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6 members and 32 guests
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

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Members: 3,108
Threads: 14,364
Posts: 157,536
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
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Results 1 to 10 of 12
  1. #1
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default New Toy--Round Rock 48" Fire Pit

    Hi Folks,
    Got this toy early this week, put it together, and it's been sitting until today (WINNNND ). Got ahead of the wind this am about 6 and seasoned the unit for app. 6 hrs. Wind is back again. This is our windy season in sw NM. Will wait till the blow is over, then will do up some Santa Maria BBQ featuring, Tri-Tips, Ranchero Style Pinquito Beans, Grilled garlic Bread, Salad and Suds.
    End the day with a peach cobbler done in my hanging dutch oven,topped with ice cream. Will do this the first Sun. after the wind stops. E.T.

    Cranking up the heat



    Finding room for pots etc.



    Wind is back.

    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' grillin' and cookin' setup.

    I can't wait to see it in action !!!!
    Jim

  3. #3
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    That is really cool.
    How many inches (or feet) is it across the grill?
    Why in the hell should I have to "Press 1 for English?"

  4. #4
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    48" inside dia. You should only use 1/2 of bowl dia. for your coals.
    This would of course depend on how much meat you want to cook. Tri-Tips need to be room temp and seared on both sides and finished indirect heat to desired internal temp. We like med. rare, internal temp. 110 to 115 degs. wrap and rest for 15 mins. and temp will come up to 120-125. perfect for slicing. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That's a good lookin rig ET. Can't wait to see the food coming away from it.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I like it! I'd love to cook on one o' them! It would be sweet to use on a cool evening and just keep warm by.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    May 2010
    Location
    Hartford, Michigan, United States
    Posts
    568

    Default

    That's a great looking setup. Perfect size for outdoor cooks
    Weber 18" Silver
    Weber 26.75"
    Char-Griller Trio
    MES-30
    BGE XL

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  9. #9
    Join Date
    Feb 2011
    Location
    Freehold, NJ
    Posts
    166

    Default

    Very cool.
    From the list on your signature you must really like your toys.

    "Forbidden fruit is the sweetest"
    Chargriller Smokin pro
    Obsessed with BBQ
    KCBS CBJ

  10. #10
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Thanks for the kudo's guys. It's good to be back in the fold again.

    Mitch, About 1/2 of those items on the signature are mods to the jen-air to enable better control of air and heat. Needed 200 to 225 degs for the butts and brisket and to much heat escaping from the vents etc. Also helped in using royal oak to char broil.
    E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



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