10/30 Cooking on the Wood Smoker

[joe7670]

Dude as I said last time I saw your pics, that's a sweet setup. How does it work? fire on the right and smoke travels to the left side?

You happen to have any plans or info on how to build one of them pits?

Your last post got me and my budy talking about setting up a smoker to have at it.

[Blue_Runner]

Thanks guys.

Joe the two structures are not connected. They are separate units. The burn down chimney is made specifically for making coals which are then shoveled under into the bottom of the smoker under the food. A flat shovel works perfectly. Also in one of the pics of the chimney you can see the legs of a grate made of heavy rebar. The grate holds the wood up as it burns so the coals fall through the grate for shoveling. The grate kinda looks like a tic-tac-toe w/ approx. 5 inch squares for the coals to fall. This smoker holds the heat like no other I have ever seen. Uses very little wood to keep heat.

Now tell me you got a 10 pointer hanging in the cooler from a shot from your recurve and I will bow down and say "I am not worthy"

Willy, I'm gonna try for that 10pt on 11/13 which is opening day of rifle for my part of NC. I wish I could do the recurve thing but will have to settle for lead for now.

[C YENSEN]

now I'm hungry!!!!

[joe7670]

Originally Posted by Blue_Runner

Joe the two structures are not connected. They are separate units. The burn down chimney is made specifically for making coals which are then shoveled under into the bottom of the smoker under the food. A flat shovel works perfectly. Also in one of the pics of the chimney you can see the legs of a grate made of heavy rebar. The grate holds the wood up as it burns so the coals fall through the grate for shoveling. The grate kinda looks like a tic-tac-toe w/ approx. 5 inch squares for the coals to fall. This smoker holds the heat like no other I have ever seen. Uses very little wood to keep heat.

Dude thanks for the info. Is it lined on the inside with reflective brick or something? What's on the bottom of the right stack to keep the coals from making the floor pop.

I did a pork roast and put the coals on concrete and it made the concrete pop a few times. Had to raise the coals off the ground.

Now, on the left side how do you clean out the ashes?

[Blue_Runner]

Been tied up all morning, sorry. Can you believe they actually expect me to work? The nerve of these people....
The inside and outside of the smoker is sure walled on the outside of the concrete block (under the stone). Not sure (pun intended) if that is the brand of the stuff or just a general description of the material but it is used in stucco application. The smoker doesn't get above 250 (we smoke from 200 - 225) so it doesn't get too hot. The chimney is a different animal. It has cracked in several spots and the stone has popped off a couple times. My buddy keeps repairing it with the thought that it will eventually stop expanding/contracting so much after it is broken in. If you decide to build something like that it would probably would be a good idea to line the inside with fire brick and use the high heat morter to cut down on that. Or even line it with metal and leave a little breathing room aka baffle between the morter and steel.

Here is a pic in construction phase after the sure wall was applied to the interior and exterior of the block.


The chimney was made of brick with sure wall applied inside and out as well.
No problems so far with the concrete pad.

[joe7670]

Good deal. Thanks for the info. Let me see what I come up with. Not quite like roasting a pig over an open pit which is what i'm used to.

But maybe I can get some burnt tips going to use in baked beans.

[Blue_Runner]

Anytime Joe.

You are now automatically required to post pics of your pig roasting setup complete with full instructions.
I've never done a hog but it is on my list.

[joe7670]

Deal. I'll post up a few traditional pics from my uncle and grandfather back home. I'll post a few of how I roast them here.