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Unread 02-18-2013, 02:23 PM   #36
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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Talked to Chip, unfortunately the class was full and on waiting list. Thanks again.

Back to the thread, thoughts anyone?
Do plan to use insulating concrete and fire brick for the fire box.
Was just curious as to brick for the food chamber or stainless?
Fire brick or thick steel for the baffle/diffuser between fire and meat vent size and placement.
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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