I'll respond to this with a few emails, even try and post some pictures. I am copying this text description from a post of mine on the amazing ribs website in the Pit forum. The thread title is "Build Your Own (BYO) Brick or Cement Fire Pit". There are several good posts in there if you are interested. In my post, I have also put in several progress photos from the build.
From the original post on amazing ribs:
The set up is all cinder block and fire brick. The stone was something to appease the homeowners assoc. Did dress it up nicely but cost a fortune!
This has an indirect smoker chamber with 3 levels and 20 sq ft of cooking surface; a cold smoker with 2 levels, a sausage hanger and 12.44 sq ft of cooking surface; and a 2 ft x 4 ft charcoal bed direct grill. On and off weekends, it took several months to complete (still have the top of the cold smoker to tile). There have been many lessons learned which I will be happy to share.
It is more of a vertical smoker and I call it an indirect smoker because I have a couple of pieces of concrete which I place between the firebox and meat, sized to allow more or less heat, but also to deflect some heat into the area of the cold smoker.
The whole thing sits on a 4" concerete, reinforced slab. My firebox is lined (bottom) with firebrick, as is the first 2 ft from the firebox to cold smoker chamber. LL#1 - use more firebrick to line the sides of the firebox. LL#2 - shorter distance between firebox and cold smoker - after the firebrick, there is another 4 ft to the cold smoker chamber.
I ordered my firebox doors (1 in front, 1 in back) online, same with the 2 smoking chamber doors. LL#3 - would like more of an offset set up instead of the vertical and position such that I can take advantage of the more often southeasterly winds (varies by location, of course). I placed vent pipes out the back and at the top of both chambers. Provides good airflow but could be a little better. LL#5 - larger vent pipes...currently 3", should have gone about 5".
The direct grill is lined with firebrick and near perfect. LL#4 - figure a way to get a little airflow when the stainless top is on. One half has the bottom 8" below the grating surface and the other side is 14" below the grate.
Now, all said, I love the set up. I maintain a very nice fire by opening one of the doors. Depending on which block I place in the smoker, I maintain a 225F - 250F in the smoke chamber, or 250F to 275F in the chamber. I can, and have, maintained a 350F fire by removing the block, but typically don't try.
I'll try in a different post to insert some pictures.
