I like everything you've done here, the concrete foundation topped by the sheet metal gives a clean burning surface and the angle iron to allow for the sheet metal to slide across the vents is nice also. This is the nicest build on UA-cam. I'm going to build one using this design but I will cut a 55 gallon drum in half to use as a lid and add a second half shelf. Great job man!
I made one last week! smokin!!! I didn't use mortar since I read about the block cracking. It already cracked 1 block due to the heat,but they are simple to replace. $1.43 each. I am hooked on smoking. A rookie for now, but I love it.
Awesome! By far the best cinder block pit I have seen! I will be constructing mine with a similar format. I am going to use brackets for the interior of my pit for multiple grates to be used for height adjustments. I will have handles on my grates so they can be lifted too which will give me ease to add charcoal and be able to shift my direct fire
Thank u mate, its funny i was googleling for cerder block bbq pits for grilling and somkein for the past month. I just found u on youtub. Your type of pit is what i had in mind. Maybe a little smaller. Thanks so much brother.
Reggie....funny you mention smaller! I had some extra bricks left over and some grating, so I built a mini version of the one you saw. So it can be done and it works great for those smaller cooks. Thanks for watching and sharing!
Haha. Pretty crazy I was just going through some vids on a DIY pig pit but then realized your a huge fisherman building mud hole rods pretty cool I'm in Tx and my passion is bass fishing. Pretty cool I'll watch some of your vids.
Oh my God my son is graduating high school In a few months I just told him I wanna roast a pig or 2 I'm gonna build this in my backyard this thing is freaking amazing thank you for the video that is a badd a** pit....btw your smart as shit for this set up. Very professional looking
This pit is amazing for a pig....you can pile the coals under the hams and shoulders because they are bigger pieces of meat and not worry about drying out the loin in the center. Don't even need coals under the loin area. Thanks for watching!
I would really like to know the specs on your pit. The number of blocks used and the dementions, mesurments of the L-metal used, and the mesurments on the 1/8 sheet metal used to make the pit door. That would be great! thank you!
Great build. I have a question though how do you get that center block to stay in place that sits above the area where you shovel the coals in? It does t like like it has anything under it to hold it up?
Like the setup. Question at the one end of the smoker you have a small tab of sheet metal sticking out. What's that for? I was going to say beer rest...
Do you need the metal on the bottom? I went and priced it all and can get the concert and angle iron for 50 bucks each. I rent the house I'm in so can't pour a slab. My thought was to use the 16x16 flat squares as a base. The sheet metal base is $230 by itself. I can buy just the lid and doors cheaper.
txmustang6933....I check my temps with a cheap oven thermometer. But to calibrate it I turned my oven in my house to 325 and put the thermometer in there to see what it came up to. It came up to 315 so I'm 10 degrees off, so I just take that temp drop into consideration. As far as a base......you can just set the blocks on the ground and it will be ok. The only bad part is the ground will absorb lots of heat. Those 16x16 will be ok, but they might crack over time because of heat. Anything you can put down will help with heat reflection.
THE ONLY BAD ABOUT USING THOSE CINDER BLOCKS IT THAT AFTER A FEW TIMES GETTING THEM HOT THEY START CRACKING AND FALL APPART. I HAD ONE IT ONLY LASTED ABOUT 3 COOKOUTS BEFOR IT STARTED BREAKING UP
Explain HOT...like in a fire hot? Thats not what I'm doing with this smoker...the internal gets up to 350 degrees max...that's not hot enough to crack a brick. If I start a blazing fire in the pit, then yes, it could crack, but I have a burn barrel for that...I just add coals! Thanks for taking the time to watch my video and commenting!
I am going to build this in a few weeks, and this is my favorite design I have seen yet. I think I see how that front center block is suspended (by that flat metal piece) but how did that 1 piece of metal not make the top slightly un-level? Have you had any other issues? Would you change anything? I plan on doing whole hogs, briskets, pork butts, ect.
txmustand6933...The metal strip didn't effect the level to much, its only 1/8" thick. I kept it centered so they wouldn't rock. As far as issues...none to speak of. I might remove that layer of block that has that strip under it, and make the opening I feed my coals into larger. Its kind of a tight fit to shovel coals into. I think this would be a great pit for a whole hog. I mainly use mine for ribs, shoulders, and briskets. One tip I will give is...this pit holds the heat very well once heated up, so it doesn't take much to maintain temps. One shovel full of coals will raise the temp 25 degrees. good luck and have fun!
CopLock......Both I guess. I've been told that if your cooking over 275 degrees on a "Direct" type of cooker you are "grilling" not BBQing. Most of the time I do cook at 275 or under, so am I grilling or BBQing....who knows...lol! I will try to put up a video of my next cook. I will say it takes some attention to maintain heat, but to me that is the skill of a true pitmaster. Controlling your pit is an art! Anyone can turn a dial, set a temp, and walk away for 8 hrs. This is a developed skill in my opinion. Thanks for watching.
GalaxyRods Thanks for the response buddy. I really enjoyed watching you put the pit together. I cant wait to see the next video. I got some great ideas from your video and hope to build one soon. Good Job.
txmustang6933.....I got my metal from a local welding/steel shop. The 4'x8' sheet cost me around $125. Check their prices. They even cut it on the plasma cutter for me.
Oh last question (I think). How do you check temp? I considered putting in a deep fryer thermometer at each corner since it will go all the way through the blocks.
The angle iron and mesh are approx the same thickness, so it kept the blocks level. I basically set the angle iron, then cut the mesh to fit in between that. Then laid the next coarse of block.
Jay....I don't light a fire in the pit to make my coals...I have a fire pit off to the side that I shovel from. Burning a live fire in the pit might be why they crack.....too hot!
Strap it to a rebar cross and flip as needed. Some guys use chicken wire as well....or.....place in a cage with clamps and bolts! There are lots of methods out there!
what the measurements for the expanded metal? my lowes and home depot dont sell expanded metal, so I will have to get the metal cut at a metal shop in my area
I took 4-5 " off the overall dimensions of the pit to account for the angle iron. So expanded metal is "about" 20"x 60". Remember, the angle iron and expanded metal are placed on the same coarse.
that's a nice cooker but once again youtube "HOW TO'ERS" WENT way OVERBOARD. 1st of all no need for all the sheet metal, 2nd, no need for the concrete. 3rd. no need for the metal plate on the bottom. you put WAY too much thought, money and effort into that. all you need are concrete block and a grate.
![How to Build a Block Retaining Wall [DIY Guide]](/img/n.gif)
I like everything you've done here, the concrete foundation topped by the sheet metal gives a clean burning surface and the angle iron to allow for the sheet metal to slide across the vents is nice also. This is the nicest build on UA-cam. I'm going to build one using this design but I will cut a 55 gallon drum in half to use as a lid and add a second half shelf. Great job man!
I made one last week! smokin!!! I didn't use mortar since I read about the block cracking. It already cracked 1 block due to the heat,but they are simple to replace. $1.43 each. I am hooked on smoking. A rookie for now, but I love it.
yea buddy
Awesome! By far the best cinder block pit I have seen! I will be constructing mine with a similar format. I am going to use brackets for the interior of my pit for multiple grates to be used for height adjustments. I will have handles on my grates so they can be lifted too which will give me ease to add charcoal and be able to shift my direct fire
Hell yeah bro...love that you're tweaking the design to fit your needs. Good luck and Happy BBQing.
This is perfect, thanks for uploading. I'm going to build this for the upcoming Australia summer.
Thanks again mate
I'm building a pig roaster out of cinder block and metal. Your build looks simple but very effective. Looks beautiful sir. Thank you for sharing
very good . so clean Claire method . Thank you so much love from the GREAT AFGHANISTAN.
This is the best video I have seen. Many thanks to you, I really appreicate it.
Nice work! Love the L-brackets and the side dampers. Great forward thinking.
Add a small building on top with a couple sliding doors and you would also have a smokehouse.
Thank u mate, its funny i was googleling for cerder block bbq pits for grilling and somkein for the past month. I just found u on youtub. Your type of pit is what i had in mind. Maybe a little smaller. Thanks so much brother.
Reggie....funny you mention smaller! I had some extra bricks left over and some grating, so I built a mini version of the one you saw. So it can be done and it works great for those smaller cooks. Thanks for watching and sharing!
Awesome! I just love your creativity!
Now you got me thinking.
Thanks again!
Best,
Matt
going to make mine in the up coming weeks. but I'm going to add a hot box to cook with indirect heat.. I can't wait.. good job. enjoy the good eats!!
Man what a Cadillac hog smoker!!! Great job!
Haha. Pretty crazy I was just going through some vids on a DIY pig pit but then realized your a huge fisherman building mud hole rods pretty cool I'm in Tx and my passion is bass fishing. Pretty cool I'll watch some of your vids.
Thats a clean well built pit bro.
That's a nice setup
That is nice!!! I want to build this when I return back to the states and build
Love this design
Great Job!!
Wow awesome! Thanks for sharing!
Looks nice best design i seen
Oh my God my son is graduating high school In a few months I just told him I wanna roast a pig or 2 I'm gonna build this in my backyard this thing is freaking amazing thank you for the video that is a badd a** pit....btw your smart as shit for this set up. Very professional looking
This pit is amazing for a pig....you can pile the coals under the hams and shoulders because they are bigger pieces of meat and not worry about drying out the loin in the center. Don't even need coals under the loin area. Thanks for watching!
Good job. Looks nice.
I would really like to know the specs on your pit. The number of blocks used and the dementions, mesurments of the L-metal used, and the mesurments on the 1/8 sheet metal used to make the pit door. That would be great! thank you!
me 2
Nice but i like the grill to be open in the front like the doctor made.
Excellent job
We use those "L" metal (angle iron) in brick laying for windows and chimneys
could you possibly line it with "fire brick" to help preserve the structural integrity of the cinder blocks?
Great build. I have a question though how do you get that center block to stay in place that sits above the area where you shovel the coals in? It does t like like it has anything under it to hold it up?
That is an awesome grill
Hey Jim those are concrete blocks not cinder blocks. Cinder hasn’t been made since the late 40s. Just FYI.
Yo good looking baby. That's a beast. I can't wait to tame that animal
Awesome and creative
Haaaa, I called the bottom my cooking surface. That's where the coals go, my bad!!!
Nice job dude!
Did this it works perfect.
Like the setup. Question at the one end of the smoker you have a small tab of sheet metal sticking out. What's that for? I was going to say beer rest...
Fancy, I like it!
Do you need the metal on the bottom? I went and priced it all and can get the concert and angle iron for 50 bucks each. I rent the house I'm in so can't pour a slab. My thought was to use the 16x16 flat squares as a base. The sheet metal base is $230 by itself. I can buy just the lid and doors cheaper.
txmustang6933....I check my temps with a cheap oven thermometer. But to calibrate it I turned my oven in my house to 325 and put the thermometer in there to see what it came up to. It came up to 315 so I'm 10 degrees off, so I just take that temp drop into consideration. As far as a base......you can just set the blocks on the ground and it will be ok. The only bad part is the ground will absorb lots of heat. Those 16x16 will be ok, but they might crack over time because of heat. Anything you can put down will help with heat reflection.
THE ONLY BAD ABOUT USING THOSE CINDER BLOCKS IT THAT AFTER A FEW TIMES GETTING THEM HOT THEY START CRACKING AND FALL APPART. I HAD ONE IT ONLY LASTED ABOUT 3 COOKOUTS BEFOR IT STARTED BREAKING UP
Explain HOT...like in a fire hot?
Thats not what I'm doing with this smoker...the internal gets up to 350 degrees max...that's not hot enough to crack a brick.
If I start a blazing fire in the pit, then yes, it could crack, but I have a burn barrel for that...I just add coals!
Thanks for taking the time to watch my video and commenting!
I am going to build this in a few weeks, and this is my favorite design I have seen yet. I think I see how that front center block is suspended (by that flat metal piece) but how did that 1 piece of metal not make the top slightly un-level? Have you had any other issues? Would you change anything? I plan on doing whole hogs, briskets, pork butts, ect.
txmustand6933...The metal strip didn't effect the level to much, its only 1/8" thick. I kept it centered so they wouldn't rock. As far as issues...none to speak of. I might remove that layer of block that has that strip under it, and make the opening I feed my coals into larger. Its kind of a tight fit to shovel coals into. I think this would be a great pit for a whole hog. I mainly use mine for ribs, shoulders, and briskets. One tip I will give is...this pit holds the heat very well once heated up, so it doesn't take much to maintain temps. One shovel full of coals will raise the temp 25 degrees. good luck and have fun!
How is the center block suspended?
nice bbq pit. where did you get your metal sheets and rack?
I guess this construction will work as well for indirect BBQ just without the cover on top ?
That plate steal on the bottom bad idea
smart one! I think im doing it
no description or material list as you said in vid. can you post?
U should've made a before and after with food on the grill...
Cool
Awesome. I'd love to see a video on how it cooks. Is it going to be for grilling? or Smoking?
CopLock......Both I guess. I've been told that if your cooking over 275 degrees on a "Direct" type of cooker you are "grilling" not BBQing. Most of the time I do cook at 275 or under, so am I grilling or BBQing....who knows...lol! I will try to put up a video of my next cook. I will say it takes some attention to maintain heat, but to me that is the skill of a true pitmaster. Controlling your pit is an art! Anyone can turn a dial, set a temp, and walk away for 8 hrs. This is a developed skill in my opinion. Thanks for watching.
GalaxyRods Thanks for the response buddy. I really enjoyed watching you put the pit together. I cant wait to see the next video. I got some great ideas from your video and hope to build one soon. Good Job.
txmustang6933.....I got my metal from a local welding/steel shop. The 4'x8' sheet cost me around $125. Check their prices. They even cut it on the plasma cutter for me.
Oh last question (I think). How do you check temp? I considered putting in a deep fryer thermometer at each corner since it will go all the way through the blocks.
Looks good
Nice
did your concrete explode from using hot coals on it? I want to build one but curios about putting it up over concrete. was the plate steel enough?
Are there any concerns with heat and chemicals in sinter blocks and fumes or something getting into the meat?
The steel floor plate is your cook surface?! What?
Never mind. You make youtube videos, you aren't really cooking. Makes sense now
Turn the top blocks to the side so that you don't have to fill it with gravel.
Lol! Your "L" metal is called angle iron
Wouldn't the steel get too hot and crack the concrete slab?
I'm a little confused in the angle iron and expanded metal level. Wish there was video of you assembling the pit.
The angle iron and mesh are approx the same thickness, so it kept the blocks level.
I basically set the angle iron, then cut the mesh to fit in between that. Then laid the next coarse of block.
It is Not called "L" metal it is called "ANGLE IRON"
+Jesse Chisholm phew... we can all rest easy at night now, knowing that realy important piece of information!
+nicksmoof ... Another wise ass with nothing to say.
+nicksmoof yeah go fuck yourself nick.
+josh capell joshy, do you kiss your sister with that mouth?
+nicksmoof ....You need psychiatric help. The world is against you. Your name is TOBY
Ive heard that cinder blocks will crack because of heat? How's yours holding up?
Jay....I don't light a fire in the pit to make my coals...I have a fire pit off to the side that I shovel from. Burning a live fire in the pit might be why they crack.....too hot!
don't eat pigs at all that's a choice!
how much was this all together?
Where did you purchase your #9 expanded sheet metal?
From my metal fabricator/welder. They have access to all that kind of stuff. Thanks for watching.
Expensive..!
How ya going to get the hog out once it's cooked . Or ,,, how ya going to flip it ????
Strap it to a rebar cross and flip as needed. Some guys use chicken wire as well....or.....place in a cage with clamps and bolts! There are lots of methods out there!
what is the grill part called? where can you get it?
so bad ass
How do you distribute your coals evenly?
I shake'em as I dump them from shovel, and if needed I use a rake/shovel to move them around. Thanks for watching!
Does anyone know the measurements for this? I want to build one.
outside dimensions are 24" x 64".
thanks Rod
what the measurements for the expanded metal? my lowes and home depot dont sell expanded metal, so I will have to get the metal cut at a metal shop in my area
I took 4-5 " off the overall dimensions of the pit to account for the angle iron. So expanded metal is "about" 20"x 60". Remember, the angle iron and expanded metal are placed on the same coarse.
L metal? lol 2x2 angle iron
$300 my ass
angle iron mate not" L metal" I bought a Masterbuilt 54" real smoker with 5 levels that so for $249, so yes you can complain
Blah blah, lets see it work!
that's a nice cooker but once again youtube "HOW TO'ERS" WENT way OVERBOARD. 1st of all no need for all the sheet metal, 2nd, no need for the concrete. 3rd. no need for the metal plate on the bottom. you put WAY too much thought, money and effort into that.
all you need are concrete block and a grate.
Thanks for your comment! I"ll consult with you for my next project...have a great day!
your welcome.