Pit Builder

1. How are you starting?

Build from scratchNew 1/4" plate, rolled to your size Start with a tankUse a standard tank as the cook chamber

2. How should the smoke flow?

Direct flowSmoke crosses the grate to a stack at the far end that draws at grate level. Simpler, with a hot side near the firebox. Reverse flowA baffle sends smoke to the far end and back to a stack at the firebox end. More even heat, more steel.

3. How will it stand?

Free standingSplayed legs for a steady stance. The simplest frame, for a pit that stays put. MobileRolls by hand. Choose the wheels below for where it will live. TrailerSingle axle for the road, firebox at the rear, balanced for tongue weight. Sets the grate height.

Add a front shelfAlong the door side, just under the door and about level with the grate, for pans and tools. On a trailer it runs out over the fender. Add a lower wood shelfExpanded metal on the lower rails, to keep splits dry and in reach. Nearly every backyard pit has one.

4. How does the chamber sit on the frame?

Direct postsThe most common way. Tube runs straight up from the frame, cut to the curve and welded to the shell. CradleA 1/4" plate cut to the chamber's curve, on a cross beam. Spreads the load along the shell, with more parts to cut.

5. Size Chamber outside diameter (in) 18" to 30.5"; smaller chambers need a longer length

Chamber length (in) 24" to 47.5"; the shell is one 48" x 96" plate

Chimney pipe, Sch 40 (NPS)

Cooking grate height (in) Floor to grate surface

6. Gauges, chimney and heat

Temperature gauges

Firebox end Far end

3" dial, 1/2" NPT, 2-1/2" stem, about a fifth of the way in from each end of the grate and 2-1/2" above it, where the food is. That is usually through the door, so read them with the door closed. The two ends of a chamber can differ widely.

Add a chimney damperA butterfly damper for rain and shutting down. It cannot seal the stack. Run it wide open while cooking and control the fire at the air inlet. Add tuning platesLoose 1/4" plates under the grate that spread heat away from the firebox. Slide them to even out hot spots. Direct flow only. Add a second rackA removable rack in two pieces, standing 6-1/2" above the main grate. It usually runs 10 to 25 F hotter than the main grate. Add a warming boxA box on the firebox roof, heated by the fire under it, to hold finished meat, sides and bread. Builders report 175 to 200 F. A loose plate shields the food from the hot floor; take it out for more heat. Its door sits above the firebox door.

7. Doors and hinges Counterweight the cook doorTwo plate arms and a round bar behind the hinge. The door stays shut, lifts with a few pounds at the handle, and opens onto a stop where it stays. The hinges carry the weight too.

Chamber door

Firebox door

Load checks use published ratings with cautious allowances. Most smoker hinges publish no rating, and those show as not checked. The drawings include hinge locations and fitting notes.

Chamber	–
Firebox, outside	–
Firebox opening	–
Air inlet	–
Chimney	–
Baffle gap	–
Straight shell	–
Grate height	–
Reach, from where you stand	–
Cook door	–
Warming box	–
Weight, about	–
Overall	–

Pit Builder Testing

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