The BOSS.

[Lozo]

This pit has been around since the early 70s. My Dad and his buddies used to cook hundreds of pounds of Q on this pit. Whole hogs, goat, and countless briskets. The pork ribs that used to come off this thing still linger in my memories. Ill definitely be resurrecting the BOSS pretty soon.

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[Rodcrafter]

Nice, I bet it worked good.

[Smurf]

Lozo that is really cool. Hope you can keep the tradition going.

[SmokinFF]

That thing is cool!!

[Lozo]

I'm gonna fire it up. No doubt!

[Gizmo]

Short comment:
THAT IS ONE AWESOME PIT MAN! Cherish that!

Long historical comment:
I attended my first BBQ at the age of 10 at great uncle Frog's house near Clarksville Tennessee.
It was goat and from a big hole in the ground.
I remember most of us spending the afternoon admiring Frog's progress on his new pit - one just like this one

Many of us forget the word pit came from the original "hole in the ground" style.
Necessity lead to this design to improve airflow and reduce the "bending over" part of the process.
In my opinion, this style was truly the beginning of the "Q" hobby.


Damned old-timers disease…. I remember stuff like this but I can't tell you where I laid my glasses….

[Smokeone]

That is awesome! I too can remember the first bbq we used. It would be considered more of a grill today, but dad could sure make some great Q on it. It was a brick pit, with brick chimney, and an open grate.

Oh and Gizmo, look on your head!

[Gizmo]

Got em! thanks!

[Clover Ridge Smokers]

Awesome, thanks for sharing. Can't wait to see pics of Q cooking on that thing.

[TuscaloosaQ]

awesome looking pit!!! I grew up cooking on a brick pit outdoors... never checked an internal temp and di not have digital therms..... and still do not.... my Lord!!!! I am a back to the basics kinda guy...... what will they market next......