I recently bought a hose with an outdoor fireplace...now that might look cool but I want to get my cooking and smoking on. Now brisket is non available of the shelf here so I have a order in with my butcher fo one to cook for the family at Christmas.
Need to get the fireplace up and cooking by then.
That chimney is around 13" square internal. My plan is to have a rack I can raise and lower inside the chimney on a stainless wire. At the bottom of the rack can hang my steam bowl. On the top of the chimney I'm thinking of installing a rotary damper as to hold the heat in a bit more.
I plan on setting one fire offset to a side and thinking the smoke and heat will flow up from there.
Thoughts? Tips? Ideas?
Move in in little over a week's time so keen to get ideas finalized so I can cut steel and make it happen.