Cement Block Smoker

[scott m]

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• scott m
• Nov 7, 2015
• 1

ain't she a beee-yoot?

 

[scott m]

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. 

 

[scott m]

 

DSC00910.JPG

• scott m
• Nov 7, 2015
• 1

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.

 

[akcamo]

I like it!

 

[scott m]

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.

 

[akcamo]

I'm liking this idea much better than retro fitting my barrel [emoji]127996[/emoji]
What did you use for meat racks?