Kloset BBQR
Executive Chef
We're off for Smoke On The Water in Hot Springs sometime early this afternoon. 101 teams have signed up for the contest. I spent much of the day yesterday getting the meats and wood for the compeititon. We seasoned the new pit and cooked some pretty good chicken and ribs. The pit is incredibly easy to use. It's kind of like zeroing in a rifle. The firebox door has a small plate running accross the bottom that is spring loaded. Once you get it tuned in there is no need to fiddle with it. All adjustments from that point forward are made with the smoke stack and it is incredibly sensitive, very small adjustments will get you 25 degree temperature swings. The pit is very fuel efficient. I don't think we used more than 5 sticks of wood yesterday and we had the pit fired up for seven hours. I had my logo transferred to a sign on the back of the pit and the artist Brenden Stubblefield did an incredible job with it. It really looks great and the photos don't do it justice. I look forward to showing it to a lot of the BBQ Central members next week at Oinktoberfest. Here are a few pics that I took yesterday.