A brick smoker requires different conditions in the firebox, smoke passage and food chamber. Start material selection by mapping out this path. A single temperature value assigned to the entire device does not describe contact with embers, moisture or deposits in a specific location.
Describe zones in the cross-section
Mark the fire source, smoke inlet, and outlet. Add doors, grates, and the planned regulation method. The geometry of the channels should result from the device design, not from the free space left between walls.
Refractory bricks can be considered for the lining of the hot section. In the food chamber, contact and cleaning requirements also matter. Do not assign such suitability to every material just because it is intended for high temperature.
Choose mortar and insulation separately
Outdoor Oven Cement has described applications in appropriate external refractory structures. Joint thickness and brick preparation should follow the instructions. Wet weather does not allow skipping the protection of fresh joints.
ceramic fibre blanket limits heat flow in the intended arrangements. It does not guarantee a single constant smoking temperature without proper design and handling. Record its position, retention and enclosure so that fibres do not form any accidentally exposed surface.
Plan access before closing
Check how you will remove ash and deposits from each duct. Inspection doors or a designated removable part should remain accessible after the worktop and finish have been completed. Also practice removing the chamber equipment without fire.
Include curing, drying, and preparation for the first operation in the schedule. Keep the drawing along with photos of the covered spaces. In case of later flow changes or joint repairs, they will allow you to determine the actual layout instead of reconstructing ducts without knowing their connections.