10/30 Cooking on the Wood Smoker

[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.