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sergeant_smoke
Joined: 09 Aug 2016 Posts: 14
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Posted: Aug 11 2016 Post subject: Liners and fire bricks |
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Any thoughts on lining the bottom inside of the fire box and/or cook chamber with fire brick? Was wondering if it might help maintain heat or have any other benefits. _________________ Lodge Sportsman's cast iron charcoal grill
Char-Broil Tru Infrared natural gas grill
Oklahoma Joes' Longhorn offset smoker |
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Smokin Mike BBQ Super Pro

Joined: 02 Dec 2008 Posts: 3167 Location: Winston-Salem, NC
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Posted: Aug 11 2016 Post subject: |
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I lined the bottom of my firebox and set an ash pan on top of it. My thinking is it helps in not only acting as a heat sink but also as protection from the harsh heat and corrosiveness of the ashes.
I don't believe I would put firebrick in the cooker though. It's hard enough to cleanup the drippings and soot without messing around with a bunch of bricks. If you need insulation then I would skin out the tank with a layer of insulation between.
 _________________ My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Aug 27 2016 Post subject: |
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In my opinion the only benefit lining the bottom of the firebox would be to help with its longevity but if you keep it clean after cooks you do not need this.
The sides and the top take the brunt of the heat and that is where your heat loss is. As mike stated the bottom of the chamber will be a mess to clean with lose bricks. _________________ Always remember slow and steady wins the race.
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Catfish BBQ Fan
Joined: 27 Apr 2008 Posts: 175 Location: Central and Coastal Georgia
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Posted: Oct 12 2016 Post subject: |
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I've been lining my firebox for the last ten years (two different Langs). Not only does it save the bottom, but it also reduces the time to get to cooking temp. I started lining the warmer bottom last year and it sped up time to temp even more. _________________ Smoking on a Lang 84 Deluxe and Lang 36. |
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BBQ Love
Joined: 08 Nov 2016 Posts: 12
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Posted: Dec 03 2016 Post subject: pans of sand |
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I love the idea of keeping the inside of the cooker insulated. Especially during windy and cold temperatures.
If I may suggest bread pans of play sand or multi purpose sand covered with aluminum foil. The sand is your thermal mass. The aluminum foil keeps it covered and easy to clean up. You can easily move them around and probably a little bit cheaper than fire bricks. They are modular, comparable size to the bricks. I use these in my cooks all the time. If you wish check out my page where I have illustrated with picture and video of using the sand while smoking a turkey. Hope this helps!
http://bbqlove.net/2016/10/19/smoked-turkey-butter-creole-injected-brown-sugar-rub/ _________________ Loving Everything Backyard BBQ! |
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