Old 02-21-2012, 12:48 PM
aceves's Avatar
Join Date: Aug 2008
Location: Sacramento, CA
Posts: 175
Default Re: Corner Install with Kitchen/Prep Area

I added this post to my Pompeii build thread, and thought I'd add it on here as well, since this is part of my outdoor kitchen build.

I decided to "mod" my WFG - Wood Fired Grill - that will be incorporated into my outdoor build of the WFO.

Here's a pic of my "mod": I lined the bottom of my grill with firebricks. The idea is that once I fire up my grill, the bricks will soak up the heat from the fire and keep my grill going hotter, longer. That's the idea, anyway.

What do you all think?

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Old 02-21-2012, 03:54 PM
GianniFocaccia's Avatar
Il Pizzaiolo
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,637
Default Re: Corner Install with Kitchen/Prep Area


After much experimenting, I found that lining the bottom of your grill with firebricks is inefficient (and creates a huge mess from burned drippings). Why? Because the firebricks take too long to soak up usable heat in a grilling operation. Same thing in a true barbecue configuration where the food is cooked via indirect heat from the fire.

I find firebricks are extremely useful when used to create a firebox within the barbecue and below the grill. I use full bricks that have been split lengthwise to produce a 1 1/4" split and lay them into my charcoal barbecue vertically to create a four-sided wall (firebox) inside one end of my smoker. Depending on what (volume) I'm cooking, I may make a 5" x 19" firebox, other times a 19" x 19" firebox. These walls keep the heat contained and 'focused' upwards in a defined area and eliminate radiant heat from leaking out to overcook the closest food on the other end of the barbecue (salmon, roasts, bruschetta, etc). When my indirectly-cooked food has reached 80-90% of its desired internal temperature I slide it directly over the coals for the last-minute presentation char/grill marks.
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