Brick smoker - Compete how to

Discussion in 'Brick Smokers' started by wes w, Aug 16, 2012.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have to agree with the rest, awesome! Good looking smoke coming out of there too!!! I bet when you fire it up your neighbors get jealous, I know I would!
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That looks so cool Wes. Is there a willow tree behind that smoker? My Granny always told me she'd send Pop back behind the smoke house to bring her a willow branch when he messed up. Heard it so much I just always assumed that a smoker on that grand a scale would just automatically come with a willow tree.

    I just can't make up my mind, if it looks better with snow or without. I know, I know, its about the smoke...........

    Really fine set up though.
     
  3. wes w

    wes w Master of the Pit OTBS Member

    Thank you DS.    Neighbors are good about coming by and bringing  refreshments.....   If I have room I usually put some wings in or shrimp.   Makes a nice mid day snack.
     
  4. wes w

    wes w Master of the Pit OTBS Member

    Thanks FH.   No, no willow.  Just locust, black heart cherry, black walnut.   

    Well,  It does look pretty cool with snow in it.  Snow means its freaking cold though!   :)
     
  5. wes w

    wes w Master of the Pit OTBS Member

    Ok, for anyone that is following this build.  Here is a update and idea to get the heat more even.   It can be built in as a double wall or used after the fact.  Here is a link to another topic that has a lot of great info.  Thanks.

    As always, if you have questions, please post them here for others to learn from.   You can also "like" my Facebook page "Smoking Good Food" and contact me there.

    Brick Smoker Fix

    http://www.smokingmeatforums.com/t/142492/smoker-fix-ideas#post_996125
     
  6. fwismoker

    fwismoker Master of the Pit

    Wes there is a product called a "ribolator"   That particular product probably wouldn't fit in your build but i like the concept.  Basically you could have a oblong farris wheel rotating the food from top to bottom and everything would be cooked EVEN STEVEN.  LOL, i wish i could fabricate things!
     
  7. wes w

    wes w Master of the Pit OTBS Member

    Now you got me thinking... :)   That would just be awesome!  

    Dang guys.   I wish I'd had all these ideas a year ago.   The possibilities are endless.  
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I watched the ribolator video and was kind of concerned that the guy loaded the unit up with raw poultry, pork and beef that then spins around each other dripping raw juices all over the other raw meats... Things that make you go Hmmmmmm!
     
    Last edited: Jun 8, 2013
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    DS has a point...would want to use it with "like" meats.  I know sometimes folks get tired of the Food Safety lecture....but If you have ever gotten really sick from poor food safety and contaminated foods...you will never forget it.  Ever!  [​IMG]

    Kat
     
  10. Wow what a coincidence. I was looking for plans last week and could not find anything. I have attached a few pics of mine. I planned to do a full start to finish because I have not seen anything. I still have a lid and door to figure out. I wish I had access to a welder to brush up on my high school welding so I could do that as well. I am making the door opening to fit a purchased door if I end up going that way but it is not my intention. So far this is just the firebox. It will be wrapped in brick.

     
  11. wes w

    wes w Master of the Pit OTBS Member

    I've been told that.  Its not something you want to experince. 
     
  12. wes w

    wes w Master of the Pit OTBS Member

    Looks good HD.  Just make sure you build it big enough.   If you read through the thread,  that is about my only regret.  Its deep enough but could be at least 8 in. wider.   

    I'm with you.  I couldn't find anything online.  I found a few pictures and went off them.   

    What you might want to do is start a new threat for your build.  That way anyone searching will be able to find it for more ideas.  Just a thought.

    I like what you have.  Keep up the good work!

    Wes
     
  13. T
     
    Last edited: Jun 10, 2013
  14. pjnla

    pjnla Smoke Blower

    Good start. Seems to be only a few of us "brickies" on here. Will be looking forward to your progress. I just finished mine a few months ago. Today is my first big run on it.
     
  15. wes w

    wes w Master of the Pit OTBS Member

    Been waiting PJ.    The wait will be worth it, I promise!
     
  16. very nice
     
  17. wes w

    wes w Master of the Pit OTBS Member

    Thank you.
     
  18. WOW !!!   that is a super nice job, you have got some serious skills. Can't wait to see you first cook.

    Gary
     
  19. wes w

    wes w Master of the Pit OTBS Member

    Thank you Gary.  Its been up and running for about a year now.   I've posted several smokes.   Love my bricks.   I was looking at your profile and noticed the smoker you had for sale.  Love  the cow smoker!!   That my friend is skills!


    Last week-ends smoke.   Two philly cheese fatties.   The upper one is store bought bacon wrap.  The front one is homemade bacon.   I have no skill at bacon weaving.  :) 


    Philly meat, veggies, 3 cheeses, home grown hamburger, homemade bacon.  Finished product
     
  20. Wes - I'm glad to see this build thread alive this long.  That is indeed a piece of art!

    I have a few questions:

    1.  What is the current dimensions inside the firebox (including height) and smoke box respectively?   h x w x d

    2.  You mentioned you'd increase the inner dimensions somewhat... to what final dimension?

    3.  What is the outer dimensions of the smoker? 

    4.  I believe you mentioned that your footer was 15' x 5' correct?

    5.  Because the heat in the smoke box should never be extreme, wouldn't 60% solid concrete block suffice?  It does have a 2 hr fire rating which would easily get through the initial warm up period.  IOW, does it need to be completely lined with firebrick?

    6.  Also, for some reason I'm not seeing how the air/ash clean-out channel fits into the overall design.  particularly where it enters the firebox.

    I'm a complete novice where masonry is concerned.  I do have a 120" x 33" footer poured, and great desire for this smoker/grill dream to come to life though.  My plans at this point are to block it out and wrap with cultured stone (wife likes the look better...and I know that the real magic is on the inside).
     

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