Liners and fire bricks

sergeant_smoke · Joined: 09 Aug 2016 Posts: 14

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

Smokin Mike · Posted: Thu Aug 11 16 3:41 am Post subject:

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

k.a.m. · Posted: Sat Aug 27 16 3:44 am Post subject:

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.

Hybrid Cooker

Catfish · Posted: Wed Oct 12 16 6:51 am Post subject:

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.

BBQ Love · Joined: 08 Nov 2016 Posts: 12

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!