Brick grill and smoker build!

[dacolson]

As long as you are using dampers, I don't see why not. I forget, are you using a fan based pit temp controller? Dampers will be required for that.

[Cole Leffert]

I do not plan on using a fan but I would like to have it capable in case I change my mind.

[Dirtytires]

Yep, it’s overkill....lol.

Don’t see any problems and if you have dampers they can always be tuned a bit if needed.

[Cole Leffert]

I'm glad you guys aren't seeing any problems with that because I had my heart set on those two big stacks!!!

[Cole Leffert]

I am struggling to figure out how to do my ceiling in the smoker! My plan as of now is to put a piece of 16 gauge steel plate over the opening. It will have angle iron welded on it for support of the stacks and concrete above. I will also weld the stacks to the angle iron for support. Then I will either put sand on that or brick or brick and sand. After I put up forms around the cinder block frame I would pour concrete on that. Would the metal, sand and brick be enough insulation to protect the concrete or do I need to come up with something completely different?

[Cole Leffert]

This may help with my explanation in above post.

[Dirtytires]

Just me, but I would drop a few pieces of rebar in the middle (top to bottom) of your form. The rebar will support it and keep it together If the concrete cracks. I would not think you would need any further insulation or sand as the mass of the concrete should be adequate.

[Cole Leffert]

Just me, but I would drop a few pieces of rebar in the middle (top to bottom) of your form. The rebar will support it and keep it together If the concrete cracks. I would not think you would need any further insulation or sand as the mass of the concrete should be adequate.

Thanks, Dirtytires!!

[Cole Leffert]

Got a little more done this weekend.

[dacolson]

The alternating brickwork looks awesome.

[Cole Leffert]

The alternating brickwork looks awesome.

Thanks!!

[Big T]

[Cole Leffert]

Thanks Big T!

[towtruck]

That is looking good!

[Cole Leffert]

Thanks towtruck!

[Rodcrafter]

Cole,
I would put an baffle plate between the FB and CC leaving the gap on the sides say 1-1/2 inches. Then as much as 4" above that, do it again with the opening in the center with you adjustable plate there.

I'm not sure I understand how that will help (not saying it won't... I just dont understand)? The whole area between fire and cc is a bit of a mystery to me! What is the goal for my heat coming through the cc... do I want it coming up the center, around the edges or both? I do plan on having a water pan in there if that matters? Thanks!

I don't have any experience with water pans in a vertical CC. That being said my thoughts were referring to a way to buffer the direct heat coming from a stick burning FB. I know the heat sink that a water pan creates does that also. I just believe you would have to keep the water pan auto filling in order to keep it near the same temp. As the water level goes down the temp goes up, and back and forth it goes. An air gap created by 2 plates separated can maintain an constant temp. I'm just not really a fan of water pans, I've used them in my RF and really all I got was a wet CC with some rust showing up in places. I read an article on AmazingRibs.com written by Meathead, he was explaining how a muscle tightens up when exposed to heat and as a result no water from the outside gets into the meat so the trade off wasn't really worth it. But hey I'm not trying to change your mind, just offering an idea.

[Cole Leffert]

Cole,
I would put an baffle plate between the FB and CC leaving the gap on the sides say 1-1/2 inches. Then as much as 4" above that, do it again with the opening in the center with you adjustable plate there.

I'm not sure I understand how that will help (not saying it won't... I just dont understand)? The whole area between fire and cc is a bit of a mystery to me! What is the goal for my heat coming through the cc... do I want it coming up the center, around the edges or both? I do plan on having a water pan in there if that matters? Thanks!

I don't have any experience with water pans in a vertical CC. That being said my thoughts were referring to a way to buffer the direct heat coming from a stick burning FB. I know the heat sink that a water pan creates does that also. I just believe you would have to keep the water pan auto filling in order to keep it near the same temp. As the water level goes down the temp goes up, and back and forth it goes. An air gap created by 2 plates separated can maintain an constant temp. I'm just not really a fan of water pans, I've used them in my RF and really all I got was a wet CC with some rust showing up in places. I read an article on AmazingRibs.com written by Meathead, he was explaining how a muscle tightens up when exposed to heat and as a result no water from the outside gets into the meat so the trade off wasn't really worth it. But hey I'm not trying to change your mind, just offering an idea.

Thanks Rodcrafter for all the good info! I will read that article to get a better understanding of the water and meat during cooking. I have very little experience smoking meat, so I have been trying to make my smoker as flexible as possible to cover as many techniques as possible.

[Cole Leffert]

Got a little farther. Some of these bricks remind me why it's taking so long. It also doesn't help that they are all different lengths, widths and heights!! I still think it is worth it because they are soooooo cool looking!

[towtruck]

Coming along!

[Dargo]

I like. Looks like a fun and unique build. Should work very well.


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[Cole Leffert]

I like. Looks like a fun and unique build. Should work very well.


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Thanks Dargo! I sure hope it works well!!!

[Cole Leffert]

Coming along!

Thanks towtruck!

[towtruck]

I have an area on my back patio I was going to build in a set up like yours. I have water, sewer, and natural gas within feet of it and could enclose it all up to the house and have a great set up with a sink, natural gas BBQ, and a smoker on the end. The only thing stopping me from building it is our summers are too hot to be outside comfortably. We never go out on the patio in the summer and the rest of the year we would not use it enough. I still may build it some day anyway.
I want to put it behind this wall and attach it to the house on the left and go all the way out to the end of the wall.

[Cole Leffert]

I have an area on my back patio I was going to build in a set up like yours. I have water, sewer, and natural gas within feet of it and could enclose it all up to the house and have a great set up with a sink, natural gas BBQ, and a smoker on the end. The only thing stopping me from building it is our summers are too hot to be outside comfortably. We never go out on the patio in the summer and the rest of the year we would not use it enough. I still may build it some day anyway.
I want to put it behind this wall and attach it to the house on the left and go all the way out to the end of the wall.

Nice looking patio! I like the trellis you have! Something like that would be great to have over my area! It would help a lot with the heat of the sun!
You may use it, if it's out there begging to be cooked on!

[dacolson]

I love the brick work Cole. Those old bricks are so cool. Reborn as a smoker - doesn’t get any better.