Masonry Smoker: Offset Fire Box Really Desirable?

[Count Porcula]

I posted about Malcom Reed's 300-degree butts, which I learned about in a video. He used a UDS; something I had never heard of before. He said having the fuel under the meat was a great thing, because fat dripped onto it, burned, and added to the smoke flavor.

I got curious and started looking around to find out about UDS smokers, and in the process, I was told that my Smokin It 2 was a compromise product! Big surprise to me. I would not have thought a thousand-dollar stainless rig could be a compromise. What I read was that electrics don't produce enough smoke flavor, and of course, it would be pretty hard to get that special fat smoke.

I don't want a UDS. They all seem to be carbon steel, which I don't like for various reasons. I'm also not excited about having a messy smoker on my patio. I started thinking about a concrete/masonry smoker instead. I have room in the yard and no HOA, so anything goes here.

My big question: is it really necessary to have an offset fire box? I would think the benefit of having fat drip onto burning wood would be very desirable, and having the fuel below the meat would make that happen. Obviously, if the fire box is off to the side, the fat is not going to hit the fire, so I would still have to cobble up a way to put coals under the meat if I wanted that flavor.

 

[yankee2bbq]

Have you looked into the Weber Smokey Mountain? (WSM)

 

[Count Porcula]

I was just looking at that.

Here is what I have gathered, right or wrong: it looks like the Weber will let you drip fat on the fire just like a UDS, producing results that are just as good, but it is easier to deal with and less likely to rust apart.

 

[Count Porcula]

One thing that sounded great about a masonry pit is the ability to pull the tractor up to it and sweep the ashes and crud into the bucket.

 

[801driver]

I also have a smoke-it #2 and have had a Mallard combination smoker, which has been out of production many years. It is a nifty smoker, charcoal grill, propane grill, deep fryer, griddle, and pot heater all in one device. The smoker box floor is about 24 inches directly below the meat grid. I do have to say I get some better flavor with it, maby 5-10%, but that comes at the price of spending many hours tending it, especially for long smokes. My "Set it and forget it" Smoke-it works pretty well for me most of the time. It never hurts to have a backup and another way of doing smokes as you feel like it. Good luck to you.

 

[civilsmoker]

A masonry smoker is an investment but they are "extremely" nice..... Here is an example of a kit..... 12K investment. If you can fabricate you can cut the price considerably.

 

[Count Porcula]

I was thinking more like $500! That's pretty fancy!

 

[Up_In_Smoke]

The Smokey Mountain is all that Harry Soo uses in competition.

That was good enough for me to buy one.
(that and the fact it was marked down to $200 at my Home Depot.)

 

[Count Porcula]

Any relation to Jack?

The WSM 22" is $549 at the moment. I think $500 may be an overestimate for a masonry job. I already have, literally, a ton of bricks.

 

[Count Porcula]

I am reading up on Mr. Soo. Says he used an 18" WSM. I don't know what the capacity of these things is like. Malcom Reed says he puts butts about 22" above the fire, so I am looking into the height as well.

 

[912smoker]

I have the Pit Barrell Cooker (PBC) and love it. Runs 275-300° all day with no problem. Give it a look.
Academy usually runs a great sale this time of year.

Keith

 

[fxsales1959]

I was just looking at that.

Here is what I have gathered, right or wrong: it looks like the Weber will let you drip fat on the fire just like a UDS, producing results that are just as good, but it is easier to deal with and less likely to rust apart.

Pretty much.... You got two WSM tribes. I'm a purist that does it by the book with a full water bowl every time. there are others that buy a "fireboard" to control heat, that acts like a sizzle spot for drippings. I like knowing if I'm doing a butt or brisket point for burnt ends, I got 275 for hours with a full ring and add my wood chunks for whichever "flavor" I'm targeting. And it'll never rust out like my gravity did. Then there's my kettle.......

 

[Count Porcula]

The problem is that I'm asking this question to a bunch of addicts who put up outbuildings to hold their smoker collections. I see those long lists of smokers under people's nicknames, and I think, "I'm not so bad. Yeah. I'm just fine."

I have ordered a WSM, and I am still thinking about the masonry smoker. I hope everyone is happy.

 

[912smoker]

Congrats !

Keith

 

[Count Porcula]

Yeah...yeah...there's nothing wrong with us...the rest of the world has the problem...

 

[civilsmoker]

Yeah...yeah...there's nothing wrong with us...the rest of the world has the problem...

Yup we are very normal, and you are now just one more smoker prepared for the outbuilding collection LOL

 

[Up_In_Smoke]

The problem is that I'm asking this question to a bunch of addicts who put up outbuildings to hold their smoker collections. I see those long lists of smokers under people's nicknames, and I think, "I'm not so bad. Yeah. I'm just fine."

I have ordered a WSM, and I am still thinking about the masonry smoker. I hope everyone is happy.

You will love your new Smokey Mountain.

I don't use the water pan.
I just put some foil on part of the lower grill rack to keep the direct heat off
whatever I'm cooking if I need to.
This way I can just move the meat around as needed.

Also note:
Harry uses the top vent to control his temperatures, and this method works.
Use the bottom vents to get you close and then fine tune with the top.

There will be people that argue with this method.
However, most of them haven't won any competitions.

I'll stick with what Harry says to do.

 

[chopsaw]

There will be people that argue with this method.

Weber website says just that , control temps on a kettle and WSM with the top vent .
It works .

I have ordered a WSM,

First thing to do , is attach the charcoal ring to the charcoal grate . That way when you're done cooking and cooled down , you grab the ring and shake it . The ash and small coal will fall into the bottom . Reusable stuff stays in the ring / grate . Makes it super easy to clean up .

 

[Count Porcula]

Thanks for all the tips. The one about the charcoal ring sounds very useful.

I went with 22". Probably overkill, but you never know what you might want to do in the future. I could have gotten an 18" on Facebook Marketplace pretty cheap, but a deal on a 22" was nowhere to be found.

 

[KonaRich]

One thing that sounded great about a masonry pit is the ability to pull the tractor up to it and sweep the ashes and crud into the bucket.

it's the cost of a bucket tractor that makes a masonry pit a bad choice. :D