Originally Posted by Jim Williams
Jim again, can you shoot me some pics of the interior ? I am on to what you are describing and incredibly we have the same taste and or ideas.
1. -Is there only one floor register (right side) for fresh air intake?
2. -Is there another vent in the middle back side when you add steel slats as a diverter?
3. -I need to see the very bottom cleanout on the right incorporated with the coal box just above. Is there a steel grate for ash and gravity drops to another level?
4. -Are you able to show me your levels of block and brick to follow interior design slightly???
5. -Is there a damper in your chimney?
6. -How deep is the foundation 18"?, monolithic footing (12") good enough? Surely not a slab.
7. - What is the ash dump vents? ( I am new, sorry to waste so much of your time)
Thanks a million, smoking a chicken on my piece of tin right now...don't feel guilty just send me info. LOL.
I only desire 24"W x 44" deep counter top to each side with inset tile and sealed for non-porous surface for cleaning.
Thank you very, very much kind Sir! Cell 402-310-2443
You will inspire me to complete this as I read your accomplishments you are a true outdoorsman cook!
Good afternoon Jim,
I used Vented Ash Dump for my fresh air vents. Yes, there is one on each side. Some fireplace designs pull fresh air in from the outside and are built into the floor. For the smoker, I just put them on the sides. You simply mortar them in. You have to prop something against them until they set up.
Here is a picture of the right side vent. Below you can see the clean out door with a brick to hold it till it sets up.
Here is the void I left in the block for the air way. Same on the left side.
Here is a link for the Vented ash dump. http://www.northlineexpress.com/vented-ash-dump-94cioa-9230.html
2. There are no vents in the back. The two side vents are more then enough to keep a very hot fire. By the end of a long run I usually have both vents closed.
If you mean the steel slate that the water pan sits on, no. Its straight up the back. About a 1/4 in gap in the back and 1/2in on the sides.
3. You'll have to incorporate the cleanout into the foundation.
I used an 8in. clean out door. I left a block wide void all the way through. I had plans to put a pizza oven in the middle, but after completing the fireplace and smoker, there really wasn't enough room. I stepped the clean out down for the fireplace because it emits more ashes. A small flat shovel fits perfect in the clean out.
Here is a picture of the base. You build around the hole for the clean out door. Here is what you would want to use, or you can just leave a hole. A door will help stop air from coming up though.
Here is the best picture I have. You can see the clean out in the back and opening for the fresh air vents.
The first shelf that the water pan sits on is between the two doors. You can't see it. Its built the same as the other.
I left about 2in. around the firebrick and block. Dead air space is good when trying to hold heat. I also put fiberglass insulation in this void, just be sure and take the paper off it. I didn't pack it in but made it compact. In the picture I think you can get an idea how it went up.
5. I did put a damper in the top. My brother made it also. If I were doing it again, I wouldn't have. I used a 12x12 flue liner. Way to big, but I wanted ti to match the fireplace. You only need an equal amount of sq. in. air flow going out as you have coming in. 8x8 would be plenty to move the air through the smoker.
I usually damper mind down till I get smoke coming out the doors and then open it just enough to make it stop.
Here is the damper he made. It works great but really not needed.
He took 2in steel tube and cut a slit in it with a plazma cutter. Inserted a 1/8 flat piece of steel plate with a handle to the outside. 1/2 in short piece of tube on the handle so it moves free once you lay around it. A steel plate over the handle area that you lay your brick over. The slide is removed here in the picture . You'll start your flue liner right off of the damper.
6. My footing is 13in. thick with double runs of 5/8 rebar on a 1 foot grid. Not sure where you are, but here the bottom of any footing has to be 16in. below ground. If it freezes under your footing, you got problems. Check in your area to see how deep you have to be to be below the freeze line.
If you have more questions just ask. The main thing I can't stress enough is let it cure when its finished before you start a fire.
Not sure about the outdoor cook part. Been married 30 years next month. A good reason to be outdoors. :-) I do love smoking great pork and bacon.