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Help needed for a Dream BBQ and Smoker Build

post #1 of 11
Thread Starter 

Hello all! I am new to the community.  I am in the process of designing our dream Stone BBQ and Smoker.  I have scoured the internet high and low, only to have it cause more stress and confusion. Although, it did bring me across this site, so I am hoping all you pros out there will lend your advice.  

 

The area I have is 9 feet long. I would like to divide it in half, having the BBQ on the left and Smoker on the right. i would like the firebox underneath the smoker. I am confident in my bricklaying abilities and eye for esthetics, but i need it to work! 

Any and all advice is appreciated.

 

Thanks, Steph


Edited by sbilich03 - 9/13/17 at 1:07pm
post #2 of 11

Steph, welcome to SMF.  If you get a chance, stop in over at Roll Call and say "hi." 

 

Interesting challenge you've posed.  My engineering degree gives me a basic understanding of the dynamics of heat flow, but I haven't built a BBQ and smoker like you are describing.

 

Just brainstorming, seems like you could approach this a few ways.   

     1. What you are calling a "smoker" could be built like an enclosed fire pit, where just a grate separates the meat from the heat.  Give yourself an opening on the bottom of about a foot, then you could shovel in hot coals.  You could install a vented cast iron door on the bottom that would allow airflow and help control temps.  If you really wanted to get fancy, you could install a system that would allow you to raise and lower the cooking grate.  Might be an issue with an enclosed smoker though. 

     2.  If the pit concept doesn't appeal, you could build the bottom like a home fireplace, slanted toward the flue that enters the cooking area.  Once again, a cast iron door on the bottom could be used to control air and temps.  With the use of baffles where the flue enters the cooking area you could more evenly distribute the heat in the smoking/cooking chamber.  Then another flue for the heat and smoke to exit. 

 

That's all I got for now.  What were your ideas?  

 

Ray

post #3 of 11
here's some days long reading... see If you can't get some ides here ... https://wedlinydomowe.pl/budowa-wedzarni-i-wedzenie/budowa-wedzarni ... you will have to translate it ...
post #4 of 11
Quote:
Originally Posted by JckDanls 07 View Post

here's some days long reading... see If you can't get some ides here ... https://wedlinydomowe.pl/budowa-wedzarni-i-wedzenie/budowa-wedzarni ... you will have to translate it ...

 

I followed the link and thought, WTH?  Then I started opening the threads.  Those guys and gals build some cool looking Q's!

post #5 of 11
Thread Starter 


This is a preliminary drawing of how I'd like it to look. Now I've got to figure out the design of the "guts"
post #6 of 11
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

I followed the link and thought, WTH?  Then I started opening the threads.  Those guys and gals build some cool looking Q's!

Thanks for the info! I did get a chance to check it out and have tons of ideas. im ready to get these plans moving along so I can get my hands dirty!
post #7 of 11
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Steph, welcome to SMF.  If you get a chance, stop in over at Roll Call and say "hi." 

Interesting challenge you've posed.  My engineering degree gives me a basic understanding of the dynamics of heat flow, but I haven't built a BBQ and smoker like you are describing.

Just brainstorming, seems like you could approach this a few ways.   
     1. What you are calling a "smoker" could be built like an enclosed fire pit, where just a grate separates the meat from the heat.  Give yourself an opening on the bottom of about a foot, then you could shovel in hot coals.  You could install a vented cast iron door on the bottom that would allow airflow and help control temps.  If you really wanted to get fancy, you could install a system that would allow you to raise and lower the cooking grate.  Might be an issue with an enclosed smoker though. 
     2.  If the pit concept doesn't appeal, you could build the bottom like a home fireplace, slanted toward the flue that enters the cooking area.  Once again, a cast iron door on the bottom could be used to control air and temps.  With the use of baffles where the flue enters the cooking area you could more evenly distribute the heat in the smoking/cooking chamber.  Then another flue for the heat and smoke to exit. 

That's all I got for now.  What were your ideas?  

Ray

Thanks for the help Ray! I've attached a photo of my idea for the project. Now to figure out the exact setup for proper heat flow and cooking.
I found a calculator through the forums that give me the deminsions of that each part would need to be for the smoker side of the project. But I'm still confused about the chimney design for the grill side. Also, what do people use to separate the fire box from the smoking chamber? Can this be metal or will it need to be concrete?
post #8 of 11

Steph,

 

I'll send one of the administrators a PM to move this thread over to the Brick Smokers build section.  I think you'll get better responses there. 

 

But, you got my noggin' coggin'.  You could utilize the pit design between the firebox and the grates, and separate the area by a 1/2" steel plate (wild guess on size), leaving the ends open 3" or so on each side for rising heat and smoke.  That plate could hold water pans, additional bricks, whatever you felt you needed to help control temps.

 

Okay, noggin' uncoggin'.

 

Later,

 

Ray 

post #9 of 11
Thread Starter 
Sounds great! Thanks!!
post #10 of 11
Thread Starter 
The plans are coming together, but there is still Some clarification needed...

The fire box will be completely lined with firebrick, but the inside of the smoking chamber can just be the cinderblock?

Also I'd like to use a steel plate to separate the firebox from the smoking chamber. Recommended thickness??

Do the chimney flue's need to be clay or can they be metal as you would use on a fireplace?

Will the chimney of the BBQ and smoker need to be on an angle for proper air flow, or can it be squared off with the chimney sticking above?
post #11 of 11

Here is one thread on a brick smoker Pretty sure there are more  Type in Brick Smokers in the search 

 

http://www.smokingmeatforums.com/t/126307/brick-smoker-compete-how-to

 

Gary

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