36" deep, 110" across and 85" wide.
All but one of the blocks in place with rebar supports.
70 blocks @ 40lbs each.
Close up showing how poorly the vermiculite concrete mix looks on top. Had to scrap that idea for the roof.
Initial pass at a retaining wall. 80 blocks @ 25lbs each
Each wall hole was filled with a 4:1:1 mixture of vermiculite:sand:portland cement.
The 3 holes making up each corner were filled with quickrete as was the 3.5inch tall form above the top of the blocks.
Finished and glued retaining wall (added quite a few more blocks), 4 inches of pea gravel for drainage.
More of the retaining wall and showing the floor and drain.
Roof pieces showing the vent, unpainted bottom and three layers (3.5" total) of extruded polystyrene (Foamular from Dow Corning, 1 each 2", 1" and 1.5"). Total R-value: 22.5. Hole in the bottom is 8"x16", the hole in the foam is 1" greater on all sides so 10"x18"
Showing both roof sections with a rough of the Tuftex polycarbonate roofing. I've decided *not* to slope the roof.
Again, the roof this time showing the top section screwed in place. The side wall 2"x4" and top plywood panel are pressure treated lumber and have 3 coats of outdoor latex paint on all sides.
Lids on.
Vents up.
Results of the first fire! Just a couple Cornish Game Hens, cooked for 4 hours at ~190 degrees reached an internal temp of 167. Tastey!
One section of the roof with its brand new 24 gauge stainless steel bottom. <grunt> <grunt> :-D Also the lower 2" of insulation in the roof has been replaced with mineral wool and the vent completely boxed in since the pink stuff melted quite severely as you can see in the next pic.
The hot air and gasses from directly above the coals are apparently quite hot. Though the temp of the air in the oven never got above 190, the Fomular which says its rated for 250 melted like butter.
Almost done lining the walls with 24 gauge stainless and the floor with 16 gauge.
Stainless done, getting ready to cook.
Shiny :-) Also showing the blocks that allow me to only use half of the oven at a time if desired.
Pork shoulder marinated and rubbed.
Smokin'!
Pork shoulder and leg of lamb cooking up.
12 hours later dinner is ready!
4.5 hours for an 8lb "beer in the rear" chicken.
The next day showing how the smoke stained the walls.
Next cook: 10 pound brisket.
Self portrait of a cook.
Notice the red ring on the meat that comes from smoking. 11.5 hours at 220 degrees. Also learned that placing the coals in the corners rather than directly under the vent is much more efficient and keeps the heat more equalized.