Turning a brick bbq into a smoker..

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bricksmkrin az

Newbie
Original poster
Feb 25, 2017
19
10
bricksmkrin Az
Hello everyone.. My name is Larry from Az. I'm planning on redoing my BBQ to a smoker. I've looked on the other threads and couldn't find a answer for one of my questions. Does there have to be a big chimney that is dome shaped with a opening,or can I have it flat with a flute going down?? Thank you for any advice.. pics will be posted in the morning.
 
Here is my idea for the smoker,please feel free to comment on offer any advice.
I plan on opening up the cooking chamber more at present time it is 28.5 X 16.I won't be able to add width but I can add length. One question I have. Do I have to have a door on side of fire box? It would be great to put one in,but that would mean to take it the left side down. Any recommendations on designing would be welcomed. Thank you for any advice.
 
Here is my idea for the smoker,please feel free to comment on offer any advice.
I plan on opening up the cooking chamber more at present time it is 28.5 X 16.I won't be able to add width but I can add length. One question I have. Do I have to have a door on side of fire box? It would be great to put one in,but that would mean to take it the left side down. Any recommendations on designing would be welcomed. Thank you for any advice.[/quote]
 
Az, morning and welcome
welcome1.gif
  ....  

Well, you wanted my opinion....   I would tear it down and start over .....     The brickwork is falling apart...  You need a new gas line...  The only thing worth saving is the bricks... 

Then you could build a Fire Box out of bricks and the smokehouse itself out of wood...     A brick BBQ is a good idea... 

Full brick smokers consume a lot of BTU's just warming up... they are expensive to operate for a "one time smoke".. like us folks do... 

Now a commercial operation that smokes for weeks at a time, brick is good.. it holds the heat and when you start up the smoker maybe once a month and run for the month, they can be a good thing...   I had a brick/block smoker... 5' x 5' x 10' tall...  heck, it took 12 hours to heat it up... a wheelbarrow load of wood just to preheat...  so, I limited myself to smoking at least 50#'s minimum up to 250 #'s of meat at one time...    Then the fat and sugar caught fire and I burned up 300#'s of salmon.....   that was the end of that smoker.....  
 
That's what I ended up doing the brick was just coming right up with no effort,so if I go with the wood smoke house what type of wood should I use? And I can then go with stove pipe for exhaust smoke ? Thanks for your help Dave,
 
Forced air floor registers are good for inlets and exhaust vents...  they are adjustable..  they won't drip condensate on the food...   Install in the walls....  near the bottom and near the top of the walls...   Stagger so you get some sort of cross flow...

Below is a smokehouse s2k9k built....  electric heat....   notice the vent positions..

Check under http://www.smokingmeatforums.com/f/200/smoke-houses   for ideas...

 
Thank you for the great advice.I didn't consider electric heat,but I have to say it just went to the top of my list,I'll check out the link you sent me. I really appreciate your help,if you ever get out this way it would be great to meet you thanks again..
 
You have questions ??  We have many members that are knowledgeable in smokehouse construction and operation...    Electric...  detached fire box...    Temp controllers so you can sit back and relax...    

Be sure to ask and have pictures as you continue....

Dave
 
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