Black pipe or tobacco barn burners? I'm building one now and need a recommendation of which one to go with. Some pros and cons from anyone who has used both would be appreciated.
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Black pipe or tobacco barn burners? I'm building one now and need a recommendation of which one to go with. Some pros and cons from anyone who has used both would be appreciated.
Sent from my iPhone using Tapatalk
"My mother never saw the irony in calling me a son-of-a-bitch." - Jack Nicholson
I got a pipe. I does good and heats even
Gastobac tobacco barn burners.
Two black pipes with slits...not holes. Never seen it with slits upside down.
Last edited by reeltight; 10-30-2016 at 07:02 AM.
Ecu1984 had it down to a science on his last build. Send him a PM if he doesn't chime in
This is the one we have. We had a home made one for a long time but ended up giving it away. Have had this one for 5+ years and is great for cooking a pig.
http://www.bqgrills.com/Web%20Pics%2060%20TG%20WB.htm
My theory for why they put the slits on the bottom is that gas fills up in the pipe and then pushes out the bottom.
Charcoal trays on the side.
I've had both. As you said, there are pros and cons to each. I've grown to prefer the pipe over the tobacco barn burners because I feel like there is less to manage when cooking.
If you're building one I'd also suggest using rubber lines for the tanks as opposed to the metal lines like the one in the link above has, especially if you ever plan on traveling to cook. It's much easier to change out the rubber lines if you're having an issue with gas flow, leaks, etc.
Last edited by Tigerbdog; 10-30-2016 at 07:23 PM.
Pipe, you want even heat across the whole drum and the length of the pipe does that. Pot burners will give you hot spots and cooler spots. Then you have to constantly rotate the meats around.
The last few we've made has been with stainless pipe and drilled holes instead off slots seems to work a lot better.
Pipe. Much more even heat and safer too.
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