• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Oct 4, 2013
This pit has been around since the early 70s. My Dad and his buddies used to cook tons of Q on it. Whole hogs, goat, and countless briskets. The pork ribs that used to come off this thing still linger in my memories. I don't know if anyone has used it in the last 10-15 years but Ill definitely be resurrecting the BOSS this spring. O yeah!

Nice, hope for more pics on the pit in the near future..... :popcorn. I'am totally in for this one !!
If my memory is correct, they would build the fire right inside the pit and toss a couple of splits in ever so often.
Yep, that's an old school cooker there, open pit cooking is the best in my opinion, true BBQ! Just leave the doors open the first half of the cook, then when fire gets all down to just coals, close er up and walk away for about four hours!

Could definitely cook some good grub on that one! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads