In my old age I keep forgetting how many of younger folks never did this... went out and dug your own smoker pit... well it's ridiculously easy to
do... first you need one of these things
[atsimg]http://files.abovetopsecret.com/images/member/e722c3f29ed7.jpg[/atsimg]
then you'll want the wire rack from an old BBQ
[atsimg]http://files.abovetopsecret.com/images/member/c6a768a4387c.jpg[/atsimg]
use the grill size to measure your hole width and depth... then you start digging... not to deep but deep enough that all your wood and meat/veggies
are below ground level...
once you got you hole dug line the bottom with rocks... tap them down so there nice and solid...use more rocks to fill up the sides... about halfway
up make a ledge to lay your grilling rack on... so it lays above the coals... you'll need a cover... a old piece of tin will work... but dont cover
tightly... we need to get a little air in there too...
now for the fire ...dont use store bought lumber or pine for this...
You want to chop some kindling from the driest, most seasoned wood you have available. Make sure it is of the non-coniferous varieties such as hard
woods, fruit woods and nut woods.
You want the kindling to be long slivers about the diameter of a match.. these can be carefully slivered from a wedge of wood using a sharp axe.. do
be careful!
When you have a good handful simply make a sort of teepee with the long slivers and place some small pieces of your dryer lint firestarter at the
bottom...(You did read my Dryer lint firestarter thread, right?).
As your small fire gets going you can begin to add some of your bigger pieces of seasoned, dry wood.. this is what will create the bed of coals that
will sustain the heat for the long smoke. Let that first fire burn down to coals... roughly one hour... now you can add your meat...
You will need to add about 4 pieces of wood to sustain a nice 225 degree fire depending, of course, on the individual size of your smoker, and you
will want to add a piece of wood onto the fire approximately every hour or so to maintain a constant temperature.
Just to make sure there is no confusion.. seasoned wood is that which has been allowed to dry in the open air for 6 or more months
When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is
done cooking rather than the time.
the time table below is taken from a favorite web site of mine
Type of Meat
Smoking Temp
Time to Complete
Finished Temp
Brisket (Sliced)
225°F
1.5 hours/pound
185 degrees
Brisket (Pulled)
225°F
1.5 hours/pound
195 degrees
Beef Ribs
225°F
3-4 hours
175 degrees
Pork Butt (Sliced)
225°F
1.5 hours/pound
175 degrees
Pork Butt (Pulled)
225°F
1.5 hours/pound
200-205
Whole Chicken
250°F
4 hours
165 degrees
Chicken Thighs
250°F
1.5 hours
165 degrees
Chicken Quarters
250°F
3 hours
165 degrees
Whole Turkey 12#
240°F
6.5 hours
165 degrees
Turkey Leg
250°F
4 hours
165 degrees
Turkey Wings
225°F
2.5 hours
165 degrees
Turkey Breast - bone in
240°F
4-6 hours
165 degrees
Boudin
230°F
2.5 hours
160 degrees
Breakfast Sausage
230°F
3 hours
160 degrees
Fatties
225°F
3 hours
165 degrees
Meat Loaf
250 -300°F
3 hours
160 degrees
Meatballs (2 inch)
225°F
1 hour
160 degrees
Spare Ribs
225-240°F
6-7 hours
Tender*
Baby Back Ribs
225-240°F
5-6 hours
Tender*
Salmon
140-160°F
5-7 hours
145 degrees
Smoked Corn
225°F
1.5 – 2 hours
N/A
Smoked Potatoes
225°F
2 – 2.5 Hours
N/A
Note: Be sure to use temperature to tell you when the meat is done.. time is just an estimate and is NOT an indicator of doneness.
well there you have it... your very own pit smoker... enjoy
edit on 15-4-2011 by DaddyBare because: (no reason given)