My apologies for my ignorance but does food need to be moved throughout this beast because of the temperature variance? How many can and do you cook for and do you move food around to deal with temperature variance? Very informative video. Thank you.
When I make these videos I normally only have one to three items on it, so you won’t see me moving location so much. Now for things like ribs and some of the smaller or more delicate meat I may turn them 180 degrees so the force of the heat is hitting from the opposite side. For ribs I do this because it tends to even out the pull back on the bones. With any meat that is fairly even in size I tend to flip for protection of the meat from over cooking or burning on one side. It’s like getting hit with a hairdryer and never moving it.
would love to see this with a fireboard or something along those lines at grate level. Nobody has done a video with them in these pits by primitive. Curious to see, but biscuit test looks good.
@@williemakeit7185 That can also go for Mill Scale, upcoming M&M taking over and a few others as well. Primitive is not the only one out there anymore in restaurants. A lot of restaurants I follow have actually not bought their second pit from primitive and went with someone else. I was simply curious of fireboard numbers although I don't think that means anything but was out of curiosity
@@williemakeit7185 I could give 2 shits where you work or how long. Like I mentioned I stated I was curious. Not that a device matters how a pit runs period. Time will tell who the big dogs will be. Imo they all build great efficient pits. All what you want to cook on.
@@williemakeit7185 anytime you want to face off I’m down. Just bc you work in a BBQ restaurant don’t mean your hot shit. Could be a dishwasher for all I know.
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That back grate area is one of the best areas to cook. Turn your briskets around to face the stack end on that last row
That’s a great idea with all the heat building up at the stack! Thanks!!
My apologies for my ignorance but does food need to be moved throughout this beast because of the temperature variance?
How many can and do you cook for and do you move food around to deal with temperature variance?
Very informative video.
Thank you.
When I make these videos I normally only have one to three items on it, so you won’t see me moving location so much. Now for things like ribs and some of the smaller or more delicate meat I may turn them 180 degrees so the force of the heat is hitting from the opposite side. For ribs I do this because it tends to even out the pull back on the bones. With any meat that is fairly even in size I tend to flip for protection of the meat from over cooking or burning on one side. It’s like getting hit with a hairdryer and never moving it.
Anymore videos planned?
Yes I plan on doing some more real soon! Just been busy with the holidays and all.
Just curious what made you drop this kinda money on a pit?
would love to see this with a fireboard or something along those lines at grate level. Nobody has done a video with them in these pits by primitive. Curious to see, but biscuit test looks good.
@@williemakeit7185 That can also go for Mill Scale, upcoming M&M taking over and a few others as well. Primitive is not the only one out there anymore in restaurants. A lot of restaurants I follow have actually not bought their second pit from primitive and went with someone else.
I was simply curious of fireboard numbers although I don't think that means anything but was out of curiosity
@@williemakeit7185 I could give 2 shits where you work or how long. Like I mentioned I stated I was curious. Not that a device matters how a pit runs period. Time will tell who the big dogs will be. Imo they all build great efficient pits. All what you want to cook on.
@@williemakeit7185 guess that’s also why Hurtado BBQ ordered 2 more 1k gallon pits from M&M because they don’t work?
@@marcusstokely2143 lol this man thinks that Hurtado got $90k worth of smokers from M&M for free, but that’s okay because they don’t work.
@@williemakeit7185 anytime you want to face off I’m down. Just bc you work in a BBQ restaurant don’t mean your hot shit. Could be a dishwasher for all I know.