Building a masonry smoker---

Discussion in 'Roll Call' started by blackoak9smoker, Aug 30, 2015.

  1. Am planning a masonry smoker modeled after one found in a newly received book on the subject, and constructed in the style of many 19th century brick homes--double brick walls, Dutch bond, on a stone base, with a salvaged slate shingle roof. Fingers crossed😏
    Question--how critical (or necessary) is insulation to make this construction work? Plan to use a small wood fire or charcoal to achieve the desired 225-275 F smoking/cooking temps. (Project is located in south central PA)
  2. bmaddox

    bmaddox Master of the Pit

  3. Thanks for suggestion...
  4. smokerjim

    smokerjim Meat Mopper

    i built a block smoker about 10 years ago for my brother,i used split face block for looks,the only thing i did was line fire box with fire brick,didn't line the the smoke chamber with anything,he has no problems getting any temps he wants,just if it's pretty cold out it takes a little longer to get blocks warm enough to stop sucking up the heat.not sure if this will be any help to you.
  6. Thanks for the info Jim. Glad to know that there is enough heat to overcome loss from lack of insulation in a masonry construct. My chamber will be 24" x 24" with firebox located in base. I plan to use baffles to disturb/mix the heat and smoke stream and to reduce a searing heat on bottom rack.

    Other thoughts on an uninsulated masonry unit?

    How about other design elements that have proven successful for members?

    Thanks all!
  7. smokerjim

    smokerjim Meat Mopper

    i built the fire chamber next to but connected to the smoke chamber with an opening in back o of fire chamber which goes right into the smoke chamber,also when building i cut some rebar in 5 inch pieces and placed it the joints at different levels in the smoke chamber in case you want to put racks in for ribs,chicken or what ever,then you can just remove racks if you want to hang kielbasi.just another thought ,good luck.

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