Reply to thread

Message: <blockquote data-quote="luvcatchingbass" data-source="post: 445798" data-attributes="member: 1979">I've always avoided the massive work to dig a pit and besides that once you cover everything up you have zero control with what is going on.I had built a cinder block pit that was 5ft x 7ft and 4 bricks high, with open spot in opposing corners for draft control and to put coals into the corners, at mid height ran tee posts from side to side and laid an expanded metal grate on it, scrape plywood pieces wrapped with tin foil for a lid. For my coals I took a 55gal drum cut out the top, made an access hole in the bottom, punch holes in the side to slide rebar from side to side to suspend wood chunks and as the chunks burn down you got good coals ready at all times (leaf blower to clean the bottom occasionally and to make a blast furnace <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue    :p" loading="lazy" data-shortname=":p" /> ). This way I had total control if I needed and have done pigs from 50lb-97lb along with briskets, turkey's, sausage at the same time. Coals were never directly underneath anything like the pig so fat couldn't drip down and start any flare ups or fires.But you do what you want. I know that I can take my meat off when it is fully cooked or at the doneness I want. Have heard of a couple people from my area that did the dirt pit and fed a bunch of people undercooked food, sounds like they will all remember that meal. Another thing is that if you want to cook all the different things you mentioned they all finish at different times especially when running the same temp.</blockquote>

Verification: What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA