Block smokehousemail build kinda need advise
- Thread starter brent b
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
noble captain
Meat Mopper
Hi, I'm Meredith , Brents wife and I would like some if and help if anyone has the time please.
This is the 3"slab ,with a bunch of tide rebar in it raised 1" in side of it.
This is the base of the fire pit part of the smoker ( 40.5" wide X 32.5 deep - 6" or so on each when we add the fire bricks. )
The door is stainless steel 304 thick and is 17" wide X 24" high. They will be here tomorrow can't wait.
We filled all the bricks insides with cement for 2 bricks high. The rest will be fill with sand all the way to the top. The roof will be 3" thick cement with lots of rebar gable style ^ . There are 3 vent holes to pass the smoke and heat to the smoker.
All so on each side we have one vent that we can open or close.
This is as far as we have gotten. Any advice or suggestions would be much appreciated. The smoke box is 44.5 wide X 24" deep with out fire bricks which we plan on putting the first 24". The doors are stainless steel 2bl door 30" wide X 24" there will be 2 of them with a 4" gap of solid cement separating them with no air escape. Roof will all so be cement gable ^ .
noble captain
Meat Mopper
WOW! That looks like it's going to be a beast and it seems that some thought went into this well before construction started.
Once you completely heat this thing up, it should hold heat for a LONG time. The sand and concrete in all of the brick openings will also make it pretty sturdy.
Looking forward to more!
Once you completely heat this thing up, it should hold heat for a LONG time. The sand and concrete in all of the brick openings will also make it pretty sturdy.
Looking forward to more!
Quite the smoker. Just a thought fire brick is easier to heat and retains heat better than CMU. You may want to consider fire brick for the entire interior. Otherwise you will spend a bunch of time and fuel heating up the CMU.
Last edited:
boomerangg22
Smoke Blower
noble captain
Meat Mopper
We will fire brick as much as we can I only have 147 of them. I got 97 from the old chimney that was in the house here before hurricane Katrina the other 50 I bought for 100.00 they are expensive here in Louisiana. We will do what we can. The smoker is part of the outdoor kichen project. We are working on a budget. Lol
noble captain
Meat Mopper
Question?
Should we plaster the outside of the smoker when we are done to help prevent sweating on the inside of the box? Any help and suggestions are appreciated please
Should we plaster the outside of the smoker when we are done to help prevent sweating on the inside of the box? Any help and suggestions are appreciated please
noble captain
Meat Mopper
I'm going today to the metal place, to see how much the , gratis, L brackets to set the gratis on, and the deflecter of the smoke that we will also use to put the water pan on. Any suggestions for anything else we will need that's metal?
noble captain
Meat Mopper
Hello and welcome to SMF from the Great white North
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.
Can't wait to see the finished product, I am looking at building a smokehouse as well. All in planning and research stage now.
Can't wait to see the finished product, I am looking at building a smokehouse as well. All in planning and research stage now.
noble captain
Meat Mopper
noble captain
Meat Mopper
noble captain
Meat Mopper
The roof should not get hot.... To provide adequate air flow to the smoker, and controllable air flow to the fire, may I suggest something similar to the door below...We lined the entire fire box with fire bricks including the floor, the only thing that doesn't have fire bricks is the roof. Dose anyone think that will be a problem?
Lower inlets control the fire..... Upper inlets allow for much needed air in the smokehouse.....
noble captain
Meat Mopper
Thank you so much for the response. This is what we have.
There is one whole on each side of the fire box.
And we were thinking to use these vents, the open and close with a leaver. We were going to paint them with the heat resident paint.
They should fit snug when we finish. I'll see if we can put a vent or holes we can cover on the top to. Thank you
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Featured Dry Brined Rib Roast w/ Garlic Mash!!!
- Started by civilsmoker
- Replies: 28
- Beef
-
Fat Out Discussion.
- Started by SmokinEdge
- Replies: 20
- Sausage
-
Sitting Here all Morning Spending Money!
- Started by BrianGSDTexoma
- Replies: 18
- Blowing Smoke Around the Smoker.
