Quote:
Originally Posted by mobiledynamics
Ha Worth. Re post #59
I've got 2 friends who are professional chefs. Both BBQ's much differently. Chef 1 that owns 3 restaurants. He just stacks some bricks round, threw some wood/coal in te middle as a pit and has use the very wire metal shelving you posted as a top.
Chef #2 has a $2K kamado, which is nothing compared also to the $30K Argentian Style grill you have posted. Good luck on ur build !
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I have came to the conclusion I dont like indirect heat slow smoker BBQ for the most part.
I think I did at one time but not for sure.
Maybe it is because you cant drive in any direction here without running into it.
Real Texas BBQ in my opinion is cooked over direct heat over an open pit like the ones held at the LBJ ranch.
Here is a pictuer of an original BBQ and the way I used to cook in Hyde park in Austin.
Big hole in the yard with a bed of coals and a fire going.
