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  1. Front View.jpg

    Front View.jpg

    • smokin_all_night
    • Media item
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    • Album: An Indoor concrete block smoker
  2. smokin_all_night

    Brick/Block Build

    A partial answer to your questions. I think you would need to line the smoker part with fire brick. I recently built a concrete block smoker and lined it with fire brick. The bottom certainly needs to be fire brick and likely lined up to your cooking grate. When concrete gets too hot, it tends...
  3. smokin_all_night

    Concrete Block pit smoker new build

    Thanks eman for the tips. Folks that I have talked to so far think I'm ok on the concrete blocks and the 225 F temperatures but no such assurances on the floor. I guess I'll use fire bricks on the floor. Regards, Aubrey Page OTBS #007
  4. smokin_all_night

    Concrete Block pit smoker new build

    I am designing, and planning to build, a concrete block smoker similar to what is used where I am from (Western Kentucky). It would be 4X8 feet outside by 4 ft tall. This would yield a 80 in x 32 in cooking area inside. I plan to build this smoker inside an existing building that has a concrete...
  5. smokin_all_night

    Whole Shoulder?

    OK, Pops and Rivet, I just got back from the Chinese supermarket. I got a 13.5 pound whole shoulder with the ribcage and backbone removed. The advice you gave was very helpful and not a word of english was spoken. Like a Picnic, it has a thick skin on the outside. In the past, I have always...
  6. smokin_all_night

    Whole Shoulder?

    Yes that does help. The part about the backbone and ribcage being removed especially. Thanks! Aubrey Page OTBS #007
  7. smokin_all_night

    Whole Shoulder?

    Thanks for your help. Regards, Aubrey Page
  8. smokin_all_night

    Whole Shoulder?

    Thanks Rivet for the reply. As usual it's never as easy as I think it is. From your diagram, it looks like item 4029 is what I am referring to when I say a whole shoulder. It looks like from an internet search on the term Pork Shoulder 4029, there are things that one needs to specify to the meat...
  9. smokin_all_night

    Whole Shoulder?

    Does anyone have a USDA diagram or picture that depicts a whole shoulder? As has been discussed at length on this forum, all that is available around here (North Texas) are Boston Butts and occasionally Picnics. I have gone to meat markets and despite being meat markets, they all seem to buy...
  10. smokin_all_night

    help with amount needed

    Jim, rule of thumb for caterers is one pound of un-cooked meat per adult. Like was said above, you will yield from 40% to 50% after cooking. I once cooked three shoulders (two Boston Butts and one large Picnic) and weighed them before and after pulling and throwing away bone and fat. I yielded...
  11. smokin_all_night

    JP's GOSM build mods

    jbpace, I really am interested in your conversion. Keep up the posts as you work through this project. You say where you got the Gas Valve and the Pilot light but not the thermostat and the Thermocouple. Please provide your source. Will a gas water heater thermocouple work here? Does this...
  12. smokin_all_night

    3-2-1 Method and Sauce Choices

    I haven't posted here for a while. I have been busy and spending my BBQ time working on sauce recipes. I have a silly notion that I'd like to market a line of sauces when I retire. Anyway, back to the subject. I developed a great Texas style sauce that everyone raves about. I used to cook ribs...
  13. smokin_all_night

    Famous Daves BBQ Texas Pit

    Stubbs BBQ is in Austin Texas. I ate there recently. Don't bother. Aubrey Page ------------- OTBS #007
  14. smokin_all_night

    First Butt on Saturday

    Jasper, 145 is too soon to pull. Pull at 175 to 185, wrap and put back in if you desire until 200F. Remember though folks ahve been cooking shoulders for 100 years without wrapping in foil. It's not really necessary. At 145, the meat is not yet tender and it has probably not smoked enough. The...
  15. smokin_all_night

    Pork Shoulder question

    Just my $.02 but 13 pounds is not a lot of meat but it will take longer to cook the more meat you put in your smoker. It is not a direct ratio meaning two shoulders will not take twice as long but it will take longer (a guess about 25%). It is related to many things as pointed out above but the...
  16. smokin_all_night

    Another Shoulder question

    I am concerned about the pop up and the mesh. I think you bought a "Picnic Ham" and not a fresh shoulder. The difference is that the "Picnic Ham" has been cooked and cured to taste like a ham. What you are looking for is a fresh pork shoulder picnic. It's the same cut of meat but the fresh one...
  17. smokin_all_night

    Heat questions.

    Packrat, Just put the meat in as the smoker comes up to speed. The meat temperature rises slowly anyway, based on the difference between the meat temperature and the smoker temperature. In the beginning the smoker temperature does not make much difference as long as it is not so hot it sears the...
  18. smokin_all_night

    TO FOIL OR NOT TO FOIL,that is the question

    I believe you didn't cook it long enough. The inernal temperature of the meat could reach 200F before it's tender. It's done long before it's tender. I remove the brisket from the smoker at 185 and then foil it with some onion slices and place it in a Ice Chest (cooler) covered by towels for...
  19. smokin_all_night

    GOSM vent/smoke issues

    Depending on which design of GOSM you have, you might want to lower your wood box by an inch. This is accomplished on mine by drilling four more holes in the side rails just below the existing ones. As great as the GOSM is, it does not give you independent control over both heat and smoke. If...
  20. smokin_all_night

    Pork Spare Ribs

    I definitely do bone down. Remember to remove the membrane and dry rub the day before. Let the ribs warm up on the counter before you smoke them. I usually do a 3, 2, ½ time for loin backs. Longer in the first two stages if spare ribs or St Louis style. I spray about every hour with water and...
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