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Cement Block Smoker

post #1 of 5
Thread Starter 


ain't she a beee-yoot?

post #2 of 5
Thread Starter 

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. 

post #3 of 5
Thread Starter 
Quote:
Originally Posted by Scott M View Post
 


ain't she a beee-yoot?


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.

post #4 of 5
I like it!
post #5 of 5
Thread Starter 

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.

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