EAST TEXAS HOG DOGGERS FORUM

I picked this pit up from a couple down the road earlier in the year. It needed some work, as the bottoms of the legs were rusted out.  We dropped it off at the neighbors fab shop, and they cleaned it up, built some new legs, wheels, and feet, and blasted and painted it for us.  You can see some pitting on the fire box, but he thinks I will still get several years use before I need to build a new box.


I think I got a fair deal on the cooker. I paid $50.00 for it, and the overhaul was free ;D

(http://i129.photobucket.com/albums/p204/ccoughran/2009-10-13163822.jpg)

(http://i129.photobucket.com/albums/p204/ccoughran/2009-10-13163812.jpg)

(http://i129.photobucket.com/albums/p204/ccoughran/2009-10-13163800.jpg)

Chris
  ya cant beata deal like that  good looking rig and small enough you can take it to the lease or the river
         Dexter

 I will give you 150 for it. ;D

I have done some looking around, and I think it is a klose pit.  Very heavy and well built,  its about 7 feet long and too heavy to move around. I will be pouring a slab this week for it to live on. Can't wait to see how it cooks.

I do need to purchase a couple of quality thermometers. Any recommendations?

 I have one simular to yours and I like it!

Looks real good Chris, just to burn you some wood in there now and get it cured from being sand blasted.  I would paint the inside with mineral oil and then a good pile of wood through and you should be set for that pig.  I did that on my pit and I am pleased with how the inside is holding up and cooking.
Matt

nice pit, 50 bucks is a steal.

i need a new one bad, mine is falling apart, rusted everywhere, i keep saying "one more bbq" lol

Nice... when's the party?

Klose in Houston makes some nice pits of all shapes and sizes.  I've built a bunch of grills, and have used several ideas from pics I have seen of stuff from there.

If it's indeed a Klose, the screw-in thermometers from Academy should match threads and screw right in to the holes you have on the grill and smoker doors.  Don't worry about quality...you'll get a couple good years out of any of them.

Be sure you have something in the firebox to elevate your wood off the bottom and allow airflow underneath.  I used to cut pieces of crusher screen since I had access, and it worked really well.  Regular thin expanded metal will burn out pretty quick.  Also keep your air vents and stack covered when not in use.  Water + ashes = lye which will rust out steel like no one's business!

How do you always run in to the good deals

I took a couple more photos when I got home yesterday. Looking at the new photos, you can see I still have a few things I need to tend to.  Need to make 3 more racks for the smoker, and one rack for the top of the fire box.

(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0003.jpg)

(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0004.jpg)

Bryant,
  About the thermometers... I have read a time or two that you need a quality thermometer, as some of the inexpensive ones can be off a considerable amount.  Would I be better off biting the bullet and getting something like an Ashcroft ( http://www.ashcroft-gauges.com/thermometers/bimetal_thermometers.htm ) , or just go with one of the ones from Academy and plan on replacing every few years?


I have some 1" bar grating set in the bottom of the firebox right now. I was hoping that would allow some air to circulate in order to get the fire going.  Do I need to elevate the grating off of the bottom a couple more inches?


Matt,

     Thanks for the info on the mineral oil, do I need to cover the inside of the smoker, pit, and fire box with the mineral oil, or just certain regions ( cooking area, firebox??)   Any special wood to use when curing?




I need to get the house and barns painted, then as soon as that's done, I am going to slow down on the projects around the house and enjoy some time off. Hopefully I will be to that point in the next month or so.  We need to pick a nice fall weather weekend, and we'll have a bbq at the house, and let the kids do some fishing in the ponds. Have a little ETHD get together with the families invited...

I painted everything inside mine and the ran red oak through it for about 2 hours just trying to keep the temp up.  I put wood in the fire box and under the grill and got two beds of coals going and let it burn all the way down and cleaned it out. 
Matt

Chris,

The inexpensive thermometers will work fine.  They may be off a few degrees, but they'll be closer than you can actually regulate the fire.  Your palm on top will give a pretty good guesstimate as well.  If you can hold your palm on the top for about three seconds before your skin starts to melt, you should be pretty close on temp. :)

I would try to elevate the grate so that the holes in your door are at or just below wood level.

You also need a lighter.  I'll try to get a pic of the way I build mine and post it tonight.  Basically take a piece of 1/2 pipe and drill small (1/16") holes all down the top.  Cap one end, and attach a threaded hose barb to the other.  A length of hose attached to a low-pressure regulator and then to a propane bottle.  Drill a hole just below your grate level in the side of the firebox (center of box).  Now, you load your wood, put the pipe in, hold a match while you turn on the propane and in just a little bit you have a fire and can turn it off.  Beats the heck out of trying to light logs with fluid.

For $50, you should feel really bad and at least take the guy you got it from a nice Ribeye!

I did better than get the guy a ribeye. I hauled off several thousand pounds of excellent condition angle iron(2x2x1/3 up to 4x4x1/2)  and channel(3"-10") for him, and I did not even charge him to dispose of it :o 


Glad you mentioned the lighter.  I had in my head that I wanted something similar, just was not sure how to go about it. I was thinking about getting a burner from a gas grill, but the pipe seems much easier, and I imagine it will last much longer.

I am going to have to see you perform the hands on temp approach at least three times before I try it myself. ;)

Chris, I did basically like Matt said but I used lard seasoned w/ my favorite rub,smeared that all over everythiny exept the inside of the fire box, I also took a few pounds of fat and seasoned it and put it on the grill were you would put a brisket (make sure to put a amuminum pan in the bottom of the pit under the fat). My fire box is similar to your inside,I just put 2 red bricks on each side to elevate the fire grate a little. To start mine I use a 5# bag of charcoal and once it ashes over I satrt adding wood and cooking.When I seasoned mine I did like I said above for about 10 hrs w/ mesquite and oak.

Here is mine in its better days...it need work at the firebox now,it is about 18 y/o.

(http://i145.photobucket.com/albums/r219/BONEDIGGERKENNELS/DSC00235.jpg)

(http://i145.photobucket.com/albums/r219/BONEDIGGERKENNELS/DSC00236.jpg)

(http://i145.photobucket.com/albums/r219/BONEDIGGERKENNELS/DSC00238.jpg)

It's funny how sometimes things just work out...   About the time I bought the smoker, I found an old firewood rack that had been set at the curb (yes, I am a dumpster diver) the base had quite a bit of rust scale, but the rack was made of 2x2x3/8 angle, so I figured it still had plenty of life left in it. Got the rack dropped off at the galvanizing plant, they called yesterday to tell me it was ready. However there was a problem :o  They said when it was galvanized, the rusted portions failed, and the rack collapsed. The plant mgr had his fab guys build me a new rack, out of new steel.  The neighbor that overhauled the smoker for me saw the rack and said I needed some galvanized bar grating to support the wood, so he is having that cut to size today...   Looks like I have the smoker and wood rack taken care of.  Now if only I could catch some swine... ;D


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Bryant,

   Either that's a small pit, or those are huge pieces of meat. ;)

2' x 4' cooking area and a 2' x 2'  fire box.

Well,I have plenty of fire wood for sale ( like everybody ells ) red oak,white oak,pecan 

He will probably just set the rack by the road and someone will stop and fill it up! ;D

Chris you also want a remote meat thermometer  you can pick them up at Bed Bath and Beyond for around $30 dollars. You can put the probe in the meat and put the reciever next to where you are . It will sound when the meat gets to the temp. you want. As far as a thermometer find somebody that works at the plants to get you one . The plants buy the good ones. Also when you cook , don't let it bellow smoke you will ruin the meat. Thin blue line of smoke only. Low and slow on pork you'll dry it out .

Het Chris, want me to pack Jo's dog box full of mesquite for you this weekend in Lampases?
Not sure how much mesquite you have access to but thought I'd offer, play your cards right and she might even unload it into your truck. ;D

Slim,
   I am not going to make it to Lampasas this weekend. :(     Just ask her nicely to make a slight detour in Houston on her way to the meeting.  Heck, I'll even meet her in the woodland's so she does not have to drive so far south ;D

I do need a good source for seasoned fire wood in the Houston area.  I would like to have some of the following. Mesquite, Red oak, Post oak, Pecan, and Hickory...    I had a pecan orchard, about 2 hours away,  contact me about hog removal earlier this week, they sell pecan for 90.00 cord. I figure I will pick up a load from them at some point and split it with my neighbors or something.


Here are the updates I did to the smoker based on some member recommendations.

Gas pipe in fire box, and elevated grate in firebox
(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0011.jpg)

(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0018-1.jpg)

view from the top of firebox, showing the grilling area I put on top of box, and gas pipe functioning.
(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0015.jpg)

I don't like messing with the low volume regulators when I want a lot of juice coming from the propane bottle, so I modified a Victor regulator that will put out plenty of gas.
(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0013.jpg)

I decided to have one propane cylinder provide the fuel source for both my firebox gas line, and to feed a crawfish pot/ turkey fryer.   A line comes from the high pressure regulator into a Tee, then goes to either a low pressure regulator for the firebox or to a 1/2" 1/4 turn ball valve for the turkey fryer. This lets me have plenty of gas to boil water when needed.
(http://i129.photobucket.com/albums/p204/ccoughran/CIMG0020.jpg)

Got the pit oiled and cured yesterday...has a great smoke smell to it when you open the door now.

Only thing I need left is to get some good recipes from y'all.

Bryant shared a bacon wrapped pork loin recipe that I plan to try soon.  Help me out here, and give me some good easy to follow recipes for the smoker...   Brisket, ribs, whole chickens, etc....

You ask her! ;D

Chris if you want some pecan get in touch with me . I'll take you to Santa Fe , I got wood already cut on the ground.

Paul,

   I appreciate the offer...  A couple of hours ago I ordered in a 1/2 cord of Red oak, 1/2 cord of Pecan, and 1/2 cord of Mesquite. It is supposed to be delivered and stacked this Friday.

That's cool anytime you need some just holler.

Chris,

You been turning any groceries on that smoker?  Got a new recipe, and I thought you might like to give it a try.

Coon-Arse Turtles...

(http://i229.photobucket.com/albums/ee138/bdavis1476/Hunts/coon20arse20turtles.jpg)

man what is in that turtle lookin thing i got hungry just lookin at that  :o

Bryant,

    I haven't cooked anything on it lately. Been going to the neighbors barn when we want to cook out. Two nights ago we had about 15-20 people over for fajitas and cold cervezas, and my little cooker can't handle that volume.

    Probably one of my favorites so far is a pork loin with a jar of salsa poured on it, then wrapped in foil and smoked. I can't remember if you gave me the recipe, or someone else did, but it's great!


   Coon-Arse Turtles...    I saw those on 2Cool the other day.  I think I would have to substitute the weenies for some real sausage.

Yea, that was a funny thread over on 2cool.  Added about five or six new pictures to my "funny pic" collection off that.


That wasn't me, but sounds pretty good.  I may have to give that a try this weekend!  Wrapping it in foil from the start just seems to defeat the purpose of using a smoker though...

You are probably right... It tastes just as good cooking it in the oven using the same method.   When we already have the smoker going, for ribs, or something along those lines, I will go ahead and put a loin on wrapped in foil with salsa.

I just got back from lunch, yet I now find myself hungry.  Go figure. O0

you wouldn't mind sharing whats in them would ya looks kinda like a bacon bomb

c'mon man we need some recipes on them turtles...lol

that looks good ... we use nothing but grease to make ours black