Woodman1
Executive Chef
Here is the amount of stuff I have accumulated over the past 1.5 years! This is only the wood I have under cover. The balance is seasoning in 3' logs in the field until fall. My garage serves as storage for all of the catering stuff. Takes me about two hours to load, pick up meat/ice, and go. Two more to set-up ( alone). Everything fits in the 8 ft truck bed , or the log rack. I went with two a 4x2 as opposed to a 4x4 for cost savings. No cap as yet but, by winter ,maybe. The truck is a 4.6 liter -3/4 ton short cab work truck. Tows the 3200 lb pit fine with electric trailer breaks. I now am armed with a camera and the basic knowlege of how to use it!!!! Look out!!!!!! :!: Ansel Woodams
http://www.kodakgallery.com/BrowsePhoto ... 1988762109
http://www.kodakgallery.com/BrowsePhoto ... 1988762109