Has anyone lined the cooking Chamber with bricks?

[gringo 714]

I have a New Braunfels offset smoker (maybe a Black Diamond. It has the warming tray on the firebox, and weighs at least 150lbs and doesn't have the upside down U "frame", just four legs that bolt in at an angle to the cooking chamber) that I picked up off of Craigslist a couple of weeks ago.  Has anyone ever lined the cooking chamber with fireplace bricks, or ceramic tiles?  How about getting a few pizza stones at a restaurant warehouse, and cutting them to fit the chamber.  I'd imagine that it would really help with the heat retention.  Any comments, or pictures would be greatly appreciated. 

I just joined this forum the other day, because I found so many people were really helpful, and gave detailed answers.  I also found other forums to be kind of snobbish.  I am also quite impressed with the lengthy threads on various topics.

Thank you in advance for sharing your knowledge, and have a great day.

Jay 

 

[noboundaries]

Hey Jay, welcome to SMF!  I see that this is your first post so please stop in at Roll Call and say hi so folks can welcome you with open arms.

Congrats on the CL find. Unfortunately I can't help you with the offset smoker question as my equipment is different.  Someone should be along shortly though with some guidance though. Heck, might as well fire it up as is to get it seasoned and put some smoked chicken, sausage, or pulled pork on the table.  Getting familiar with your gear helps with modifications. 

Have fun with the new toy!

Ray

 

[daveomak]

http://www.smokingmeatforums.com/newsearch?search=New+Braunfels&=Search


Jay, morning..... click on the link above and see what others have done to their smokers... Sealing them up from air leaks is probably the number one thing to do.... makes for good heat/fire control..... experiment controlling the heat.. the rest will follow.... questions are always welcome....

Dave