Recommendations Wanted, Brick Smoker Project.

Thank you!
I did see that one. It is pretty cool, but more tending than I was hoping for.
With that being said, I think it is a concept I will try with the Tuscan grill (built between the smoker and pizza oven) when we do a whole lamb or suckling pig spit style...

The concept for the smoker is to use a fire brick fire box (insulated) to generate a large thermal mass beneath the food box above.
The fire box is separated by a diffuser made also of fire brick with a gap around the edges for heat and smoke.
Ideally get the box up to temp and let the heat energy do the rest, regulating air flow to control the smoke.
Thoughts?
 
Thermal Mass said:
V-wiz-I started a build thread with more details on construction process.
Briefly-As the oven is built, there is considerable amounts of time and small fires to cure each step (layer) of the oven. The render is not begun until the brick and insulating layers are COMPLETELY cured and dry.
Yes, if the render was completed before this it would hold in moisture.
The moisture I reference is really minimal. The fire brick on the inside is fairly porous and will hold a little moisture between firings. Similar to a stale saltine cracker.
It takes considerably more time and wood to get it heated to pizza temps after long periods of interactivity. When it is kept dry (inside) I can clear the dome (1000+deg) in about an hour. I also fill the oven with wood when it has cooled to below 300 deg. to both "pre-season" the wood for the next firing and help keep the fire brick "drier".
Click to expand...

I do the same with filling the warm oven with wood for the next firing session. I once threw wood in a still hot oven, shut the door, came back a couple of days later and found most had turned into coals. ...lol... I used them in my UDS.

I also went with the igloo design. Being in SoCal with its dry climate I did not worry about trapped moisture during my application of several coats of rendering. But as a precaution I left the very top of the dome unrendered to 'vent' any moisture, if any, trapped in the layers of ceramic blanket. I eventually closed off the top with render after several small fires.
For my final finish render I used surface bonding cement, or SBC (Quikrete Quikwall), applied in several stages. The texture blended well with the house as the oven was built merely inches away from the house.
 
Yep, learned the same way about storing the next batch of wood....
It is fun though to show guests a sliver of wood thrown onto the very hot floor nearly self combust! :laugh:
 
Thermal Mass said:
Beef-you don't have a brick spit just east of downtown Ced by chance?
I WILL be hosting a bbq rendezvous once I get the smoker done and tuned in. Really look forward to sharing the experience with our fellow brethren!

V-wiz-I started a build thread with more details on construction process.
Briefly-As the oven is built, there is considerable amounts of time and small fires to cure each step (layer) of the oven. The render is not begun until the brick and insulating layers are COMPLETELY cured and dry.
Yes, if the render was completed before this it would hold in moisture.
The moisture I reference is really minimal. The fire brick on the inside is fairly porous and will hold a little moisture between firings. Similar to a stale saltine cracker.
It takes considerably more time and wood to get it heated to pizza temps after long periods of interactivity. When it is kept dry (inside) I can clear the dome (1000+deg) in about an hour. I also fill the oven with wood when it has cooled to below 300 deg. to both "pre-season" the wood for the next firing and help keep the fire brick "drier".
Click to expand...


Ok good, as long as it has worked out well.
 
Carbon said:
I do the same with filling the warm oven with wood for the next firing session. I once threw wood in a still hot oven, shut the door, came back a couple of days later and found most had turned into coals. ...lol... I used them in my UDS.

I also went with the igloo design. Being in SoCal with its dry climate I did not worry about trapped moisture during my application of several coats of rendering. But as a precaution I left the very top of the dome unrendered to 'vent' any moisture, if any, trapped in the layers of ceramic blanket. I eventually closed off the top with render after several small fires.
For my final finish render I used surface bonding cement, or SBC (Quikrete Quikwall), applied in several stages. The texture blended well with the house as the oven was built merely inches away from the house.
Click to expand...


Ya it seems like i have to do the same things.
 
Thermal Mass said:
It is fun though to show guests a sliver of wood thrown onto the very hot floor nearly self combust! :laugh:
Click to expand...

Yeah, when you have people over you can show off your oven. I like to toss dry herbs into the oven .....they immediately vaporize and very aromatic for the neighborhood...lol..
I've even done steaks directly on the oven floor, including tri-tip.
 
We have a good (and growing) selection of cast iron. You can fit a healthy size piece of meat in a 12"
Wings etc. are done in aluminum pans.
 

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Thermal Mass,
Sorry, that I can't help you with your smoker. But, I am watching with great interest to the directions that you recieve from this forum. Actually, that is why I am here. I am interested in all aspects of cooking with fire. Pizza is a great benefit of a WFO, but not my main interest. I see that you are also using your oven in all the temp ranges of the "cool down". Great looking food. I built my oven with with bread and meats mostly in mind. These things can cook one badass brisket. I will stay tuned to see what you come up with for your brick smoker.
Carbon, it looks like you've got it going on there.
V-wiz, I know that you do.

PS: Just wondering about insulation there Thermal Mass. There are several schools on brick ovens. Do you have insulation underneath your dome, and around the dome also?
 
Yes, there is an insulating layer under the fire brick floor and over the fire brick dome.
Check out my built thread.
 
That is outstanding. noticed your in Jackson, I'm in fond du lac. What times and days are the oven tours?:-D
 
Will have it running all weekend. Lots of pies and experimenting with some Q.
Gas up the wagon, grab a brother in Fondy and stop in. :)

BTW-noticed there is judging class coming up in a couple weeks, know anything about it?
 
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. :confused:
 
Hey 12ga and Bluesman, lets plan a tour before summer is in full swing!
Cedarburg is a quaint little shopping/antiquing town, if you need a diversion for a Wife or GF, during said tour.:becky:

I am game.

Thermal, good eye, but that rotisserie pit in Cedarburg is not me, but i have met the guy, as I live 100yds south of him. He is welcoming fella. He uses it for whole critters during Strawberry or Harvest fest for family gatherings. I'll ping you with fair warning, and we could Supervise. :clap2:
Oh, an if you ever need a hand, send me a PM, and i'll see what i can do.
 
Dude... just finished looking at that build... freaking awesome does you know justice....

Will have to have one of those in my permanent outdoor kitchen... whenever that happens.....
 
Beef, gather the boys and we can discuss the "plan" over some vino (or beers) and pies like you can't get anywhere around here!

Thanks for the offer on the extra hand, there is a lot to do yet (the really tough stuff is done). :)

Will definitely take you up on "supervising" your neighbor's next roast!

The Tuscan grill will also have a rotisserie (for that once a year change up), but will more likely do bigger stuff in the smoker since it is 48" deep...
 
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