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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 02-05-2013, 02:00 AM   #1
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Default Got any good brick bbq pit plans?

Where do I find decent plans for got brick bbqs for the back yard?

I have scoured the net and barely come up with anything decent.

Basically I just want your standard brick bbq for direct and indirect grilling with a chimney on it to hold in the heat, and potential to put some doors on it if I want to use it like a smoker/kettle bbq.
Preferably a bit wider than your standard gas grill so I can cook a lot of meat.

Surely there must be plenty of plans out there
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Unread 02-05-2013, 07:18 AM   #2
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A quick search I found a couple of threads that may help.

I know there was a thread the last couple of weeks that someone was building a fantastic looking corner cinderblock kitchen and pizza oven but I am not finding it right now.

Edit: Found the link, this may be more than you are wanting, but there are some construction ideas you may be able to use.
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Unread 02-05-2013, 08:52 AM   #3
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This one is on my wish list.
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Unread 02-05-2013, 08:57 AM   #4
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I am very interested in this thread. I want to do something like that as well (eventually)

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Unread 02-05-2013, 11:07 AM   #5
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You may get more responses with a less offensive username.

I've seen plenty of such plans online. Google is your friend.
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Unread 02-05-2013, 11:11 AM   #6
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Anyone remember the cool old backyard pits they used to build in the 50's? They were open pits with a tall chimney at the back, and I think they used to build them when they built the houses as standard. I've searched the net and only seen a few here and there.

Like these-
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Unread 02-05-2013, 11:13 AM   #7
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I remember seeing a youtube video about how to build a cinder block pit.

That was it.
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Unread 02-05-2013, 11:30 AM   #8
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I've done some research on this. Here is a great slideshow of one.

Here is another based off the above idea.

I contacted the guy who built the orignal to ask some questions and he reminded me that he only uses the smoker for low and slow. He felt that if he tried to do any high temperature cooks he would have trouble with the metal doors expanding/contracting at different rate than the brick.
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