HISTORY 

harles L. Davenport

Marsha Mack

Current Owner - Third Generation 

From the oil fields of Texas comes the most innovative concept in barbaque pits. Made of 1/4" steele these units are guranteed against burnout for a life time of enjoyment. This style of grill originated when a welder would have an odd piece of pipe leftover from a section of pipeline. You can imagine the results! Finally a man by the name of Charles Davenport of Uvalde Texas took an intrest in making a better pit. After expeirmenting with smoking, cooking and southern style barbacue he enginered the proper draft to control both the heat and smoke. This is one impresive pit! A very important oart of design is indirect cooking. By seperating the fire from the meat, grease fires are eliminated as well as adverse effects on grilling directly over your heat source. When attempting to obtain a charcoal flavor, direct cooking sears the meat surface, preventing the flavorful smoke from penetrating Meat just gets charred when done over direct heat, and some folks thinks that the charcoal flavor! This is true of both gas and charcoal grills are designed to be used as smokers as well as grills. Thats because all of our pits have stock dampers and a butterfly intake draft for smoke and heat control, if you choose you vsn put charcoal under all the grill surfaces and cook with direct heat. So relax lie back in your hammock and let the pit do the work for you!