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I want to build a pit out of brick or block

post #1 of 7
Thread Starter 
Can any give me any ideas on how to build a pit out of brick or conc. block? just something simple doesn't have to be fancy, just to make some good bbq.
post #2 of 7
I'd say find the size of a normal red brick, then figure out how many you need to make the size pit you want. After that, keep an eye out on Craigslist or your local classified ads for "free brick".

This link might help you with some ideas/plans: Click Here
(Wow, first in that list is pretty good)

You'll probly need to calculate the weight of all the brick for the finished pit also, and pour a cement pad for it to sit on so it doesn't sink into the ground.

I've seen some people build temporary pits out of cinder blocks but I don't think they'd stand up to repeated heating/cooling.
post #3 of 7
Now I know there's a new build section here that might help you with your build.
post #4 of 7
Jerry posted this en a while back: http://www.smokingmeatforums.com/for...ad.php?t=89706
Looks like got some good info in them. Not all that hard ta do really.
post #5 of 7
I made one years ago out of 36 cynder blocks and a tin roof to roast a whole hog in and it worked perfect.

4 blocks long
2 blocks wide
3 blocks tall

Grate between 2nd and 3rd block and a sheet of tin roofing for the top.

Built a fire on the outside and shovel hot coals in each end as needed.

All the nay sayers said the blocks would get hot and bust but i did a whole hog once a year for 3 years and never had a problem

Turned it in to a permanet pit mortered all the blocks and filled the holes with cement built a top out of sheet metal and a fine paint job.

Had a many nice smokes out of that pit then the ex wife got the house and the pit in the settlement.

"Boy I sure do miss that Pit."

I have a couple pics of my last whole hog party.







post #6 of 7
That is one cool looking pit. I can see why you would miss that.
Myself, I have always buried my hogs. Growing up, twice a year we would cook a hog or a side of beef in a pit.

We would dig a pit 3x3x3 or what ever it took to get the meat inside. Fill it with oak and burn it down to coals. Wrap the meat in cheese cloth and wet burlap bags. Bury it in the coals. Cover with tin and dirt till no smoke is visible. Come back in 24 hours and enjoy.

I miss those days.icon_smile.gif
post #7 of 7
cool looking pit!
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