I intend to utilize the same concept (hence the "handle") in the smoker.
The fire box will be fire brick with insulating concrete (pearl crete) beneath the floor (6") and walls up to the fire brick "baffle/diffuser.
I have not decided on the lining for the food chamber yet. I am toying with stainless steel inner walls with 1" insulating concrete.
Or just split fire brick.
Or suggestions that come along...
What temp did you put the ribs in at? How long did they take" did you add any moisture (as with baking bread)??