Cinder Block Smoker - Coach's BBQ
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- čas přidán 31. 05. 2024
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The lid to your pit you may want to think about the pulley system. Add hinges to the back of your lid. Get 4x4.post dig hole and put post in.attach a pulley at top. Attach cable to front of lid. Run cable through pulley and attach a iron ball on end of cable. Now when you go to lift lid the iron balls gown down and helps you lift lid easy. Don't have to worry about sliding lid from side to side. Trust me that iron ball makes it so easy for those lids together. Now if you welded the lids together then you would only need 1 pulley system. Good Luck. Just thought I would give you an idea. Thats the way I did my pit
Thanks for the kind words. I thought about doing the pulley thing but I thought I’d keep it simple for now. May upgrade soon
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Love this. I was a pit master at a craft BBQ joint in fort worth before I came out to the country. Had to get a different job, but I've been having that itch to cook. Don't have the money for an iron smoker and considered cinder block. Thanks for having this video out here.
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This guy should have been a teacher. He explains things so well and completely.
Roger Kauten thank you sir! Well I am a teacher coach so I guess I'm doing ok.
@@lobo51 just found this gem. Did you do a video on maintaining the fire?
@@drok7619 yes I did. It’s on my official CZcams page “Coach’s BBQ” go check it out.
@@drok7619 czcams.com/channels/eskE32ryxWKJQh3iQyQZUg.html
I love my cinder block smoker. Its cheap to do.
OK thanks. I already bought it and working on it as I write this. you gave me a lot of good ideas that I'm using for my smoker. it should be ready by the end of the week
Good information. I like the indirect setup.
Great video!
I love how you shared each products to construct your box.
I look forward to your other videos.
Thank you I have four more out right now
Thanks for sharing, I'm gonna add the blocks inside the smoker to direct the heat to the middle to mine. Great video!
Tha I you die the kind words. Please be sure to check out and subscribe to my official channel at “Coach’s BBQ” fir all the latest videos.
1 minute in and I already like the guy👏🏿
Thank you I really appreciate that. Please check out my official BBQ Channel : (Coach’s BBQ) that is where I post my videos now.
Great job! Glad I saw this before this summer. Me and my brothers were going to rebuild my Grandfather brick grill but I think we might do this instead. Thanks again for the video!
Thats great good luck. Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
By far the best video ive seen for this!
Thank you sir
dustin dunkin Thank you for the kind words. Please check out my other videos at my channel. Coach’s BBQ.
Excellent job. Thank you very much
J R
Thank you sir. Please check out my official CZcams channel for the latest updates and videos.
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Very well done 👍🏻
Great video- thank you sir👍🏽
Really good info, thanks and a like.
What a great video. Well done! I'm inspired
Henks thank you for the kind words. Please check out my official channel “Coach’s BBQ” for all my latest posts.
Hey thanks for the ideas. I will have to build one this summer
chris77308 good luck with it. Please post some pics when your finished.
Check out my official channel Coach’s BBQ for all of our latest posts.
Great video !!! Im wanting to build one too but was kinda thanking on the idea of a reverse flow , curious your thoughts on this idea and if you had to do over what you would maybe change ?
Thanks from New Zealand!
Charlie Smith thank you sir. Glad you enjoyed this video. For more great BBQ videos please check out my official channel czcams.com/channels/eskE32ryxWKJQh3iQyQZUg.html
Bud awesome videos man. Thanks
Common Sense Thank you sir I appreciate it. Be sure to check out my other videos on my channel Coach’s BBQ.
Thanks for the inspiration bro
Thanks for the kind words.
Be sure to check out my official channel “Coach’s BBQ” for my latest cideos
Great video sir. I am doing mine a little different. I poured a 4 by 8 concrete slab and I used cement to set the blocks. Thanks for the info on the exhaust. Would have never thought of that.
Reverse flow are great too but its difficult to get the temp even across the entire surface. Be sure to have the smoke stack opening at the same level as the meat grate so the chamber completely fills with smoke. be sure to have the temp gauges at the meat level not the top. Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
Doesn't direct heat make concrete crack, even explode?
Great video very informational, thanks!
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Thank u sir
great video and awesome smoker!
Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
Great video
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Im living in Thailand now and have been for 4 years already. I have wanted to get a smoker however the run around over 3000 usd base price here. This is much more economical. Im sure i can find the items needed.
Great video! Good job!
Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
Where can I find pictures of your transition from the fire box to the cooking chamber and the layout for the blocks inside the cooking chamber?
Great video Bro, thanks for sharing, your making me want to build one 😂 I hope you have a lot of fun with your pit. I would love to watch a video of you cooking
Thank you for the kind words. Please check out my official Channel. this is where we are posting videos and tips and tricks from now on.at
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Very good information!!
Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
Great video thanks
Thank you I really appreciate that. Please check out my official BBQ Channel : (Coach’s BBQ) that is where I post my videos now.
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Now that's a Western Hills Cougar pride smoker👌
Yes sir!
Great video, man. my brothers and I are going to make one tomorrow. Thus was a yuge help. yuge.
Super Glad it helped! that was the whole reason I did it.
+Heath Jackson We made it with pretty good success. Smoked a brisket for 7 hours before we got rained out and had to finish it in the oven. still turned out good, but I'm eager to try again when the weather is nice. Will report back, sir.
I’m building something similar now for our restaurant. Mine is 4 ft wide and 3 ft deep when standing in front of it. My question is if I’m facing the smoker and my firebox is to the lower left corner and the exhaust is at the back right corner will that be alright ? Does the firebox box need to be directly opposite of the exhaust ?
Good job Brother...
Good job man!!
Thank you sir. Glad you enjoyed it.
12:29 Nice!
Hi coach just saw your video. Was wondering how it's holding up and if you could do a quick update vid if you made any changes. Awesome video btw and thank you for posting it
i cannot seem to find video of a more detailed plan of the concrete block smoker.
Question. When setting up your fire box, do you just turn the bottom block or did you turn multiple. Trying to figure the best way to get a draw. Always did direct here in NC
Junior Adkins I turned 3-4 of them. The higher ones for the smoke to have a clear path.
I'll bet that smoker can smoke a lot of BEEF. Well done and very well explained.
Thank you sir. Yes, yes it can smoke a lot of beef and pork and turkey and sausage Hahahaha.
Great info! Few questions for ya.
1- did you consider filling the cinder block voids with sand or dirt to 'hold the heat?'
2- what do you do if the temp falls out of range? Open the damp and/or add fuel?
3- where sis you have luck finding the expanded steel that you liked?
Sean Weeks
glad you enjoyed it. Please take a moment and check out my others too.
So to answer your questions. I did consider it and I did fill the voids in the fire box with pee gravel the the smoke chamber I did not fill. I guess you sure could but I have found no problem with holding the heat a sit is now.
When the temp fluxes I either add wood to it or open the lid for a minute or so. But soon you will figure out the particulars of your set up and it will become easier and easier to control your temps. Don't worry.
You should be able to find number nine rounded expended steel at a pipe and welding supply store.
Hope this helps and good luck!
I have been looking for a video like this for ever.You have built actually what I want.At the end,you say you will post pictures/stages on how to build it.Where can this be found?Again,thank you!
bobcatsfcms check out the facebook group. "Smoking meat low and slow" I posted stage pictures there.
I recently built one very similar to this, just slightly smaller. Is the steel lid a must? My lid on the smoke chamber is thick plywood. I’ve done a few cooks and none of them have turned out the way it should (no smoke flavor and tough texture) and I cannot figure it out.
Thanks for your comments. Please check out my official CZcams channel at @Coach’s BBQ.
Great design. The only question I have is shouldn't the firebox be a little bit bigger with a chamber that big to keep the temp up and consistent?
I probably would've lined the firebox area with fire brick's to make it more insulated.
Maj3stik I think the “ratio” is the fire box should be 1/3 the size of the over all chamber. Not sure where mine falls but I think it’s actually a lot bigger than the camera makes it look like. I haven’t had any trouble maintaining the temps. It takes about and hour to get the chamber heated up then I usually add 2-3 quarter splits every hour or so.
Fire brick would be great. I filled the holes in the cinder blocks with pea gravel and that seems to help hold the heat as well.
I have a smaller version of your pit but im using an old bbq pit lid for the top, should I leave a vent open completely? or maybe about half way?
The lid or the fire box damper?
Great video!! I’m going to build one soon but I have a question about the exhaust. When I go to Lowe’s or a Home Depot what exactly do I ask for because it doesn’t seem to come up online?
I believe it's just called a roof vent tube. I know home depot has them in 4" x 24" and 4" x 36.
Where can I find your list to make it?
Have you had any problem with the blocks cracking? I have a cinder block and concrete brick fire pit and the blocks always split every season
No I have not had any issues with the blocks at all for over 3 years now. I also filled the bricks with pea gravel as well. Thank you sir. Please check out my other videos on my channel "Coach's BBQ"
Heath thanks for making this video I like that it has an offset smoker. I really like a lot of the smokers I have seen but was concerned about flare ups. How many lbs of meat can your smoker hold at a time?
I don't really know how many pounds but I estimate that I could get about 10, 14lb Briskets on it so that would be about around 140lbs of Brisket. It will fit two whole hogs if needed so it varies on what type of meat you want to smoke. The problem of flare ups is non existent due to the fact that it is a indirect heat smoker so no flames will ever touch the drippings.
Yeah that is why i like the offset smoker so i don't even have to worry about flareups. Do you use mostly cinder blocks for the offset? I was thinking about doing firebrick.
How big are the dimensions for the smoker?
mark pauly I use cinder blocks for it as well. I show that in the video. Fire bricks would be great but they are kinda pricey. If you use them I would use them to line the inside of the cinder blocks, they are a little soft and may deteriorate a little with protection.
mark pauly the smoke chamber is about 4x8
Could you tell me how you attached the stove pipe exactly. I’ve looked for the FB group and can’t find it. I’m just confused on how you got it to stay in place
Good question. I used the Heat resistant spray foam that expanded around the pipe and the opening. You could also use potters clay. They also make a mortar that is used for fire places that would work great as well.
Dude the knees on your pants make me laugh!
Evelkenevel 79
just wearing my comfy jeans.
Hard working gent,
Really great video! It addressed some of the concerns I have about cinder block smokers really well. Thinking about making a home made smoker for a big party next year, and this has been a great help.
Do you have a link to the facebook page you are talking about?
here ya go
"smoking meat low and slow"
facebook.com/groups/9061322993/
+Heath Jackson Thank you!
This is tight but one small issue for most of us it's cheaper to buy the cheapest off set smoker 169$ at Lowe's than to buy all the bricks and steel grate plus set up and break down of this pit .
Can you stick two whole pigs in the junk one you want from Lowe's?
I'm grateful for this video I'm actually building an indirect smoker as well out of cinder blocks my smoker is roughly 14 foot by 5 foot with two 3 x 3 indirect fire pit on the backside. I'm a little worried about the 3M foam spray not being good for the meat.. Do you have any regrets using it? I'm needing something like that to use on my smoker but was a little concerned
My foam is not directly being hit by the heat and is on the outer side of the smoker not the inner side.
Would like to see a pic of yours, thinking about doing one myself,👍
A lot of people don't realize that temp isn't controlled at the fire box or inlet side, but rather at the stack or smoke outlet. And this old video another good example of a cinder block smoker. czcams.com/video/MPSAQLIUCmo/video.html
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How do you control the heat, without a damper on the smokestack side?
Great question Im glad you asked. The way you maintain the temp is by fire management. the amount of logs, the condition of the coals, the amount of clean oxygen I allow in through the door directly to the fire. These are the most effective ways to control the temp and maintain a "clean" smoke environment. closing down either the intake or the exhaust of a smoker can and usually does produce heavy dirty smoke that can create creasoak (sp) that produces a bad taste on your meat. bottom line you want a high flow of oxygen into your fire to maintain clean burning effects and control the temp by the amount of wood and placement position of that wood.
How well does the cinder block hold up to the heat from the fire box.It time will it crack ?
Pressley Jr Gasque
It is about two years old and I haven’t seen any type of deterioration of the blocks at all. I also filed the holes with pee gravel to help retain the heat.
Heath Jackson okay thanks,smoke on 👍👍
Did you pour a concrete pad to build off? Great video
No just a footer around the parameter. It would have been better though if I had, all the bricks didn't line up well and I had a lot of cracks between the bricks.
Paranoid question!!!! Is it safe to use cinder blocks? Especially in the smoking application... I'm just about ready to buy and assemble, however I came across some users who warned against using cinder blocks because they contain fly ash (toxic materials, lead, mercury, arsenic etc) obviously not a good application for raised beds (vegetable garden) but the food isn't touching the stone. However would the heat and smoke have any effect on the stones in that the smoke would become laced with these toxic compounds? If it's a-ok, I'll go ahead and make/enjoy.
Izlude Tingel I have had nothing but positive results. I have done no treatment to the blocks although you can find a mortar mix that you can spread over the blocks if you wish. They RDX makes a high heat industrial mortar spread. Do you own research but I have not run into any concerns.
I read that cinder block is slang for concrete blocks now. Incorporate fire brick for the box and use concrete block for the smoker.
I’m going to build mine the same way
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Thanks man! You still around? I am gonna build me one soon.
Randy Lee that sounds great.
Yea check out my official CZcams channel Coach’s BBQ for the latest updates and videos.
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How many bricks(cinder) did it take total?
42
Have the cinder blocks cracked at all from the heat?
Casper0878 no they haven't.
Does it matter about using fireblock are just a simple cinder block? That's the only thing that worries me
Great question Bryan. I have found that no it really doesn't matter. I have used regular cinder blocks and they have worked great for several years now. If you want to use fire block that would probably be fine as well but just much more expensive. The only place I would think you might want it would be in the fire box itself, but I have had no issues at all with cinder blocks yet.
Bryan. Thanks for asking this question It's something I was wondering as well. Heath. Thank you for that tidbit of information. It answers so many questions I've had regarding material. And also thank you for this video. Solid and exactly the information I have been wanting to know for awhile now. You literally explained all the details I was curious and lacking on for such a build. Now I'm going to look through your videos to see this in operation.
That shit slid
Build another one for wood fire pizza.
Just make it Circular.
Just make a square pizza.
You gotta do a brisket cook video.
Donald Harrison thanks for your comment. If you look down the page in the links I have a link to a video where I do six briskets. I think you’ll enjoy it.
Heath Jackson just watched it LOVELY THANK YOU
Where could i find the pictures?
I posted the photos on the Slow and Low FB page a few years ago. I probably need to post them here somewhere.
Beautiful smoker. Just built one myself for indirect cooking as well. My firebox isn't as big as yours but works good. Do you have an email address I can send pics to? Would like your opinion.
I would love to see it! By the way please check out my official channel : Coach's BBQ for more great videos. Thats where I am uploading new videos now. heathj@flash.net
czcams.com/channels/eskE32ryxWKJQh3iQyQZUg.html?view_as=subscriber
@@lobo51 Ok will do!...your cinder block pit is what gave me the motivation to build my own. BBQ & smoking meats is my passion. Thanks!
Do you have instructions on how to build this?
Howie Brittain I don’t have written instructions. I think you should be able to glean the steps needed. If you still need help I might be able to draw out in instructions and I could email them to you.
1) Get blocks.
2) Put blocks on blocks.
Wheres the best place to get a smoke stack?
chris65645 I picked mine up at Home Depot. But any hardware store should have them.
Thank you sir. Very nice video and thanks for the information. I built a nice smoker, not as big as yours though. I'm wanting to add a Firefox box and was watching videos to get a better idea for my setup.
How long do you think it would take to smoke a 50 lb pig in it ?
Not sure, But I would probably think 10-12 hours at 250 degrees. but I would definitely use a meat thermometer to be sure its cooked to temp.
Thanks
Is it good teacher. I'll stick to mud
about how many bricks
If I remember correctly I think its around 50-60.
@@lobo51 thank you gonna be building one here soon for a hog roast for the holidays
@@joshakemon4938 sounds great! Send some pics.
Could you please smoke a whole hog and share it?
I will certainly look into it!
Please check out some of my other videos that are tagged here as well.
that high heat expanding foam is not food grade at all.
You are correct! The places it is being used are not in direct contact with the smoke chambers. it seals the outside of the box and the heat it sees is mostly well under 300 degrees. Also the large exhaust port it seals is covered with aluminum foil on the inside to protect it from off gassing into the smoke chamber. Good point thank you for noting it.
Is he saying Texas isn't the south?, Texas is way more southern than Kentucky, we were one of the original 7 confederate states.
Not sure what your referring to but I always considered Texas more of a Southwest state. And yes, it was part of the southern states confederacy.
All these filler products you've used, id be concerned about their off gassing and their proximity to the food being cooked 🤔🇦🇺
You can always use clay or mortar. The smoke chamber never comes close to any temp that would degrade the material. I found allowing enough time for them to properly cure was sufficient.
.....нихуя не понял , но было интересно.....