This week’s episode of Foodspin finds me and Drew in the small town of Unadilla, somewhere in what sure felt like the wilds of rural Georgia, where we visited what can only be described as the compound of famed barbecue master Myron Mixon. (Cue “Dueling Banjos.”) There we learned how to build a pit smoker out of cinderblocks, and Myron coached us through smoking some ribs and chicken. Then we came back the next day and cooked for our host: Drew made beer-can chicken, and I made smoked short-rib tacos.
(We—well, I—also overcooked a tri-tip so badly we wound up throwing it into a pecan orchard instead of eating it. We also flouted our host’s admonishments about the importance of using table salt instead of kosher salt. Thankfully he did not make lampshades out of us for it.)
I’m not gonna include instructions for building the smoker here; thankfully, our pals at Gizmodo wrote about how to build basically the same thing (with video!) a while back, over here. But if you want to cook some delicious short-rib tacos and beer-can chicken on your giant cinderblock smoker, instructions for that are below.