Building a Brick BBQ Smoker

[@J1I9M7M4Y]

Dear lord, that is a piece of art! Very well done sir! A build that you proudly can show to your friends!!!

[@billthames9564]

Hey man, I appreciate the accolade. Thanks!

[@lionelt.9124]

Dang that's sweet. I hope you're still loving it. I imagine that thing may very well survive for generations with proper upkeep.

[@billthames9564]

thanks. yep, it's gonna last pretty well

[@kaykutta9524]

You do better than most professionals, very nice job

[@billthames9564]

many thanks for the compliment, Kay

[@jackinsane6928]

Beautiful work my friend...glad you done it for yourself, carpenter and Mason's know customers usually get much nicer things than what they actually have at their own homes

[@joenovice5476]

Thanks guy !

[@ShanonT12]

You are NOT Joe Novice. You are a talented welder and woodworker with a high level of creativity. Thanks for sharing!!!! Huge help!

[@joenovice5476]

Many thanks. Great for the old guy's ego !!

[@mechanickb4350]

I just bought a house and have really been wanting to build something just like this!! I love it! Awesome job!! Great design!

[@billthames9564]

thanks, and congratulations on the house.

[@mechanickb4350]

@@billthames9564 thanks Bill!

[@joenovice5476]

The damper handle is wood and aluminum (cedar sandwiched around aluminium bar stock) so it's not too hot to touch, and yes, I do occasionally make adjustments to get the temp where I want it during a cook. After I adjust it, the temp usually moves in less than a minute in the smoker column. I've been pretty pleased with the main damper device - I was worried that the smoke and heat from the main pit might not draft well into the smoker column, but it works perfectly.

[@davidbridge8110]

That’s awesome exactly what I pictured something like that very well designed

[@billthames9564]

Many thanks!

[@pbajeff3150]

Wow - that is impressive. I also think calling yourself a "novice" is heckuva an understatement. If I can figure out where to put something like this in my yard I will definitely be ordering your DVD. Nice job.

[@joenovice5476]

Thanks for the complements!!

[@BBBYpsi]

Wow this is really impressive. Extremely fine job here sir. I bow down to you.

[@billthames9564]

Many thanks for the kind words!

[@johntunnock2674]

very nice job you did. Looking forward to doing something like this soon

[@JacksonCosmic]

damn... Beautifully made man good job sir!!!!

[@billthames9564]

Many thanks

[@PB1776Politics]

Really great work... it looks FANTASTIC

[@joenovice5476]

Thank you, Kevin. I enjoy using it. Fortunately I have an endless supply of oak around here.

[@jimpinckard7891]

Novis? Really? If you are this good at all this just think how good you would be if you were a professional. Great job Joe. Really good creativity and attention to detail. Wish I had one of those in my back yard. Great job.

[@joenovice5476]

Many thanks, Jim

[@mikeboie2868]

You made your own Brick BBQ looks so great feels like I want to smoke some meat thanks for sharing

[@billthames9564]

thanks !

[@Frit0Pie]

Best design Ive seen on youtube

[@joenovice5476]

Thanks, man. You are great for the old guy's ego !

[@robyoung2714]

Very nice build! Couple of questions…..With this build can you smoke from the grill area into the tower as well as what I would call a hot smoke directly below? Also….ever tried baking in the tower section or a pizza? Thank You

[@billthames9564]

thanks. I've decided to do all my smoking from the BBQ grill into the tower. Just putting a fire into the bottom of the tower was my original thought for smoking, but it's too small of an area for building a fire that will need to go on for 3 or more hours at 230 to 275 degrees. I guess if I was doing one of those "slow smokes" of 205 degrees or thereabouts it might be OK in the tower but would still require a lot of wood replenishment for long hour smokes. No, I've not tried using the tower for a pizza oven - it might work, even though there is no dome shape, per se, above the pizza.

[@slabaugh5]

Thanks so much for the detailed video! Can’t wait to get started

[@billthames9564]

Good Luck ! will be rewarding

[@DorothysHobbyFarm]

I really love this smoker, I bet it is well insulated.

[@billthames9564]

yes, it is. also takes a long time to heat during a winter cook, but it works fine.

[@kevindabbs6822]

That was an awesome job, thank you for taking the time out to share your ideas, I'm looking to start on making one myself....

[@billthames9564]

mighty fine, Kevin. It's an enjoyable effort. you can take your time.

[@ChadAmI80]

Wow! You are very talented for a novice. I'm very impressed. You've given me a lot of idea. Thanks for such a great video!

[@joenovice5476]

many thanks, Midnight. you might want to consider buying the dvd - it's loaded with photos, ideas, (and my mistakes ). good luck on your project

[@MrTate1970]

That's freaking awesome.good job.

[@billthames9564]

Thanks Tob

[@Fluffy_Rumples]

That is awesome, man you paid attention to all the details, bravo awesome job.

[@joenovice5476]

Many thanks, Jason. cooked on it yesterday, as a matter of fact..

[@jeankutzer1556]

Years ago while working in Denali National Park some friends and I gathered around a primitive outdoor fire pit lined with basalt stone. After the fire died down that stone retained heat for an amazingly long time. Do you think basalt could be used for a bbq pit? You wouldn't need fire brick for one.

[@billthames9564]

probably so, since basalt makes up a some kinds of lava. however, it is rock-like in shape, as opposed to the formed, rectangular firebrick, which lends itself to being cased inside of a firepit with other dimensional stones, ie., bricks, etc.

[@billschrimpf6814]

Awesome - I was looking for idea on how to make a something that function as a grill and smoker. I ordered the plans. I'm going to figure out how to add a rotisserie...

[@billthames9564]

Thanks. I have your order ready to go out Monday.

[@troylight7490]

Very nice looking and functional. I love it. Not including the slab pour, what was the cost of materials for this build?

[@jamesdebesse5147]

Well done! Thanks for posting!

[@joenovice5476]

Thanks James !

[@solargod3671]

Joe is the man PERIOD

[@joenovice5476]

Ain't it da trut !! thanks Justin

[@derekah.3359]

thank you... this video is going to help me. i didnt know about the fire bricks and that amazing fact about cedar wood... i love cedar wood especially the smell.

[@billthames9564]

Thanks Dereka. Even more info available in the DVD. Lots of info on the concrete bricks, the firebricks, and the proper mortar for a BBQ pit, etc etc

[@PsychoAsian17]

Dereka Heath :h

[@kmhtaylor]

I really like what you've done, but do you find the grill doors slamming shut in big gusts of wind?

[@billthames9564]

no, they're way too heavy for anything other than a tornado to blow them down. It takes a pretty good lift just to get each one of them up and reclining on their "feet". I can do it with one hand, but it works better with two hands. That 3/16 inch steel plate is really heavy: I'm glad I didn't opt for 1/4 inch. I still favor the two hinged doors rather than one single door that would have to have a significant counterweight and pulley system, etc., over in the woods behind the BBQ pit. Thanks for the comment, Miles.

[@hxFubar]

Very nice job Joe!

[@joenovice5476]

Thanks Fred.

[@Doober80]

Wow! Very nice, Joe. Perhaps a bit advanced for my craftsman skills, but very awesome looking indeed!

[@joenovice5476]

Many thanks, Toby. Yeah, there were a few points in my "journey" where I wondered if I'd taken on too much for my novice skill level! Even at that, I've told some folks that even if the thing looks too imposing, that doesn't matter: I think my construction "journey" would probably provide some tips (and warnings) for the construction of any size masonry pit.

[@BigPrada9603]

How has it held up over these years? Anything you would have done differently?

[@billthames9564]

Still going strong - works fine. One of the colored bricks in the front, near the BBQ pit door, developed a crack in the mortar when the BBQ pit is at full heat. Doesn't interfere with anything. I have presumed it was because I used a 1/4 inch thick, 4X4 inch Brick Lentil over the main BBQ pit door (see photo #29 from my DVD) - That's a lot of iron to get hot. I should have used a simple piece of 3 inch wide flat iron to lay bricks over the main door. Only other thing that didn't work was my use of little short lengths of iron pipe (see photos 126 and 128 from the DVD) embedded in the walls of the BBQ pit to hold the lengths of rebar that support the expanded steel cooking grill. Those little pieces of iron pipe rusted out and made it more likely for the rebar to fall out of their support holes. Should have used brass, or thick aluminum, or something that doesn't rust.

[@zardozica]

Novice? I don't think so. More like a journeyman. Great job.

[@joenovice5476]

Many thanks Z !

[@ArturoGarzaID]

What kind of brick do you use for the outer part, and where do you find it?

[@billthames9564]

Arturo, That white brick on the outside was a manufactured brick known as "River Stone". You just have to call the brick suppliers and ask if they have it, I don't know if its still made. There's nothing magic about it: you can use any brick. I had to use it because the homeowner restrictions where I live require any structure on the property to be built with the same brick as the house, which mine was.

[@ArturoGarzaID]

@@billthames9564 I'm asking because I think it looks great. Looks like it was a lot of work, but well worth it.

[@joenovice5476]

@@ArturoGarzaID Thanks. Yep, enjoyed every minute of building it, even though it took about a year at my pace.

[@TheJtotheH]

What temperatures do you get in the main pit and smoker on average? Like what is the easiest to maintain in there? I am about to build something like this at home but a bit larger and love this video.

[@billthames9564]

generally speaking the temperature in the pit is double that of the smoker. For Example, if I have 600 degrees in the pit (where the fire is at), the smoker temp will be at 300. I use the unit mostly for smoking meat, so all I usually need is 220 to 275 depending on the meat, so the temp in the fire box is about double this value. As you could see in the video, my adjustable damper between the fire pit and the smoker handles 98% of my temp adjustment needs. I can also close the damper on the chimney for more smoke, or open the two vents in the deck lids for cooling, neither of which are hardly ever needed. In the winter, it takes about 45 minutes for the fire to get up to cooking temp in the smoker, even with the propane pipe lighting the logs. I thought that having thick walls (one ft thick) would make the temp easy to maintain for long periods, but generally I have to make upward adjustments every 45 minutes to one hour in cooler weather. If this thing was being operated continuously, like in a BBQ restaurant, I think it would probably hold temp for hours after all the walls were fully heated, but most of my smoking is not longer than 3-6 hours.

[@apwrg4350]

Gorgeous, beautiful job. I'm impressed.

[@joenovice5476]

Many thanks!

[@gtarbmx]

that's pretty friggin smart for a novice. very impressive

[@billthames9564]

many thanks..... I didn't have to start over too many times....

[@mjracaniello]

Great job, looks good.

[@joenovice5476]

Thank you Sir.

[@prevost8686]

I’d like to have one big enough to do a whole hog in. You did a great job on yours.

[@TheRainHarvester]

Did you find a design for it? Or any ideas?

[@idahofishgamer3560]

Also Did you make it so that you can cook on the right hand side also smoke in the box or is the smoker box and the other one separate

[@jasonking2943]

Wow!!! Wanna come to Alabama and build another !!!

[@billthames9564]

Thanks for the invite, Jason. Think I'm getting too old to build another one of these....

[@TheRainHarvester]

Isn't aluminum toxic when heated so hot?

[@billthames9564]

Must not be. I have a gas grill that is all-aluminum except for the burner which is stamped stainless steel. I bought aluminum because iron based grills, even with the fancy stainless steel covers, all rust to the ground after a few years of being outside: not aluminum. My aluminum BBQ grill is over 25 years old - all I've had to do is replace the burners over the years, and one briquet and grill grate. In my brick bbq/smoker build, The sheet of aluminum that I use to dampen the flow of smoke from the bbq pit to the smoker column is never touched by fire, only smoke which is in the 200 to 275 degree range. Had I used a steel sheet, it would have rusted into nothing by now.

[@danielleharmon8532]

Hello Joe, Since youve had this a few years is there anything that you would change? I would use it as a smoker only and would like room for 4 briskets, 2 pork butts & 6 ribs. Thanks David Harmon

[@billthames9564]

It's been working OK, but I rarely use it for grilling. 90% of the time I use the smoker column after having built the fire in the BBQ side - can't beat the real wood smoke. I occasionally finish off smoked meats on the grill to crisp them up, but most of the time I just put the finished meat in foil (or red butcher paper) and let them stay warm on the grill as the coals go out. If all you want is to smoke, one of the pellet smoking cabinets, ie Traeger or their competitors, would be a much cheaper way to go than to build a $2K brick smoker. I've seen some as low as $300. I've not tasted any pellet smoked meats, but I'm told they do very well, and you don't have to watch the fire as closely as the standard wood-fired BBQ pit. I still like mine because it has curb appeal.. it looks good (and you get to build a REAL fire). the pellet smokers are just another ready-to-rust metal box on your patio.

[@beacher1903]

How long do you anticipate the wood smoker rack supports will last?

[@joenovice5476]

The rack supports in the smoker column are "split" firebricks, turned on their flat edge and jutting out into the smoker column about an inch to form a shelf. These racks are supporting expanded steel cooking grate, which shows no hint of giving up, especially since they are always being "oiled" by the meat being smoked. the 1/2 inch rebar rods used to lay across the width of the main BBQ pit are removable and are inserted loosely into three inch sections of 1/2" steel pipe that are embedded into the firebrick walls to act as a support for the rebar rods. These rebar rods are then supporting the same kind of expanded steel cooking grates that are in the smoker column (I think it's called "3/4 Inch" grating), and neither have given any indications of failure. they've been in use now for 7 years with no hint of failure, or even sagging. I would not use anything smaller than 1/2 inch rebar because it might sag under the heat of the startup fire. You can see the rebar rod installation details (w/o the expanded steel grate in place) at www.joenovice.com. Look for photos numbered, 130, 143, and down at the bottom, for photo #128.

[@MrBeach]

Joe Novice Nice! I mistook the split bricks for wood. Long live your cool smoker/BBQ!

[@hobojesus5277]

very cool build! How's the pit doing these days?

[@billthames9564]

not much action here in the summer. it's 103 degrees before you even start the fire.

[@bitsinmyblood]

Cool video. Thanks for your narration.

[@joenovice5476]

Thanks Christian.

[@adrianbadea1179]

Try to lay the bricks in zigzag not straight... For better connection... 👍

[@slayer99170]

Any chance of getting a copy of the how to guide? It looks like it is no longer available on ebay. Thanks.

[@joenovice5476]

Glenn, many thanks for letting me know the listing had "expired". Ebay did not notify me, which is a shocker, as they are always want sellers to relist things. Anyway, I just put it back up. You should be able to find it at www.ebay.com/itm/333238245470

[@joenovice5476]

Many thanks, Rafael.

[@davidblack2157]

Will you be making a video cooking on your grill that you made and your smoker I would love to see one

[@joenovice5476]

Thanks David. Haven't thought about making a cooking video. might have an opportunity in December...when the crowd gets here.

[@The_Bearded_Lady]

great job. thinking of building one. this was helpful

[@joenovice5476]

Many thanks, Al, and good luck on your build.

[@The_Bearded_Lady]

Thanks

[@josieprofi2398]

is this good and safe for smoking chicken, brisket etc? whats the avg temp of the smoker part? do you have to smoke those meats for extended hours? thanks

[@joenovice5476]

Yes, it will smoke all the meats you mention, and it can be used for grilling also. You set the smoker temp where you want it, using the damper between the bbq pit and the smoker column. I hang a temp probe down into the smoker column. briskets take about 12 hours, pork butts 6 hours, pork ribs about 3 hours. I usually cook between 230 and 260, favoring the lower number. In the case of chicken, its' better just to BBQ it, because smoking tends to dry it out.

[@josieprofi2398]

thank you and GREAT JOB! will try this but on a smaller scale.

[@CaptAdell]

Nice video, thanks for sharing

[@billthames9564]

Yes Sir! Thanks for watching.

[@thancampos]

Can I buy from other way? Digital product, maybe...

[@billthames9564]

Sorry Nathan, but Ebay's digital policies are pretty strict, even though my material is original and copyrighted. I haven't been able to find a economical way to do digital distribution, and the files are too large for email anyway.

[@thancampos]

@@billthames9564 your Ebay not sent to Brazil... Can you change country restriction?

[@billthames9564]

let me check into it

[@billthames9564]

@@thancampos OK, I changed the Ebay settings to allow for Brazil. Wait a day or two to make sure it's changed then attempt to purchase. Need to add another $2.00 to the paypal purchase for the addt'l postage to Brazil. thanks.

[@johnjackson1464]

You need to look up the definition of Novice. I’m pretty sure your use of the word was completely inaccurate.

[@joenovice5476]

Thanks, John. I don't know, it took me a YEAR to build this thing...

[@jackinsane6928]

He's a novice at wording

[@rob_6292]

nice job, perfect for the back yard

[@joenovice5476]

Thanks Rob.

[@mikelopez4846]

Just saw the end of the video with the link 👍🏼

[@donmathis4886]

Joe........man what a gear smoker. Would it be possible to get a set of plans/drawings/parts list ?

[@joenovice5476]

Hi Don, well I'm selling the DVD on ebay for 9.95 for folks interested in the details of the build. The DVD has an 87-page pdf booklet, several hundred HD photographs, etc., that describe every step of my "journey", and a list of purchased items that were used to build the bbq/smoker. It also has a list of the dimensions, but what it doesn't have is typical construction drawings... building something out of bricks, concrete blocks, and mortar doesn't lend itself well to finite dimensional drawings, like a woodworking piece, for example. Hope you'll try the DVD. On Ebay, browse for "How I Built a Brick BBQ Smoker - DVD" and you'll see the same photo as above. thanks

[@donmathis4886]

Joe - can I call you........I have a few questions about how the two sides work........or maybe you could call me.......Don Mathis 404-376-2848

[@joenovice5476]

traveling a lot these days. would rather use email for your questions. use [e-mail]. do you have the DVD? might need it for reference. thanks

[@jimzivny1554]

Beautiful project!

[@joenovice5476]

Many thanks, James!

[@henrybrewer6654]

Great job Joe!!! A well constructed smoker, video, and commentary!!! I particularly enjoyed the quality of your delivery. You might consider venturing into performing readings, and put that great voice to work. You have a very welcoming quality.

[@joenovice5476]

Thanks Henry. Appreciate the kind words.

[@YAKOVOS]

Looks amazing very impressed with your skill set any videos of meat after being smoked?

[@joenovice5476]

Never thought to take any food photos, however that's a good idea. I'll take some next time I do ribs or a pork butt. thanks

[@josephl.4337]

I would like to know where did you get the door at

[@joenovice5476]

I cut all the doors out of 3/16 inch steel sheet, hanging off the tailgate of my truck - cut with a skilsaw and a metal blade. The door frames were made from angle iron and the doors cut to fit them. I didn't cut the frames until I had finished the brickwork surrounding the doors/lids: in that way I could cut an exact fit into the brick doorways

[@orlnz]

How much that cost in labor if contracted out, I wonder.I was quoted $2400 without materials

[@billthames9564]

I think that is a good price. I took a year to build this pit - a bonafide construction person can probably do it in a couple weeks.

[@omarvega1807]

This is gnarly, love it. Inspiration!

[@joenovice5476]

Great! thanks for watching, Omar.

[@joenovice5476]

Many thanks baldwinandbeacon

[@ShopperPlug]

How much was that to build?

[@billthames9564]

$1900, not including the outside layer of white bricks, which I had leftover from the building of my house. I did all the work myself, except for pouring the slab, which was $600 of the $1900. Had I bought the white bricks, it would have added about $150 to the cost.

[@ShopperPlug]

@@billthames9564 wow you could say it’s $2,000. Your brick offset smoker looks nice and well designed. Pizza oven is a must have same goes for an offset smoker. I just recently saw videos how pizza ovens can also be used as an offset smoker really interesting, it’s like a 2 in one system, you get the pizza oven and also a smoker. Ever plan to build something similar?

[@billthames9564]

@@ShopperPlug yeah, I thought of doing a pizza over before I started on the BBQ/Smoker that I wound up building. little more use with a BBQ Smoker combo, but who knows I might yet build a pizza oven if I could get my wife's potted plants off the patio where I'd need to put the Pizza oven. I also thought about doing a tandoori oven. I don't have much use for most Indian food, but I think that red Tandoori chicken is really good! and, a Tandoori oven is a much easier build than a Pizza oven.

[@ShopperPlug]

@@billthames9564 Oh wow I love red tandoori chicken. The red color comes from mild red chili paste and saffron ingredients. You need at least 800F to 1,000F to make authentic tandoori chicken. Yes, there are some tandoori ovens which are simpler to make like using huge clay flower pots, I tried making them, works alright. But I think using a pizza oven would be better since naan breads and sourdough breads can be baked inside a pizza oven same goes for tandoori chicken. I have plans to build a combo pizza oven/offset smoker, but need to do some more research. The combo oven I’m planning to build will have natural gas burners inside the oven so that it will be the primary heat source during preheating, will save costs on wasting wood/charcoals to preheat the oven. Preheating a pizza oven can take up 1-3 hours to reach 800F when using wood. I read that it will take 30% longer when using gas. Once oven comes to the desired temperature, charcoals/wood will then be used as the primary heat source with the natural gas turned off to flavor the food.

[@billthames9564]

@@ShopperPlug Sounds good Max. I think you will have great enjoyment building this. I agree with the use of gas for preheat. I use a propane burner strip in my bbq pit to get the wood logs going much quicker.

[@thomasarussellsr]

Did I hear correctly that your sliding "damper" between the grill and smoker was made of aluminum? aren't you afraid that will melt with a good fire? or warp? I hope I misunderstood. I've had aluminum melt when trying to clean wooden handles off in a burn barrel and the fire isn't even contained in a closed structure.

[@billthames9564]

Yes, you are correct about the damper materials. The aluminium sheet for the damper door itself, as I recall, is about 1/32 of an inch, and the two vertical channels in which the damper slides are aluminium also - the kind used to construct lightweight shelving brackets on a wall. I knew I didn't want anything made of iron or steel, because it would rust and seize with all that heat (and moisture which forms on occasion). Frankly, I didn't have the presence of mind to even think about the possibility of the aluminum warping, and fortunately that has not been a problem - just luck on my part. Perhaps it's mostly because I create the fire in the CENTER of the main pit and the heat/smoke is what enters the damper opening. Even at that, the heat in the main pit gets up to 600 F when I'm getting the fire going, and no problems. The damper is open most of the time, also. I'd have to say the "seat of the pants" damper design was one of the more successful ideas I had on this project.

[@thomasarussellsr]

Ok, cool. It looks like it would be a bear to replace after the fact anyway. Glad it worked out for you. Maybe next time... Stainless?

[@billthames9564]

Yeah, stainless would probably work also. the two aluminum side channels are mounted into the firebrick with removable (?) screws, so yeah, I'd have to get down into the pit to get those screws out if this damper goes south. probably couldn't used the same holes, either: firebrick crumbles easily.

[@Casper0878]

Has the brick cracked due to the heat?

[@joenovice5476]

I have one brick loosened on the top, near the main firebox door. As stated in my instruction video that I'm selling, I believe this is due to the unnecessarily large L-shaped brick lentil that I used to hold bricks over the firebox doorway. A huge chunk of iron like that has to expand when you heat things up to 300-600 degrees. I should have used a single iron strip over the doorway, or a much thinner piece of brick lentil.

[@anthonymorgan6986]

And you want us too believe this was your first time time building one of these😁

[@billthames9564]

Yep, its true. However, it took me a year and two months to get it done...

[@jarsjohnson3921]

very nice job

[@billthames9564]

Many thanks !!

[@jamesepperson9734]

great work !

[@joenovice5476]

Many thanks, James

[@idahofishgamer3560]

Can you also cook on those doors

[@billthames9564]

I suppose you could. In my case, the black grill paint would have to be removed down to the bare metal.

[@elcallezjuaritozthugs6563]

Does it work well? Temperare ? Air flow?

[@joenovice5476]

Yeah, it draws just fine - couldn't be better. Whew! Would have been terrible if I spent a year building this thing, and it wouldn't draw into the smoker and out the chimney! The vertical damper between the smoker column and the BBQ pit works too, just in case the fire in the main BBQ pit gets too hot. NOTE: the temp differential between the smoker and the BBQ pit is 50%, IE., If you have 600 degrees in the BBQ pit fire, the smoker will run about 300 degrees...

[@elcallezjuaritozthugs6563]

Joe Novice thank you ver much I’m building mine in the morning and it will be similar to yours.

[@andrewl1306]

What is the url to get the plans

[@joenovice5476]

thanks, here is the (very long) URL www.ebay.com/itm/How-I-Built-a-Brick-BBQ-Smoker-DVD/331913367814?hash=item4d47941106:g:uiwAAOSwjXRXbUoz or, just go to Ebay and type in "How I built a Brick BBQ Smoker"

[@joenovice5476]

this url also works: www.ebay.com/itm/331913367814

[@kumoblade]

How much did this end up costing you to build in the end?

[@joenovice5476]

$1900

[@pennywise804]

Post a video of the cooking!!GREAT JOB!!

[@joenovice5476]

Will do. next time I have a pork butt or ribs, etc, I'll take some photos.

[@Hunter12546]

Can we see it in action?

[@joenovice5476]

Steven, next time I have a significant cook, like a pork shoulder, etc., I'll take some photos. thanks

[@azorsknash8420]

great job

[@billthames9564]

thank you Sir

[@daviddrake3481]

very nice design but I think you shorted out the smoker section seems like it's not big enough for large chunks of meat if you wanted to cook for a big party

[@joenovice5476]

thanks, David. The smoker photos may be misleading. there are actually TWO racks in the smoker, plus four hanging hooks in the ceiling (not visible in photos). I can easily get three pork butts onto each of the two racks, or four briskets, two on each rack. the only shortfall in the smoker column is that the little fire box in the bottom won't support much of a fire, so that's why I use the smoke coming from the main pit, enhanced occasionally with a propane pipe in the smoker fire box for long smokes. Some of my fellow cookers keep a raging fire going in a separate fire box, or even an external fire pit, then shovel hot coals into the smoker column. That works fine also, but you run the risk of getting ashes onto the meat with all that shoveling, I would think.

[@carlosnajera9953]

you did a great job

[@joenovice5476]

Many thanks, Carlos!

[@mitchellspencer9213]

How did you first season it... 😂. That's an awesome, detailed build.

[@billthames9564]

I just built a medium sized fire in the BBQ pit side, closed the fire door, then the lids after a few minutes and let the smoke go up and out the smoker side. Not much to it. The expanded steel grates which I use for a cooking surface also required some seasoning. I brushed olive oil on the grates and allowed the initial fire to season them up. Could also use PAM on the grates as well I guess. that was all that was done for seasoning.

[@Igoligirl2]

Joe! Could you tell me how much it cost to make the basic smoker and approximately how long it took? My husband and I are looking to build a few. Also, have you used it to smoke beef/ribs? how did that go?

[@joenovice5476]

It cost 1900. Estimates to have somebody else build it were $4,000 to 8,000 incl the materials. It took me a year but I was in no hurry and I had to think through every step, since I'd never done anything like this - it was my first retirement project - enjoyed it very much. Yes I've done beef ribs and pork ribs - 3 hours. Anytime the family comes out, they always want pork ribs - I've got that down pat. Also smoked pork butts (6 hours) which are super good, in addition to the items like chicken and hamburgers that you can do on the BBQ grill side of the unit. This thing will feed an army if need be. Fortunately I have unlimited supplies of Oak wood. .When we have visitors, we always seem to gather around the patio where this unit stands, smoking away. You can buy metal smokers for less bucks (and some for more bucks), but this is a permanent fixture on my property and I believe it adds to the value of my home. And, it ain't gonna rust away....

[@Igoligirl2]

Thank you for your reply! My husband and I are in the process of preparing to open a bbq joint in Costa Rica and we are more interested in having permanent smokers in the back of the restaurant instead of buying metal ones. We definitely need a smoker that can feed an army. Thank you and God bless!

[@carlhart9604]

Incredible! How is it working for you?

[@joenovice5476]

been working fine for over 6 yrs. most enjoyable project i've ever done. took a year to build. fortunately I live in an area where oak is very abundant.

[@johntunnock2674]

Joe, are your plans still for sale?

[@joenovice5476]

Yes, as noted in the "show more" caption under the video, you can go to this ebay location and order the complete DVD for $9.95, free shipping. here is the location: www.ebay.com/itm/331913367814

[@slaughery]

Great job!

[@billthames9564]

Thanks Masta.

[@bbbooij]

I would love to get my hands on a digital download, as you don't ship to Europe, willing to pay the regular fee! Somebody help a man out that wants a decent BBQ/Smoker combo in his garden

[@joenovice5476]

send me an email to [e-mail] and I'll work out some way to get you a digital download of the main document using your email address.

[@russjd9029]

How hot does your damper door handle/adjuster get ? do you adjust it (while cooking) w/ an ove-glove ?

[@chef6782]

how munch did it cost to make.

[@joenovice5476]

Hi David. The cost question was answered in one of the earlier comments. Go there for the details. It was $1900.

[@shnobi24]

That look great, how well has it work for you

[@joenovice5476]

no complaints. it's 7 years old now, and works fine.

[@shnobi24]

Joe Novice quick question, how did you seal the doors on the BBQ side of your smoker, the ones over the fire box.?

[@joenovice5476]

there is no sealant. the metal frame holding the lids simply lays into a fairly precise opening and overlaps the edges by about two inches, thus there isn't much heat leakage. If I was going to seal the edges, I'd probably look for some kind of high-temp rope caulk. You notice that I have two adjustable vents, one on each lid, in case the fire in the BBQ pit gets too hot, which is not usually the case. The unsealed lids allow for some minor leakage, so I hardly ever need to open the lid vents.

[@donncamaticdigital8075]

This is amazing

[@billthames9564]

thanks !

[@lowek7773]

I wanted to build a bowl to skate in my backyard and thought it would be sick if i had a brick bbq smoker right next to it i can skate the back wall of it

[@KlausGrosskreutz]

I am very interested, and tried to purchase on ebay. But unfortunately they don't deliver to the Philippines. Is there a way I can pay you via credit card and you send the PDF files to me through email? Thanks in advance.

[@billthames9564]

Klaus, as long as the Ebay folks are in the loop, they'd expect payment for their fees, or they threaten to close down my offer. Sorry, but w/o your email, I couldn't send you anything anyway.

[@ivanjimenez1511]

Wow that is nice!!!

[@joenovice5476]

Thanks Ivan !

[@petercook9553]

Very nice 👌

[@joenovice5476]

thanks, Peter

[@Ben-ki5bf]

Nice job be cool to see you in a video using it and do a bit of smoking

[@billthames9564]

Thanks Ben. I just might do that. some other folks wanted to see some smoked meats.

[@MrJoshcc600]

Wow that is impressive. How many hours of labor did it take i have dreamed of building one of these since i bought my house 4 years ago

[@joenovice5476]

thanks. I spent a whole year (March 2011 - Feb 2012, approx) working on this part time. enjoyed every minute of it, except for the record 105 degree heat in the summer months. Had a barrel fan blowing on me in the summer. Don't know how many hours I spent. I'm guessing it would take a pro's team about 3-4 weeks to do this, if he had multiple people cutting the sheet metal, laying bricks, pouring slab, etc.

[@dagray3]

Damn. That’s gorgeous. Damn.

[@joenovice5476]

thanks David.

[@rafaelcamilo4887]

Great job Sir.

[@deborah_chrysoprase]

This looks like exactly the type of thing I've been wanting to build next to my garage. Even if I don't go with something like this exactly, I'd like to see your research and photos/expeirence. For the $10, do you have an option to send via email/dropbox/something similar instead of sending a DVD through snail mail? I don't mind the price at all but not a fan of physical media.

[@joenovice5476]

Sorry. I don't have any other way of getting the complete info set to you other than the physical DVD. the 87 page PDF is 96 KB and the HD Photo Gallery is 266 MB. Too large for email, and I think you need both. Looked at Ebay's super strict rules for digital xfers and couldn't get that to work either.

[@JasonNeri]

let me know if you need a website setup to sell the digital files online.