Hello Chuck,

Just wanted to let you know how happy I have been with my custom Olalla pit. Your ability to seamlessly incorporate all of my custom requests into your pit design displayed excellent craftsmanship and is the true mark of superb customer service.

Having started on gas/electric smokers, I was initially apprehensive about controlling and maintaining a real fire. My apprehensions were totally dismissed after just one use on an Olalla pit. Fire control couldn’t be easier and I can count on a steady temperature of 225-250 degrees for 7-8 hours on one basket of coals.  Thanks for such a great product and your continued willingness to share your BBQ knowledge and tips.

Terry

            I am new to the Low & Slow BBQ method.  After reading about Chuck in the local newspaper on his pit building and barbecuing success, I contacted him.  After visiting his shop to see his work I left with a Back Yard Smoker on order.  Chuck was very helpful and informative on selecting my smoker.  My first try was a 14# Bob Lyon’s Patio Classic Smoked Turkey, it was GREAT!  24# of charcoal fills my basket and I have gotten 6 hours of steady 230-250 degrees of smoking time.  ¼” steel construction, perfect fit doors and air flow control that is so easy , it makes the smoking part of Low & Slow BBQ simpler.  Now all I need to do is get his recipes!  Thank you Chuck for such a quality product and your friendly way.

 Bob Nordnes

                                                                                    Poulsbo, WA

After having a Klose Pit, I checked out the quality of Olalla's pits
 and was excited to see such quality at such a close destination.
After ordering and receiving my pit, and now cooking on it, I am
glad to tell all of the great job Chuck has done in providing me
              with the instrument to win 1st prize ribs in the Pike street competition
 in 2004 & 2005 and Grand Champion in 2006 and most recently
Grand Champion of the Canadian National BBQ Championship 2006 in
 Whistler BC in the biggest contest to date in the Pacific Northwest.

Walt Grosjean
Porkbut BBQ

Chuck,
I wanted to double back and tell you how satisfied I am with the Olalla
Smoker I purchased from you last fall. I have had ample opportunity to use
it since then. I closely researched all major smokers prior to making my
Olalla purchase. It is truly a heavy duty smoker. The balance, the close
fitting doors, and the hinging system is the workmanship of a feudal
craftsman. When I "close" the damper a steady 220 degrees for four to six
hours is not uncommon.. From the whole hog, the ribs, the pork shoulder, the
turkey and mallard ducks all have all been outstanding. When I am short on
time the door and grill on the top of the firebox provide for the best
steaks. Your willingness to accommodate my numerous add on features made
dealing with you a first class experience. The new challenge this weekend is
a 25 lb fresh ham. As usual the hickory smoke through the trees brings my
crazy neighbors in my direction where we usually argue sports, world events
and partake in a friendly libation accompanied by the finest smoked morsel
on the planet. The Olalla Smoker has really enhanced my enjoyment of this hobby.

Sincerely,
Jack Cusack
Mercer Island, Washington