As it's been a while since my last post I now have a few more photos to display, none were taken by me so please excuse the quality and content, by that I mean builders rubbish obscuring a few shots.
The roof has now been laid over the top of the pizza oven.
Whilst the roof has been laid over the smoker too.
The BBQ section.
The smoker doors attached and looking pretty good.
Lastly some general photos of the build in it's entirety.
To finish then the worktops are being fitted on Friday so I should have some more for you by next week, if you've any questions feel free to ask.
All I can say is WOW! Sir, you have an amazing talent. Do you get to the states? I've been thinking of the idea of a pizza oven. I want to build it myself though.
Danny contacted me with the question of firing this awesome smoker the first time. Kudos to you my friend for not getting in a hurry to see smoke out the top.
The rule of thumb for putting fire in a fireplace or any masonry structure is 45 days. If you can, leave the doors open or open the vents so air can get through it daily. After the 45 days, you can start to think about that awesome smell of smoked meat. At this point, you want to start slow with fire. Build a small paper fire. Just big enough to get the flue warm. Do this for 3 or 4 days. Once that's done now you can build a small fire with wood. Feed it slow. Your only wanting to warm everything up, not get everything hot. Do this for a couple days. Not long burns just long enough to draw and drive the remaining moisture out of the masonry. Your ready to smoke! For your first smoke, you want to bring the temp up slow. When I smoked the first time in mine, I took my time bringing it up to temp the first time, 45 min to an hour. After the first smoke, your good to go. Love your smoker setup!
As far as seasoning, there really isn't a process. The more you smoke, the blacker the inside will get. I have only scrubbed mine down once. It was because it was left unused for about 3 months and had a nice coat of white mold growing in it. I burned it out at 500F then scrubbed it down. Not a fun job. Best advice, don't leave the water pan in it when you finish a smoke and leave a vent cracked so air can go through it.
You are going to love your wood smoker! It will take time to figure out how "it" wants to run. I cold smoke bacon and smoke sausage in mine as well. Wood give a flavor none other can touch!
Danny and friends. I had to join your group to be able to post. I am in the States. If you don't want me here, please feel free to boot me out. I would totally understand.
I hope everyone has a great day!!
If interested, here is the link to my build
http://www.smokingmeatforums.com/t/126307/brick-smoker-compete-how-to