Quote:
Originally Posted by Brizz
Sounds like a concrete pit is an interesting trade off of heat and smoke flow. Because your lid is a flat piece of metal the smoke will travel from the source up and out. In that case for smoke flow you are better off with a heat/smoke source in the center. Which could be okay when doing many smaller cuts. When doing a whole hog you want to make sure to not overcook the rib section so placing wood/heat at each end make sense but you'd have to think the smoke is going to travel straight up and out before giving some love to the midsection.
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Actually the chamber isn't that large and the exhaust isn't centered over the ends of the pit... the smoke is dispersed fairly evenly and whole hog gets a kiss of smoke before exiting.
The mid section gets more of an "indirect heat" smoke, but it's there.
Edited to add... I should mention, I'm talking about my cinderblock pit....and how it works.