Pitfaced BBQ - Meat Massage, Spicy Meat Massage, and On Point - Standing 10% off for TW!

That's a serious smoker.

 

Yeah it is. He put the flame boss on it too. I showed him my Weber 26" but it only has the manual drunk owner manual operational controls

 

and a serious price!

 

Im not in any shape except out of shape to wear tight shirts . I usually get one size up to allow for shrinking and a looser fit

 

For that price, it better kill the pig, prep the ribs, dust with Pitfaced BBQ Rub, put it in the smoker, and serve it to me on a silver platter.

 

prob be good for a small business

 

Sounds like he volunteers to cook for group functions, church and others. But, I'm sure I could justify it if I really tried... Then again, a nice smoker at 1/2 the price and then the other half to fill the freezer has it's appeal too

 

Makes me want to buy a welder. I'm sure I could through something like that together. I watched some videos from their web page, but couldn't tell how the heat/smoke goes up through the chamber.

 

Is the cheese an essential part? How do you thing they would be without out? My boy is allergic to milk, and i'd like to make them for him.

 

It’s not an essential part. Make em all the time without cheese

 

yeah, I guess it's just a meatball.....

I'm tired this evening after shoveling 10" of heavy wet snow.

 

Truth to this. I've still got the old 50s fridge I wanna convert to a smoker and give it a sweet paint job. As soon as I move in getting on it again. Gonna do an oven element and my engineer buddy is working up a control unit for it with WiFi and touch screen cause why not?! Other thought is to make it a pellet pooper.

 

Dude! Thanks for repping Pitfaced BBQ! I hope he gets as hooked as the rest of us have!

I have a golf shirt with a small Pitfaced logo on it and our website on the back just under the collar. I made them for a little golf tournament. I get away with wearing mine at work every once in a while .

I don't know the guy, but I know of him. A guy from the GTO forum I frequent got one made there when the shop was just starting to get a little business. Far less customization options and it was a smaller operation that charged a little lower price. He basically got a New Braunfels Bandera on steroids. It's a badass vertical offset. Shortly after he took delivery, he won a raffle on the BBQ Brethren forum and won a $3,000+ gravity fed smoker. That bastard . He has a modest back patio with some SERIOUS cooking equipment on it.

I don't have $3k to drop on a smoker and, even if we get this food service thing going, I will be hard pressed to pry myself away from the drums. I'd rather add more of those or custom make a bigger drum than go with a more traditional custom rig. I feel like a Jambo, Shirley, Lone Star Grillz, or the like would start pulling us away from our roots. We cook on what most of the people that use our rubs cook on - at least in terms of affordability, ease of use, etc.

Forget everything I said. If a smoker like this becomes available, I'm back in to spending the coin.

 

I just use a masterbuilt electric smoker. I'm still a newb and thought it would help displace some problems. I've loved it over the last year.

 

My neighbor uses one, too. He's been around BBQ for a while and that's where he settled. Makes some damn fine food!

 

Have you seen the guys that have made the UDS out of 85 gallon drums?



always wanted to do one of these too!

 

No cheese is just there for the taste of it, egg is more of the binder here.

 

I use the electric smoker, it works for brisket, just not the same as a charcoal burning smoker. I havent got a good bark with my electric smoker, it works good for jerky though. So it does have its purpose

 

I've seen reviews where they put a single charcoal bricket in the chip pan to make a better smoke ring. I have been thinking about giving it a try when I make my last Boston butts before move.

 

Doesn't the smoke from the chips or chunks do the same thing?