Friday, May 19, 2017
When this customer ordered from me, I had to laugh and tell him that I was not sure how the grill, smoker, and pizza oven would work at 7000 feet. Turns out, they work just fine. Kudos to the customer's installation too, looks really good!
|High in the Rocky Mountains, this shelter contains our Pizza Oven, Argentine Grill Kit, and Smoker.|
|That's a 37" ID Pizza Oven Kit on the left, Argentine Grill with Side Brasero in the center, and a Vertical Smoker on the right. All supplied by NorCal Ovenworks Inc.|
|Another view. This photo is earlier. Note the wood storage areas are empty.|
|Apparently some animals have ventured into the smoker. The customer simply closed the door and lit the fire.|
Posted by Gary Lee Knackstedt at 9:09 AM
Thursday, May 18, 2017
|This is an installation in an outdoor fireplace. The customer didn't want the wheel shafts to go through his fireplace walls, so I made him a pair of grills with worm driven front wheels.|
Posted by Gary Lee Knackstedt at 2:13 PM
A little trip to Mansura, LA to see how Cajuns roast pigs. Here is how they do it.
|14 Rather Large Pigs|
These aren't really Cochon de Lait. These are hogs.
|That shed is about 60 feet long.|
|The boxes above the pigs can contain a cordless rotisserie motor, but they didn't use them this year, just rotated the pigs manually from time to time.|
|A closeup showing hog panel holding the pigs. I can substitute my criolla cross for the hog panel, and it would be a better mousetrap.|
Finally, I took a short video of the pigs roasting. The next morning, I ate roast pork, crispy skin, rice dressing (rice with pork and ground chicken livers in it), roasted sweet potato, and cole slaw.
Posted by Gary Lee Knackstedt at 1:52 PM