Cinder block pig pit.

Discussion in 'General Discussion' started by jd96smokin, May 8, 2015.

  1. jd96smokin

    jd96smokin Newbie

    Hi everyone, New here and have a couple questions. Next Saturday I'll be smoking my second pig on a cinder block pit. The first roast I stacked my pit 4 rows high and put a tall lid on it, pig was 140 pounds in the racing style position. Took approx 18 hours at 225/250 degrees. Was curious if I lower the blocks to 3 high instead of 4 would it make a difference? Also I didn't brine or inject the last hog and the meat was very juicy but lacked flavor.. any suggestions welcome. [​IMG]
     
  2. jd96smokin

    jd96smokin Newbie

     
  3. jd96smokin

    jd96smokin Newbie


    Pig turned out amazing
     
  4. jd96smokin

    jd96smokin Newbie

     
  5. jd96smokin

    jd96smokin Newbie

    This is my my new build for the pig next Saturday.
     
  6. jd96smokin

    jd96smokin Newbie

     
  7. fwismoker

    fwismoker Master of the Pit

    Go the same high but crank up the heat to get it done faster
     
  8. fwismoker

    fwismoker Master of the Pit

    Nice looking last cook
     
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  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would do EXACTLY like you did the first pig.... It looks awesome..... why change a good thing.....
     
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  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    As the other guys said, looks good...I wouldn't change the setup.  If your last one lacked flavor, you could try several things to get more flavor in the meat.  Just off the top of my head, you could intensify and/or increase your rub...add an injection and/or a marinade and/or a mop...

    Good luck and let us know how he turns out!

    Red
     
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  11. As said above keep it as you did last time. Add more seasoning It looks great!

    Happy smoken.

    David
     
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  12. jd96smokin

    jd96smokin Newbie

    Thanks guys, just got done putting the forth layer of blocks on. Your rite why change a good thing. I'm afraid if I inject the hog with a mixture of Apple juice ext.. it'll overwhelm the taste of the pig, sounds goofy but I don't want to over due it. Anyone have any good recipes?
     
  13. jd96smokin

    jd96smokin Newbie

    This pit once up to temp runs like a Cadillac, add about 2 hand fills of hot coals on each end adjust dampers and your good for over an hour.
     
  14. jd96smokin

    jd96smokin Newbie

     
  15. It looks like it will work just fine.

    Happy smoken.

    David
     
  16. stickyfingers

    stickyfingers Smoking Fanatic

    I would put the pig on its back to prevent juices from running out, cut the ribs and create a bowl effect. I would also inject, inject and inject some more and apply rub.
     
    Last edited: May 11, 2015
  17. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    While I'm no expert in the whole hog category most of the pigs I've seen are belly side up to keep the juices in.
     

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