From the oil fields of Texas comes the most innovative concept in barbeque pits.  Made of 1/4" steel, these units are guaranteed against burnout for a lifetime of enjoyment.  This style of grill originated when a welder would have an odd piece of pipe left over from a section of pipeline.  You can imagine the results! Finally, a man by the name of Charles Davenport of Uvalde, Texas, took an interest in making a better pit.  After experimenting with smoking, cooking and southern-style barbecue, he engineered the proper draft to control both the heat and smoke.  This is one impressive pit!

A very important part of this design is indirect cooking.  By separating the fire from the meat, grease fires are eliminated as well as adverse effects on grilling directly over your heat source.

When attempting to obtain a charcoal flavor, direct cooking sears the meat surface, preventing the flavorful smoke from penetrating.  Meat just gets charred when done over direct heat, and some folks think that's the charcoal flavor!

This is true of both gas and charcoal grills.  All our our grills are designed to be used as smokers as well as grills.  That's because all of our units have stack dampers and a butterfly intake draft for smoke and heat control.  If you choose, you can put charcoal under all the grill surfaces and cook with direct heat.

So relax.  Lie back in your hammock and let the perfect pit do your work for you.

Temp Gauge with purchase of pit.

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