We are in the process of building our brick smoker, and honestly didn’t think the build process out enough beforehand. Please offer any advice or criticisms so it can be fixed during construction Before it’s too late. We’re using fire brick all the way up to the top above the cross rails that you see, in an arched pattern. Then we’re gonna put the old St. Louis brick all on the outside just like we did for the fireplace next to it. But we aren’t sure what to do with the exhaust and air vents for the smoker. The doors Are gonna open a full 4 foot wide, split into two doors 2’ each and starting where you see that half brick just sitting there. It shouldn’t be there by the way. We’re reinforcing the whole thing with that massive metal frame so that our trays won’t have any trouble being supported no matter how much weight is on them, And so that it can support the 5 custom removable rotisseries that we Are building To do either a whole 250 pound hog or 60 chickens and roasts, or Whatever else my family decides they want me to cook, lol. Plus additional shelves and racks to hang sausages and stuff from. We’re gonna build some custom trays removed with a hydraulic lift cart system to push the trays on and off into the smoker at the different elevations on the angle iron rails we are welding to the rebar sticking out of the firebrick. What else should I do? What am I missing? I really appreciate the help. Excuse the mess, We’re in the middle of construction on our pool area remodel and we’re moving my construction company to a new location from my home yard at the same time so everything looks horrible. We’re building brick cabinets with custom countertops, and a big brick pizza oven next to the smoker. For the record, this is my outdoor kitchen around my pool area. What other appliances, or additions are a must have? We are in South Louisiana if that matters. The grill pics are from our Santa Maria grill.
