r/Barbecue

Smoked short rib, sweet potato puree, and grilled asparagus

Almost too late...

From the professional moron who brought you the Cat's Crows Nest, the Pirate Ship Longboard and the Craftlock™... I now bring you the ultimate treasure - a treasure chest that opens to reveal a barbecue!

Because when I build stupid things, I do them as properly as possible - the Barbecue has an air gap of at least 3cm all the way round, and the chest itself is lined with a welding blanket rated to 1,100°c, so the big hot metal thing won't set fire to the wooden box it's in.

Slats are not airtight in the lid of the chest, and there is a whopping great ventilation hole at the back, so the whole thing is safe to use - and close while cooking.

Chains hold the lid up, and a separate chain also lifts the lid of the barbecue as you lift the chest lid.

Let hope I don't burn the treasure...

EDIT: As a few of you have pointed out, yes, it's short. I plan to put it on a low table to actually cook on. But for photographical reasons, it looks better on the (yes, flammable) decking.

Only ever used a pellet smoker and I have trouble figuring out the value of the heavy duty or custom options.

Low & slow + a bit of smoke. Was quite happy with the results.

I'm considering purchasing one of these and customizing it to fit my needs. My main question, which I haven't seen answered elsewhere, is whether I can use regular firewood—like the bundles sold locally for cooking—instead of specific woods like post oak, since in smoking, different woods are used for certain flavors. Is there any reason I can't use typical firewood in this setup? I'm asking because, in Minnesota, woods like post oak are usually costly. If I buy this, I want to cook with lump charcoal and wood but also want to keep costs manageable.

Also, do I have to do a burn in like I have on other pits?