I am finding beef pulls in much more smoke flavor than pork. Sounds like you had the same experience. Briskets on an offset kills any pellet grill but pork ribs of pork butts it doesnt seem to matter. Strange..
Don't need no thermometer. If you're cooking on a open pit block smoker correctly, you're shoveling coals from a fire made in a barrel, or on the ground under the meat. If you have the correct distance from the coals and the correct amount of coals your temps will be right. You also need to get a good preheat. The blocks need to get warm and the ground needs to get warm. The key to cooking on open pit is taking it slow and consistency in how often and how much coals you put in. It takes practice to know these amounts, but once you get it down, it's much easier to maintain your heat source using this method and the food is better.....much better. No thermometer needed.
Your cinder block setup looks like you made it last night. Never seen one with a plywood lid. Also if your gonna run a pit smoker you need moisture. You have to spray it down half apple cider half water. Also where is you water trough?
lol! I think you both have great points. I had to take it down because of space issues. I am hopefully going to get it back up next week. Ill try to make a video of the build and i will not use a plywood lid this time! I want to try a pig on it. Thanks for watching!
@@rubwars3679 Pick up cedar boards at your local lumber (a real lumber store; not just groan depot) locate thick stock; 3/4+” with some handles. Local Pac. NW indigenous people would use cedar for salmon smoke houses.
You sir sound stoned.(subbed and liked)
Did you spritz at all , looks like it needed some moisture
Fruit wood will definitely pull a better smoke ring, but that doesn’t actually mean anything concerning flavor.
Great video do you have a link to the build
I am finding beef pulls in much more smoke flavor than pork. Sounds like you had the same experience. Briskets on an offset kills any pellet grill but pork ribs of pork butts it doesnt seem to matter. Strange..
Can you please do a video on how you built your cinder block smoker? Supply list etc. Thank you
Stack blocks
@sun9912 a true scholar you are.
Should have left them in there longer until probe tender and got at least to 205 internal. Also a water pan would have been a big help in both cases 😢
Great vid, just finished building my own cinderblock smoker and was wondering what kind of thermometer and rigging you have for it?
I only have a inkbird thermometer. Once i do the final build I will probably go with a couple of true temps
Don't need no thermometer. If you're cooking on a open pit block smoker correctly, you're shoveling coals from a fire made in a barrel, or on the ground under the meat. If you have the correct distance from the coals and the correct amount of coals your temps will be right. You also need to get a good preheat. The blocks need to get warm and the ground needs to get warm. The key to cooking on open pit is taking it slow and consistency in how often and how much coals you put in. It takes practice to know these amounts, but once you get it down, it's much easier to maintain your heat source using this method and the food is better.....much better. No thermometer needed.
I think the traeger temp control is more precise.
Your cinder block setup looks like you made it last night. Never seen one with a plywood lid. Also if your gonna run a pit smoker you need moisture. You have to spray it down half apple cider half water. Also where is you water trough?
nothin' better than some plywood chemicals leaching out into your meat.
@@mindseyeproductions8798 Yeah a lot better than the chemicals in half your manufactured charcoal...
@@michaelnoble8603 what you saying Willis?
lol! I think you both have great points. I had to take it down because of space issues. I am hopefully going to get it back up next week. Ill try to make a video of the build and i will not use a plywood lid this time! I want to try a pig on it. Thanks for watching!
@@rubwars3679 Pick up cedar boards at your local lumber (a real lumber store; not just groan depot) locate thick stock; 3/4+” with some handles. Local Pac. NW indigenous people would use cedar for salmon smoke houses.
stack is under the food grate ....hmmmmmmm
Don't take xanax before you do a video. You might be able to speak with some emotion.
Looks dry
I'm getting sleepy.
Burn your wood down to coals first.
200 is too low
Looks burnt and dry
Put me to sleep.💤