My in-laws are selling me their gas pig-cooker. While I wait, I'm using an electric MasterBuilt smoker and a charcoal Weber for burgers a small number of steaks/chicken. It's not the best set-up currently, but we will survive.
I drool over the rig my brother-in-law built from used propane tanks and an older trailer (below). He competes locally.
Uhm, I use a medieval style brazier or an open fire-pit with an iron grate supported by iron y pegs or both.
My modern camp. Not terribly authentic, but terribly comfortable! I use the cooking arrangement at home. It's on the right behind the chair back. Can barely see it. If I can find more pictures I'll see if one shows it better. I'm not suburbanized as you can tell. I'm barely domesticated my wife says. I grew up in suburbia, I will never go back.
February 12th, 2020, 11:33 PM
Pellet grill for me, almost fool proof so I can almost cook a decent steak on it.
Oklahoma Joe's offset smoker.
Nothing fancy, but it works.
Anything will work if you can keep the heat constant for a long time.
For me it is wood only. Mesquite or hickory. Pecan or apple if I am cooking poultry
February 13th, 2020, 09:04 AM
I BBQ year round and it has to be wood charcoal on cast iron grates for me. No gas, no briquets, no starter fluids.
February 13th, 2020, 09:45 AM
I can't compete with what's available around here with my little grill, so I just go to The Salt Lick.