עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-11-2013, 09:08 AM   #1
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default Recommendations Wanted, Brick Smoker Project.

Hello fellow brethren!
Although it will be a few weeks before the freezing stops here in Wisconsin,
I am looking for suggestions on the completion of my brick smoker project.
Pizza oven is complete except the ascetic details and works awesome. Between the smoker will be a Tuscan style wood grill.
I have a game plan but am want to compare with any expert's thoughts out there.
Thanks in advance!

BTW, anyone got a match?
Attached Images
File Type: jpg pizza oven 102.jpg (15.8 KB, 763 views)
Thermal Mass is offline   Reply With Quote


Unread 02-11-2013, 11:57 AM   #2
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I'm sorry we're all too PO'd at you right now to talk because we don't have one of those pizza ovens.

That's awesome, can't wait to see the finished project.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 02-11-2013, 12:19 PM   #3
basuraman
Full Fledged Farker

 
basuraman's Avatar
 
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fingerlickin' View Post
I'm sorry we're all too PO'd at you right now to talk because we don't have one of those pizza ovens.

That's awesome, can't wait to see the finished project.
What he said.
__________________
Creating taste through smoke and fire.

Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)
basuraman is offline   Reply With Quote


Unread 02-11-2013, 12:52 PM   #4
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default PrOn

Thanks, a ton of work.
Getting good at the pizza thing. Great for entertaining-pizza 2 minutes!
Is still 400+ degrees (with door on) 36 hours after a good pizza firing.
Have tried a multitude of other foods as well.
Here are a few...

Really chomping at the bit to get some big meat going in the smoker though.
Attached Images
File Type: jpg pizza oven 068.jpg (20.2 KB, 399 views)
File Type: jpg pizza oven 081.jpg (26.9 KB, 396 views)
File Type: jpg pizza oven 084.jpg (23.1 KB, 398 views)
File Type: jpg pizza oven 086.jpg (17.3 KB, 397 views)
File Type: jpg pizza oven 089.jpg (21.3 KB, 396 views)
Thermal Mass is offline   Reply With Quote


Thanks from: --->
Unread 02-11-2013, 02:54 PM   #5
LM600
Full Fledged Farker
 
Join Date: 01-16-11
Location: Milton Keynes, UK
Downloads: 0
Uploads: 0
Default

<<<Speechless>>>!!!

__________________
Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun
LM600 is offline   Reply With Quote


Unread 02-11-2013, 03:02 PM   #6
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Default

Now you're just rubbin' it in. :)

Don't they still have freezing rain down Jackson way? How has your oven come through the recent, CONSTANT temp and condition swings?
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Unread 02-11-2013, 03:15 PM   #7
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Hello fellow cheese head!
Finally stopped raining last night, now it is freezing pretty well.
I keep the oven flue and approach tarped during winter and inclement weather.
The dome has three layers of waterproof render coat and is done "moving". The few hairline cracks have been caulked. (this is part of the finish "process")
Once the weather gets into the 50's, two more render coats will finish the dome, a rain cap will be installed over the flue and the approach brick work will be completed.
I do periodically cook in it during winter or at least make a small fire about every week to ensure any moisture that may have "wicked" in is dried out.
Will be running her at full tilt all weekend for a significant birthday....
I AM going to try some "overnight" butt this weekend since with the door on, it holds temp very well...
Thermal Mass is offline   Reply With Quote


Unread 02-11-2013, 03:19 PM   #8
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

I've wanted to build a pizza oven for yrs.. nice ob!!!!!!
superlazy is offline   Reply With Quote


Unread 02-11-2013, 03:24 PM   #9
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Go for it!
Just take your time, you will not be disappointed.
I expect the same results from the smoker, come on SPRING!!
Thermal Mass is offline   Reply With Quote


Unread 02-11-2013, 03:40 PM   #10
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Thermal Mass View Post
I AM going to try some "overnight" butt this weekend since with the door on, it holds temp very well...
Exactly. There's so much heat mass in the oven even after 2 full days I can throw in a rack of spares, shut the door, and let her do its thing...

__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is online now   Reply With Quote


Unread 02-11-2013, 03:50 PM   #11
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Nice rack!
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)??
Thermal Mass is offline   Reply With Quote


Unread 02-11-2013, 03:58 PM   #12
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Dude! Some details please, pretty pretty please? Did your pizza over start as a kt or did you fab it up? If the latter, a build thread would be great (hint, hint).
dwfisk is offline   Reply With Quote


Unread 02-11-2013, 04:08 PM   #13
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

NOT a kit, lots of research and "Small Town" ingenuity-one brick at a time :-)...
I will gladly share my build, just didn't want to hijack the bbq site for the pizza oven... Seems to be plenty of interest for it though?

I would assume it would just go underneath "Q-talk" category?

Was really looking for tips on the smoker part of the project. I'm sure they will come along. Spring is still at least a month away.
Thermal Mass is offline   Reply With Quote


Thanks from:--->
Unread 02-11-2013, 04:15 PM   #14
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Thermal Mass View Post
Nice rack!
What temp did you put the ribs in at? How long did they take" did you add any moisture (as with baking bread)??
Thanks.
During the summer my oven holds steady between 250F to 300F for a full day, roughly 48 hours after firing. I don't add moisture to the chamber, although I've spritzed the rack with apple juice on occasion. I just shut the insulated door and come back after 3 hours to check and usually be done in another hour or so. Ribs cook very evenly, no hot spots, as the volume of the chamber is large, with all that THERMAL MASS.

I've also cooked ribs and vegis in the oven, starting with a cold oven with a basket of charcoal briquettes going, instead of using firewood, tucked away in one corner.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is online now   Reply With Quote


Unread 02-11-2013, 04:18 PM   #15
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

No worries, Qtalk is about cooking food, most of it is bbq related but I know I'm not alone in wanting to see your build. Bring it on.

I think you might get a better response to your questions on building your smoker if you tell us your plan and let folks offer suggestions.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:29 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.