Testimonials

Thanks for the follow up email. I did get the CD with all the information, and I have to say wow, was I IMPRESSED. It was very comprehensive and contains all the info anyone would ever need to make a decision on a pit. I am personally interested in the backyard chef model. As soon as I get ready to purchase, you will be the one who I buy from. (Gotta save a few more pennies first) Again, thanks for the cd and follow up email. Needless to say you handle your business well, and others could take a lesson from the way you do your business. Again thanks for the cd, and I will be purchasing soon

Charlie Williams
CDI Engineering
Maintenance Painting Coordinator CVON North
NACE Certified Coatings Inspector #5475

It's been well documented here and on other boards how happy I am with my new pit (Ultimate 30"x8') but I really found out this past weekend how good this pit really is. I did a case of butts for some customers for Christmas on Friday night into Saturday. It was 29 when I started and it went down to 19. That pit ran between 220 and 280 all night long with minimal effort on my part. One log every 1:10 and that was it. Switched to the basket about 5 hours from finish and that was about it. As this pit continues to tighten up the more and more I love it. Best money I ever spent!!!!!!

For all the backyard warriors. After spending what seems like eternity cooking on homemade kettles, holes in the ground. I got my first Klose pit.
I can't wait to cook more food! It really cooks like a expert and the quality of my product has risen, considerably. Thanks Dave!
Its a hawg man! Triple axel etc.. 8900#

All you guys should know, its much easier and worry free when you have a #1000 of meat cooking evenly and come out perfect. He he.

7-31-07 I JUST BOUGHT A USED 48 INCH SMOKER. I HAVE NEVER GIVEN A TESTIMONIAL ABOUT ANY ITEM I HAVE PURCHASED IN THE PAST, BUT I FEEL COMPELLED TO DO SO HERE. I AM A VERY NOVICE SMOKER, BUT WAS GIVEN ADVISE BY MIKE Z. IN MICHIGAN ABOUT KEEPING TEMPS RIGHT.

WITH MY 2 PREVIOUS SMOKERS MY RIBS WERE NOT GOOD AT ALL—THEY WERE WORSE THEN ME COOKING ON THE GRILL. 1 TRY WITH YOUR SMOKER, AND I AM ON MY WAY TO RIB HEAVEN!! WHILE NOT PERFECT, THIS WAS THE FIRST COOKER THAT EVEN MADE A SMOKE RING!! THEY WERE FALL OFF THE BONE, AND I AM SO PLEASED THAT I HAVE FRIENDS COMMIN OUT FOR MY FIRST SMOKEOUT. THANK YOU!!!!!!!!!!!!!!!

I drove 658.7 miles one way to pick up my new baby. It was love at first site. Then I started looking closer and closer, paying attention to every little detail. It is indeed a work of art.
Let tell you about the folks at Klose Pits. Dave first of all spent 2 years at least talking to me. He knew upfront that I couldn't buy a Pit right away. Money is always very tight with kids running around. I wanted to learn about them so I could choose the right pit for my needs. Dave went above and beyond what I waould have expected from anyone. From the start treated as if we were lifelong friends. Answered every question with details. And now not only do I have a beautiful Custom Pit I have a Good friend.
Dana, on the day I was picking up my pit, she was waiting on the plaque to be made. She was working around a very tight schedule that I had to follow. Dana and Michelle treated like a member of the family from the minute I arrived. Paying attention to my every need. All the guys out there working hard and you could tell the detail they were paying to there work. It was an awesome thing to see. I was pulling it home with my ford ranger. I was concerned about the weight etc. gas usage and how it was going to pull in general. Dave helped me with every option and the Chrome nugget wheels with the wider track tires were the ticket when it came to pulling. I have seen trailers bounce all over the road. Not with this one. It was one of the smmothest rides I have ever taken. It handled so well I was able to relax a little. No wind drag on this puppy at all. I actually used a little less gas coming home with the pit in tow, than I used going to Houston. I couldn't be more pleased with the way it handled. Every thing Dave had told me was accurate and exceeded my own expectations. I will be curing the Pit on Friday evening. Cooking starts as soon as I get her ready.
Thank You Dave,Dana,Michelle and all the staff. I have never been treated with so much kindness and respect. They all made me and my needs the center of attention. You don't find that kind of caring often. YOU GUYS ROCK. Bobby from Alabama

I've had my Backyard Chef (20x52 main chamber 20x20 upright)for over a year now and send this report. My brisket has been compared to Rudy's out of San Antonio and my ribs compared to Famous Dave's in Colombia Maryland. Folks are lining up to buy brisket, pulled pork, beef and pork ribs from me. Everyone is in awe of my BYC. I've had numerous compliments on the welding as being top notch. I've been encouraged to start my own BBQ takeout or Concession trailer. I'm starting to do so much smoking, I regret not getting a bigger one. Thanks for a great pit. Pics are attached for your use.

Huge thanks to Dave, Dana, and Monty for a great time and a super great pit. Words alone cannot describe how nice this pit is. Man...you guys do tremendous work and I'm proud to own TWO of these gems now(although the wife might think otherwise). The whole trip home(25hours) there were people in my blind spots eyeballing my pit and giving thumbs up as they rode by.

We went to Burn's BBQ which was great!! We got a tour of the pit and prep area. Talk about taking a step back into BBQ tradition...awesome!!

Thanks to Dave for the hospitality he offered and the great time. To get to spend 2 days with a living legend is truly great. The adult beverages and BS were free flowing and plentiful...especially the BS. (grin) Thanks to Dana for making sure everything was dotted crossed and for the Patron. Monty has such a handle on these pits and you can tell he's been doing this for a while.

Again...huge thanks to everyone at Klose BBBQ Pits for a super great time and an ever better pit. It barely fit in the garage with 4" clearance front to back and 1/2" at the top of the stacks...cranked all the way down. It was close and I was a little nervous.

Well, here's a photo of Lefty Lou in her new home. Fired her up this weekend and did three whole chickens in the vertical and two nice 'n' big (9 lb) pork butts in the main chamber. Pulled pork was simply incredible... had 11 people over the next day and they all went nuts (made some vinegar based cole slaw, Carolina style sauce, black beans and grilled sweet potatoes, too). The chicken came out fine, but learning how to use the vertical will be a challenge. The thermometer was busted during shipment and I'm waiting on a new one... even so I measured temps in there and they varied wildly between the three pullout shelves. I'll need to mess with the vertical intake damper and exhaust damper, as well as the four connecting pipes. But I'll figure it out...

Thank you thank you thank you to everyone at Klose who put up with me over all this time and made this thing happen. Thanks Dana, Michelle, and Monty and Dave and all the guys at the factory. The craftsmanship is extraordinary, and I am really a happy guy here in SoCal.

Dana- I just wanted to thank you again for all your help and putting up with me throughout my pit ordering/building/shipping process. It was here by 10am Friday and I was started seasoning by 11:30(took a few minutes to get up on the deck) I got it going 10pm Saturday and cooked a few pork shoulders and a brisket for my Daytona 500 party Sunday. This thing is even easier to cook on than my last pit. Everyone was very impressed with the results and everything went really smooth. Thanks again!!!
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Posted by Bill Mixon on January 07, 2007 at 00:32:46:

Hello All, I wanted to share some photos of my Klose Smoker with you folks. I bought Dave’s 30"X8' Smoker last winter and have completed about 90% of the work on my Competition Trailer. My Cook Team is the, "Big Bad Wolf BBQ Team", and we operate out of Auburn, Alabama.

While there are a good many things I would do differently if I did this again, I am proud of the work done and have taken 1st Place in Chicken in the 2nd Competition we entered. The Smoker cooks great and has been put to the task many times already. The Team will be in 7 KCBS Competitions this year.

Dave and his crew were exceptional folks to work with. He delivered in excess of what he committed to and was simply way to cool to work with. Thanks Dave for building me the foundation for a Competition Trailer that is providing a fine group of guys a truly great time!!!

Here is the link, let me know what you think: www.picasaweb.google.com/bigbadwolfbbqteam

Best regards, Bill...

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Posted by Dick Marshall on December 13, 2006
Hi David,
Our beautiful new 20 x 42 backyard smoker arrived yesterday in perfect condition. The shippers you selected obviously took very nice care of it. Today I painted everything inside and out with peanut oil and hope to do the inaugural seasoning burn on Friday. Then comes the more difficult part - convincing people that I know how to cook when I really don't. My wife and I plan to do some private experimentation before doing any hosting, but at least with this impressive smoker we will look like pros!

I especially want to compliment you and your people on the fine workmanship in your product. The design and execution are both outstanding. When, hopefully a long time from now, our estate has to be settled, the kids may not care too much about the house, but I'll bet there is going to be an awful fight over the Klose smoker! Maybe at that time I'll try to send the winner my newest recipe for "The Brisket from Hell".

Say Hi to everyone there for me,
Dick Marshall
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Posted by AJG on November 30, 2006 at 23:08:45:

In Reply to: Re: Buying Advice on 20 x 42 Grill Chef? posted by jake on November 30, 2006 at 20:09:36:

I purchased this unit in early summer of this year and love it. It serves both smoking and grilling needs. It has twin stacks and a baffle between the firebox and the chamber which gives you excellent control of your fire and temp. I live in cold Nebraska, and followed Dave's advice and got the 1/2 inch firebox. I also bought the charcoal burner. I have also called back to Houston several times with questions, and received great service. I am very happy with this model and the company.
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Posted by coug on November 24, 2006 at 14:06:30:

In Reply to: Alaskan needs Smoker Help posted by JB on November 24, 2006 at 11:16:08:

Just my own experience. I live in the N. Rockies so not as cold as you, but it can still get pretty chilly. I started with a weber bullet, but had to cover it with 2 blankets to hold temp in winter. Then went to a Brinkman cimmeron, only took one blanket this time. Then I bought a Klose with a 1/2" firebox a few years ago. No blankets and it holds temps perfectly. Even cooked through a storm a few years ago when we had two feet of snow in 24h, temps were dead on. Mine's 36" long and I have fed 15 or so people. As always, wish I had bought a bigger one, and I wish I had bought the Klose in the first place. One thing to think about is that the suckers are heavy, so mine sits outside all year. No rust (unlike the Brinkman), just spray it with PAM every spring and fire it up. Don't think I can post pictures to the site, otherwise I could show you the pit in action.
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Posted by Steve on November 22, 2006 at 22:13:06:

Just in time for Thanksgiving... 3 briskets, 2 turkeys, and 2 racks of ribs on my new Master Chef. The best smoker that you can buy!!!
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Posted by Q Dude on November 12, 2006 at 21:16:28:

I received my new 20x60 grill chef on Friday. It's one big SOB. Because of my rural home I had to drive into town to meet the delivery man. When he put that pit on my trailer it made sounds I have never heard it make before. That was a long ride home. Anyone that is thinking of ordering a Klose should do it and consider it $ well spent. The service is prime the product is superior and delivery was a breeze. Thank you Dave and Dana. I look forward to doing business again soon. The smoker is doing exactly what it's supposed to. After I oiled her down I filled up the charcoal box with briquettes and some hickory chunks and watched her come up to 225 Deg. and stay that way for about 4.5 hours. It probably would have stayed at Temp. longer if it wasn't for sloppy coal stacking and the hickory chunks. I built another fire in it tonight with less charcoal and more hickory and am about to throw on a 25oz. Ribeye.
For the guys that have ordered pits and are waiting the only thing you need to worry about is the wait. It takes no longer than Dana says it will. I will try to get some pics. to you soon.
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Posted by Matt in NYC on October 08, 2006 at 20:37:43:

Just finished off another weekend of cooking on the BYC and am already planning the next excuse to get some time to fire it up again.

Rain, snow, wind or calm, the thing cooks better and better every time I use it, and I've yet to think of anything it couldn't do. It's so efficient on fuel, and building and maintaining a clean fire and coal bed is just too easy. Family, friends and clients always rave about the food cooked on the BYC.

Bbq cookers always say it's the cook, and not the cooker, but I firmly believe that having the BYC is a big leg up. Thanks, Dave and crew!

Matt Fisher

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Posted by kevin larson on October 07, 2006 at 19:46:56:

Just received my new deluxe grill chef - delivered by Dave Klose himself. This thing is beautiful and Dave is a real treat to visit with. Grill is seasoning right now. I'll be direct grilling some filet mignon in about an hour. Thanks Dave! Klose grills are the only way to go.

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Posted by Dave H on October 02, 2006 at 06:16:49:

Well, Kevin T and I just did another cook-off . This one, in Western NY .We took 4th this time (first in pork!) I cannot tell you, just how many people come by just to ogle the Klose Pit and drool. Many know the reputation and have not seen one. Many others just recognize quality and tell me what a well made pit it appears to be. I've been cooking on this mobile for two seasons now and cannot say a bad thing about it! Maybe in another year ,I'll upgrade to a 30" or larger tube. Just wanted to tell you about all the interest in Klose pits up here in the Midwest Dave. Dave "Woodman" Hutson

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From: thillin@aol.com [mailto:thillin@aol.com]
Sent: Saturday, September 30, 2006 7:43 PM
To: david@bbqpits.com

Pits by Klose provided me and my family the highest level of customer service. Even though I was buying a smaller pit,

Dave and his crew treated us as if we were getting a top end mobile. They made the the whole experience worth the trip

to pick up my 20x42. Guaranteed, my next smoker will be a bigger pit by Klose.

Thanks for the experience Dave!

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Posted by BigJim on November 29, 2005 at 12:20:23:

I just took possession on my new deluxe smoker about an hour ago. I have been around welders most of my life and I must say it is a true work of art!!! The craftsmanship that went into it far exceeded my expectations! Aside from the hernia I received moving it into it's final resting spot, I am the happiest man in Minnesota! I'm pretty sure the delivery man will be placing his order soon as we both stood around and marveled at it for quite some time! My hat is off to Dave and the rest of the gang!!! You're all to be commended on a job well done!!!

I've got Crown on the rocks in one hand, and a lighter in the other. I'm off to season this sucker and get some Q a cookin'! Ain't no snow gonna slow me down today!!!

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[Return to Klose Home Page]

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11-21-05

Everyone I read types on how there Klose pit cooks. Mines over 10 years old and were still amazed on how it still holds the smoke and cooks Hell it even still looks great. The only shortfall its not long enough (the pit) or I think I would be buried in it. Some of the best times of my life have been near that pit watching my daughter and her friends playing in the backyard or having family and friends over for good BBQ and cold cold beer. When my dog sees me getting ready to cook on the pit I have the happiest dog in Texas. So as can see me and my Klose pit have a special bond and I hope you can develop a relationship with your Klose like I have with mine. Thanks and enjoy

Curtis Brooks

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Posted by JK on November 14, 2005 at 17:14:13:

In Reply to: BBQ Guru For Klose Pit posted by UTVols on November 13, 2005 at 22:42:38:

I've used the Guru 25cfm fan on a large 1000 gallon home-made propane tank style barbecue pit. The 25 cfm fan is a great enhancement on any pit that struggles to flow properly (which is often the case on home-made pits). The Guru also works well on stationary pits (such as built in-brick pits) or large trailer pits that are too heavy to rotate in order to catch proper wind drafts.
Since I purchased a Klose pit, I no longer need the Guru fan. The
Klose pit is engineered in a manner that air flow can be significantly increased and heat increased by simply opening the firebox door vent. (I always keep the smoke stack wide open).
Also, the Klose pit allows you to "bank" the log in the firebox which allows for a complete burn of the fuel. For more info on "banking the fire" look back at the archives on this forum. Dave Klose offered excellent advice on the subject. Again, the 25 cfm Guru fan is a great tool but I found it un necessary on my Klose Backyard cooker.
One last thing, the firebox coal insert is worth its weight in gold. Used in Kloses pit, you fill the box with coal, add about a half chimney full of glowing hot coals to the side closest to the smoker chamber, shut the vents and leave it alone. In my pit, the temp will stabilize between 225F and 240F degrees and maintain that temp for six to eight hours in the horizontal cooking chamber.
I hope this helps !!

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11-10-05 Dave,

Finally got our New Master Chef with 54" main chamber into the backyard. It is not just a pit but a work of art. As Emeril says you can look at it and feel the love. The attention to detail is fantastic and the welds would pass any inspection known to man. Coated it with peanut oil and followed your directions and cured Woodrow for 8 hrs. Also want to thank Dana and Monty for all their help. Dana was always helpful and followed through from start to the time Woodrow was delivered. Fantastic customer service. If anyone wants to talk to one of your customers please don't hesitate to have them give us a call.

Probably the best compliment so far has come from my 77 year old mother in-law. When she saw Woodrow she couldn't believe it. All she could talk about was the great workmanship and how well it was made. She wanted to she every part of the pit. Mom then calls my wife and tells her how great it is and how we really got our monies worth. Now that's a compliment. Attached our three pictures of Woodrow in his new home.

Thanks Again Dave,

Randy & Sally Kerby

Tel.: 925-299-1804
Fax: 925-284-2525
randy@swerthcpa.com

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Posted by BigJim on October 13, 2005 at 09:51:44:

Following all of the great comments I've read here and elsewhere, I e-mailed Dave with some additional questions. Not only did I get a prompt reply, but I got a personal phone call from Dave and a follow-up CD-ROM. This is far and away some of the best customer service and PR I have ever encountered!

About 2 weeks ago, I placed my order for a 20 X 36 deluxe smoker with the 1/2" firebox and a couple of accessories. I now feel like I'm 7 years old and impatiently awaiting the delivery of my new baby (Christmas present). I have all but lost interest in using my Webers and cannot wait to throw my first butt on the new Klose! The wait reminds me a lot of those 12 hours waiting to taste a brisket, only it's several weeks longer. :-(

Dave and the rest of the gang at Klose are truly remarkable. I'd recommend doing business with them to anyone who asks! I have no doubt the quality of their products is equally as incredible as their service!

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Posted by newbq on October 01, 2005 at 18:53:39:

Had many folks over today to share in my butts, ribs, chicken, and brisket. Everyone loved the meat. I have been trying to cook with wood for many years with no success until today. I cannot tell you how much meat I have ruined in the past. today all of my meat had that dark color which I have stived to achieve but the meat was not bitter. Three people told me that the q was better than any they have ever had. I did not use any charcol only wood. For any of you who are trying to decide if you want one of these grill chefs, let me tell you, you definitely want one of these. I know people say that the pit makes no difference but I have never been able to cook entirely with wood and have a good piece of meat until today. Dave thanks for your help in picking out my pit Bocephas. Not newbq anymore

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Posted by Big Bob on September 01, 2005 at 15:13:56:

Just received my 48" BYC after 11 weeks, but it was well worth the wait. I have to tell you it is nicer than I expected. Living in MI I have never seen a Klose pit in person only on the web and the web doesn't even come close to doing it justice. This thing is absolutely beautiful and built like a tank. The quality and workmanship are top shelf. I'm replacing a Brinkman which is fine to get started on, but there is no comparison btw the two. It's like comparing a Ugo to a Rolls Royce. Got some seasoning to do now, thanks Dave for building a great pit.

It came on a large moving truck with a lift gate and was wrapped in a moving blanket which kept it in perfect shape. Two guys took it off the truck and pushed it up my driveway to my garage door. I know it takes time, but again it is well worth the wait.

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David, I wanted to let you know that we made the trip home (San Antonio) and got the pit placed in the backyard and immediately cured it and put it to work. Had to roll it through the ball room over wooden floors. (wife wasn't happy about that) Sent her out with friends to happy hour on the river walk for margaritas! Plywood covering helped but oh did that wooden floor moan as we rolled 1300 lbs. over her back.

Hey Dave I wanted to say thanks for my new 20x52 Grill Chef, it works better than any smoker I've owned, the temp control is awesome, I can load it up with fuel and maintain 225-250 temps for 7-8 hours easy...If any of you guys is hesitant about spending 2K-3K for a backyard smoker, I'm telling you it's worth it, even the wife was impressed with the amount of steel used to build it, and best of all I have been making some of the best bbq of my life, and it's EASY!

Picked up new BYC few weeks ago. What a fantastic piece of equipment. Had previously been using a smaller offset for about 10 years. I have used the BYC the past 2 weekends (ribs, brisket, shoulder, chicken and links) and one of the best things that I have noticed is no temp. spikes. I know that common thought is the pit does not make the Q, but the flavor and quality has been far superior to any that I was ever able to achieve before. Also much easier to control temp with just slight adjustments to the damper on the fire box. The sliding pullouts are great. If anyone is thinking about investing in one of these, I'd say go for it!

Dave - I just wanted to let you know that I have had my new Grill Chef Smoker/Grill since mid April '05 and I tell you - I cannot be more pleased...I would have written sooner, but I have been too busy playing with my new toy! I have really put it to good use...but then anytime one BBQ's - it is always good! I have done spare ribs, baby back ribs, Pork Butt's, Brisket (by the way - it was the first time I tried smoking a brisket and man was it great!), smoked 3 more the following weekend just to be smokin! I have also done boneless/skinless chicken thighs and of course, the usual quick burgers and steaks - oh, did I mention fajitas?

I researched many pits for 6-8 month's, reading testimonials and what not before I decided on a Klose, even took a trip down to your factory to see first hand what all the talk was about (Monty was a great help)...boy, am I ever glad I did! All my friends are jealous and want one really bad! They just cannot convince their wives! It is true what they say "you get what you pay for"...and I mean to tell you the quality of this pit is outstanding! I have friends who are welders by trade and they told me I have a solidly built pit and that you cut no corners! I know everyone who Q's whether it be recreational or for business knows the value of being able to regulate the temps properly...not a problem with a Klose....and I was skeptical at first. To be able to change the temp promptly is a blessing. I also opted for the charcoal basket and that thing works wonders...I can get an 8 hour burn out of one fill and temp never gets too low! I love it! I have been seriously considering starting a BBQ catering business and you can bet when the time comes to invest in a catering rig...I'll head back to Houston to place my order!

The thing I am most happy about is that I did not waste any of my hard earned money trying other pits...just went for the best right out of the gate.....Glad I did.

Happy BBQ to all out there...soon the temps will be ideal for cooking.....what am I talking about - here in Texas - every day is ideal for cooking!!!

Dave, I just wanted to tell you that Joey and I fired up Big Boy this last weekend for the first time. We cooked 500# of pork shoulders, 1 venison ham, 1 brisket and a couple of quail. The pork was for a local boy scout troop that was raising money for a boy with lukemia. The rest of the food was for the workers. The pork that came off of Big Boy was the juicest meat we have ever seen (alot of gas BBQ pits in this area). They thaught it would only take about 8 hours to cook, but I advised them we should shoot for 12. Good thing we did because they came off between 10 and 12 hours. We recieved alot of compliments on the pit also. Just to let everyone know Big Boy is a 10' x 42" with gas assist and insulated firebox with 2'x 4' slide out grill and 2 burners. Next cook coming up on March 19. We will be doing a bunch of briskets for the lodge. Thanks again to you, Monty and Joyce for everything you did for us.
Cliff cprankster@mindspring.com

Danny, Congratulations on your new toy. Inquiring minds want to know -What factors led you to the Klose pit you chose. Understanding that Dave makes what is probably the best line of pits available, what led you to this specific unit? Thanks! Glenn Manning

The reason I chose the Backyard Chef is simple. It was the process of elimination. Felt that the Owner Recommended was probably plenty large of me, but started putting the pencil on the difference in price vs. the size and features of the unit, and the life of the pit (forever). Just couldn't see letting two or three hundred dollars make a difference in something that will last me the rest of my life, and has the size to Q "any" kind of backyard party I may ever want to do. Love the vertical section on the pit for that really slow deep smoking of sausage, fish, etc, plus the fact that it can be used as a sort of hot smoker also. So simply stated, I feel that the Backyard Chef is the best pit for the money for a home user. It's kinda funny...I made the choice in just a couple of minutes. My mind just went to it. On the other side of the coin, for the boys that are just starting out and can't afford a pit of this caliber, there is certainly nothing wrong with the smaller and less expensive pits that David makes. Would be proud to own any of them if I couldn't afford the one I am getting. The man makes one fine piece of equipment. After seeing the quality and workmanship of Rocks, I was more than impressed with David's work. It's such a delight to see good American workmanship again.

Have done a couple of cookings on my Backyard Chef, and would like to share my feelings about it with you. It is one fine pit (and charbroiler to my surprise!) First of all it looks like a super work of art to a "Q Nut", like myself. Really like that. But beauty is only skin deep and doesn't have a dang thing to do with Q-ing, so let's get down to the facts. User Friendly...boy is it, and I really like that. All doors close tightly and have "cool handles" on them to keep your little pinkies from getting burned. Large doors for loading and unloading various meats cuts (great feature...hate small inconvenient doors), easy removable cooking racks, huge fire box door for replenishing wood (really like that), slide out grates in fire box to let you adjust the "fire to meat" level when charbroiling steaks in firebox, or the distance of the wood from the ash pan when slow smoking, and a drain plug for excesses grease build up in main smoking chamber. Great first class wheels for moving around. This 1000 lb. pit moves around on the patio as if you were pushing a baby stroller. Great damper and a joy to work, along with convenient let-down work table, shelf under pit for wood holding, and large easy to read first class accurate thermometers.

How it cooks...fantastic is the only word to describe it. Very even and effortless. To me, one of the biggest advantage in good Q-ing is being able to maintain the correct fire and temperature. This pit is the best I've ever seen for this, including my $20,000 rig at the store. Once you have built a fire in Dave's pit, it is very simple to maintain. If you over fire it, you can close down the damper (did this for an experiment) and the fire is practically dead in about 30 seconds...no flames. Open up the damper, and back up the fire comes. Love the flame control. This means this is a very tight and well made pit. Think it would be much harder to creosote the meat in this rig than most others. (One of the things beginners tend to do a lot, and the biggest enemy to good Q). At 250 degrees, I could lay my hand on the steel horizontal drum for a couple of seconds! Don't try this with tender hands...remember my hands are in fire all day long, but that was impressive. Once this rig heats up, it holds the heat. My fire was almost dead before I needed more wood, and I had a hard time getting it going again! My wood is fairly green, which I like at times, but must get a more seasoned wood to use during certain periods of cooking with this pit. The efficiency is unreal. Never really thought much about using this smoker for a "over the coals" charbroiler, but boy was I wrong. This it the first pit I've ever owned that allowed me to actually build a small wood fire with flames, and charbroil steaks over it. No charcoal, just a burning wood fire. The reason you can do this is simple, but hard to find in today's rigs. You can drop the wood and fire down so far in distance from the meat that they will grill to perfection. Baked some potatoes, grilled some corn and roasted some great chili all at the same time with my 3 steaks last night. I love to grill steaks over charcoal, but this Klose pit has ruined me for ever doing that again as long as it is anywhere near me. What a flavor it impaired into the steaks, and the chili! Carolyn couldn't believe it, for she has always loved my steaks the way I have always done them on the Charbroil CB 940. Not anymore!

Summary...do yourself a favor. If you are serious about your Q, get yourself a GOOD pit. Whether it be by Klose or another top notch brand. You spend thousands on cars, trucks, TV sets, air conditioning, etc. If you are a beginner, you will have a better chance of producing good Q. If you are more experienced, you will possibly improve on your already great Q. I know we all love to buy cheaper pits during our lives...kinda like a kid in a candy store, and God knows I had my share of' em. But after getting this one, my attitude has changed. This pit is one of the best, will last me a life time, and probably my grandchildrens' life time, and I don't have to go out looking at Walmart pits anymore. This one is like a good marriage. forever, and the best of the best.No more searching. Even Carolyn thinks it looks decent for a BBQ pit! (Have I gone through hell on THAT subject with these things all over the patio in past years.) Thanks David, for making such a fine tool for a pit master to work with.

I was able to retrieve enough information to allow me to come to and the reach the decision (finally) that BBQ Pits by Klose will get my business. I looked at what was there and just wasn't impressed. I'm sure that each of the pits represented there was capable of producing good BBQ, so I'm not putting any of them down. I just didn't see anything that I thought would stand up to the elements of Colorado for more than a year or two. i.e. rust out or burn out. They just weren't designed for the long haul. So down Houston way I'll go.

What made the decision for me was when Paul Kirk took my wife and I back to where he stores his pit and gave us the run down on it. Now, Paul designed his himself, but it was the craftsmanship, and quality of the materials used to build it that impress me. There wasn't a jagged edge anywhere to be found. All welds were done with care, and lacked any slag or splashes around the joints. Paul swears by his, and I'm sure that I will too.

Any of the rest of you have one of Klose's products? BTW. I stopped by other pit makers booth's with the hopes of getting a look at some of the new models, only to be looked at like the RCA Dog! They had no clue what I was talking about.

I concur with John here. I too choose to purchase a Klose pit for my commercial operation. I've looked at the P&S products, and the two just don't compare. Yes, P&S says that it uses 1/4" cold rolled steel, and they do. But it's what they do with it that counts. If you could place the two pits next to each other, you would see, without much effort at all, that the Klose pit is the better made pit. Hands down. The quality in workmanship and design are worlds a part. Right down to the little things. There are little things built in to the Klose pit, that I'm sure that P&S has never dreamed of! Now this is only my opinion, mind you, but I eared this opinion by driving from Colorado springs to KC, just so I could get a first hand look at the other pits on the market. It was while I was in KC that I was fortunate enough to see John's pit that was made by Klose. I was impressed with it enough to fly down to Houston to meet face to face with Dave Klose, and see why his pits were so dramatically different than the rest. What I found out was, that he has put the time, effort, and the necessary resources into learning the "art" of making a good, quality, pit. It doesn't hurt that he has excellent people working for him either.

I went with the Klose Pit for many different reason. But what it comes down to is this. I only have to buy this pit once. I need a pit that will withstand the elements of Colorado. And I jus didn't see any of the others doing that. Just my two cents worth….Hah! I wish that it was only tow cents.

Personally , I'd get the Klose over the other two you mentioned. I say this because I have a Klose, and I know David, and the way he builds his pits. They are made to last a lifetime. Few other manufacturers can say that.

I've cooked on two different Klose pits, and I've seen dozens of others, and know how they are built. They are all hand made, with extreme care given to temperature control, etc. That, in a smoker is very important.

Depending on what you are looking to spend, check with the folks at Klose, I bought one of their units and am thrilled with it and the results that I am getting. Prices are subjective, and as always you get what you pay for, with the Klose pits the quality is some of the best that I have seen and after checking out the different makers (Oklahoma Joe's, Chuckwagon, New Braunfels smokers and a lot of others), one visit to Houston and Klose was shipping one up to me.

Solid Construction in both the pit, the firebox and the supporting legs. Tight fit on all doors and openings (Hard to control the temp/fire with a loose fitting firebox door). Fully welded construction, beware of a unit that you screw the legs on to, if you have to move a 300 to 800 pound pit, you don't want the legs to fall off as you are moving it. Easy to clean out fire box (Klose uses a removable pan), it is a pain to scrape and shovel out the pit. Drain that can be closed (if it is open, air will come in that opening and lower the temp of the pit). Stay cool handles (some use wood, some use a coiled stainless steel handle), if it is an add on item, choose another pit. Thermometers come with the unit.

I would look at a bunch of different makes by different manufactures and see what features you like best, once you find the one that matches what you want, buy it. watch out for the add ons, things like additional grates for two tier cooking, additional cost for Thermometers things like that (Note Klose includes everything and I asked for a can of touch up paint and they included that as well). The price on pits is flexible, some folks will tell you price is as is, a couple of places dropped the price by about a hundred dollars just to keep me talking.

If you can't tell by now that I am a big fan of Klose, well reread the above and give them a call, they will do right by you.

In response to your request about my pit search, I bought a new house and for the first time had room for a real BBQ pit. After getting wifely approval, I embarked on my search. My goal was to get something I could roll in and out of the garage easily but that was big enough to take to cookoffs or that would let me cook for a sizable number of people.

I looked all over the net as well as brochures, and stores. I narrowed it down to the point where I almost bought another model . I had two main concerns about that model, however. The way the door's were constructed, you will have some heat lost from around the door when it's closed and there's no way to prevent it. Second, the firebox was too small for the main chamber size. I was preparing to ignore these flaws when a massive dose of common sense hit me an I decided I had been seduced by the stainless steel doors on the other pits. I had yet to visit Klose's shop though I had his catalog. I drove to his place at lunch and two hours later placed my order.

The A number 1 reason I bought from Klose is the personal service and willingness to customize the pit. I expressed concern, for example the main chamber on the mode I was looking at was too small. The response was, "OK, so we'll lengthen it or widen it or both, what size do you want? That's service. I ended up ordering a standard model with a few modifications, the biggest one being a longer main chamber.

Another significant feature of the Klose pit is a heat baffle between the main chamber and the upright smoker. Removal of the baffle will allow cooking in the upright. David doesn't really plug this feature but I think for caterers it is a Godsend.

I know every pit is custom made to order and they are built right. That was my search. Good luck with yours.

I think you're talking about Klose pits from Houston, correct? If so, they have my recommendation. David builds a fine pit.

What you want to do is tell David what you want to cook, and he'll match that to the smoker that's right for the job. One rule of thumb, though, is to always buy a bit bigger than you think you'll need. As sure as hell you'll need the extra space as soon as your check clears…

A big Howdy Ho to one, and all! This is just a not to let you all know that I'm back home with a brand, spankn' new pit, and rarin' to go! Tomorrow will be spent cleaning all the road grit off, ant then taking it down to the DMV for registration. Then I think that I'll do a few hundred laps around town to show it off. I think that I'll drive by the local Q shops real slow, just to let them k now that there's a new boy in town, and he's well armed! I bare my bald spot to Dave Klose and his gang on building me an awesome pit. I hope that my cooking abilities will do it justice over the year.

The one thing that you hear from any Klose pit owner that they like best about their pit is quality of workmanship. The fit of all the components, attention to detail and quality of every weld is first rate. Some Klose owners have called their pits works of art.

Another factor you always hear Klose pit owners talk about is the thickness of steel that is used in their pits. We are talking about 1/4", 3/8" and even thicker steel used for construction. This makes a very heavy pit which will hold a lot of heat, which makes the regulation of cooking temperature very constant. Klose pits are known for their ability to hold a constant temperature.

I don't mean to try and dissuade you from building your own pit, but I have done quite a bit of welding myself and I planned on building my own pit, too. After pricing all the new steel that I needed, I found that I would not be saving a huge amount of money. I decided to spend a little extra money and get a pit from an experienced pit builder and save a lot of my own time and probably a little frustration.

This pit makes it so easy to do barbecue that I can't believe it. I made the best ribs and shoulder I've ever done last week. This is my kind of Lazy-Q

Thanks once again for all of your hospitality. Wish I didn't have to hurry and leave so soon. Glad you enjoyed the sauce. I know it is not Texas style, but I like it a lot on my chicken and ribs. I also use it for my brisket once in awhile.

I have run the rig twice now with great results. Gas assist and insulated firebox make wood burning a pleasure. I had no problem at all with sooty over smoked flavor. Of all the changes in technique and equipment that I have tried in ten years, moving to a Klose pit has made the single biggest improvement in my results. Klose will take a credit card. I'll tell you, it will make things a lot easier and more satisfying.

Even though I have a good sized mobile Klose pit, I sure wish I had picked one up for the backyard too! They make for easy log burning. Not only that, but you can continue to dink around with incremental upgrades, spending tons in the process, or you can just say, "What the heck," and spend the right amount right off the bat and get the right tool for the job. My next outdoor cooker will be a Klose pit, the decision now is "how big."

Again, thanks for the hospitality--and dagummit, why didn't you try to sell mea backyard unit too! I will never be satisfied from the results of any of my other cookers again..

I bought a Klose 20" smoker with a horizontal chamber and a vertical stack. I had chosen this one after many months of trying to decide between many manufacturer's, and what I actually wanted to have in an outfit that should last a lifetime. I decided upon the 20" setup style without the trailer. In addition, I had the firebox extended, had pullout shelves, and added an extra temp gage. I then had the outfit shipped by Klose to me here in very rural Louisiana. I must say that the Klose is worth every cent. Thick steel, with excellent, and I do mean excellent welding. I rubbed the pit down with peanut oil, and then fired it up with pecan and oak and seasoned it for 48 hours. The next weekend was the big test. About 200 pounds of different meats were thrown in, including some pork to be done S. Carolina style. The food came out terrific. All I can say is that we are trying to come up with another excuse to go to the "big city" of Houston so that we can stop by the Klose joint and get us one for grilling to replace our Weber grill. Ya done a good job there Tex!

The pullout shelves are a real marvel. The craftsmanship is outstanding throughout the outfit, but I spent at least 1/2 looking at the way they were being built. Larry Ellis

I am unaware of any scientific comparisons. Because a Klose is considered the best, most people do not purchase one as their first pit, or without a lot of thought. Usually the decision to purchase a Klose is arrived at after going through several lesser makes and learning the shortcomings of the others in the field. If all Klose owners knew when they bought their first pit what they know now, they would have saved their pennies and time and, bought a Klose in the beginning. Now, you can rely on these Klose owners who willingly share their experiences about the product, or you can spend years going through the same trials the rest of us have and miss out on having the joy of owning and cooking on the best. Sooner or later, you'll come to the same conclusion the rest of us did. Been there, done that, bought the tee shirt and had my picture taken.

I currently have a different pit makers pit and have been catering for about 5 years. I can cook 1 hog (100# dressed) and a few boston butts at the same time. I have totally outgrown this rig since my catering business has increased in size. It can also be labor intensive due to the firebox end hotspot.

There is no comparison to the Klose products that I looked at during a recent visit to the Houston plant a few weeks ago. They build the best that I have seen, and I have been looking for a long while. The quality is second to none. I highly recommend to get the largest rig that you can afford and then go borrow some money the next size up. The minimum that I would recommend for catering would be the 36" x 8' with a vertical smoker (also used as a warming box) and the 24" x 48" charcoal grill on the front. Look seriously at the "Rock's Catering " model, only in black. They will have to put a flap between the doors to slide a hog in if it is whole with the backbone split.

I also recommend that you talk to Klose about your ideas. Just make up your mind about how large you want your catering business to become. I have made my mind up and will be ordering my rig soon. Also talk to Joyce, Monty, and Dave at the shop in Houston. They are the nicest bunch of folks and will take the time to make sure that you get the best rig for your operation.

Dave, Hey, it's Tman from the BBQ Forum. Just wanted to drop you a line and tell you that, as you may know, I have admired your pits from afar for quite some time. Previously I had only seen pictures in your catalogs and on the internet and heard the many testimonials of customers. I finally had the chance this weekend to see some of your handywork in person, and I must say that any admiration I had for them before was magnified 10 fold seeing one for real. You are to be commended for a great product and I most definitely will make my pit a Klose when I finally scrape together the money to purchase one. The pit that I saw was the one that you made for Dean and Phyllis Bentley & Todd and Teri Rumps of Meridian, Idaho, just down the freeway from where I live in Boise, They were set up at a Halloween corn maze outside of town and I had driven by for several weeks seeing the sign offering BBQ. I assumed that it was only "pretend" BBQ like so many other places around here until I actually saw the pit parked nearby last Sunday. Even from the road I would have almost guaranteed myself that it was a Klose unit. The quality shows, even from a distance. Anyway, thanks for a great product and we will definintely be doing business some time in the future. See you on the forum,

I really think you should add another adjective to your pit descriptions. You should call them "Klose Heirloom Pits". They are definitely the highest quality work I've ever seen and will be passed down from generation to generation for a while. My kids are already fighting over mine and I haven't even got it yet!.

The Judge has been saving his lunch money and cutting yards to make the bucks to buy a David Klose 20X36. Well, today was the day. I picked up the phone and did it. My NB was easy to sell as the mods that we have talked about made it a much better cooker than what is available off the floor. Mine was three years old, and I got $130 for it. The original price was $200.

If you ever get the chance to talk to David Klose jump at the opportunity. He is a wealth of information and has a wit that is amazing. You call up to place an order and feel like you are talking to your brother. So anyway, in three weeks, I will start speaking Klose and should quickly have some stories to tell. Hope to see you all at the Ham Jam soon.

I really wanted to do something for Danny so John and I oiled his new pit down, when He fired up that puppy for the first time. I gotta say that pit is a work of art. I kept it going for 4 hours and even when adding wood there was NO spike. If you have the money you'd be a fool to buy anything else. This was a really well made smoker. I kept a good size fire going which is alot easier than the smaller ones I use in my NBBD and maintained a solid dead balls on 225. When the smoker came up to temp there was no smoke leakage around the doors at all. Dave's welders are really good. All the welds were perfect pretty layered text book welds. Dave's smokers get the official Bear stamp of approval. God I wish I could afford one. Smokin in Md, Bear

Yesterday, my wife went from being a Rock & Roll widow to a BBQ widow. I got my first Klose!!

It sounds crazy, but this matches that first kiss, my band's first album release, and my first Mercedes.. Do I sound excited or what? Thanks to all you guys for your insight, especially to David Klose for your honesty and advice. I know, this is starting to sound like an Academy Awards speech so I'll shut up. Happy BBQ'ing--Spring is almost here. Come see me in historic Lexington, MO.

It's been 4 days now, and I'm still sleeping with my smoker--my wife is convinced I've lost touch with reality... Hey, reality is nothing more than a cold one, a tasty slab, and good friends to share your good fortune with... Happy smoking. Brian