1 Brick or flat rock
1 Corrugated cardboard box
3 Coat hangers for oven
Tripod camping set-up
1 pkg Aluminum foil, heavy-duty
1 Metal pie pan
Enough Charcoal briquettes to keep at 220 Degrees, lit
Cover the inside of the box completely with 3 or 4 layers of aluminum foil, including the flaps.
As An Oven
Lay box on level ground so that the opening opens oven-style (front-door style is OK, too). Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack. Set brick in bottom. Place live coals into pie pan/pie plate. Put pan on brick (don’t forget, the PIE PAN IS HOT! Use an oven mitt or hot pad). Place food to be cooked onto coat-hanger rack and close oven door. Watch carefully, checking often. Each live coal makes about 80 degrees Fahrenheit.
As A Smoker
Use, or make, a set-up like this – I used an old TV box for the smoker (figure above). The key is to put the hot coals, whether briquette or wood in the basin. THEY SHOULD NOT BE BURNING! Cover them with an old sheet pan. Or put larger diameter (2″+) wood branches on the grate and place your food on top of them. Alternatively, put larger diameter (2″+) wood branches around the basin. As you lower the grate to within 6″ of the coals the box will rest on the basin.
One of the best smokes I’ve done while visiting my German relatives. The Germans were very instrumental in bringing BBQ to America.
Most importantly, the Germans brought us brisket. Brisket was considered a worthless cut of meat in the United States and usually ground up for chili or stew. The old German tradition placed tough brisket in a Dutch oven to cook low and slow until tender. It wasn’t until the 1950s when a couple of German butchers put a brisket in a smoker to make modern Texas Barbecue.