Breaking in the new Pit

I love B.B.Q. but only if it is done right. My first restaurant was a small 22 seat smoke house. Fric & Frac's Rib Shack, I loved that place! A college friend(Dave aka-Fric) and myself(AL aka -Frac) needed a job to help fund college. Both of us were raised in the food industry and thought, what the hell.
The good news, it made bank. Bad news, we were up till 3A.M. most nights keeping up with the demands of smoking the meats. After about two years, Dave couldn't handle restaurant demands and college, he needed to bail. So I found myself at the fork in the road and decided to devote my studies to cooking. Where better but Cajun Country, the French Quarter?
I did re-open in a new location and new partner, my Mom. The new place was much bigger 98 seats with a 50 seat banquet room. We now served Breakfast, Lunch, Dinner and Catering. The place was packed from day one, pretty much stayed that way till I closed it 7 years later but that's another story!

(Yeah, I now that was a major run-on sentence)

The wife and my new X-Mas PIT, she rocks! The wife ain't bad either!

Beef and Pork ribs, ready for the Barbie.

The Pit working it's magic.
I need to fabricate better air vents, had a hell of time keeping the temperature right.

Baby it's cold outside!
Why not enjoy while you cook?

The finished product!
They came out nice and I'm still picking meat out of my teeth.