Backyard Block Pit

[92xj]

I would agree with you completely if this was a full size one.  But being smaller than even a half of a full size cooker, I dont really have a need for that support.  The grating now holds 80 pounds worth of dog without lifting the top layer or cinder blocks and they only start to move when I myself get on the grating.  I will never see more than 50 pounds max on this thing and thats pushing it...  Full size with a 4x8 sheet, absolutely correct, this mini one, not needed at all.

I also got a piece of wood down under the block that slides in and out to add to the fire.  I was pushing dirt and gravel everytime I slid it in causing the gap to get larger and larger.  Now it slides on a board so no going down anymore.  I will get of pic of that soon for anyone wanting to make one and see what I am talking about.

Got a cover made this morning. Going with the cheapest the best way but having somewhat of a decent look, this is what I came up with for 15 bucks....

[Smossy]

Always needed/wanted another one since moving out here.  I have 46 bucks into this thing.  Only need to fab up a lid of some sort and it will be done. 

Should build a jet stove off to the side man with the same style of bricks. Works great for quick cooking smaller things.

[92xj]

No such thing as quick cooking with this thing.  Quick cooking is for one of the other 3 cooking devices I have in the yard. 

[Fishstiq]

Is the plan for this a whole pig, or just part?  Also, what temp do you try to maintain?  I'm guessing 230ish...?

[92xj]

For this size pit, a half of a pig feetless will go on it perfectly.  I will use it for butts, half pigs, chickens, and the likes.  I will be able to do 15 whole chicken on this or 8ish butts if I need to do a lot.  90% of the time there will be 2 butts on it and in the process of them cooking I will throw on chicken wings and legs for snacks throughout the day and appetizers.
I like to keep it between 220-240 degrees and get my pork to 198 degrees internal temp before pulling off. 

[rtspring]

When are we having a BBQ??  Damn im hungry

[Greenhorn]

Not the best picture of my setup, but every 4th of July I am in charge of roasting a 250# or so whole pig for our community get together.  Very similar but I just set it up the day before and take it down when done.  I scald the pig and scrape the hair off then butterfly it and wire it between two expanded sheets of steel.  One is reinforced to support the weight.  I just lay it on the top of a four high block oven and flip it once about half way through.  It takes about 8 hours at 225.  It is only covered with foil on the top of the pig.  All are welcome on the 4th.  We have a patriotic program and potluck.  The program and pig are sponsored by our local church.  So come on over if you are looking for something to do on the 4th.  Bickleton, WA.

[92xj]

Got another good burn in yesterday and remembered to take a few pics this time.  Experimenting with some new rubs and sauce and honey, they all came out perfect to my likings.

[Blacklab]

Nice! I'd hit that with a fork 

[deerhunter_98520]

Nice! I'd hit that with a fork 

A fork? U must be from the city  u eat those with your fingers 

[Blacklab]

Nice! I'd hit that with a fork 

A fork? U must be from the city  u eat those with your fingers 

Damn!!!! I either mis spoke or I got called out?  No matter what I'm still gonna hit it 

[sirfunkeybut]

Nice! I'd hit that with a fork 

A fork? U must be from the city  u eat those with your fingers 

  
Ribs need nothing but hands, a napkin, and good beer.

[Blacklab]

Nice! I'd hit that with a fork 

A fork? U must be from the city  u eat those with your fingers 

  
Ribs need nothing but hands, a napkin, and good beer.

A men!

[MatthewHunter98]

looks awesome, i like cookin the pig in the ground looks good though

[nw_bowhunter]

very cool idea.. ribs look great.