Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: 3-in-1 Brick BBQ on 3' x 6' . . . . . .
From: John Sunderland,
Subject: Re: Brick Barbeque Pit help
Dear Smoky,
Like "Steve" of FAQ fame, I, too, have my heart set on building a brick barbeque. I plan on building a "multi-purpose" brick barbecue, capable of both classic charcoal barbequeing or gas barbequeing -- each with a seperate grilling surface. I'd also like have the capability to use it as a smoker. OK, OK, so I'm a little ambitious. I'm not looking for plans, so much as a little barbeque design theory, although a brick barbeque design or three might help things along. Am I crazy? Can you help? I'm stuck in Shreveport, Louisiana and I've checked out every bookstore and how-to joint in town. Any help, advice, or words of wisdom would be greatly appreciated.
Thanks,
John Sunderland
Hi John,
If you're not committed you ought to be! Three in one on a 3X6!?
The gas grill is simple. You will want to have cover and drainage to protect it from the rain. Go for at least 30M BTUs and, preferably, two burners with separate controls.
The barbecue pit requires some thought on your part. What's the biggest barbecue you'll ever throw? How often will you barbecue just for two? The fire grate needs to be adjustable and cleaning out the ashes ought to be simple. You need to build a fire pit right beside the grill for burning down wood to coals. Unless you plan to "open pit" barbecue, you will need a capacious cover and a fire door with draft control.
As for smoking capabilities, I need to know your intent. If you mean cold or hot smoking, as in fish, poultry, curing hams, bacon, etc., you will need a fire pit some distance from your grill to give the smoke time to cool down before entering the grill. Please see "Smoking" and "Smoker" in The Glossary.
Shreveport is not too shabby a place to be stuck.
Fun,
Smoky
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