Paymaster
Sous Chef
I fired my new pit at 4:30 this morning and added the but and brisket at about 5:30. It is running very well. It eats a lot of wood, about 1 stick per hour after the initial load. It is a great day for cooking on a pit.
New Pit Cookin
- Thread starter Paymaster
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Looks Fantastic! Can almost smell it...we need smell-o-vision, wonder if that would be feasible as a forum add-in.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Yes! Smell-o-vision! Looks wonderful, Paymaster!
Kayelle
Chef Extraordinaire
I'm drooling!! 
Is that your first fire up on that new pit your SIL made for you?
I hope he's invited for dinner.
Thanks for sharing.
Is that your first fire up on that new pit your SIL made for you?
I hope he's invited for dinner.
Thanks for sharing.
OP
OP
Paymaster
Sous Chef
Thanks y'all! Brats and the fattie are done.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I'm making these into posters...droooool..
OP
OP
Paymaster
Sous Chef
Butt and brisket is done. The new pit did an awesome job!
The new pit did an awesome job!
It all looks great and the pit is merely a tool, tis the pit master that did an awesome job.
OP
OP
Paymaster
Sous Chef
Thank you sir!
Savannahsmoker
Senior Cook
Man O Man, that is one great looking cook y'all did there and I like the pit.
