New and curious
Posted: Fri Feb 28, 2014 11:21 am
Hello, I'm new to posting here but I've browsed around a few months ago when I was getting ready to build my 24"x60" offest with tuning plates and separate slide out steak grill to have it ready for for this season. Unfortunately, my body had other ideas and it'll be another year before I can begin. While I have plenty of patience when the fire is making meat turn into candy, I'll go insane waiting a year for a new pit. Fortunately, my wife knows this and is a real sweetheart suggested that I sell my iron and my current pit and just buy what I want or have one built. (Before you ask, no...I don't deserve this wonderful woman!). I've got a few questions and was hoping that I might get a little feedback on here. I've been cooking with my 24x48" stick burner, no insulation, no plates. It turns out great meat, but it's not "the one". I've also built a 30"x12' with 30x30" insulated firebox and tuning plates that turned out great meat but was waaay bigger than what I needed at the time.
I recently helped a friend cook a pile of briskets on his custom RF with a water pan and I have to say that I was impressed with [i]almost[/i] every aspect of it. The box was insulated and held heat well and the temp variance from end to end never exceeded 15 degrees. In fact, most of the time it was less than ten. It's added some confusion and consternation to the decision making process for sure. After selling the materials I had gathered for my new build and selling my old trailer I've got a budget of about $4500.00 and I'd like to stay as close to that as possible. I'm looking for a 26-30" x 60-72" chamber, insulated box.
I guess my biggest question on the RF versus the traditional is the ability to control and change temps for cooking different cuts at the same time. With the RF is is possible to have an area hotter to cook, say chicken while the rest of the pit remains in lower for brisket or butts?
I've researched what I can on the Web and have a decent idea of whats out there. While I would love a Jambo or Klose they seem to be a little more expensive than what I can afford - they, along with a few others seem have name built into the name. I was wondering if anyone had any thoughts on performance and customer service, good or bad, about any of them. If your wife said you had $4,500 to spend on a pit with no strings attached (i.e. you don't have to go shoe shopping with her or some other non sense), what would you buy and who would you buy it from?
I recently helped a friend cook a pile of briskets on his custom RF with a water pan and I have to say that I was impressed with [i]almost[/i] every aspect of it. The box was insulated and held heat well and the temp variance from end to end never exceeded 15 degrees. In fact, most of the time it was less than ten. It's added some confusion and consternation to the decision making process for sure. After selling the materials I had gathered for my new build and selling my old trailer I've got a budget of about $4500.00 and I'd like to stay as close to that as possible. I'm looking for a 26-30" x 60-72" chamber, insulated box.
I guess my biggest question on the RF versus the traditional is the ability to control and change temps for cooking different cuts at the same time. With the RF is is possible to have an area hotter to cook, say chicken while the rest of the pit remains in lower for brisket or butts?
I've researched what I can on the Web and have a decent idea of whats out there. While I would love a Jambo or Klose they seem to be a little more expensive than what I can afford - they, along with a few others seem have name built into the name. I was wondering if anyone had any thoughts on performance and customer service, good or bad, about any of them. If your wife said you had $4,500 to spend on a pit with no strings attached (i.e. you don't have to go shoe shopping with her or some other non sense), what would you buy and who would you buy it from?
