sMoKiN bLuErUnNeR sTyLe

[Blue_Runner]

Hey guys, I'm planning on doing some wood coal smoking this coming Saturday. Gonna do some deer, wild hog, and of course some ribs - probably spareribs and babyback ribs. I even have a rack of spareribs off a deer I'm going to try out.

Today's high is 80 degrees. The high for Saturday is forecasted at 41 degrees brrr. Good time to light a couple of fires and drink some cold ones. ;D

[randlemanboater]

You must have a copy of my work schedule, you always plan fun stuff on my work weekends.

Have fun brotha.

[nipper]

Boy, that sounds like some fun and some good eatin'! Enjoy. The only smokin' I am doing lately with the cold weather here in Indiana is the Marlboros on the back porch.

[Blue_Runner]

RB, you should show up in your cruiser and act like we are disturbing the peace....scare the heck out of my boys!

But seriously if you are nearby, stop on in and chomp down on some deer que. I need to let Skools Out know about it too. Or anybody else that ain't too far away for that matter! We're gonna burn down the neighborhood! :D

[Blue_Runner]

Ok, here the pics. *Sorry, only a few and no good food pics. *Too drunk. *Too full. *To take pics. * ;D

My homemade smoke pit. *Dry stacked block. We cooked a wild hog tenerloin, wild hog shoulder, 3 deer hams, 2 whole chickens, 1 rack of deer spareribs and 1 rack of regular pork spareribs. Red slaw, bbq dip and tater salad rounded out the sides.

I'll make the pit permanent one day just didn't know if I wanted to leave it in that spot or not. Plus I'm gonna spruce it up when I make her permanent.
http://i33.photobucket.com/albums/d73/stinkery/1215071439.jpg
Spareribs coming off
http://i33.photobucket.com/albums/d73/stinkery/1215071555.jpg
We had to put up a tent b/c it started to rain. *The fires remained hot hot hot though.
http://i33.photobucket.com/albums/d73/stinkery/1215072015a.jpg
I like this pic
http://i33.photobucket.com/albums/d73/stinkery/1215071715.jpg

[Blue_Runner]

More pix of the cooker under construction:
http://i33.photobucket.com/albums/d73/stinkery/S2010126-1.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010127.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010128.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010130.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010131.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010134.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010135.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010133.jpg
http://i33.photobucket.com/albums/d73/stinkery/S2010132.jpg

[Blue_Runner]

Here is the plan I drew up before I started. I later realized galvanized was not good when it comes to cooking. I have an oil barrel that I plan to cut in half, then cut a door in it and it will sit on top of the blocks perfectly.:
http://i33.photobucket.com/albums/d73/stinkery/Pig_Cooker.jpg

[tsubaki]

Galvanized is fine as long as it's smutted up.
You gonna fill the blocks with sand or line with brick?
We had an explosion on one that was permenent, seems the best ones are made of stacked block or brick and not mortored.
Oops, reread it. What you got is perfect, don't make it permenent.

[bassarama]

I see you're getting on with your BBQ pit, looks good already :)

BR, I finally started building my own cooker and I tell you, I wont have an once of galvanized metal or even recycled old motor oil drum metal nowhere near the cooking chamber. However, I would use those metals to build the frame and other parts not affected by the heat.

Here's what I have done to mine so far:

http://i139.photobucket.com/albums/q297/bassarama/cuttingthedoors.jpg

Here, the doors are cut and the 6" stack is roughly cut, I have lots of work ahead...

http://i139.photobucket.com/albums/q297/bassarama/Stackopening.jpg

[Blue_Runner]

That thing is huge Bass. I can smell the smoke now. 8)

[bassarama]

Yeah it is, two feet longer than the original plan, I was going to cut it, but after a second thought…I said whatdaheck!!!!!!!!! One can always cook one …two ..or three extras pigs!!! :o :o ;D ;D ;D

[bradford]

Yeah it is, two feet longer than the original plan, I was going to cut it, but after a second thought…I said whatdaheck!!!!!!!!! One can always cook one …two ..or three extras pigs!!! :o :o ;D ;D ;D

Good decision!!