|My old grill, "Old Faithful"|
- I needed something that could get hot enough to sear a steak, and to grill burgers, chicken or salmon.
- Something that could support enough hot coals to get a cast iron skillet white-hot so I could blacken steak and fish, and cook pizza.
- Multiple chambers so that I could slow-smoke briskets, pork shoulders, racks of ribs, or whole chickens, turkeys, or other big hunks of meat.
- Something that could stand up to heavy use (multiple times/week) in all 4 seasons.
- Enough surface area to cook for 50-100 people at a time (because that's how I roll at least once a month).
- Something that could calm the fires of my testosterone occasionally, without sending me to prison.
- Enough surface area and head-room to cook for a thousand people at once!
- Something I could fit an entire animal on, at one time, like a whole pig or a lamb on a spit! Perhaps some Woolly Mammoth ribs...
- A completely efficient wood-burning smoker that ran forever on one stick of wood!
- The firebox is easily large enough to function as it's own charcoal grill, with over 340 square inches of grilling space.
- The main cooking chamber has over 1,300 square inches of surface area to pack with meat! Most "Classic" propane grills max out at about 600.
- A heat-dispersion plate diffuses the direct heat from the firebox and distributes it more evenly throughout the cooking chamber to eliminate hot-spots and to turn the chamber into a predictable "oven" without the need to constantly rotate everything to get heated evenly.
- Multiple thermometers allow you to keep a very close eye on the space around what's cooking.
- The counter-weight on the door makes sure the heavy door won't slam shut on you, and it makes an awesome place to stick your magnetic food thermometers, or to hang your hat.
- A Probe-port allows you to use a temperature probe during the cook without having to prop the door open.
|It glows in the dark!|
|Firebox grill grate|
|Hand Welded, excellent seal|
|My own personal ash-rake!|