HA HA HA HA

[ammaturesmoker]

Anyone else get carried away on the grill yesterday?

 

[SmokinVOLfan]

Damn that looks like one hell of a feast! What all you got on there?

Nice pit btw

 

[SmokinAl]

Man that is a ton of food!
Nice setup!!!
Al

 

[ammaturesmoker]

Damn that looks like one hell of a feast! What all you got on there?

Nice pit btw

thanks man....we did beef short ribs, top sirloin roast, tri-tip, beef spare ribs, boneless chicken thighs, boneless chicken breasts, bone in chicken thighs, and country style pork ribs. What is not in the picture is wave two. Kielbasa, asparagus, and peppers and onions. This food tasted amazing over the California Coastal red oak. The flavor of this pit is just simply amazing.

 

[73saint]

What a beautiful site! I bet it gets hot managing that pit!

 

[bassthumb32]

That looks like fun nice set up

 

[SmokinVOLfan]

thanks man....we did beef short ribs, top sirloin roast, tri-tip, beef spare ribs, boneless chicken thighs, boneless chicken breasts, bone in chicken thighs, and country style pork ribs. What is not in the picture is wave two. Kielbasa, asparagus, and peppers and onions. This food tasted amazing over the California Coastal red oak. The flavor of this pit is just simply amazing.

You either cleaned out your freezer or hit up the manager special section at the grocery and smoked everything they had on clearance! Seriously though it all looks amazing! Points for sure.

 

[Geebs]

Wow, I dont think anyone left hungry! Yesterday was a challange for us to grill with the heat index between 105-110, was hard to want to tend to the grills all day.

 

[73saint]

Wow, I dont think anyone left hungry! Yesterday was a challange for us to grill with the heat index between 105-110, was hard to want to tend to the grills all day.

Same here. I warm/cold smoked some bacon, kept my Lang under cover the whole day and the grill temps never dropped below 90. It was a scorcher.

 

[ammaturesmoker]

Wow, I dont think anyone left hungry! Yesterday was a challange for us to grill with the heat index between 105-110, was hard to want to tend to the grills all day.

That is what is so nice about Santa Maria....1 1/2 hours is what I spent in time on the grill....good thing too because the thing was hot. However I have found my holy grail for cooling off during cooks. You see that blue canopy? It has a misting system attached to it. Keeps me nice and cool. Now if I was smoking, I have hooked up a temp probe to my phone and I can swim in between adding splits. Works really well.

 

[gmc2003]

I don't think I've ever seen a grate that full. I think I'd have a tough time choosing what to eat.

Point for sure

Chris

 

[crazymoon]

AMS, Wow that is a ton of smoked goodies on there !!!

 

[chopsaw]

Beef cooked over the top of red oak is amazing . Nice job I bet that was a fun cook .

 

[Sean50]

Amazing, I'm drooling here!

 

[GaryHibbert]

About all I can say is WOW!!!!
Gary

 

[noboundaries]

I'm impressed beyond words. What a beautiful Santa Maria grill! And you did it right with red oak. Man, oh, man. Like!