This weekends cook....

[deepsouthbbq]

Have a catering job this weekend for a B day.
2 17# briskets primes
6 st Louis ribs
1 pork butt
and 12 pounds of our own sausage.
we raise our own hogs.
I'll post after seasoning and trimming picks tomorrow and cook picks.

[deepsouthbbq]

Forgot to attach pic

[deepsouthbbq]

The Klose pit i'll cook these on. Shes an oldy but a seasoned goodie

[Okie Sawbones]

Klose makes a nice pit. Last forever.

[GRailsback]

That sure is an old one. But they are fine pits. I am real happy with mine.

[deepsouthbbq]

I was really hoping to give her a blasting and painted make over this winter but it rained a lot here.
She's good through out just exterior looks like all getout. But man does shoe cook some mean food.
Have it set up for one shelf 250, one cooks at 275, one at 300 and one at 325. Then I have the vertical.
It took a while to balance it out right but it is perfect for brisket, ribs and chicken all on there own shelves.

[GRailsback]

They set mine up to cook even all the way across. But of course each rack up is about 15 or so degrees hotter than the lower rack. and I have a baffle where the main chamber meets the upright box where I can make it lag behind by about 75 degrees. And I have an insulated fire box as well, it doesn't use much wood at all after the bed of coals are in place. They are just fine cooking pits.

[deepsouthbbq]

Yep from the first temp to the vertical there is a 75 deg difference. I have a baffle as well that is adjustable to the vertical.
I wish my box was insulated. I have to feed one split log every 45 minutes to stay consistent.

[deepsouthbbq]

So trimmed and sitting in fridge now waiting on the pit tonight.

[OldUsedParts]

Gonna be smelling Guuuuuud around your Digs dis'ennin