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  #61 (permalink)  
Old 03-31-2011, 02:46 PM
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I just got done looking looking at the smokers. There is a big problem with most of them. If you set the beer can chicken in them you won't be able to close the lid on them. The lid on the Weber shut with no room to spare.

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  #62 (permalink)  
Old 03-31-2011, 02:50 PM
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This is the place I get the produce from.
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  #63 (permalink)  
Old 03-31-2011, 02:54 PM
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They make fresh tortillas and have all the good spices.
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  #64 (permalink)  
Old 03-31-2011, 02:58 PM
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Quote:
Originally Posted by V8&4spd
I just got done looking looking at the smokers. There is a big problem with most of them. If you set the beer can chicken in them you won't be able to close the lid on them. The lid on the Weber shut with no room to spare.
Good point and something that I will definitely consider when I get a larger one. My Brinkman takes the lid OK with a chicken but when I do the beer butted Turkey, I have to drop the rack down to the next level. That puts it closer to the coals but with the can inside there is no problem of it getting dry or burnt. Last year I found some good heavier quality Pits at Academy Sports that were heavy gauge and not the thin el cheapo stuff that you see at some places.
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  #65 (permalink)  
Old 03-31-2011, 03:01 PM
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Quote:
Originally Posted by V8&4spd
They make fresh tortillas and have all the good spices.
Wow, you are definitely in the right neighborhood for folks that like good fresh veggies and seasonings.
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  #66 (permalink)  
Old 03-31-2011, 03:06 PM
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This is the Brinkman I have my eye on. They sell a Kingsford that might work, It's not what I want.
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Old 03-31-2011, 03:17 PM
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If you were to use the fire box at the end, why couldn't you just take the big rack out of the pit and figure out a way to set them bird racks down lower? Just an observation.???????????
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Old 03-31-2011, 03:21 PM
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The reason the chicken cooked like that in the skillet is because of the heat. I didn't let the coals burn down. It went right on there. All the heat was near the lid. If you lower it down, it won't cook the same.
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  #69 (permalink)  
Old 03-31-2011, 03:24 PM
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If the lid was higher on the Brinkman it might work real good. If you put the chicken right by the fire box they would get the heat. The ribs could go toward the end away from the heat.
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Old 03-31-2011, 03:25 PM
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Originally Posted by lt1silverhawk
V8&4spd,

I love you have a picture of everything you talk about!
Haha I know but its making me droool

dam this plain old soup,,,
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  #71 (permalink)  
Old 03-31-2011, 03:38 PM
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Now I have to go back and look at the grill on the Brinkman again.
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  #72 (permalink)  
Old 03-31-2011, 03:45 PM
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I could use a cutoff wheel and cut a short section out of the grill. Then I could make it so the chicken sits at the right height.
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  #73 (permalink)  
Old 03-31-2011, 03:51 PM
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I'm not sure that I am making myself clear but you could even use some fire bricks in the bottom with the grill removed to make sure the beer butt racks were level but of course it will take longer because of the indirect heat involved. Comprende?

Dang, I love this stuff !
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  #74 (permalink)  
Old 03-31-2011, 03:58 PM
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I know what you are saying, it's a good idea. I thought the grill was a single piece. If the grill is a single piece. it will need to be cut. When I was looking at them I was thinking about the lid height. not cutting anything.
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Old 03-31-2011, 04:02 PM
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Another thought is, rather than cutting the existing grate, why not get a piece of expanded metal and cut you one that is smaller and will sit inside at the right heigth. I don't think that you would need anything but the sides of the pit for it to sit on to be solid. That way you could still have your heat under the birds.
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