Brick smoker - with Wes W. as a mentor through this project

Discussion in 'For New Members' started by jim williams, Nov 3, 2014.

  1. jim williams

    jim williams Meat Mopper




    I have my base set Wes!!   Son of a Gun,  I am not used to doing this labor!! I have been sleeping better though.  lol

    I live in Lincoln, Nebraska  and the frost line is 36" deep here, what a treat but I survived with help from my only Son (12).

    This is as far as I will go until spring, cold is setting in and need heat for the mortar...no rush.  Thanks Wes W.
     
  2. Your off to a good start.

    Happy smoken.

    David
     
  3. jim williams

    jim williams Meat Mopper

    Thankyou david!
     
  4. jim williams

    jim williams Meat Mopper

    Hello all!

    Too many ideas going through the skull while standing inside and staring at the foundation, (knew this would happen)

    1) I was curious to the ideas of others with brick smokers...is my idea of a 25" deep x 22" wide chamber to large to be heated efficiently or should I bring in the depth? (use less wood, charcoal).

    2) I also thought about putting a small charcoal grill on the right side of my chimney...and a small res. for wood on the left? Hmm. I am early on in this, but I am not a brick layer neither. Lots of thoughts coming but which way?? IDK...LOL
     
  5. I am actually going to be building one this summer. Mine is going to be approximately 4' x 8'. I intended to cook with wood and from all I have read you can maintain sufficient heat to do the job.
     

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