Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: smokeasaurus on August 26, 2013, 11:32:02 AM
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Kinda like a high tech Santa Maria Pit......
http://www.buckaroogrills.com/
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Looks like another product for Eric to carry in his broad line of offerings.
Ed
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I like it! This is the type of grill I have wanted for years - saw and used them a lot in South America. I've looked at many - just put off by prices. But someday...
I know some folks love their pellets, others their Webers, etc. This is my dream grill.
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Nice looking pit.
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eric need to order some gravity feed pits. ;) and offer a payment plan too for us old vets. ::)
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Cool. They make it sound easy.....almost too easy :D
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Nice looking setup. It would be fun to cook on one of those.
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The Air Blower is a pretty cool innovation!
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I like the concept and the blower system should make it much easier to fire up. There are several good sources of wood chunks and small sticks online.
Basically, you can do the same thing with a Weber kettle or other good charcoaler. I've done mesquite wood grilled steaks on mine many times by starting with a small bed of charcoal (I use about ten briquettes) then placing the wood chunks on top and opening the bottom vents all the way, using the top vent to modulate temperature. The briquettes "jump start" the wood then fade away. You can get a good, glowing bed of mesquite this way in about thirty to forty-five minutes. The trick is to know when to add more chunks or sticks to sustain and you develop a feel for that after a couple of cooks.
Wood-fired steak cooking produces a different flavor than just adding smoke chips or chunks to another fire type. It is more subtle. Using mesquite pellets I get pretty much the same flavor on my Memphis. Red oak makes a great fire, too.
Hub
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Really nice. Looks well built and all stainless!
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Oh, MAN!!!!
What a nice setup.
REAL WOOD IN BIG CHUNKS...
I'd poke that...
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I am such an idiot, the owner called me on Friday while I was at work and asked me if I was interested in testing it. I was swamped at the time and jotted down the name of the cooker but told him I was not interested. I come to work on Monday and check it out his site and went darn, I would like to give that a whirl. I just got too much going on right now.
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Call him quick and give him MY name...
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He contacted me and wants me to put one in the shop. I'll see what I can do and we'll go from there!
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If they need a place to test it - I will give it a work out!
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And another thing...to quote their website:
"No more standing and staring at boring pellet or gas ovens. Buckaroo puts the fun back into outdoor grilling!"
Can you imagine being out on the deck with friends, sitting around a grill like this with REAL fire and REAL hunks of meat cookin'?
Those who wanted to, could cook their own hotdogs just like they wanted 'em (some like 'em charred).
Seriously, though, that picture is at the forefront of my mind when I think about my ultimate outdoor cookin' experience - good friends, good food, good conversation and fellowship. I don't get that with the smoker or the MES. I get to experience it to a degree with the gasser and a bit more with the charcoal grill I use. The gasser cooks pretty fast, so when friends come over, I prefer to use the charcoal and slow the pace a bit.
But The BUCKAROO GRILL - what an experience THAT could be!!!
Just dreamin'...
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Jaxon
I am with you. That's what I love about cooking over a live fire. I have a couple of fire pits that I really like to use. I use a tripod over one of them to let me play with the height above the coals. The buckaroo would be a blast to cook with.
David
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Anytime you have an open fire - it draws people to it. And - there is a connection that I think we all have way down deep inside - that relates an open fire and food cooked over it - to a very satisfying, pleasant experience.
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Anytime you have an open fire - it draws people to it. And - there is a connection that I think we all have way down deep inside - that relates an open fire and food cooked over it - to a very satisfying, pleasant experience.
I agree. When I cook over the fire it just seems people hang around and talk around the fire.
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David, would you post a pic and some info about your fire pits?
I have space in my backyard that could accommodate one and it could be a nice addition to our outdoor experience - especially this Fall.
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The one thing that has kept me from having a Santa Maria style pit is when you are done cooking..what to do with the live coals. My luck a breeze would come up.....
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Looks like you can lower the cooking surface to completely cover the coals and let 'em die...
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
You are famous - or is it infamous? ;) ;D
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David, would you post a pic and some info about your fire pits?
I have space in my backyard that could accommodate one and it could be a nice addition to our outdoor experience - especially this Fall.
Jaxon
Mine aren't special - one is a chiminea and the other just a raised fire pit. I'll take some pictures next time I cook on them. But, I think you can make something much nicer from scratch.
David
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
Remember when you filled out that TendaRub survey...
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
Good question...I thought you referred him to me...
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
Good question...I thought you referred him to me...
Or me to you...
Do I need to send an audition video?
Imagine the notoriety if you had Backyard Jack Productions post a video of this Buckaroo Grill!!!
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Come to think of it....how did the owner of Buckaroo get my name and number anyhows? ???
Good question...I thought you referred him to me...
I have got to stop drinking and then going on-line and using the phone....... :D
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The one thing that has kept me from having a Santa Maria style pit is when you are done cooking..what to do with the live coals. My luck a breeze would come up.....
That's why I don't like to use my Lodge cast iron Hibachi unless its not windy and I can stay up till it goes out, It has no lid. Be good on a concrete patio away from the house
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I have never had an issue with coals blowing around from my Santa Maria grill...and I am straight in line with the prevailing winds. Simi Valley means "Windy as heck" in Chumash. If I have to leave, I'll scoop them out into a galvanized metal bucket with a lid.
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If I have to leave, I'll scoop them out into a galvanized metal bucket with a lid.
Great minds think alike...I keep a large galvanized pail with lid out by the smoker. When I'm done and get ready to clean up, I shovel the ashes and coals into the bucket, put the lid on and they're done. I can pull the handle up to lock the lid in position.
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Great advice guys. It don't matter what ya cook on outside.......safety is always first.
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How much is that doggie in the window, the one with the SS ears?
You're correct, Mr. Hub, fired my Weber 22 1/2 mucho times, with charcoal/wood fuel for those Porterhouses!
;) :P
OD