Cement Block Smoker

Discussion in 'Other Builds' started by scott m, Nov 7, 2015.

  1. scott m

    scott m Newbie


    ain't she a beee-yoot?
     
    akcamo likes this.
  2. scott m

    scott m Newbie

    My first  endeavor was cooking a whole hog.  It was a learning experience.  Practiced with chickens and tried suckling pigs later with much better results. 

    I have cooked with charcoal, hickory and cherry.  The last lot of hickory is too old and just makes a horrible smokey, revolting creosote flavor.   quality of wood is important. 
     
  3. scott m

    scott m Newbie

    it doesn't look priddy, but I put the fire on the opposite side and the meat on the top opposite the fire.  with aluminum commercial baking sheet lids there is a nice draw of blue smoke.  this cheap, cement block smoker does a very good job of cooking.
     
    ahumadora and akcamo like this.
  4. akcamo

    akcamo Newbie

    I like it!
     
  5. scott m

    scott m Newbie

    after mastery of this brick pit, it produces much better smoke flavor than my pull-behind reverse flow smoker and is less recovery, clean-up time.  the brick pit burns slower.  Just the cement blocks themselves hold heat very well.   A reverse flow smoker uses wood much faster for less smoke flavor.  What I need is a trailer that pulls 100 cement blocks and accessories.  that would be neat.
     
    akcamo likes this.
  6. akcamo

    akcamo Newbie

    I'm liking this idea much better than retro fitting my barrel 🏼
    What did you use for meat racks?
     

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