Recent content by Tim Covey

That sounds like information I can use. Thanks

Well I'm not a 100% I can accomplish this with a wood roof. I can go with metal or concrete. Just looking for information.

I just wanted to be able to reach 250 degrees if possible. Mostly it will just be 175 degrees tops for sausage. When we do almost anything it's a big volume of meat. Rather if we are trying something new or cooking for a party.

Thanks I'll do that. I hope to start next week or the next. We have a Facebook page DILLIGAF Cooking Team. We do competitions and charities fundraisers. Some of you might know what DILLIGAF stands for.

Thanks. I do a lot of smoking and have always have been interested in different styles of Pits. We make at least 250 lbs. of Deer Jalapeno and Cheese Summer Sausage a year. It's very good. We have people beg to buy it but we don't sell it. You have to be a very good friend to get any of it so...

What type of insulation? You are saying that I need to line the interior of the blocks with plywood also?

It's going to be a block building 8x8x8. One entry metal door. Fire box will be a older Smoker that I have 20 inch pipe fire box. Mainly it be used for sausage but I'd like to be able to do butts and briskets.

Any hints and knowledge will be appreciated.

Can I hot smoke with this setup?