How to Build a Brick BBQ Smoker (Part 2)
ฝัง
- เผยแพร่เมื่อ 13 ก.พ. 2020
- How to Build a Brick BBQ Smoker (Part 2)
Learn how to build a smoker that will satisfy all your barbequing needs!
Subscribe to see more great DIY and Fish Tank videos:
/ 1015nick. .
Follow my Social Media:
/ fromthegrou. .
/ fromthegrou. .
Check out Fried Daddy Garage's Channel:
/ @fried_daddy
How to Build a Brick BBQ Smoker (Part 1)
• How to Build a Brick B...
--------------------Materials Used (Parts 1 & 2) Affiliated Links-------------------
- Masonry Cement
- All Purpose Sand (No Play Sand)
- Concrete Mix
- 2" x 4" Lumber
- 2" x 6" Lumber
- Metal Pipe
- Red Cored Brick
- Grill Racks
- Liquid Cement Color
- Screws
- Rebar
- Rebar Ties
- Over-the-Door Hangar
- Angle Iron
- Sheet Metal
- Metal Strips
- Weld-On Heavy Duty Hinges amzn.to/3i8BPeR
- Pull Latches amzn.to/2S1yxzt
- Thermometers amzn.to/2HDud7L
- Weld-On Spring Handles amzn.to/333uQj6
- LavaLock Silicone Sealant amzn.to/2RYS2bS
- LavaLock Self-Stick Gasket amzn.to/2HB1z79
----------------------Tools Used (Parts 1 & 2) Affiliated Links--------------------
- Brick Trowel amzn.to/2G2yCR3
- Flat Trowel amzn.to/30cLACG
- Brick Chisel amzn.to/30aYKQE
- Hammer amzn.to/3j7wBkS
- Level amzn.to/2S1MjSD
- Platform to Spread Mortar On
- Brick Jointer amzn.to/3kNjllV
- Shovel amzn.to/3i6WXSK
- Hammer Drill amzn.to/2FUf15G
- Angle Grinder amzn.to/333f2g9
- MIG Welder - แนวปฏิบัติและการใช้ชีวิต
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 กรกฎาคม 2567](http://i.ytimg.com/vi/B8gcGM6I6e4/mqdefault.jpg)
This is a really cool project and overall a good conceptual design. My improvements are:
-Use a single, shared wall between the firebox and smoker (less heat loss)
-Instead of a pipe just have an opening in the blocks between the firebox and smoker (this should be higher because heat rises and will flow better from the firbox to the smoker/storage chamber.)
-add a chimney like you did in your 3rd video
-I think I probably would have used 6x8x16 cmu block for the structure and then face it/veneer with brick (this will hold the heat a lot more because there is more block mass involved)
-Line the inside of the firebox with firebrick
-Use pieces of rebar toward the top of the smoker box to hang meats instead of using a single hook. This will allow you to hang a bunch of meat toward the top where the smoke is about the exit the unit
I am just about to build a block offset smoker and will share my design/results when I am done. Thanks again for the great design and inspiration.
Thanks Michael! These are all great improvements and I can’t wait to see how your smoker turns out!
Hey Michael curious to know how your project came out. Did the shared wall and other details help?
Hello. Good for you! I have been a brick layer 38 years plus. I'm absolutley impressed with your determination. That you built every thing from scratch...awesome!
Thank you so much Son 🙏🏽. I know your mommy thankful and proud of you 👏. Wish you were one of my Sons 🤗
Thanks for showing love!
I would recommend adding a vent that you can open and close to reach your desired temp.
Excellent project! I've had this kind of concept in my head for a while. Great to see someone actually do and take the time to document it and share what your learned.
Great project. Enjoy the detailed explanation and show-and-tell. It's helpful that you're being up front about your missteps as well as what you did right -- and your plans to correct your problems. Good stuff. Thanks!
Very nice job. Thanks for taking the time to make this video! Hope you got the smoker working better.
Amazing work! Thank you for this video!
The essence of DIY right here. Love it. Now I know what my winter project is going to be this year.
Hell yeah. Thnx. Exactly what I was looking for.
Awesome job!!! Looks beautiful!!! Thanks for your honesty pertaining to the function of the smoker!!! I will definitely take into consideration your plans to move the pipe up higher for better heat control!!
Thanks again!!!
good job man thanks for the video !
Great job. Great video!
Gonna build this for my new farm in NY man. Great video!
Fuggin awesome! You've inspired me
Nailed it!
a top stack would help with air flow and thus give off more heat. great job all round
Nice job, very cool!
Nice job. This is inspiring I want to try this In my backyard one day 💪🏽 work
Great video, fixed my worry on building a firebox on a smoke house
great job with this, I am hoping to get one built up myself here soon. I was thinking instead of the small brick holes for intake, maybe a half cinder block for each air intake would be a large enough hole for the airflow you need to get the fire running and staying hot. As well as raising the fire off the ground, allowing some air to travel around the entire flame and get it hotter.
I love this design.
Put an adjustable vent in the door
Great video. I will definitely consider many of your ideas. Very informative. Well put together. Michigan Tim.
Thanks! I’m going to be making a follow up video once I fix the problems I’m having with the temperature!
Excellent narration! Thanks for sharing the important elements of "what I learned." Well done!
Thanks Scott! I’m glad you enjoyed!
Nice work mate good job
Great series of videos! I need to make one of these! Thank you! :-)
You’re Welcome!!
Thank you this video this really help me.. to your question you got to be able to control the wind intake on windy days the wood going to burn fast.
I love watching you built up your smoker I want one almost like your but shorter not sure how but thinking and thinking
Great job!!!
Thanks!
Hey man that is a great build.
To get more heat or to be able to adjust your heat you need dampers on your air intake and exhaust vent. I agree with you moving your pipe from the floor higher up as heat rises. What ever size pipe you have going from yourfire box to you smoke box you will need at least that size on your air intake and your exhaust. And on the intake and your exhaust you need dampers you can open full and adjust to either have fire in your fire box which will give you heat moving to your smoke box or you can close it a lil or lot which will cut back on your heat and give you more smoke. Id love to sit down and swap ideas with you. Again great build.
Loved your video sir!!! Do you have a video of y'all cooking with the smoker? This is what i want to build!!!
Nice work man !!
Thanks Josh!!
I didn't understood what is the left part for.
your tutorial is great.
hello from France.
Well Done Sir
Great effort 👏
Thanks Richard!!
Thank you for the details on the doors. As for the smoke pipe, move it higher, but leave the air vent low on the fire box. Once you get the fire going, block off a few of the holes to slow the burn. Try locust wood to build your coals, then add your flavor wood for the smoke. You could also add a fireplace log rack to build the fire on and build the layer of coals. I hope this helps. I also plan on making the slab over the fire box larger so I can place a pizza oven on top. Great job and it helped me greatly. Cheers.
For a wood fired pizza oven the fire should be on the deck of the pizza oven. I used to make wood fired pizzas and the temperature has to be maintained at 700 degrees on the deck itself with the heat rolling across the ceiling at 900 degrees. Pizzas cook in 90 seconds or so and you have to turn them every few seconds with your peel to ensure evenly browned crust.
Very interesting layout.
I learned alot,,, thank you
You’re Welcome Paul!
Absolutely Stella diy video
Thanks!!
God Bless you brother, Awesome video I never laid brick before but want to try it, this is something that I’m going to try. Using this video. I’ll let you know when I start. Thanks for the Inspiration.
Thanks! Glad you enjoyed and definitely keep me updated on how yours turns out!
Nice video cuz. Editing looks good also!
Thanks
My first thought when watching your first video. is that pipe is way to low lol. But ya figured all that out by now and bout to watch your 3rd video lol. I really like your set up thou, definitely going steal some ideas from this lol
I think you'll want to keep your intake low, but I agree that you need to move the pipe higher. That should solve a lot of temp problems. Nice video. Beautiful work. Come build one for me......
congrats king.. really dope project. to help keep the heat in try to use some fire bricks.. This is kind of what I want but I want to add the grill aspect as well
nice video!
Thanks!!
Any suggestions on a vertical smoker without the firebox. I trying to build one. Great job
Good job bud!
Very nice. Sweet.
Thanks!
@@FromTheGroundUpDIY I had a brick pit many years ago. You are giving me the ich to build another.
I am new to this, am would love to build a smoker. Thanks for the awesome video and build.
I believe that you need a flute on the food box side to create draw from the firebox side. I saw this in another video. I will get the link for you. Other than that, please keep us posted on the mods that you do
Can't believe you made your own doors. This is such a cool project.
Thanks!
Very nice metal work! Do you have any ideas on a door without having a welder?
Good job on this project! There are several suggestions others have made, like the addition of firebrick, that I agree with. One thing that you can do if you aren't achieving the desired temperature and sustaining it, would be to add a small external blower to your intake vents, perhaps even a foot operated bellows. This will both increase your heat and force the heat and smoke through the pipe. If you use an electric blower you can actually put a thermostat on the food side for automatic on/off control based on the temperature you're seeking. You will have to watch your fire a little closer, to assure that it doesn't burn out too fast, but it could help you maintain a more stable and sustainable cooking temperature.
I was thinking the same thing, a small fan to act as a bellows of sorts to push air in to feed the fire and raise the temperature.
Sturdy build! Bricks use up a lot of BTU's just to heat up to the desired Temp for cooking. I would guess that it would take more pre-cook heating to get up to cooking temperature. I just cook on a Bebber Kettle, so no experience with this type of smoker. But it should be a great smoker and last a long time.
This is an awesome and amazing smoker you’ve built with your own two hands and I absolutely love this smoker/ bbq pit I myself would’ve most definitely made the section that goes between the two units larger and I would’ve put a smokestack on the top of the larger unit and sliding vents on both units to help with heat management. But all in all you did an amazing job congratulations and thank you for sharing this awesome build and please share the other mods you are planning to make to this beautiful smoker. And I almost forgot to mention the reason that you need a proper smokestack on the right side meaning your right side when facing the smoker is because then just like any other smoker or reverse flow smoker that’ll make two things happen one the smoke and heat will then pass across and over your meats and the other thing is so that the smokestack will drift out of the smoker make for better temperature control and holding your desired temperatures better. Have a blessed day and I pray that this message finds you and your family safe healthy and blessed. And now I’ll become a NEW SUBSCRIBER. Again congratulations 🎊🎈🎉🍾 on an amazing awesome build and thanks 🙏🏽 for sharing my brother.
Thanks for the advice and subscribing! I have the temperature problem fixed now. I will have a new video showing how I fixed it in the next week or so.
From The Ground Up DIY awesome bro thanks 🙏🏽
Try starting with a good fire in your fire box. I would put a rack in my fire box to keep the fire off the ground. That way your fire will get good air flow, you will have a bigger fire, and produce more heat. You might also need bigger vents to get more air to your fire. Great video. I will definitely be giving something like this a try
Thanks for the advice! I’ll be giving it a try!
Really dope bro! Do you all do this and other projects professionally? Really great to see brothers doing some really great trade work!
I make projects as a hobby/side hustle as the moment but I’m in the process of turning it into a business!
Could not agree more!! Great job here!!
Nice job! I would pay big $$$ for that (if I had it) :-)
Thanks for the video. I want to do something similar. I think bigger holes on the intake side and a chimney with a flu on the food side would get ya where ya want to be heat wise btw.
No prob! Thanks for the advice!
Chris Fox, why a chimney with a flue on the Firebox side? Just curious.( To me, it seems like you'd want all the heat to go into the smoke side. What am I missing?)
They tore up the road next to my house and they were gonna throw the bricks away. Im going to build a smokehouse now!
I've been wanting to make something like this, wanna come over one of these weekends and help me? I have beer. 😂
Very cool build bro! I've always wanted to make something like this. The convection pipe could maybe be a bit higher but before you start taking it out I would definitely try reinforcing or insulating the firebox a bit more. You only used structural bricks (with the holes) and they're not good for insulation so your firebox is letting too much radiant heat escape through the walls. Line the inside of the firebox with fire bricks and that should help keep that heat in the box and travelling through that convection pipe.
Thanks for the advice. That’s a good idea!
@@FromTheGroundUpDIY No problem I hope that helps. I think your intake vents on the firebox are in a good place btw.
@@TheUndertones559 yes, I think the intake holes on the Firefox should be low, like they already are, so the heat doesn't escape.
Nice job guys, Pizza oven?
Great job Bro! I like it.. I would suggest few things, first I believe you need to insulate the firebox by fire bricks or rock wool to maintain the heat, second thing it would be much better to make both holes on the firebox & cooking chamber at the same direction of the ventilation pipe for better air flow and circulation as this would really help in temp control, finally I would add a chimney with a lid instead of halls at the cooking chamber for better controlling over the heat and temp. Good luck
Thanks for the Advice! I plan on adding the chimney next and if that doesn’t help then I will add firebrick. Do you think the chimney should go on the the back of the the cooking chamber or on the side?
From The Ground Up DIY you can make it on the top of the cooking chamber or at the side, I prefer to be on the top of the concrete towards the side not at the back by making a hole in the concrete, actually this can be seen in offset smokers, so you’ll be basically copying the design from the offset smokers! moreover, you have to change the holes on the firebox from the back to the side to match the ventilation pipe flow direction and increase their size, also the ventilation pipe should go higher than you did. Always put on your mind the design of the offset smokers When doing any modifications..
But still you did a Good job
I think your intake vents are fine but would change your exhaust vent. Maybe put a 2 7/8 piece of pipe at the top. On the top of the exhaust pipe you could put an adjustable cover so that you can increase or decrease the air flow needed to maintain the proper temp
That's nice bro i read must of the comments they are all great ideas and I have one more for you. Since your thinking about make your firebox holes bigger why not just add a fan with a digital temp regulation that way you can set it and forget it for awhile
That’s a good idea! I’m planning on putting fire brick in the firebox first and then I’m going to make the holes bigger. If that doesn’t work, I’ll probably try out the fan. Thanks for the advice!
@@FromTheGroundUpDIY I brought up the fan because I love cooking outside but if I'm drinking and trying to multi task and entertain guess sometimes my fire gets low or to hot but a digital damper fan can control that
Great build brother. But what I would do is line the in side of the fire box with some fire brick. It should give you a little more insulation and keep the temperature up. I also would make the air intake holes to the box a little larger. More oxygen means higher temp. But you should also put some kind of damper system to close the intake if the temps get too high But you are right the opening to the the cooking chamber should be lot higher as heat an smoke tends to rise.
Thanks for the advice!
If possible move the boxes closer you are loosing heat with the gap or insulate the pipe
Please share with us your project after modification.
Thumbs up from Saudi Arabia 👍
Ok! Will Do
How about some vents like a smoker has on it???
Hey great video. You did a lot of hard work, next time mix your mortar and your cement in the wheelbarrow. Thanks for the video. Im a mason and will be making a similar project, I will reach out to you to share my final outcome. If can think of anything else you would change please let me know. I will be starting in a couple of weeks. Thanks for this video
Yes great video. Please share with me too the outcome of your similar project. Cheers
This my appin that the Outlet at the top of the food chamber need to be bigger so that it droes better
The firebox opening should be 3/4 to the top and look that you have it almost 3/4 to the bottom .Remember the heat moves up .Give this a try and God bless
Thanks for the advice!
Moisture is your issue I bet. Fire brick holds less moisture and retains heat better. I would line ever bit of it, firebox and food storage w/ good fire brick. And fill in that gap between the firebox and the food side, it only serves as a cooling channel like a fin on an air cooled engine. You may want to think about a small fan on the fire box side to "boost" temps. You may be shocked at what a tiny bit of forced air can do in a system like yours to raise the temp after you have refueled it or when you first get started. 250' f plus may require a good load of coals but you can get it. You have built a nice rig, you are on your way to some good food.
Why did you put a pipe in between ? I was thinking about making the firebox share a wall with the food side and cut a hole in the brick or just leave a section out
I put the pipe in between so that the smoke from the firebox could flow over to the food storage side properly. It probably would be better to have them sharing the same wall!
Because you don't want to much radent heat in case your fire box gets to hot
@@OLDSMOKEY6446 That's a good point. But would closing the air intake on the fire box suffice? Or could the coals still increase the heat too much?
Just add more holes to the fireside
My Brother I admire the work you did on your smoker. I am from New Orleans La. and now live in Texas and have seen a few smokers in my day. I was wondering why you would have two walls when one would have been sufficient ,one wall would have made your smoker a single unit instead of two separate units ,resulting in better heat and smoke retention, your smoke would travel to your food more abundantly because instead of a smoke pipe you would have a larger opening created by the brick openings .I hope I am not being too critical because I think your smoke genius ,I am presently building a brick smoker and I hope to share some comments with you in the future. Payton C. Jenkins
Having one wall does make sense! It probably would have saved me from some of the problems I encountered. Thanks for the advice and keep me updated on how your smoker turns out!
Yes Payton. a great video. If you have built an improved brick smoker, please share with us too the outcome. Cheers.
Wow awesome smoker. Now I know what my father meant when he said " she's built like a brick $hit house". Try cutting a hole in the fire box door and making an adjustable damper to control the heat. Test it first by leaving the door open a bit on your next cook to see if you get a higher temp.
Not what I would have done. The opening to the cooking side should be higher. There should be a raised grate on the firebox with a metal horizontal damper on the left side beneath grate level. Two rectangular plates of steel with three holes or square cut in them that DON'T line up when the plates are on top of each other. As you slide the top plate horizontally the holes line up and more air gets sucked in under the grate and up though the wood getting a hotter burn.
On the top right side of the smoking side would be a similar vent that when open, will create a suction that keeps the smoke and heat flowing from the left to the right, up and out. Choking the fire on the input makes stronger smoke from an air starved incomplete burn. If you want the sweet smell of the wood, you need a complete hot burn more than a low oxygen burn. Problem is that wrecks the low and slow. To fix this you either cut your fire size down and stoke the for more often or add another adjustable vent above the damper input on the left so that some of the heat spills out of the top vent and never makes into the cook chamber. Basically your splitting the heat. To achieve this on my stick burner, I open the door to the firebox a bit. Some heat back drafts out of the open firebox door, and the rest is drawn through the cook chamber because its hot and heat rises.
Good luck.
Thanks for the advice! The first thing I plan on doing is adding fire brick on the inside of the firebox. After that, I’ll probably close off the back openings on the firebox and smoker side and add an opening to the top right of the smoker side like you recommended.
You could make a chimney, no?
That’s what I did in Part 3! Make sure you check that video out.
Fermommater
There aint no way that this will work. There is a reason that the firebox is black and burned. You have to get the food chamber higher than the smoker or that will never work. Not only are you burning way too much wood, your box is getting too hot. If you can, pull the meat chamber off at the base, and recreated abase for it about two feet up. Your pipe should also be at the top of your firebox.
Hi there, not sure why I can't see my previous comment from a few minutes ago, but here is the link that I promised. Check out from 7 minutes for the issue and potential solution for your temperature issue.
th-cam.com/video/nxgknGPNVWA/w-d-xo.html
Thanks for sending me this link! I think that adding the chimney is going to work. I’m going to add that to the smoker soon!
@@FromTheGroundUpDIY please keep us posted.... Holding thumbs
Ps, did my first comment appear anywhere
angel your pipe up