Pitcooking
MemberGot rid of the matchlight.
Greetings folks!
This thread is for Brethren who have working knowledge on direct heat metal "cookers" such as those used prominently in Central Texas in places like Coopers, Lairds, Schoepf's etc. When I learned to cook years ago in Texas it was on direct heat cookers made out of 500 gallon propane tanks. I have NO need for anything that large today and would love to commission a smaller version of the "box style" direct heat cookers used by the restaurants listed above. I do not want anything too large, probably 36 inches wide (left to right) and 24 inches deep (front to back). I have some questions I would love answered from those who have "real time knowledge" of the cookers I am describing. I have attempted emailing a couple of restaurants but have not heard back.
1) What is the typical height from the fire to the cooking grate?
2) What is the height from the cooking grate to the lid?
3) What is the gauge or weight of the steel used in these style cookers? If the steel is 1/4" or heavier, do y'all think it could go even lighter for backyard personal use, or will that not hold the heat or warp too quickly.
4) Is the lid the same weight as the rest of the cooker?
5) Is there a need to employ any type of upper exhaust? Most of the time I do not see an exhaust on these as the imprecise fit of the lid allows for draw of the heat.
6) Do you have or know of any place that has design plans on file that I may purchase or receive a copy of? Unlike offsets, finding designs of direct heat cookers or people that know about them is much harder these days.
Big fan of the UDS and the WSM without the water pan but not interested in those right now....I want the BOX! hahahaha Thanks in advance for any assistance.
This thread is for Brethren who have working knowledge on direct heat metal "cookers" such as those used prominently in Central Texas in places like Coopers, Lairds, Schoepf's etc. When I learned to cook years ago in Texas it was on direct heat cookers made out of 500 gallon propane tanks. I have NO need for anything that large today and would love to commission a smaller version of the "box style" direct heat cookers used by the restaurants listed above. I do not want anything too large, probably 36 inches wide (left to right) and 24 inches deep (front to back). I have some questions I would love answered from those who have "real time knowledge" of the cookers I am describing. I have attempted emailing a couple of restaurants but have not heard back.
1) What is the typical height from the fire to the cooking grate?
2) What is the height from the cooking grate to the lid?
3) What is the gauge or weight of the steel used in these style cookers? If the steel is 1/4" or heavier, do y'all think it could go even lighter for backyard personal use, or will that not hold the heat or warp too quickly.
4) Is the lid the same weight as the rest of the cooker?
5) Is there a need to employ any type of upper exhaust? Most of the time I do not see an exhaust on these as the imprecise fit of the lid allows for draw of the heat.
6) Do you have or know of any place that has design plans on file that I may purchase or receive a copy of? Unlike offsets, finding designs of direct heat cookers or people that know about them is much harder these days.
Big fan of the UDS and the WSM without the water pan but not interested in those right now....I want the BOX! hahahaha Thanks in advance for any assistance.
