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I'm in deep and I need help

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7:27 pm
April 5, 2010

atlsteveom

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Help!!! I have many questions about smoking meat

I'm totally new to this.
I'm having a guys weekend and there is a pig smoker on the land. This is basically a cinder block 4 walled above ground box. its about waist high and the inside of the walls are lined with aluminum foil. I'd say it is about 4 ft high, 5ft wide, and 3-4 ft across.

It was explained to me that it is best to put a "handful" of charcoal in each of the 4 corners, let them get red hot, then put some soaked wood chips on top.
Sound right so far?

There is a grate recessed about 1-2 feet from the top where one could place a pig. I'd like to cook ribs and boston butt rather than a pig. There is some sheet metal that goes across the top of the pit. Also, there are two red bricks on either side which can be removed or rearranged to control the airflow into the pit.

I've done some reading and it looks like I should add a pan with some water(or beer…or apple juice) on the floor of the pit right under the meat. Also, it looks like I want to get the pit to about 250 degrees and then pull the meat once the temp of the meat reaches 190-195. Does this sound right?

Any help is appreciated.

Thanks!

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10:31 pm
April 5, 2010

homebbq

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Post edited 10:35 pm – April 5, 2010 by homebbq

Hey

I have to say, you picked a difficult one to work with, it's especially a challenge if your not real experienced.

Cooking on a cinder block pit is a challenge for any cook (experienced or not) because temp control can be a challenge on a pit like this. Personally, for a first cook on this I would do Boston Butts (pork). I have an article on this site which gives a good technique for cooking pork butts, and yes 225 to 250 degrees is a good cooking temp to use.

If it was the person who uses the pit that advised you how much charcoal, and method, I would go with it. Otherwise, 4 handfuls of charcoal, in 4 different places will not last long, I also can't imagine it getting hot enough. There is another article on here about the Minion method, I would try to use this method, so your not in and out of this thing every 20 to 30 minutes.

I really hope this helps!

Good luck, any other questions let me know.

Kevin
HomeBBQ.com

8:02 am
April 6, 2010

atlsteveom

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Thanks so much Kevin. I will plan to add more charcoal and will try the minion method. It seems to make a lot of sense. I can see this thing going horribly wrong… ha!

10:32 am
April 6, 2010

homebbq

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well, the only way it will go horribly wrong, is if you have people depending on the meat coming off of it as a meal… lol

Otherwise your just out a pork butt or 2, the ingredients it took to make it, and some charcoal. If your real serious about finding out if and how you can cook on this thing, you will have to spend the time to cook on it regardless.

Like I said, the safest thing to cook on this pit, is a couple of pork butts, and just cook them until they are tender. Right now, you have no idea how long that will take, so don't make any plans.. Wink