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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-11-2013, 04:37 PM | #16 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Thanks for the info Carbon.
I usually bake bread (I load her full) the next day after a "pizza firing" and a quick wet mop on the deck creates just enough steam for most type of breads. My thoughts were that temp and time (held heat) should be an interesting test for a butt done overnight. I understand some bbq has been started at higher temps and moderated closer to target temps. Perfect, by the time the hangover is worn off and time to start cooking again! I have never used charcoal, I have a good supply of wood. (oak) fingerlickn'-Thanks, I will get some "teaser" photos together and start a build thread. I will better outline how I WANT to finish the smoker-and let the beatings begin. :-) |
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02-11-2013, 06:36 PM | #17 |
Full Fledged Farker
Join Date: 09-03-11
Location: Cedarburg, wi
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Sweet!
and you are close enough that i dont have to build my own |
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02-11-2013, 06:37 PM | #18 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
If you have layers of waterproof render then you have essentially trapped in the moisture, you should always dry out the moisture then apply the water proofing agent.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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02-12-2013, 08:13 AM | #19 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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". |
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02-12-2013, 08:33 AM | #20 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Here is a start at ideas for your snoker. it' a thread from about a week ago started my MariettaSmoker.
http://www.bbq-brethren.com/forum/sh...d.php?t=153355 If this style interests you, I'm willingbto try and digbup some more info & details. Maybe others here in the SE can help also. Thanks for starting the build thread on the pizza oven. My wife wants one so Ive been doing a little research but got scared away from the "kit" prices. |
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02-12-2013, 08:48 AM | #21 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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? |
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02-12-2013, 11:36 AM | #22 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
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.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-12-2013, 11:42 AM | #23 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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! |
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02-12-2013, 11:45 AM | #24 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Ok good, as long as it has worked out well.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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02-12-2013, 11:47 AM | #25 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Ya it seems like i have to do the same things.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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02-12-2013, 12:25 PM | #26 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
I've even done steaks directly on the oven floor, including tri-tip.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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Thanks from:---> |
02-12-2013, 04:50 PM | #27 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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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02-12-2013, 07:02 PM | #28 |
On the road to being a farker
Join Date: 01-06-13
Location: Richton, MS
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Recommendations Wanted, Brick Smoker Project.
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? |
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02-13-2013, 07:16 AM | #29 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Yes, there is an insulating layer under the fire brick floor and over the fire brick dome.
Check out my built thread. |
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02-13-2013, 08:03 AM | #30 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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That is outstanding. noticed your in Jackson, I'm in fond du lac. What times and days are the oven tours?
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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