Cinder Block Pig Roaster
- Thread starter BamsBBQ
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Very cool, I saw the plants for that last week online going viral.
There are so may out right now...cannot wait to see you cook on it!
https://youtu.be/C0qmE89YV_w
https://youtu.be/C0qmE89YV_w
wow, cinderblock pig roast, that brings back memories. When I was going to school in cleveland, it turned out the pHD candidate I was doing research with was a cuban from Miami. Unfortunately we didn't have a caja china, so we improvised. Here's my scumbag self with long hair tending the coals and the final pig. Can't wait to see how yours turns out!
Everything I see is a squirrel cage fan from a good time 
One other question - can it flood? ... this type of cooking is not popular in my area, so I'm genuinely curious ...
One other question - can it flood? ... this type of cooking is not popular in my area, so I'm genuinely curious ...
grantmichaels said:Everything I see is a squirrel cage fan from a good time
One other question - can it flood? ... this type of cooking is not popular in my area, so I'm genuinely curious ...
I'm not sure if it can flood...i would assume so. That's one reason why i put down stone tiles for the coals to sit on. You can kind of see the red in the corner. I can't remember what this rig cost, but I think a caja china is 200. Produces good stuff though. Funny thing, it actually rained while cooking the pig though, hence the blue tarp haha
the blue tarp made me think about it ... then I looked up to OP and he's on a very nice (smooth) slab ...
Re the original one... it looks a little narrow, usually seen a two block span like the one above... so you can fit the hog... like this:
He's scaled it down 1/2 brick in both directions, which seems like it will be fine (to me) ...
I think the feet would still cook even if they were over the bricks because the brick material is providing radiant heat, which is more efficient than convective ...
I'd love to have the shed on the slab out back dragged away to repurpose the slab for Q ... but it's a rental.
I think the feet would still cook even if they were over the bricks because the brick material is providing radiant heat, which is more efficient than convective ...
I'd love to have the shed on the slab out back dragged away to repurpose the slab for Q ... but it's a rental.
I have a feeling that the sheet metal slide damper he used was probably hazardously hotJoynersHotPeppers said:
The Hot Pepper said:Re the original one... it looks a little narrow, usually seen a two block span like the one above... so you can fit the hog... like this:
cinder_block_hog.jpg
I'd also worry about the following: I'm not sure what method you're going to do with the pig, but if you're going to put it on the grate you have, you're going to want to flip it in the last part of cooking to get the skin cooked/crackled. That's why we used a makeshift gurney. I wouldn't want to reach down and have an unstable pig fall apart during the flip, that would suck
Yup plywood lined with foil. Also going to put a layer of sand on the bottom.
I'd missed this detail.
I'd missed this detail.
Just had a tooth pulled so i am loopy and all over.
Sure it can flood, we live in Sacramento CA no worries about that. Lol
There will be 2-3 layer of sand to keep the pad from cracking.
If the pig falls apart while flipping, you have cooked to hot and too fast. We have bbq heat resistant gloves. I am 260 lbs, my helper is 300. We can handle a less than 50 lb pig dressed. There will be no head or feet this time.
You really have to build your pit to suit your hog, if we need bigger we will just rebuild, takes about 10 minutes with 2 of us.
Sure it can flood, we live in Sacramento CA no worries about that. Lol
There will be 2-3 layer of sand to keep the pad from cracking.
If the pig falls apart while flipping, you have cooked to hot and too fast. We have bbq heat resistant gloves. I am 260 lbs, my helper is 300. We can handle a less than 50 lb pig dressed. There will be no head or feet this time.
You really have to build your pit to suit your hog, if we need bigger we will just rebuild, takes about 10 minutes with 2 of us.
Post the entire process please. 
In Florida at this time of year ... flooded, lol ... looking forward to this!
test cook today...
1 full charcoal chimney plus a little more to get it up to 225*F and it climbed to 250 and held there for over an hours.... after that time i added half a chimney of charcoal and 4 hours later it is still at 225.
smoked scotch eggs
this is at grate level
couple hours later, we have these
I used pecan wood as the smoking wood...this cooker is good for a very mild smoke flavor which is good when roasting a pig...this was a success...the only thing i am going to do next time is get a bigger piece of wood for the top.
1 full charcoal chimney plus a little more to get it up to 225*F and it climbed to 250 and held there for over an hours.... after that time i added half a chimney of charcoal and 4 hours later it is still at 225.
smoked scotch eggs
this is at grate level
couple hours later, we have these
I used pecan wood as the smoking wood...this cooker is good for a very mild smoke flavor which is good when roasting a pig...this was a success...the only thing i am going to do next time is get a bigger piece of wood for the top.