Thread: BBQ Pit
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Oren[_2_] Oren[_2_] is offline
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Default BBQ Pit

On Thu, 14 Jun 2012 15:02:48 -0700, "Steve B"
wrote:

Anyone make a BBQ pit out of bricks/blocks, mortar, and steel grating?
There are a lot of designs out there, and I want to make a decent one on the
first try. I will probably make it out of block, concrete, some steel
piping, flue liners, metal roof. Just wondering if anyone had built one,
had any suggestions, or warnings, that's what I was asking.

Experiences, hints, caveats, do-overs, facts, etc. appreciated.

Steve


BBQ is often confused with "grilling" on a grill. Real BBQ is a slow
process, usually long hours at low heat as low as 170° F. BBQ is
using indirect heat - the fire box is offset and not directly under
the food being cooked. "Low-N-Slow" sometimes up to 14 hours or so.

Indirect heat prevents the meat from drying out, so it stays tender
and moist.

See the fire box on the bottom right of this unit.

http://assets.smokingmeatforums.com/9/97/97b5f9ae_BrickSmoker.jpeg

The heat is indirect so the low heat and smoke travels over the meat.