Every joint, from the best to the worst, seems to have people who think the food served there is the very best. Even bad barbecue is somebody's favorite.

— Mike Mills

Peace, Love, and Barbecue

Jack Perkins' Death Star

Jack Perkins' Slow Bone BBQ Causes Disturbance in the Barbecue Force
By Scott Reitz, Dallas Observer Blogs

"I was lucky enough to bump into Perkins outside of Maple and Motor while he was testing his equipment. Dubbed the "Death Star," Perkins' massive rig boasted a thermostat and automated dampening controls to regulate smoke and temperature. The machine allowed him to toss in his briskets, set up a fire, and essentially walk away. It even had a retractable smoke stack and was light years away from your typical restaurant smoke pit."

Smoke Daddy Says:

Hmmm.  That description (aside from the retractable smoke stack) sounds EXACTLY like a typicall restaurant smoke pit.  Smoldering fires produce notoriously bad smoke -- watch out for the creosote monster, Jack!  You might want to read up on the subject over at Karubecue.com.

 

 

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