Tell us about yourself!
That was a 75 pounder I believe. I did not turn it, the smoker does a great job in heating the entire chamber.
I bought it on McMaster Carr a while ago. https://www.mcmaster.com/thermometers//panel-mount-thermometers-4/
It won't let me post the link on here, but look under "Remote Reading Panel-Mount Thermometers".
I bought it on Mcmaster-Carr a while ago. https://www.mcmaster.com/thermometers//panel-mount-thermometers-4/
I bought it on Mcmaster-Carr a while ago.
That looks fantastic! I like the interior metal frame, I wanted to do the same thing.....but unfortunately I don't have the skills. Have you done a cook on it yet? How are you regulating the air intake into the firebox?
Absolutely. Pulled the pig once the hams hit about 200 degrees. Very moist throughout.
I put on 2 splits at a time. About every hour.
I'm burning wood directly on the ground. I start with a bed of hot charcoal and ad the splits on top. I've found no need for grates as the fire burns nice and even. I just use a an ash shovel to scoop out from the top (with the lid firebox lid removed). Takes about 5 minutes if that. It's hard packed dirt underneath. No problems at all.
Did a whole pig over the weekend. This is the 4th long (10+ hour cook) and the pit is holding up fantastic.
Have fun and post pics on here when you're done!
I suppose I should have worded it a little better. "Mitigate all air gaps." Without mortar you won't be able to "eliminate" them. With this design I have had almost zero smoke leaking through.
Correct. Cinder blocks are a little irregular, so shuffling certain ones around and even filing off irregularities can help. Getting your base layer tight and flat is the most important. But this design has no mortar, so just pushing them snug is all that is required.
Cinder Block (CMU) Offset SmokerView Instructable »