Old School Southern Style Pit

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John20

Assistant Cook
Joined
Nov 3, 2011
Messages
27
Any suggestions on building the top and end piece? Plywood or metal?


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bigwheel

Master Chef
Joined
Jan 25, 2005
Messages
9,951
Location
Foat Wuth
Metal. Not sure whut that large bosomed boy been toying around with. Now why do we need the firebricks on the bottom. Take that course and stick it up on top. That looks a bit too close to the fire. Sweet spot for Texican bohunk mesquite coals shovelers is three feet or thirty six inches above the fire. Just because a guy has nice teats dont make them special...lol. no it sorta does. Notice we dont ever see the other end?
 

Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
bigwheel said:
Metal. Not sure whut that large bosomed boy been toying around with. Now why do we need the firebricks on the bottom. Take that course and stick it up on top. That looks a bit too close to the fire. Sweet spot for Texican bohunk mesquite coals shovelers is three feet or thirty six inches above the fire. Just because a guy has nice teats dont make them special...lol. no it sorta does. Notice we dont ever see the other end?


If you want to see the other end, look in the mirror! :LOL:
 

DATsBBQ

Head Chef
Joined
Jan 11, 2006
Messages
1,763
Location
Galveston TX
+1 on lossing the bricks on the bottom and adding some height. I've always ran 3 layer then the grate. Metal for the lid if you can find it.
 

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