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General firebrick use and bacteria question

post #1 of 2
Thread Starter 

Two questions.

 

First, my Dynaglo offset smoker is still a little tempermental with maintaining consistent temperatures after sealing the firebox and cooking chamber door  so I'm considering adding some firebricks which I understand will help retain and help with consistency.  Is the best strategy to just line the bottom of the cooking chamber with 1 layer of firebricks?  Is there anything else I could be thinking of?

 

Second, I've read in a couple places that firebricks could lead to some issues with bacteria build up but I'm quite confused as to why this would be the case?  I don't clean out my smoker after every smoke, which is how most people operate theirs if I'm not mistaken.  What would a firebrick add to the environment that would suddenly make bacteria a potential problem (if anything)?

post #2 of 2

Do you know where you read that?  If possible post a link.  The only issue I can think of is hot fat and meat juices seeping between the bricks, and pooling on the bottom.  It is possible that the cool side of the brick may not get hot enough to kill off the nasties.  I'm not a food safety guy, I'm just taking a guess.

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