About 13 inches long, 6-7 wide, 4-5 inches tall..10 pounds.

 

Start your coals and heat them up real good to where the grill reads about 400 degrees closed after you dump coals. Open her up and drop the loin on there and let her go on indirect. Close the vents most of the way so the temp drops gradually. Should be done in 2 hours for rare, possibly less, but check your meat temp every half-hour after you put it on to monitor. Could take longer depending on how well your grill retains or loses heat.

 

Start your coals and heat them up real good to where the grill reads about 400 degrees closed after you dump coals. Open her up and drop the loin on there and let her go on indirect. Close the vents most of the way so the temp drops gradually. Should be done in 2 hours for rare, possibly less, but check your meat temp every half-hour after you put it on to monitor. Could take longer depending on how well your grill retains or loses heat.

 

Thanks. Given nWo's weather outlook, ill probably have to cook a little lower than that. My smoker is an indirect smoker with side fire box. Works great for ribs, brisket, etc, but it likes the 225-300 range the best hah. I can get it hot, but it takes a lot of work, it just wasn't built for that with the fire coming from a separate chamber. I'll probably have to settle for cooking at 300 then pulling off when internal temp hits about 125 and sear it on the gas grill.

About 13 inches long, 6-7 wide, 4-5 inches tall..10 pounds.

 

Dude. Stop bragging.

 

Dude. Stop bragging.

 

Wait until you see the pictures hah.

Dude. Stop bragging.

 

He will learn, just wait till..........

 

 

 

He will learn, just wait till..........

 

 

Not gonna happen.

My brother and I are gonna build one of these earthen barbecue pits...or some sort of play on one of these at our family's farm.

 

 

 

 

 

 

Wouldnt the fire go out with no air?

Wouldn't the fire go out with no air?

 

Well you burn the wood in there for hours before you start cooking, and then you remove any actual burning chunks of wood to the point where you just have a bed of embers and coals like 8-10" deep at the bottom (varying on the size of the pit and the amount you're cooking in it). Since they're just embers and aren't actually flaming, they don't burn up nearly as much oxygen once the pit is covered over, and they'll just smolder for hours on end.

 

That's actually the same way that Caribbean, Mexican, Central American, and Pacific Islanders have been cooking meat for centuries. Mexicans call it "barbacoa pibil", or "buried barbecue". It's also pretty similar to the way they cook kālua pigs at Hawaiian luaus.

Those are awesome, I've always wanted to try one, but don't really have a good location to put it.

 

Something I would suggest to keep from having to clean out the ash from the burning wood in your pit, is to actually have a separate pit, or anywhere else you can burn your wood safely, once you have hot coals just scoop them to your cooking area. I have seen people use 50 gallon drums with holes cut in them, then put rebarb through the holes. Once the wood burns the embers drop to the bottom, where there is a large hole cut to scoop the red hot coals from.

 

You idea will work just fine, but if you use something like I am talking about and just scoop the coals over to your cooking are with a shovel, I believe you will have a lot easier time dealing with the ash, since the coals theirself won't leave much ash. It wouldn't have to be a drum either, you could use anything that allows the coals to drop to the bottom.

Those are awesome, I've always wanted to try one, but don't really have a good location to put it.

 

Something I would suggest to keep from having to clean out the ash from the burning wood in your pit, is to actually have a separate pit, or anywhere else you can burn your wood safely, once you have hot coals just scoop them to your cooking area. I have seen people use 50 gallon drums with holes cut in them, then put rebarb through the holes. Once the wood burns the embers drop to the bottom, where there is a large hole cut to scoop the red hot coals from.

 

You idea will work just fine, but if you use something like I am talking about and just scoop the coals over to your cooking are with a shovel, I believe you will have a lot easier time dealing with the ash, since the coals theirself won't leave much ash. It wouldn't have to be a drum either, you could use anything that allows the coals to drop to the bottom.

 

^ That's a great idea. Thanks!

 

^ That's a great idea. Thanks!

 

I've never tried it myself, a friend of mine has one and that's how he does it. The end result is fantastic. I assume it would take some time to figure your temperatures out, but a good digital thermometer should help out a lot with that.

 

What types of meat do you plan on cooking on it?

 

Thanks. Given nWo's weather outlook, ill probably have to cook a little lower than that. My smoker is an indirect smoker with side fire box. Works great for ribs, brisket, etc, but it likes the 225-300 range the best hah. I can get it hot, but it takes a lot of work, it just wasn't built for that with the fire coming from a separate chamber. I'll probably have to settle for cooking at 300 then pulling off when internal temp hits about 125 and sear it on the gas grill.

 

 

I forgot to come back and post on this. The meat came out great, one of the most tender filets I've ever had, yet it had a ton of flavor from the coals.

 

The cooking process was a complete pain in the rear though. I knew it was going to rain and be windy, so loaded up pretty heavy on lump coals. I noticed that the temp wasn't rising like it should, so I checked my side firebox and somehow the grate had moved (likely my fault) which caused the coals to be directly on the ash, essentially trying to smother my fire. It was to hot to mess with it so I did the best I could and went ahead and put the meat on at 200, while the temp was rising. Five minutes later the wind and rain came, which my smoker doesn't handle well anyway, so I spent my evening stiring and dumping more coal on and fanning coals in the rain, to keep the grilling chamber hot.

 

Once the rain let up the temp rose some but it was to little too late. In the end I had to pull it off much more early than I had planned and finish it up on a gas grill that I know could get as hot as I wanted it. I thought it was going to be a disaster, but the meat actually turned out perfect. The weather was an issue, but I believe me not checking the grate before dumping the coal in was the main problem. I'll always check the grate alignment from now on.

I didn't read through the whole thread, but if you don't have the time or the machinery to smoke your own meat, City Barbeque has an amazing smoked ham. Girlfriend's parents bought a smoked ham for Christmas and it was one of the best flavors I've ever tasted.

This stuff is amazing also. Really gives a good smoked flavor. I love using it on chicken.