Brick build

Discussion in 'Brick Smokers' started by krabby patties, Apr 11, 2015.

  1. krabby patties

    krabby patties Smoke Blower

    That's what I'm afraid of. It's gonna be so tall I won't get to smell it while cooking. The neighbors will though.
  2. wes w

    wes w Master of the Pit OTBS Member

    LOL!  you gotta wait for the down draft.   

    Its amazing how the neighbors just show up with beer when the smoker is going.    I've had folks come to  to pick up pork and say they could smell it a 1/4 mile up the road.    

    Your going to love your smoker!   I'm excited for you.   The flavor from smoking over wood can't be matched by anyone! 
  3. krabby patties

    krabby patties Smoke Blower

    I guess I'll only cook on those cool fall days when you see the smoke from people's fireplaces going to the ground like a fog. I guess that's a high pressure day.
  4. krabby patties

    krabby patties Smoke Blower

    Had to pressure wash the house yesterday after work so I only had time to mix a half bag and lay a few more brick on top. I'm thinking one more course on top before the cap, then on to the grill.
    Those of you with a brick smoker, what size flue are you running and when/if you use a damper what are the measurements that it is left open. I don't want to choke it down too much and not get enough flow. One more course should leave an opening about one brick wide and two bricks long.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Making some fine progress!
  6. krabby patties

    krabby patties Smoke Blower

    I think I'm done with the chimney. I just left it open for now and can cover the opening with a piece of metal if it needs to be slowed down. I topped it with a piece of slate I had.
    I'm going to see how a set if wood doors hold up for the top. Hopefully they will last a season or two. We will just have to see.

  7. krabby patties

    krabby patties Smoke Blower

  8. WOW  serious skills  looking good

  9. krabby patties

    krabby patties Smoke Blower

    We interrupt this thread for an offset cook break. Giving them a little time on the counter to warm up a touch while the smokers getting smokey.
    Last edited: Apr 26, 2015
  10. wes w

    wes w Master of the Pit OTBS Member

    KP, your smoker looks awesome!

    I used a 13X13 flue.   I did put in a upper damper, but wouldn't do it again.   I close it enough that I don't have smoke coming out the doors.  That way I know the smoke is moving through.    With a wood fired smoker I don't see the need for a upper damper.   You have a unlimited supply of smoke.  Thats just me though.   Every so often I get to much smoke in things.  Not a good thing on certain things.

    Be sure to let it cure out good before you fire it.  Start with 4 or 5 small kindling fires before you bring it up to full temp.   Can't wait to see your first smoke!

    Well done sir!

    Well, I wrote this last night and forgot to post it.   Old age I suppose...
  11. krabby patties

    krabby patties Smoke Blower

    Wow. I may have to knock a few courses of brick off then. Mine is 3x16. So when you slide the damper would you guess your shutting it down to 13x9 or 13x6? That will help me know what to take off, or just go with less coals? Thanks
    Last edited: Apr 26, 2015
  12. krabby patties

    krabby patties Smoke Blower

    Just a quick peek.
  13. Nice

  14. wes w

    wes w Master of the Pit OTBS Member

    Although mine is 13x13, only as much air is coming in, is going to go out.  I only have one small vent on each side for intake.  Its usually open about 3in when smoking.  I only open it up when getting the fire started, but even then no more air is going to go out then is coming in.    Of course the hotter your smoker gets and its content, the less fuel it will take to keep it hot because of increased thermal heat mass.   Fire brick obsorb heat.   The longer you smoke, the more reflective heat you have coming off the firebrick.  

    Here are the vents I used.

    One on each side.  Plenty of air for the fire but really not a lot of volume either.
  15. b-one

    b-one Smoking Guru OTBS Member

    Nice looking build! Can't wait to see some food on it!
  16. krabby patties

    krabby patties Smoke Blower

    While I was cooking today I got the racks put in and the brick for the grill arranged. I didn't get a pic of the grill but cropped one best I could to try to show it. Still need the bottom door, a baffle, and a couple weeks to cure.

  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Smart man, just throw away that peg you have as a place holder and get a padllock.....LOL
  18. krabby patties

    krabby patties Smoke Blower

    That's my BBQ. Keep your grubby mitts off.
  19. krabby patties

    krabby patties Smoke Blower

    For the baffle, I have some old T-posts i was thinking of cutting for the braces to run across and rest some metal on them. I also have an old refrigerator that has been needing to go to the dump. Would a piece of metal cut from the refrigerator work for the baffle if I cut two pieces a little larger than half the opening so I can overlap them and slide them to adjust airflow. The main question, is that a safe metal, or is it coated in something?

    Will I need to close the chimney off to cold smoke?
  20. wes w

    wes w Master of the Pit OTBS Member

    Good evening KP,   Love the name btw.  :)

    Any type of steal that will support the weight and heat will work.  If the  frig metal has any kind of paint or coating on it, I wouldn't use it.     To be food safe it needs to be steal or aluminum or stainless. The baffles I use are 1/4in. steal plates.  Thick enough to withstand the heat and the weight of a full water pan.

    For  cold smoking, you want the same flow as smoking hot.   Hot or cold, you don't want the smoke to become stale.   Not a good flavor.   When I smoke bacon,  the smoker is wide open.  The more air thats moving, the cooler it will stay.   This picture doesn't show it, but I later cut a big 2in. notch in the bottom of my wood door to let more outside air in to help keep it cooler.    I can keep my temps below 90F when cold smoking.  

    This is my cold smoking setup when cold smoking.  

    Just an idea to think about.  The tube is aluminum dryer vent.  It ain't fancy, but it turns out some damn good bacon!   

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