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Building a brick smoker, design phase, need help

rscritch

Newbie
20
10
Joined Jan 16, 2017
This is my first post.  This is a great forum, I have all ready learned alot.  we recently moved to what I will call a grown up house.  I cook a pig every fall and have used cinder blocks for the last 7 years.  I have talked for years about building a legit cooker but couldn't justify building it at our old house.  Now is the time and Im in the design phase.  Id like to get more into smoking and while I realize this thing is huge I want to be able to cook my pig in 2 halfs in this thing or smoke 1 and cook one on the grill side.  Im in construction so the actual building of this this is no problem. It will be built out of CMU, brick, concrete, clay flue and complexly lined in fire brick. I need help on the details to make it really sing.

Please see the attached section view the smoking chamber will be 4'-2" tall 5'-6" wide and 2'-6" deep.  The fire box is 2'-2" deep 1'-1" tall and 2'-6" wide

The Grill surface is going to be 2'-6" deep and 5'-6" wide.

Now for my questions

I am trying to calculate how much pass through area I need in a steel difuser plate.  My plan is to have 10" pieces so that I can adjust the space between each piece to balance out the temp and smoke.  Id like to be able to dial this thing in over time.  will this work?  

Is there a calculation of how much open area per running foot of plate that I need?

Does the plate need to be sloped?

Can I V the plate slightly to direct grease with out effecting smoke and temp?

I plan to install a damper in the flue on the top, and  on the fire box intake.  do I need one between the smoking chamber and the fire box?

My upper chimney is going to be 6 by 6

the opening throat between the fire box and smoke chamber is going to be 6 by 6"

Vents into the fire box will be 2- 4" by 8"

My goal is to install fans on the fire box vents and tie that to a controller that can control the temp by cycling the fans on and off. based on 2 temp probs near and far.  Thoughts suggestions, will this work?  Once I get it up to temp Id like it to be able to run on auto for the most part.

Im wide open on your thoughts and suggestions.  The only thing that isnt going to work is going with a smaller size.  Thank you in advance.

 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,835
5,762
Joined Jun 22, 2009
First of all, welcome to SMF!

I can't help you with your question, but I'm sure one of the builders will be along who can.

In the meantime, would you swing by "Roll Call" & introduce yourself.

Then we can all welcome you to SMF!

Al
 

wes w

Master of the Pit
OTBS Member
1,177
76
Joined Jul 31, 2012
 
This is my first post.  This is a great forum, I have all ready learned alot.  we recently moved to what I will call a grown up house.  I cook a pig every fall and have used cinder blocks for the last 7 years.  I have talked for years about building a legit cooker but couldn't justify building it at our old house.  Now is the time and Im in the design phase.  Id like to get more into smoking and while I realize this thing is huge I want to be able to cook my pig in 2 halfs in this thing or smoke 1 and cook one on the grill side.  Im in construction so the actual building of this this is no problem. It will be built out of CMU, brick, concrete, clay flue and complexly lined in fire brick. I need help on the details to make it really sing.

Please see the attached section view the smoking chamber will be 4'-2" tall 5'-6" wide and 2'-6" deep.  The fire box is 2'-2" deep 1'-1" tall and 2'-6" wide

The Grill surface is going to be 2'-6" deep and 5'-6" wide.

Now for my questions

I am trying to calculate how much pass through area I need in a steel difuser plate.  My plan is to have 10" pieces so that I can adjust the space between each piece to balance out the temp and smoke.  Id like to be able to dial this thing in over time.  will this work?  

Is there a calculation of how much open area per running foot of plate that I need?

Does the plate need to be sloped?

Can I V the plate slightly to direct grease with out effecting smoke and temp?

I plan to install a damper in the flue on the top, and  on the fire box intake.  do I need one between the smoking chamber and the fire box?

My upper chimney is going to be 6 by 6

the opening throat between the fire box and smoke chamber is going to be 6 by 6"

Vents into the fire box will be 2- 4" by 8"

My goal is to install fans on the fire box vents and tie that to a controller that can control the temp by cycling the fans on and off. based on 2 temp probs near and far.  Thoughts suggestions, will this work?  Once I get it up to temp Id like it to be able to run on auto for the most part.

Im wide open on your thoughts and suggestions.  The only thing that isnt going to work is going with a smaller size.  Thank you in advance.

rs, welcome.

Dude, this is a awesome build.  Love it.   

First thing that comes to mind looking at your plan is.  Steel and heat don't mix.   Just wondering if over a 12 hr smoke if the rebar will expand due to heat and crack the concrete.   

Your design is simular to mind only deeper and I assume with side doors.   The trick is going to be able to  get the entire oven the same temp.   I think fans are a great idea, but....   As your smoker gets hotter and the meat gets hotter, it will require less fire.  With fans, at some point, your fire will go out but the oven will be perfect.    I like your idea.   I just wish I had more advice.

Here is a picture of my smoker.   Same idea, only smalller

 

steveaggie

Newbie
27
10
Joined Jul 18, 2016
 
rs, welcome.

Dude, this is a awesome build.  Love it.   

First thing that comes to mind looking at your plan is.  Steel and heat don't mix.   Just wondering if over a 12 hr smoke if the rebar will expand due to heat and crack the concrete.   

Your design is simular to mind only deeper and I assume with side doors.   The trick is going to be able to  get the entire oven the same temp.   I think fans are a great idea, but....   As your smoker gets hotter and the meat gets hotter, it will require less fire.  With fans, at some point, your fire will go out but the oven will be perfect.    I like your idea.   I just wish I had more advice.

Here is a picture of my smoker.   Same idea, only smalller
Wes,

Why do you say steel and heat don't mix?  Most smokers are made out of steel.
 

ab canuck

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,997
563
Joined Nov 20, 2016
 Hello and welcome to SMF. I would look through the smoker builds and post your question there. I am also looking at building a smoker and that is why I came to this site. The people and knowledge here are great. I'll be watching as well Thx.
 
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