This works fantastic it all aspects. It is solid, easily holds the largest of the dutch ovens even with a full load of chili. The only problem I do have with the product is the size: 50" makes it... Show More. tricky for transport. It would only fit in the trunk of my car if it was the first thing loaded and fiddled around with. But there is an easy solution. While on my last camping trip, I packed a hacksaw, and stopped at a hardware store on the way to the site, and picked up three 1/2" couples (2 inches long) and picked up a 1/2" dye. I also already had a MAP gas torch (lazy mans way of lighting a fire). So when onsite the modification project began: 1) Cut the legs about half way 2) threaded each of the cut ends with the dye 3) Checked for fit/thread depth 4) Used the MAP gas torch to heat up the threaded ends till they glowed red 5) Dipped the hot threaded ends in oil to prevent rusting. 6) Let them cool, and assemble the threaded ends into the couple. 7) Test it out by cooking your favorite chili recipe. As long as you get the 2" long couples, and thread to at least 3/4" f a inch, you don't loose any structural integrity, but gain a tripod that is easy to transport. It even fits nicely into a backpack.
- Tripod features three legs and an adjustable chain with pot hook
- 50" tall
RELATED BLOG POSTS
72 ounces of steak. Side of salad and mashed potatoes. Three fried shrimp. And a roll. With one hour, the challenge has been set to eat ALL of that. At The Logan Steakhouse 8 men took on this challenge. Six of them finished in an hour, two attempted but didn't make the cut. As for the winner, Joe LaRue, he finished in an astonishing 15 minutes and 30 seconds. When the time started, all traditional dinner etiquette went out the window. Within minutes half of his steak was gone. It wasn't long before the steak was gone, and he started devouring the side dishes. Listening to a variety of music spanning hard rock to techno, Joe kept his cool. Of the remaining five challengers, it took another 30 minutes before anyone finished the meal. From there it was a fight to not only see who would finish next...but who would finish under the time cap. Those who did finish, not only earned the right of saying they finished the first ever steak eating challenge at Logan Steakhouse, but they also earned a free meal. Joe, not only earned a free meal, but also won a SmokePro Stainless DLX Pellet Grill, BBQ Sear Box, and 3 bags of Competition Blend BBQ Pellets. Think you can handle the challenge? Call the Logan Steakhouse and schedule your challenge. The steaks - almost done. The early bird gets the worm, right? The steaks have been plated. Waiting to be handed off to the servers. The Executive Chef takes one last look over the steaks and provides additional direction on who's steak is who's. The steaks have been prepped and cooked according to each challengers liking. Minutes before the timer starts and the challenge commences. It's about to begin. The buckets have been placed just in case anyone can't keep their meal down. If they did vomit, the challenger would be disqualified. Center stage, Joe LaRue, attacks his 72 oz. steak. The winner finished 15 minutes ago...the remaining 7 men are finishing one bite at at time. Slowly but surely, he made it under the time cap and got two things...a free meal and the title of finisher. Finished at last. A brief moment showing the "pain face". Looking around to see how the other challengers are doing. The aftermath of 8 men taking on the 72 oz Steak Challenge at Logan Steakhouse. Only 6 finished under the 60 minute time cap. Bryan McLaughlin Hyrum Checkets Jason Hansen David Sessions Kent Smith Joe LaRue, winner of the challenge and proud new owner of a SmokePro Stainles DLX Pellet Grill, BBQ Sear Box, and 3 bags of Competition Blend BBQ Pellets. Joe and Logan Steakhouse Executive Chef
People spend their free time in a variety of ways. Some people go to a park, others hang with friends, some work on a perfectly groomed lawn, or maybe even a manscaped beard.
Camp Chef SmokePro Premium Hardwood Pellets offer better flavor and a more efficient burn. True wood fired flavor is the secret to any great BBQ recipe whether using a low and slow method or high heat.