Ever had an inkling of a dream that cooking a whole hog would be fun? Yeah? Me too. However, the problem is that I live on a hill composed primarily of limestone. Subsequently, I found an idea on line of making what is essentially a large offset pit. I am fortunate enough to have a friend with a skid steer loader and expertise on building (I have neither). To that end we are building this pit. Not sure when the first cook will be (Covid and large gatherings and all), however, will keep you all apprised and will likely be soliciting some of y'alls expert advice and opinion as cooking time comes closer.
We are making the pit a bit wider than for that for which the plans originally called, however, our plan is to double the inflow and outflow of air also to make sure the pit can get enough air and air flow. We are also filling all of the holes in the cinder blocks with concrete for added insulation and will be making the top out of steel, covering it with a welding blanket and then will be using sandbags for more insulation on top.
The plan will be to have the pig sitting up off of the ground on a grate in the cook chamber to allow smoke and heat all around the pig. The fire pit will be lined with bricks and have a rack also for ash to fall through.
Given the size of the pit I know I may need to also start a second small fire in the main cooking chamber just to help it get to temp and ultimately let it burn out for lack of fuel prior to placing the hog.
I know some of these thoughts are early, however, right now I have plenty of free time prior to the inaugural cook and I want to get everything lined out.
Many thanks in advance and I hope you enjoy the adventure too!
Sweaty Paul
We are making the pit a bit wider than for that for which the plans originally called, however, our plan is to double the inflow and outflow of air also to make sure the pit can get enough air and air flow. We are also filling all of the holes in the cinder blocks with concrete for added insulation and will be making the top out of steel, covering it with a welding blanket and then will be using sandbags for more insulation on top.
The plan will be to have the pig sitting up off of the ground on a grate in the cook chamber to allow smoke and heat all around the pig. The fire pit will be lined with bricks and have a rack also for ash to fall through.
Given the size of the pit I know I may need to also start a second small fire in the main cooking chamber just to help it get to temp and ultimately let it burn out for lack of fuel prior to placing the hog.
I know some of these thoughts are early, however, right now I have plenty of free time prior to the inaugural cook and I want to get everything lined out.
Many thanks in advance and I hope you enjoy the adventure too!
Sweaty Paul
Comment