams were at the Jack Daniels International Invitational last week.
Next, pick up a copy of "The Great American Barbecue & Grilling Manual" (they are in the Barbecue Store at www.barbecuen.com ) because it has chapters on design considerations, construction materials, plans and illustrations, plus how to get the best out of a pit. After you have read the book, you will have a much better understanding of what features you want and how they should work. You will be much better equipped to decide what you need, what you want and how to get it done. You will find some shortcomings of the Brinky designs and the problems that they cause.
Good luck,
Smoky
|
