Nov 11, 2020
If we had to identify just one way the pandemic has hit us all, we'd guess it's the warping of our sense of time.
Days and weeks run together, months lurch onward, and we find the holidays just around the corner. Back in the spring, we heard of OAK'D Handcrafted BBQ, a planned barbecue restaurant coming to Dallas. The best-laid plans were often foiled by COVID-19, and OAK'D was no exception; the planned summer opening date kept sliding further down the calendar.
Combined with our lack of temporal awareness (do you even quarantine if you don't ask Alexa what day it is once a week?), we'd lost track of OAK'D, until news came that the restaurant would finally open the first week of November. The official first day was Nov. 6, and shortly thereafter, we grabbed our masks and headed over for a look.
Great things often come in small packages. This feature-packed barbecue pit takes up less than ten square feet of floor space but is loaded with efficiency! In a cooking line, it only needs 35 inches. The compact size makes it easy to find a place for this pit, even in crowded kitchens.
Its size can be deceiving. 250 pounds of heavy meat cuts or 50 slabs of ribs can be cooked in each load. Even cooking is assured with the unit’s high velocity convection air system - no rotation of the meat is required. This highly versatile oven can perform multiple roles. It can rapidly cook ribs or chicken but it can also slow down and cook long and slow to produce incomparable old fashioned barbecue. This unit is also available (Model 250FSE) with electric elements to assist the wood fuel for even greater efficiency and flexibility.
Fire starting is easy with the built in stack fan providing draft and the combustion air fan providing oxygen. However, live coals last over 72 hours in the refractory lined firebox so most customers start a fire from scratch only once. After that, they just scoop out some ashes daily and add fresh wood. The coals and the pit do the rest to ignite the newly added wood. Loading and unloading are easy with the large doors and slide out racks. After loading, just set the thermostat and relax. The air control system will precisely maintain your selected temperature while you sleep.
The Little Red Smokehouse may just be the world’s most fuel efficient barbecue pit! Its wood usage is unbelievably low due to the unique temperature control design and heavy insulation.
Just turn the evacuation switch and our damper and fan system goes into action to induce fresh air into the pit and exhaust the smoke out through the stack and not into your kitchen.
Set the cooking time and the initial cooking temperature. After the timer counts down, the pit temperature automatically resets to 145 degrees (holding temperature).
Removable racks and rack slides. The oven floor slopes to a large drain reservoir, which can be easily drained through a remote valve. Stainless steel interior.
Can be vented directly with six inch Class A stack or placed under a Type I exhaust hood.
|250 FS||35"W X 40.38"D X 80.75"H||10-28" X 20.5"||115V/10.4A|
|250 FSE||35"W X 40.38"D X 80.75"H||10-28" X 20.5"||230V/18.3A|
|250 LBS||90 SLABS||50 SLABS*||150 HALVES|
*2.5 and down