The "Big Dog"

[jazzdunn]

I just finished cooking on my new grill for the first time. I used 7 lbs of charcoal for an 8 hour cook.
I will have it at the Hammond Blues and BBQ Festival in Hammond on March 23 & 24th, along with my big pit.

 

[SpeedRacer]

 

[Gus McCrae]

Cool.

 

[jazzdunn]

This was the outcome.

 

[jazzdunn]

I added a Discada to my patio arsenal.
I took a 21" Disc, welded the hole in and added horshoes for handles.
Total cost was "Free".
I seasoned, then tested it out.

 

[Guate_shooter]

Thats almost a scary looking pit, BAD ASS !!!!!!!!!!!

 

[Guate_shooter]

I added a Discada to my patio arsenal.
I took a 21" Disc, welded the hole in and added horshoes for handles.
Total cost was "Free".
I seasoned, then tested it out.

HIBACHI grill lmaooooo I WANT !!!!!!!!!!!!

 

[jazzdunn]

Thats almost a scary looking pit, BAD ASS !!!!!!!!!!!

Thanks Guate_shooter.
I was going for a bold look.
It uses gas, charcoal, wood or any combination.

 

[Masonmedic]

So what was your mthod to "season" it?

 

[jazzdunn]

So what was your mthod to "season" it?

The Pit
Rub the entire interior with cooking oil. Buid a heavy smoke for about 3 hours. I also added onions and bellpepperson the racks for added seasoning.
I always use pork for the first cook.


The Discada
First step was burning it until it was as hot as I could get it.
Second, I put cooking oil in a spray bottle and sprayed it down while it was hot, allowing the oil to fill in the pours of the metal, before it cooled.
Third, repeat step 2, but not quite as hot.
Finally, repeat step 3.
Then put it to work.