All this for a little pig picking!!! - Page 2

Five4Fighting · 05-01-2007, 01:48 PM

NICE CAPT-D...

I did the very same thing. But, mine stands up-right. I also made a burner and mine runs on propane. I can cook a 150 pound pig in 8 hours and only burn one 20 pounds tank of propane. I also mounted mine on a trailer, I used a jet ski trailer. The pig sits in a stainless steel pan. I will try to remember to take some pictures tonight and post them up...

Shane

Capt-D · 05-02-2007, 09:50 AM

Worked on it a little more last night welding in the angle iron that will support the main grill grates. I will have some more pics this weekend as I should be able to get a good bit done on it. I am taking off tonight cause all that welding at odd angles has wrenched my back a little .

I will keep ya updated!

-D

Mrs Capt-D · 05-02-2007, 01:24 PM

over my dead body will there be any grits cooked!!
Sorry JMS but that is how it is!

Proheat · 05-02-2007, 09:53 PM

Very Cool Dennis!!
We need to get together sometime for a summer cook-out !!

Flatdog · 05-03-2007, 06:29 PM

Silly point but had to ask, you do have air holes in the base to allow charcoal to burn properly? What really works is a self feed wall for your charcoal same as your grid material but weld it up right at the back of the fire area, 2 sheets wide enough for the brickettes to drop through, means you do not get ash and crap all over the meat. Another great thing to make a bar-b from is a big oxygen cylinder! Please !!!! You must empty it first and remove the valve then fill with water this drives out any "residual gases" before you cut the top 1/3 off, blow some holes through the base and sides, weld on some hinges to your grid frame along with a handle, then make up a crib of steel, at a good cooking height, weld your cut down cylinder into this, the steel in those tanks is about 3/8ths thick! it will last you and yours forever, only draw back is that it runs really hot, so build the main fire one end then move it along to keep food warm, at the cooler end, what can I say joys of a missed spent army life, were there is a will theres a way to burn some meat. By the way a big cylinder sorted out as above will cook for 20 plus easy though its not wide its long guys.

Capt-D · 05-04-2007, 12:00 PM

Quote:

Originally Posted by Flatdog

Silly point but had to ask, you do have air holes in the base to allow charcoal to burn properly? What really works is a self feed wall for your charcoal same as your grid material but weld it up right at the back of the fire area, 2 sheets wide enough for the brickettes to drop through, means you do not get ash and crap all over the meat. Another great thing to make a bar-b from is a big oxygen cylinder! Please !!!! You must empty it first and remove the valve then fill with water this drives out any "residual gases" before you cut the top 1/3 off, blow some holes through the base and sides, weld on some hinges to your grid frame along with a handle, then make up a crib of steel, at a good cooking height, weld your cut down cylinder into this, the steel in those tanks is about 3/8ths thick! it will last you and yours forever, only draw back is that it runs really hot, so build the main fire one end then move it along to keep food warm, at the cooler end, what can I say joys of a missed spent army life, were there is a will theres a way to burn some meat. By the way a big cylinder sorted out as above will cook for 20 plus easy though its not wide its long guys.

F-dog,

Yes I plan on Putting Baffled vents at the bottom ends of the grill lower than the ash grates. I will also have vent stacks on top the lid. Also for when I want to use it as a smoker I will be able to close off the bottom vents and the top vent closest to the fire/smoke box and have the ability to add a removable lower extension to the far top vent allowing the smoke to build uo in the chamber and not letting it just shoot up the vents I have attached some pics to show ya what I'm planning. the one thing that is not on the drawing is a baffled lower vent on the Smoke/fire box. Also I will have removable baffles (made of plate) that will help distribute the heat and smoke during use as a smoker.

Back is feeling a little better after hitting the chiropractor for the last two days so I plan to hit it hard tomorrow after the boat gets its annual Safety Inspection. I will post more pics of the progress then.

-D

Dave Sikorski · 05-04-2007, 12:49 PM

I'll take two!!

-D

Glenn W · 05-05-2007, 12:23 PM

Leave it to an architect to use a CAD program to design a pig smoker. A torch, hammer, and case of beer is all we ever used. Cool beans though.
A couple of tips I have learned from the pros (not that I am anywhere near one):

Never close up your smoke stack, you want fresh smoke circulating. If you let the smoke just sit in the chamber and stagnate there, it makes the meat bitter ( even w/ fruit wood).

Remember, hot air rises, so if you are truly smoking, keep the meat as low as possible for a long smoke

It is preferred ( but not mandatory) to vent your stack from the bottom half of the chamber so the smoke will circulate through the meat (make an elow to bring the stack back up)

If you really want to make the smoker top notch, fabricate the fire box and smoke chamber so you can add a long length of steel duct to keep the fire box (heat) away from the chamer. Then you can "cold" smoke Salmon, Marlin, hams,etc.

Finally, there is no Perfect BBQ sauce. Carolina style is vinegar and mustard based. A really good (albeit cheating) sauce is 1/2 John Boy & Billy's Grilling sauce, Vinegar, yellow mustard, a little Rosemary, some Tobasco, a hint of Brown Sugar, and black pepper.

Forget Kingsford Charcoal if at all possile--- use real hard wood.

Don't forget to "season" the chamer by building a fire and spraying the insde with Pam.--- let the pam burn off and build up carbon.

#1Gaffman · 05-06-2007, 12:25 AM

Good information Glenn, Have to try this smokn deal one day.

Nice builld Capt-D...

BluePrints · 05-06-2007, 02:57 AM

Nice cooker I've made a couple of those so far everyone turns out a little different.

Quote:

Originally Posted by Glenn W

Leave it to an architect to use a CAD program to design a pig smoker. A torch, hammer, and case of beer is all we ever used. Cool beans though.

Glenn,

Autocad is great. I have complete cad drawings of about 7 deer stands, 3 ducks blinds, Cleaning tables, Crop managements plans & detailed property maps w/ sat shots-GIS overlays Inlcuding Topo. I also create my own SST shots w/ Rutgers shots & a chart overlay.

05-01-2007, 01:48 PM	#11
Five4Fighting Anthony's Ark is a blowboater Join Date: Aug 2006 Location: Shermans Dale, PA/Long Neck, De Posts: 294 Credits: 1,523.0 Boat: 2000 Pro-Line 20Walk Home Port: Indian River, De Best Catch: 150lbs. Striped Marlin; Mazatlan Mexico Occupation: Designer (Connectors)	NICE CAPT-D... I did the very same thing. But, mine stands up-right. I also made a burner and mine runs on propane. I can cook a 150 pound pig in 8 hours and only burn one 20 pounds tank of propane. I also mounted mine on a trailer, I used a jet ski trailer. The pig sits in a stainless steel pan. I will try to remember to take some pictures tonight and post them up... Shane __________________ Shane Five 4 Fighting 65/68/71

05-02-2007, 09:50 AM	#12
Capt-D You have your ideology and I have mine! Join Date: May 2005 Location: Severna Park, MD/OCMD Posts: 2,970 Credits: 1,645.7 Best Catch: Mrs. Capt-D and Liam	Worked on it a little more last night welding in the angle iron that will support the main grill grates. I will have some more pics this weekend as I should be able to get a good bit done on it. I am taking off tonight cause all that welding at odd angles has wrenched my back a little . I will keep ya updated! -D __________________ Capt-D Part-time Cockpit Monkey/Capt. Pegasus Sportfishing OCMD www.myspace.com/cappyd www.thumbdinger.com

05-04-2007, 12:49 PM	#17
Dave Sikorski Got Carpal Tunnel? Join Date: Nov 2005 Location: MD Posts: 3,791 Credits: 7,680.6 Boat: Bankes Goliath 21' Home Port: Any place, any time. Best Catch: The next one Occupation: Builder/Realtor	I'll take two!! -D __________________ CHANGE your own life, don't wait for someone to do it for you.

05-05-2007, 12:23 PM	#18
Glenn W Motor Mouth Mega Poster Join Date: Jan 2005 Location: Richmond, Va Posts: 3,714 Credits: 2,020.2 Occupation: Moonbat	Leave it to an architect to use a CAD program to design a pig smoker. A torch, hammer, and case of beer is all we ever used. Cool beans though. A couple of tips I have learned from the pros (not that I am anywhere near one): Never close up your smoke stack, you want fresh smoke circulating. If you let the smoke just sit in the chamber and stagnate there, it makes the meat bitter ( even w/ fruit wood). Remember, hot air rises, so if you are truly smoking, keep the meat as low as possible for a long smoke It is preferred ( but not mandatory) to vent your stack from the bottom half of the chamber so the smoke will circulate through the meat (make an elow to bring the stack back up) If you really want to make the smoker top notch, fabricate the fire box and smoke chamber so you can add a long length of steel duct to keep the fire box (heat) away from the chamer. Then you can "cold" smoke Salmon, Marlin, hams,etc. Finally, there is no Perfect BBQ sauce. Carolina style is vinegar and mustard based. A really good (albeit cheating) sauce is 1/2 John Boy & Billy's Grilling sauce, Vinegar, yellow mustard, a little Rosemary, some Tobasco, a hint of Brown Sugar, and black pepper. Forget Kingsford Charcoal if at all possile--- use real hard wood. Don't forget to "season" the chamer by building a fire and spraying the insde with Pam.--- let the pam burn off and build up carbon. __________________

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05-02-2007, 01:24 PM	#13
Mrs Capt-D Weaky wacker Join Date: Nov 2005 Location: Severna Park, MD Posts: 29 Credits: 1,189.0 Occupation: Architect	over my dead body will there be any grits cooked!! Sorry JMS but that is how it is!

05-03-2007, 06:29 PM	#15
Flatdog Sit down Shut up And fish Join Date: Mar 2007 Location: London England Posts: 596 Credits: 1,584.9 Boat: Fallen in love with Strike 37 walk around though the 44 would be the best option Home Port: weymouth Best Catch: 210kg cat fish rio de morte brazil Amazon delta Occupation: At the moment sales	Silly point but had to ask, you do have air holes in the base to allow charcoal to burn properly? What really works is a self feed wall for your charcoal same as your grid material but weld it up right at the back of the fire area, 2 sheets wide enough for the brickettes to drop through, means you do not get ash and crap all over the meat. Another great thing to make a bar-b from is a big oxygen cylinder! Please !!!! You must empty it first and remove the valve then fill with water this drives out any "residual gases" before you cut the top 1/3 off, blow some holes through the base and sides, weld on some hinges to your grid frame along with a handle, then make up a crib of steel, at a good cooking height, weld your cut down cylinder into this, the steel in those tanks is about 3/8ths thick! it will last you and yours forever, only draw back is that it runs really hot, so build the main fire one end then move it along to keep food warm, at the cooler end, what can I say joys of a missed spent army life, were there is a will theres a way to burn some meat. By the way a big cylinder sorted out as above will cook for 20 plus easy though its not wide its long guys.

05-06-2007, 12:25 AM	#19
#1Gaffman I think Admin is going to let me have this space Join Date: Dec 2006 Location: Delaware Posts: 1,237 Credits: 1,493.9 Home Port: OCEAN CITY Occupation: MATE	Good information Glenn, Have to try this smokn deal one day. Nice builld Capt-D...