Long time lurker, but finally had something to post about.
I am in the process of building a brick smoker that I am planning on having a dual fuel option. I want to be able to run it with wood/charcoal, but also have the ability to put a natural gas burner in there with an amazen pellet smoker. Here are some of my specs:
- Approx 2" square x 30" tall
- Walls are 6" rebard reinforced mortar filled masonry
- Top will be a 4" thick slab of concrete (once i get some help lifting it)
- Inlet/exhaust pipes are 4" round
- Natural gas line is plumbed right near the air inlet for maximum fresh air
My plan was to try and find a natural gas cast iron burner with a longer (10" or so) venturi tube, so that I can have the air intake on the venturi close to the air intake on the smoker. When I went into a local bbq store, the owner wouldn't even speak to me about burners, because he thought it was a horrible idea. I understand it's natural gas in an enclosed area, and I want to make it as safe as possible, so any advice would be welcome. Do I need to use a pilot light, thermocouple, or neither? What size burner would anyone recommend for 225-250ish temperatures?
Some pictures of my build so far. It's on the backside of a built-in grill/counter.
I am in the process of building a brick smoker that I am planning on having a dual fuel option. I want to be able to run it with wood/charcoal, but also have the ability to put a natural gas burner in there with an amazen pellet smoker. Here are some of my specs:
- Approx 2" square x 30" tall
- Walls are 6" rebard reinforced mortar filled masonry
- Top will be a 4" thick slab of concrete (once i get some help lifting it)
- Inlet/exhaust pipes are 4" round
- Natural gas line is plumbed right near the air inlet for maximum fresh air
My plan was to try and find a natural gas cast iron burner with a longer (10" or so) venturi tube, so that I can have the air intake on the venturi close to the air intake on the smoker. When I went into a local bbq store, the owner wouldn't even speak to me about burners, because he thought it was a horrible idea. I understand it's natural gas in an enclosed area, and I want to make it as safe as possible, so any advice would be welcome. Do I need to use a pilot light, thermocouple, or neither? What size burner would anyone recommend for 225-250ish temperatures?
Some pictures of my build so far. It's on the backside of a built-in grill/counter.