I suppose it really depends on what and how you WANT to cook when making a decision like this. Starting out, I’d get me some sort of offset pit with an accessible grill inside the firebox. That way you get the best of both worlds and can take that knowledge without having to spend much. Brinkmann makes an offset that I started on, but my "grilling" or direct heat methods could use some attention. I now have a Gator Bandit and have the grill firebox as well as plenty of smoking, or indirect heating, area.
Live and learn is the best way. You could take my advice and never really know for sure unless you try and fail or succeed yourself.
KPigs setup looks awesome, the custom made cookers are a bit more$$ but usually well worth it. For direct heat cooking of dawgs and burgers an inexspensive grill works fine and if it wears/rusts out in 2-3 yrs…well you can buy alot of $30.00 grills for $500.00. The thread was started concerning direct or indirect heat and that depends on the type of cooking you plan on doing. Most backyard grills see steaks, burgers, dawgs and chicken, direct heat is great for these and you can always pile the coals to one side for indirect heating, the typical webber kettle style or open face grill will suffice for this. The most prevalent form of indirect cooking here in florida is smoking, with the fuel in one chamber and the food in another. A unit like KPigs will handle both types of cooking, and either wood or charcoal.
I had a Portable Kitchen in the ’60s (it wasn’t called that at the time, and it was genuine avocado green, of course) and loved it, but the legs didn’t hold up. You can make replacements out of galvanized pipe & elbow joints, though.
I’ll vote for the indirect heat since your cooking shoulders, etc. I’ll page FATZ, he’s a Pro BBQ’er that runs circuits, he’ll give ya the lowdown…
Here’s his website, it may help you out: http://www.fatzsbbq.com/
Kpigout… Thats a sharp looking setup! Foods looking just as good also…
I have used a lot of different smokers and grills I have several different models I use, each having a different purpose in the smoking world. I prefer direct to indirect. in my opinion I think indirect uses alot more fuel and in most cases creates a more smokey flavor. Barry In MI
Thanks man. I just thought I would throw it out there as an option. I have had many less expensive smokers and done just fine. This was my dream pit, and probably the last one I will ever need. Everything comes out great on this pit.
kpig, nice grill/smoker!
I suspect my Chargriller was a tad bit less expensive. I highly recommend it. Great product for the money and versatile. I can smoke and grill at a wide range of temps.
BTW: Once your charcoal gets completely engulfed (glowing red with an ash covering), it is so hot that not a single trace of the volitile hydrocarbons in the lighter fluid is present. It ALL goes up in smoke long before the first piece of meat hits the grill. No if you’re dumb enough to put your meat over it before it is completely ready. . .
I use a charcoal chimney for convenience and speed.
I am looking at the Char-Broil Santa Fa Charcoal grill & smoker and the char-broil silver smoker as of now. Scott
These are all nice but I still don’t know which is better for me to start with . Direct or indirect heat souce????????? And why one is better???? Thanks Scott
Here are some pics of my Pit. It’s a Texas Smoker made in Uvalde , TX.
Well, if you want a small grill I guess the 1100-square inch Weber is a bit too big for you. [:D]
The Webers are nice but I’m looking for something big enough to do Pork shoulders and Beef biskets on. Some thing in the 500/600 sq. in. size. Scott
Thanks for the replys
Which is part of the reason I spent a few bucks more on a heavy cast iron grill from Lodge.
The other part of the reason is it has a cast iron grill which retains heat and browns my burgers better than the flimsy chromed steel grills on lesser models. You can also buy a cast iron stand for it to get it 3.5′ off the ground if you don’t want to just sit it on a table.
But this isn’t what Scott wants because he wants to do indirect heat as well and for that you need a bigger cooker with a lid. The "Portable Kitchen", which is cast aluminum (and therefore rust-free) rather than cast iron, is the closest thing in a larger cooker that I’ve seen.
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