ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-04-2013, 10:47 PM   #1
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default Help Me Build an Old School BBQ Pit!

I was in such awe when I visited Lockhart, TX and Lexington, TX, I didn't really take a good look at how the great, old school pits at those places are constructed. So, brethren, I am asking you all to help me build an old school pit in my backyard. Here are some pics of what I have in mind. The 1st one is of Scott's BBQ in South Carolina. The 2nd one is one of the pits at Smitty's in Lockhart, TX.





I can't promise you a timeline, but I will update the post as the build progresses. This has been a dream of mine for a while and I think one of these pits will be the closest I can ever come to a real, old school Southern BBQ pit short of digging a hole in the ground. But, the hole in the ground thing is not exactly the most healthy thing nowadays plus I will have to deal with it filling up with water. So, building a pit like the ones at Scott's and Smitty's is a great compromise.

I want a pit that I can cook BBQ on directly over coals just like in the pics I posted. That, to me, is the essence of real, American, old school BBQ.

Any brethren have any blueprints or suggestions?
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 01-04-2013, 10:59 PM   #2
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

No help or suggestions here, but I'm right there with ya on that - having a pit like that is definitely on the bucket list. I'll be watching this thread with a great deal of interest. And as for the hole in the ground thing - that's something I really wanna do too. I think I'm evolving backwards.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 11:25 PM   #3
T-Man
Take a breath!
 
Join Date: 01-14-10
Location: South Louisiana
Downloads: 0
Uploads: 0
Default

Bo , Check out The Book "Holy smoke the big book of NC BBQ " It does not really give plans to build a traditional pit . It has good info on Old school BBQ . Especially the chapter on Ed Mitchell out of Wilson NC...
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...
T-Man is offline   Reply With Quote


Unread 01-04-2013, 11:41 PM   #4
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I have a copy of that book and will check it out. Thanks!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 01-04-2013, 11:42 PM   #5
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

I have a great photo book called "Texas BBQ" that has some of those pits in it. Great pix in that book.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 11:44 PM   #6
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Downloads: 0
Uploads: 0
Default

I too have thought this idea over and my thoughts were to build the structure from congrete block then line with fire brick. Leaving a hole in the front big enough to shovel coals into it and using corrugated metal sheets to cover the top and the opening in the side. And have a grate made or make a grate for it.

http://vimeo.com/9923940
This is a real good watch if you havent seen it.
__________________
Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen
Militant83 is online now   Reply With Quote


1 members found this post helpful.
Unread 01-04-2013, 11:46 PM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I have had the same thought. I didn't measure the pit at Smitty's, but it looked to be about 4' wide and 4 foot high. The key to it working is the 4' square smoke stack at the intersection of the two pits, which protrudes through the roof. This creates a good draft.

Kreuz's has a metal top protruding over the end of the firebox which seems to diminish the amount of smoke that escapes.

I noticed that the section nearest the fire is too hot to use, but is necessary to the length calculation. Kreuz's pits are much longer than those at Smitty's so there is more cooking area.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 01-05-2013, 08:11 AM   #8
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

The pit at Scotts is fueled by burnt down logs or pure embers.

The pit at Smittys is actually cooking with heat and smoke from burning logs.

2 different styles of cooking.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from:--->
Unread 01-05-2013, 08:50 AM   #9
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
The pit at Scotts is fueled by burnt down logs or pure embers.

The pit at Smittys is actually cooking with heat and smoke from burning logs.

2 different styles of cooking.
Yep, the one I want to build will have capability for both styles.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 01-05-2013, 09:40 AM   #10
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Carolina style pits are normally shovel fed the ones in CenTex are more like an off set design it is pretty easy think of a Fireplace and chimney laying on the ground instead of brick/block on the upper face of the chimney it is a Metal cap.

These two videos will give you some Ideas


__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


1 members found this post helpful.
Unread 01-05-2013, 12:11 PM   #11
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I'm thinking something along the lines of the pit that inspired the artist that drew this political cartoon from around 1830. I think it should be pretty easy to have access in the center for spreading coals and an opening on the end for a fire to cook Texas style.




I want it to have a brick veneer but I'm not sure how to build the floor or the sides. I figure a metal lid and doors could be made for the side and end fire access so they can be closed while cooking or when not being used.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 01-05-2013, 12:13 PM   #12
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

here is what i have drawn up for mine..


cheap and it works great.. make it a we bit bigger and put fire to the side. or even a side box that looks like tha main box but smaller
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Unread 01-05-2013, 12:38 PM   #13
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

You need to dig the base out 12" deep pack the bottom with sand to 4" lay down some wire mesh( old cattle panels work good ) fill with concrete to a deph of 6", let it set for a week. Lay down fireplace mortar and top the slab with fire brick then start up the walls two bricks wide. frame the openings with 3" angle iron an put "T" channel in around the perimeter at grate height, go up 2 more rows and add a top cap. The lid can be made from 11ga. with a counter weight system.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from: --->
Unread 01-05-2013, 01:21 PM   #14
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

Smittys does not cook over coals so that one is out.

Look at this....


Quote:
Originally Posted by Boshizzle View Post
I was in such awe when I visited Lockhart, TX and Lexington, TX, I didn't really take a good look at how the great, old school pits at those places are constructed. So, brethren, I am asking you all to help me build an old school pit in my backyard. Here are some pics of what I have in mind. The 1st one is of Scott's BBQ in South Carolina. The 2nd one is one of the pits at Smitty's in Lockhart, TX.





I can't promise you a timeline, but I will update the post as the build progresses. This has been a dream of mine for a while and I think one of these pits will be the closest I can ever come to a real, old school Southern BBQ pit short of digging a hole in the ground. But, the hole in the ground thing is not exactly the most healthy thing nowadays plus I will have to deal with it filling up with water. So, building a pit like the ones at Scott's and Smitty's is a great compromise.

I want a pit that I can cook BBQ on directly over coals just like in the pics I posted. That, to me, is the essence of real, American, old school BBQ.

Any brethren have any blueprints or suggestions?
Pitmaster T is online now   Reply With Quote


Unread 01-05-2013, 01:25 PM   #15
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

IF YOU DO WHAT TO BUILD THE SUPERIOR AND BETTER RUNNING OLD KREUZ PIT (Joke) then contact againstthegrain. He runs a pit similar to them in Galveston and either he or I could take plenty of pictures for you.
Pitmaster T is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts