Product Description
The Laredo 1100 runs the fire in a separate firebox on the side, so the smoke and heat travel through the barrel and over the meat the way a traditional pit does. You manage it with the air damper on the firebox and the adjustable smokestack, and watch the lid gauge, and that’s the whole system: no electronics, no pellets, just charcoal and wood.
You get 1,100 square inches of cooking space: 558 on the porcelain-coated main grates and 542 on the warming rack, enough for a brisket and a couple of racks of ribs at once, or a few whole chickens. The body is heavy-duty steel with a black painted lid. A clean-out door, a removable ash pan and a grease tray handle the mess, a side shelf gives you a spot for the tray, and a storage rack underneath holds the charcoal and wood. Two 8" wagon wheels move it around the yard.
Key Features
- Offset firebox for traditional indirect smoking
- 1,100 sq. in. total cooking space, 558 sq. in. primary
- Porcelain-coated steel main grates
- Warming rack, 542 sq. in.
- Side air damper and adjustable smokestack for heat and smoke control
- Heavy-duty steel body with painted steel lid
- Clean-out door and removable ash pan
- Grease tray
- Side shelf and storage rack
- Two 8" wagon wheels
- Lid temperature gauge
Dimensions