Monday, August 07, 2006


First off let me say that you never, ever want to cook authentic bbq with briquette charcoal, you always want to use lump charcoal whether from the bag (can get expensive) or burning them down yourself in a furnace of some sort. Grilling on the other hand.......which is a completely different cooking process than the process of fine to use briquettes because the high heat burns off the impurities. I used the briquettes here because thats all I had on hand to illustrate to you what a coal basket is and does. You light a very small amount of coals and put them butted up on one end then fill the rest of the basket with unlit lump charcoal or wood (depending on your cooker). This basket you see here has been burning since 10:00 this morning and its now almost 2:00.....thats almost 4 hours with NO restriction on the airflow around it (obviously burns faster when the fire has access to all the air it wants). When this is put in a cooker with restrictive airflow intake you can get between 7-10 hours of burn time (depending on the seasons) without your temp moving hardly at all......which enables you to either sleep or make sweet love to your woman all night long, which ever you prefer that particular night in which you are cooking.....choices baby, choices! This design is for the Ole' Hickory model I'll be cooking on.......I am used to cooking on what we call an "off-set" or "stickburner". You want your basket to be in an "S" type shape for those so it will fit the square fire box.

1 comment:

King Drew of the Appalachains said...

P, you might wanna do a little more sleepin so you don't have 14 kids by the time you're 40

What is this Blog???

You ever been sitting around cooking for your family and friends and been told the following: "Hoss, this is the best I've ever had in my dadgum have got to open up a place of your own". The thought crosses your mind to do just that, but for whatever reason you dont. Well I'm "that" guy that actually went through with it and did it. I had absolutely ZERO restaurant experience! I decided to start this blog about my own experience hoping that it may be of some use and help to others who might be interested in opening their own place.
I learned this craft almost 20 years ago cooking whole hogs on brick & cinder block pits at a couple of little BBQ Joints in Henderson, TN. I learned from old, lifelong career Pit-Masters, working with them as an apprentice during school off and on for four years. Over the course of that time I learned the old, time-honored craft of REAL pit barbecue. At Martin's Bar-B-Que Joint I am trying as hard as I can everyday to bring that time-honored authenticity to my customers.
As you read you'll see I've made some stupid decisions, and I've made some good decisions. If you are thinking of opening a restaurant, especially a BBQ Joint, read this blog! Maybe some of this info can be of use to you. At the very least you will be entertained because I pull no punches.
Now listen, this is my blog to not only help with information but my blog to freely rant about my day to day experiences. There is no real "bad language" on this blog but there might be some things said that are very "tongue in cheek". If you are easily offended and/or cant see the satire in my posts then please just leave the blog. It will save both of us the annoyance of each other. For those of you who do like satire and are looking for good information about this experience, then by all means enjoy!