Seeking Advice & V5 of My Santa Maria Build, S. of Richmond
V5: She is Painted ...and named "Rosalita"
Plan to pick her up on Sunday or Monday (based on trailer availability)
1. Do I need to buy a Diamond Blade for my Mitre Saw to cut/trim Firebrick?
2. Do I need to use any adhesive/refractory mortar or do I just fit them in as tightly as I can?
I will post a review when I get'r home and fired up!
You don't need any mortar, just cut them to fit as tightly as possible. Where south of Richmond is this build? I was born and raised in RVA.
By the way, sweet looking rig!
This seems like a pretty good overview of cutting fire brick: https://www.thesawguy.com/how-to-cut-fire-brick/. Get a masonry blade, and consider soaking the brick first to cut down on dust. He also covers using a hammer and chisel instead.
I would just fit them in, probably doesn't even need to be super tight. You're using them as a heat sink to hold the heat and even it out. If you mortar it I'd worry about water pooling if it got wet.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Just out of curiosity. Seeing as the ashes left over are corrosive and even cleaned and swept out wouldn't some settle between the bricks and possibly cause a problem? Do you need to periodically remove the bricks to clean the ash out?
If installed properly, there will be such a small gap in between the bricks that it shouldn't matter. The way mine turned out I don't think you could slip 2 sheets of paper in between them. And I didn't even have to trim almost any.
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