Pit design questions - BBQ Central

Go Back   BBQ Central > General > BBQ Pit Mods
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-12-2006, 10:14 PM   #1
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
I'd be willing to bet if you asked Dave Klose these questions he would have good answers to all your questions. Go to his site and ask.
__________________

__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 06-14-2006, 04:21 PM   #2
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
If there was an advantage to a square top and v bottom, I bet one the big guns would be doing it. I suppose something to do with smoke flow and even temps.

Now Southern Pride is a big square box with a built in tilt-a-wheel thing, so maybe I'm off base.

What they said, call Klose!
Dave
__________________

DATsBBQ is offline   Reply With Quote
Old 06-14-2006, 05:39 PM   #3
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Re: Pit design questions

Quote:
Originally Posted by ZBQ
Now, ? # 1) Is there a particular reason that offsets are almost always
round?
The reason the offsets are usually round is because the welders that
started building that style were mostly oilfield workers building platform
rigs, drilling rigs and pipeline. "Left over" large diameter Round Pipe was
readily available material that made excellent smokers at low cost.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 06-16-2006, 08:20 AM   #4
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I have a theory on this. If the cooking chamber is square then moisture will collect on the top of the chamber and little creasote bullets will be dripping in the meat. By being round the collected moisture runs down the sides of the pit. Just a theory.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-25-2006, 10:23 PM   #5
Graduate of BBQ Central
 
txpgapro's Avatar


 
Join Date: May 2005
Location: Whitney, TX
Posts: 546
I've seen some pits where the shelf space is only about 4" high. You can really pile on the rib then. That is one mod I may have made to The Extreme. I could double my cooking space when doing ribs or chicken quarters.
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)

"The more I'm around some people, the more I like my dog."--Sonny Burgess
txpgapro is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.