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Cinder Block Smoker

post #1 of 9
Thread Starter 
Found a couple of videos on youtube about making a cinder block smoker out of concrete.. Anyone ever tried this??
post #2 of 9

Rusty, evening....  I have built a few "cinder block smoker / grills" ... They work well....  If you can, line the firebox with firebrick...  saves on blocks....   Dave

post #3 of 9

No experience here but this always interested me...I'll be checking out the Tube....thx

post #4 of 9
Thread Starter 
Thanks Dave

This seems like the cheapest way to customize a smoker to any specification a person desires
post #5 of 9

My Mom and Dad built one many moons ago. I didn't know anything about smoking food back then.... I think they only used it for cold smoking.

post #6 of 9

Hi there,

 

I built a vertical block smoker- you can see it herehttp://www.smokingmeatforums.com/t/135937/block-smoker-build-in-mi

 

the search feature on this site works quite well, search for block builds, there are alot of folks who did pig pits, and some literal smoke houses-- 

post #7 of 9

Im building one as we type... Im planning a pig roast in a month... going the cinder block route. I went and bought 20 blocks just to play around with different set ups and sizes. 

I like this size. Inner dimesions are 60" x 30". Ill go three cords high, then grate im making out of expanded metal, then one more cord, then lid

Cant wait to do the pig... :)

post #8 of 9

web,  morning....  are you planning on 6-8" of sand on the slab to keep it from cracking from the heat of the fire ??  I built a BBQ on a slab once or 4 times... had 4" of firebrick on the bottom for insulation...  the slab cracked....   If you want the slab to remain in one piece,  build the smoker on the lawn....  You can replant grass.... Or build it up in the air about 8"....   or buy a new pig cooker....  that would be cheaper than slab replacement...  Just sayin'...

To get it up in the air, place those blocks on the slab, holes vertical, place more pavers or something on top of those blocks and then build the fire on the pavers.... that will get he heat 8-10" away from the slab.....    Been there, done that and I'd hate to see your slab break up...... Leave spaces between the bottom course of blocks... maybe half a block air gap...... 

      ........click on pic to enlarge......

 

 

Dave

post #9 of 9

Morning back dave. In my pic I just was placing the blocks so I could visual see what I want. The building actually is the back of my local pub... which is where I plan to do this roast. I do have some grass area behind the building, however it belongs to railroad commish, and I really dont care to break any felonies using thier land. However, this is a whole lot of loose dirt I will be placing underneath the pit once i do the actual cook. 

I like the idea of raising it up too

I also worry about the grease staining the concrete. I would hate for the landlord to freak out. But with some sand, a blacket of foil to help with the grease. I think I should be fine. I also have some roofing tin, maybe put that on top of sand or even layer.. sand, the metal tin.. more sand, then foil?

i have a month to plan... so I might mess with your idea of raising it just to be safe. Trying to do on a cheap budget... but like you say, cutting a 6x8' concrete block out and replacing it sounds alot more expensive than some cheap 2" pavers... thanks for the idea., Ill keep ya posted on what I go with

MIke

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