- Sep 27, 2013
- 1
- 10
Hello, I am new to the forum. I live in Central Texas and smoke a lot of meat. I have been building pits for years. I just finished one that I had been wanting to build for a long time. It is a multipurpose “cooker” it has 30 square feet of cooking area and last week I broke it in by cooking 50 briskets and 100 lbs. of sausage for a birthday party. I built this pit so I can cook anything from pizza to an entire Christmas feast. I have a wood stove on one end supplying heat and smoke and I built an 8 foot propane burner in the middle to supply heat. I can cook with either wood or propane. The wood stove is great to cook beans or whatever while I am smoking meat. For briskets I like to smoke them for 4 to 5 hours then get my temperature up to 250 with the propane burner, I really hate babysitting a wood fire throughout an entire brisket cook. I also have swinging rods inside the pit that are for chickens, beef jerky and sausage. My cooker can also be used as a smokehouse.
