Y'all, I saw this grill at Academic Sports online and did a lot of research before ordering. It WAS made by RiverGrille, but was discontinued last Fall. I like it because of the HUGE cooking area (804 sq in) and because there is an active fire beneath the meat. I really like the way I can adjust the heat by adjusting the height of the grates. They have marked it down by $100 for clearance - I suggest you move quickly, because there were only 56 in stock at Academic when I ordered. Shipping direct for only $20 is pretty cool since it weighs 157 lbs.
It's pretty easy to start - normally I dump 2 chimney starters full if I'm cooking for more than Deb & me in which case I can use just one. Then I'll start adding wood splits to maintain heat and smoke.
For the regional cookout last week I trimmed 4 racks of spares. That left me with a lot of rib tips to cook. I did those yesterday and had a lot of fun with this grill. The thin strips of meat I skewered on bamboo to make 'em easy to handle. All the meat was seasoned with BYJ Signature Rub and I used pecan wood for added flavor.
As I told the folks at the cookout, this is something I would never have dreamed of a few short years ago, but with all the help I have had from y'all, I am learning more and more about outdoor cooking and feeling more confident as I go along. THANKS to all of you!!
B T W, here is a link to a short video I made yesterday for David Holly et al.
