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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-05-2011, 07:55 PM   #1
MEATSMOKIN
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Default Need some advice from the experts here

I built an open wood pit out of cinder blocks and expanded metal for cooking grate, 4FT X 8FT, direct heat. Just put coal as base, followed by soaked logs of oak and hickory right undernieth rack. How would I cook a brisket for 15 hrs on this? How far should I put my expanded metal grate from the fire? Should I make a plywood cover for it? Should I leave the front completely open, so its just 3 sides so I can just throw my wood under, or should I just leave an opening in front middle to add wood an have a plywood cover for that as well? Please help, I would greatly appreciate it. Thank you in Advance, and have a great Quing season
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Unread 04-05-2011, 08:00 PM   #2
jestridge
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24" in from heat, why you soak the logs? WHy such a huge cooker??? Use metal for cover. I would close the front also in case wind was blowing in that direction
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Unread 04-05-2011, 08:04 PM   #3
MEATSMOKIN
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Well I soak the logs because someone told me they will put off smoke and burn slower instead of high flames that will cook the meat too fast, Don't know if thats true or not. And being metal is so dang expensive what kind of metal, and how thick can I get away with? I saw videos on You tube where most used Plywood, was wondering how that didnt burn through
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Unread 04-05-2011, 08:25 PM   #4
Midnight Smoke
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If I understand your Pit design, I think you are going to have some issues trying to Smoke anything without the cooker being enclosed. You also will have problems keeping the heat low enough for smoking.
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Unread 04-05-2011, 09:16 PM   #5
jestridge
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galvnize metal roofing will be ok if the galvanize police don't arrest you. ever who told you about soaking logs is full of chit.
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Unread 04-05-2011, 09:21 PM   #6
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SOAK THE LOGS IN WATER, NOT GAS....LOL iF I GO UP A COUPLE EXTRA BLOCKS ABOVE THE COOKING GRATE, CAN i GET AWAY WITH PLYWOOD. THANK YOU SO MUCH FOR THE INFO, ITS GREATLY APPRECIATED
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Unread 04-05-2011, 09:26 PM   #7
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I say plywood would work just keep an eye on it.
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Unread 04-05-2011, 09:30 PM   #8
MEATSMOKIN
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ok, any ideas of how I could control temp? And should I put the opening that will be closed with plywood in front, in the middle, or to one of the sides? Someone told me to keep main fire to the side and just a small bed of coals under meat
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Unread 04-05-2011, 09:33 PM   #9
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Quote:
Originally Posted by MEATSMOKIN View Post
ok, any ideas of how I could control temp?
Yeah, DON'T SOAK YOUR LOGS!!!
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Unread 04-05-2011, 09:36 PM   #10
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ok, no log soaking.....lol thank you
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Unread 04-05-2011, 09:36 PM   #11
NorthwestBBQ
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Please watch this:

YouTube - Should You Soak Wood Chunks? - TVWB - virtualweberbullet.com
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Unread 04-05-2011, 09:41 PM   #12
MEATSMOKIN
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does anyone know where i can buy pecan shells online? I watched a segment on the food channell. thats where i got the open pit thing. Its supposedly the only texas joint that has an indoor open pit. the cook used the densest oak, (wouldnt say what oak) and soaked pecan shells.
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Unread 04-05-2011, 09:42 PM   #13
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Quote:
Originally Posted by MEATSMOKIN View Post
does anyone know where i can buy pecan shells online? I watched a segment on the food channell. thats where i got the open pit thing. Its supposedly the only texas joint that has an indoor open pit. the cook used the densest oak, (wouldnt say what oak) and soaked pecan shells.


MEATSMOKIN, my suggestion is you read more here and watch less TV.
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Unread 04-05-2011, 09:44 PM   #14
MEATSMOKIN
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would it be better if I could build a side compartment out of cinder blocks to have the fire in, with one block removed in the wall into the cooking area, to make it like an offset somewhat? And if I did this, should I still have a small bed of coals under meat in cooking area?
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Unread 04-05-2011, 09:46 PM   #15
MEATSMOKIN
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lol northwest.......I'm a beginner, thats why I'm here, you guys are the masters, I'll listen to anything you say. Just throwing some stuff out there
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