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In Reply to: Re: Anybody out there runnin' a PitMaker pit? posted by Professor Ribtickler on March 18, 2011 at 12:53:10:
It has 5 25"x22" slide out cooking grates for 2,750 sq inches of cooking space. The only hot spot is on the top shelf at the back where the heat and smoke from the firebox comes in. It's a downdraft design. The heat and smoke come in along the back side at the top and exits from the bottom up through a return duct on each side. For contests we only use 3 shelves. We don't use the top or bottom shelves. Chicken on one, ribs on one, and brisket and butts on the third.
It will go for 3 or 4 hours without attention but by then the water pan is running dry and needs some water added. We have a storage box with stainless work surface, a removable charcoal grill, and a 100,000 btu propane burner.
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