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Old 04-01-2009, 09:39 AM   #1
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Brick Barbecue Pit


Hello,
Not really sure if I'm posting this in the right forum. I was wondering if anybody had a plans for building a brick barbecue pit big enough to roast a pig. I'm assuming pour concrete for your foundation then build it up from there. I would like one that you would use firewood in underneath the grate. I really know nothing about cooking pigs, but I have friends that do and I want to build it so we can have all day cookouts at the house for everyone to enjoy. Let me know if you can help out at all...or just give me a website that spells it all out. Thanks for your help!

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Old 04-01-2009, 11:38 AM   #2
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Brick Barbecue Pit


Foundation below frost level. but when near the fire pit itself you need all fire brick and exterior rated refractory mortar. Mine is about 42" circle with a 25' surrounding seating wall. Natural charcoal is good mixed with some apple wood dried at least one year for smoke flavor. Must cook very slow and maintain 180 degree internal temperature for at least one hour. Expect about 6-8 hours cooking time. All wood will make the smoke flavor too bitter. Add venting on both sides to control the fire in order to maintain temperature to 200 degrees.

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Old 04-01-2009, 12:44 PM   #3
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Brick Barbecue Pit


I like the idea of a circular one, but don't you need a cover for it? Or could I just put something flat over it. Do I leave a hole in the circle for adding the wood to it? I guess I need more specific plans too. Anyone know of any good ones? I don't know how high above the fire to put the grate, how much concrete to pour, how high to make the walls. I kinda want a blueprint of how to build it.
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Old 04-01-2009, 02:05 PM   #4
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Brick Barbecue Pit


Some photos of a good cooker. The pictures are small, so use the Toolbar <PAGE> Zoom to blow them up to 200%.

I would also suggest joining www.thesmokering.com .

I was in the Army when I helped with my first pig roast decades ago over in Korea. We dug a hole, built up a bed of coals, threw an old cot spring frame over it with the pig on top, and covered it with sheets of tin.

BTW..... Never use cedar or pine, (nasty taste) and of course it goes without saying not to use pressure treated wood nor plywood or Pre-finished lumber.
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Last edited by Willie T; 04-01-2009 at 02:18 PM.
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