My son and I had a great day yesterday cooking a couple of slabs, testing some axes, and trialing a new back porch burner that I am tuning.
The taste testers said the ribs and sides were good!
BTW, I do like the LSG pit. It has more than enough room for the cooks that I do and it is easy to move in and out of the storage lane of my other gear. I have no "buyer's remorse" on this pit and like the size. The real test is that it gets used.
My son took this photo and called it "pimping my pit":

This 1 1/8" opening in the firebox door vent will get you ~250F on the gulf coast all day as long as you keep poking the splits in it.

Some of my favorite wood choppers. The Gransfor Bruk in the middle is awesome for peeling the bark off the splits. I don't like bark on my splits and the GB Small Forest Axe does a great job of eliminating it.

Testing the new Rec Teq Matador burner that I have been tuning. We used it to fry the bacon, onions, and peppers for the beans. The burner swallows up that 10" cast iron skillet but it works really well with cast iron. We also used it with a 14 1/2" skillet for some stir fried cabbage. I machined some burner grate adapters for my monster skillet. I haven't yet used the Wok that came with it but that trial is up next.

Here are the ribs, just sauced, and ready for the last 1 hour on the pit. Had the obligatory Conecuh sausage and beans as well.

Pulling it all off and heading to the kitchen:

Ready for serving it up to the taste testers, who were very pleased by the way. The 14 1/2" CI skillet had also been used on the new Matador (modified with grate adapters) and it worked as well as I had hoped. It is my roux skillet and was one of the reasons I bought the new burner.
The taste testers said the ribs and sides were good!
BTW, I do like the LSG pit. It has more than enough room for the cooks that I do and it is easy to move in and out of the storage lane of my other gear. I have no "buyer's remorse" on this pit and like the size. The real test is that it gets used.
My son took this photo and called it "pimping my pit":
This 1 1/8" opening in the firebox door vent will get you ~250F on the gulf coast all day as long as you keep poking the splits in it.
Some of my favorite wood choppers. The Gransfor Bruk in the middle is awesome for peeling the bark off the splits. I don't like bark on my splits and the GB Small Forest Axe does a great job of eliminating it.
Testing the new Rec Teq Matador burner that I have been tuning. We used it to fry the bacon, onions, and peppers for the beans. The burner swallows up that 10" cast iron skillet but it works really well with cast iron. We also used it with a 14 1/2" skillet for some stir fried cabbage. I machined some burner grate adapters for my monster skillet. I haven't yet used the Wok that came with it but that trial is up next.
Here are the ribs, just sauced, and ready for the last 1 hour on the pit. Had the obligatory Conecuh sausage and beans as well.
Pulling it all off and heading to the kitchen:
Ready for serving it up to the taste testers, who were very pleased by the way. The 14 1/2" CI skillet had also been used on the new Matador (modified with grate adapters) and it worked as well as I had hoped. It is my roux skillet and was one of the reasons I bought the new burner.
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