View Full Version : Cinder Block hog cook--- Foil?

10-12-2015, 02:12 PM
Ive seen many methods of cooking hogs. It would appear on the competition circuit that people are foiling the hogs from the get go. Would any of the cinder block/direct crowd foil from the start? Any opinions?

10-12-2015, 02:38 PM
I only use foil as heat shields and when my color gets to where it needs to be.

Sometimes, it's not needed depending on the pit.

10-12-2015, 02:39 PM
I never do, direct the entire time. to me its all about taste, As long as its not burnt up I don't really care too much about what it looks like.

10-12-2015, 02:46 PM
I never do, direct the entire time. to me its all about taste, As long as its not burnt up I don't really care too much about what it looks like.

That deep rich Maillard reaction is a beautiful thing and it just so happens to taste GREAT!

10-12-2015, 02:58 PM

Grate is being fab'd this week. I'm pretty stoked.

10-12-2015, 03:01 PM
That looks like a good start!

A pit that wide, you probably won't need foil at all.

10-12-2015, 03:04 PM
Inside is roughly 31x62. The grate Im getting made is 30x60 and will set in with half blocks in the corners. Came across a killer score of stainless expanded metal so the plans changed on me.

2 Rows of block high enough distance or is 3 rows prefered. The Franklin whole hog video has the grate at 2 blocks high.

10-12-2015, 03:36 PM
I always go 3 high and 1 more course above the grate. Just a Suggestion but you might want to consider some Angle iron on the ends to bridge those blocks at the shovel ports Stuff happens ya know.:rolleyes: I like the cracklins so no foil here.

10-12-2015, 04:46 PM
The intention was a grate was going on the second level and was going to provide support for above the coal loading ends. That plan changed, but what I have not pictured is some 1/8" or so metal laying across and supporting that I found in the storage shed.

10-12-2015, 07:27 PM
I'm a non foiler unless something is getting too dark. It rarely happens though.
I put the hot coals under the hams and shoulders. The rib, middle section cooks just fine with indirect heat.

The cooking grate on my block pit is on the second row of blocks. Then another layer of blocks on top of that. I just place metal on top for a cover and let er go.
I had used the pit for years just by feel. Someone asked what temp it runs. I don't use thermometers but out of curiosity placed one inside on the last pig cook. It ran 250F the whole cook.

Here's a pic of my pit..


The one thing people try to do on their first block pig is try to crank up the heat, thinking it's not going to be finished. Give yourself time and keep the heat steady and low.

Good luck with it, they are easier than they look! :-D

Swine Spectator
10-12-2015, 10:35 PM
Here's how I do it:


The Swine Spectator

10-16-2015, 02:00 PM
Grate is ready. Everything not 1x1 is stainless.