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A coffin cooker

 
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VictoryRay
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Joined: 13 Sep 2006
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Location: Xenia, Ohio

PostPosted: Tue Jan 11 11 8:08 am    Post subject: A coffin cooker Reply with quote

Who has built a steel version of a Texas brick pit? Wouldn't it basically be somewhat of an offset without a devider between the fire and food? I really like that style of cooking and want to build something like that.

Any ideas or pictures?
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Teleking
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PostPosted: Tue Jan 11 11 8:59 am    Post subject: Reply with quote

I thought the old school pits burned the wood down to coals and then added them direct under the meat with a shovel. Question
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VictoryRay
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PostPosted: Tue Jan 11 11 9:20 am    Post subject: Reply with quote

That's kinds what I thought too. I looked at some pits still used in central Texas and there fires are at the end of the box. I did see one a time ago that the coals got shoveled in the front and I'd like to do something like that but a somewhat modern version out of 2x2 and insulated.

I think it would be a good cooker.
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ckone
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PostPosted: Tue Jan 11 11 9:20 am    Post subject: Reply with quote

Teleking wrote:
I thought the old school pits burned the wood down to coals and then added them direct under the meat with a shovel. Question


Coopers does that, the others not so much.
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Basset Hound
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PostPosted: Tue Jan 11 11 10:51 am    Post subject: Reply with quote

VictoryRay - Are you looking to build a smaller all steel clone of the Kreuz / Smitty's Market pit? The fire on those burns outside the pit and draw the heat / smoke into the pit. They are a very unique set up. I have to imagine it would be quite an undertaking to maintain the fire in an outdoor setting. Here is a illustration from Texas Monthly.

http://www.texasmonthly.com/preview/2008-06-01/feature13

Here is a thread from ceedubya's trip last fall showing that style of pit.

http://www.thesmokering.com/forum/viewtopic.php?t=44572&highlight=kreuz

I was at Blacks on new years day (very, very good by the way) and couldn't see their pit. I could only see their holding area.

B.H.
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ckone
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PostPosted: Tue Jan 11 11 11:21 am    Post subject: Reply with quote

I don't know why I didn't think of this earlier, the pit in my avatar is what you are wanting to build. (it was a loaner) I don't have any pics other than the one, but I can describe it quite well. It was as you described a coffin. It did have a slightly angled lid (instead of flat across the top like Kruez). The fire box reminded me of an inboard/outboard, It looked like any other fire box from the outside. From the inside, there was no wall separating it from the cook chamber, it was open from top to bottom and side to side. The stack was opposite the fire right below the grate. The cook chamber was 8' long, 4' wide, and about 3' tall.
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VictoryRay
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PostPosted: Tue Jan 11 11 7:39 pm    Post subject: Reply with quote

Basset hound, that is exactly what I'm wanting. And the article is great info. And I'm sure it couldn't be exactly the same cause of being outside with wind and all. I think ckone has a pretty close idea for it.

Ckone, how did that cooker work for you? And was the fire box portion dropped like a normal offset, or did the cooking chamber and fire box share the same floor?

Thanks alot guys!! And I would love to make the same trip around Austin and Lockhart for all the barbecue!
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ckone
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PostPosted: Tue Jan 11 11 10:05 pm    Post subject: Reply with quote

VictoryRay wrote:
Ckone, how did that cooker work for you? And was the fire box portion dropped like a normal offset, or did the cooking chamber and fire box share the same floor?


I got 3rd in chicken, 6th in ribs, and 7th in brisket, with 3rd overall with that pit. It worked great. The firebox and cook chamber floors were at the same level/ shared. I would get you more pictures of that pit if I could, but I have no means of getting in touch with the pit's owner. ( It was a friend of my late father)
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VictoryRay
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PostPosted: Tue Jan 11 11 11:48 pm    Post subject: Reply with quote

Thanks a bunch ckone! I really like that style of cooking. I hope you don't mind me asking a couple questions, does the hood/lid cover the entire top or is there a flat area over the fire? And how big was the basket or did the coal sit on floor? Is there any other part that might be good info?

Thanks again for your help.
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ckone
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PostPosted: Wed Jan 12 11 12:39 am    Post subject: Reply with quote

the fire box was a square box with a door on the end. I am pretty sure there was a grate for the fire, though I can't quite remember. The top was flat. When you build a fire in it, 1/3 or more of the fire is inside the cook chamber. (I used a water pan on the cooking grate over the fire, then had my chickens, then my brisket, and my ribs were at the other end opposite the fire)

There was one thermo mounted in between the two doors, I ran a digital probe in the middle of the chamber on both doors.

The cooking chamber doors were at about a 25° angle from the top down. The very top, where the doors hinged from, was about a foot across and flat. Then it angled down to the back wall at a sharper angle than the front. Think off-center ridge line on a roof.

I remember being told that the pit was once used at a restaurant, but then it was put on the trailer.

Keep the question coming I don't mind a bit.
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ceedubya
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PostPosted: Wed Jan 12 11 6:59 am    Post subject: Reply with quote

If you look at the pics in my thread that Basset Hound posted you will see that all of the places I visited had similar pits. Smittys were the only completely open-on-the-floor fire pits. the rest were at some level enclosed. Even Kreuz Market partially enclosed the fires on the sides.

I am partial to the way that Blacks did thiers. To me, these look to be simply and offset cooker made of brick. That may be a simplified explanation, but thats how I see it.

If you get something put together, let us all know! I want to build something like this in the back yard this summer!
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VictoryRay
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PostPosted: Wed Jan 12 11 8:35 am    Post subject: Reply with quote

I am assuming you where burning logs and not charcoal.
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Teleking
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PostPosted: Wed Jan 12 11 10:18 pm    Post subject: Reply with quote

http://oklahomacity.craigslist.org/bar/2087643287.html

Mr. Green Mr. Green Mr. Green
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VictoryRay
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PostPosted: Thu Jan 13 11 12:03 am    Post subject: Reply with quote

Hahaha! That's good stuff! But $8500!!! WOW
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12TH AV SMOKERS
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PostPosted: Thu Jan 13 11 12:25 am    Post subject: Reply with quote

When I saw the title of this post I was thinking " I hope no one's making a smoker out of a coffin" ... I see that's already done..yikes.

I guess it's appropriate for a whole pig.. Shocked
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SoEzzy
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PostPosted: Thu Jan 13 11 1:20 am    Post subject: Reply with quote

There have been a couple that I've seen pictures of over the years made out of the caskets, even seen one on ebay for sale, said it had one careful owner, but he had died! Shocked Embarassed Rolling Eyes J/K
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daddywoofdawg
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PostPosted: Thu Jan 13 11 1:29 am    Post subject: Reply with quote

I guess BBQ will kill you!LOL
Or I'll be buried in my pit!
Or If I buy this one you don't have to buy a coffin after i'm gone!
Or this meat tastes velvety!
Or for that rich down to earth flavor!
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