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Brick open pit vs steel with side fire box
I want to know the difference (cooking wise) between the two types of bbq's I am seeing. There are the open pit brick with steel lids where the coals are all underneath the food, and the steel bbq's with the side fire boxes. What Is the difference here and are there any pros and cons one vs...- weldifier
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- Replies: 0
- Forum: Other Builds
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Do you have your own restaurant?
I have 25 years in the restaurant industry. I can tell you that it is a tough business and you must be crafty with your money to succeed. The BIGGEST reason 80% of restaurants fail in the first year is through lack of experience and not doing the proper research. The BBQ business can be very...- weldifier
- Post #11
- Forum: General Discussion
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Canadian Chef
Thanks, you can be sure I will be in Texas soon. What do you think of Salt Lick? -
Canadian Chef
Hi, I am a chef from Kelowna, British Columbia. I have been cooking all types of food for 25 years but have only recently got into barbecue. Canada has almost no BBQ restaurants and my partners and I are planning the only open pit BBQ restaurant in Canada (as far as we can tell anyway). If...
