Where to find fire bricks?

smokeydrew

I am bound and determined to become a master egger like so many in this forum, but first I need the right materials. Can someone point me towards a store in the north atlanta area that sells fire bricks?[p]Thanks,
Drew

Smokin Joe

smokeydrew,
Hey bud, I haven't used firebricks, but why dont you just get yourself a plate setter? I assume you have an egg??? Joe

bigarms

Smokin Joe,[p]Hey I use fire bricks and I have a plate sitter....I think the two are different.

smokeydrew

I would need it by tomorrow morning (i'm having a small gathering tomorrow night), so unless I can purchase a plate setter at a local store, I will have to wait and order one online. [p]Yesterday, I stumbled upon this forum, and it has made me realize that I have only been using about 20% of my egg's true potential. Never did I consider using the egg for such delicacies as pizza, chili, breads, and such. I was ignorant as to the various methods of indirect cooking. But no more! I vow that I will use my egg to 100% of it's potential from now on![p]Buying an egg truly has been a life changing experience. Restaurants no longer have the same appeal since their food rarely meets the standards set by the bge. I will definitely be hanging around this forum from now on absorbing the knowledge as quickly as possible.[p]

Mac in NC

smokeydrew,[p] Call the various brickyards as well as "82 Lumber" if you have such a retailer in your area. The bricks you seek are solid and come in a tan color. They are less than half the thickness of a ""normal" brick. Don't know what one would pay for such a thing. When I went to my local brickyard, the man in charge of the yard was an avid BBQ'er as well and after a few minutes of conversation, he ended up giving me six of them for free.
You will need at least four for an indirect setup that looks something like this. (__) Two laying flat on lower grid and two standing on their sides to support the upper grid. I would suggest getting a couple extra. One of mine has finally cracked in half after two years worth of use. The platesetter can wait. I own one but tend to use it only for pizza. Mac

bigarms

smokeydrew,[p]Even though this will start a uprising.......you can use pavers....have some that I've been using for 3 years...they work if you can't find any firebricks....Lowes and other have them.

QBabe

smokeydrew,[p]This forum is the hidden treasure of being an egg owner. You'll learn so much from the folks here and be doing all those things you mentioned in no time![p]Speaking of pizza, that's what's for dinner at our place tonight...[p][p][p]Welcome to the family!
Tonia
:~)

bigarms

QBabe,[p]That looks good......I'm doing Max's rolled flank tonight..[p]
got a good crust that you can share.

QBabe

bigarms,[p]Mr. Hyde is really the resident pizza expert in our house, and he's found a crust we're pretty happy with now, but I don't have the recipe here at work. I'll pick his brain a bit when I get home....[p]Tonia
:~)

bigarms

QBabe,[p]Thanks in advance....I just haven't found a recipe that I like yet...

Mac in NC

bigarms,[p] Nope, I'll agree with ya. I just remember a few years back a fellow here on the forum told me that he had a split paver "pop" into pieces within his EGG. However, he did say that he believes it only happened because the EGG interior had gotten up to quite a high temp. first. He just recommmended the firebricks to help eliminate a potential problem. I figured I would just seek out the firebricks and not take a chance. Alas, even I had a "true" firebrick pop in two so who knows??? Mac

bigarms

Mac in NC ,[p]I try and not let mine get wet or use them if they are wet....I also wrap them in foil. I too was told the would explode...I think about it from time to time when I take them out...OK so far..but I have had some of them crack after taking them out. I relpaced the broken ones with fire bricks....but some of the pavers are still going.

JSlot

You can have your plate setter tomorrow if you are in Atlanta. Just go to BGE headquarters on Clairmont Rd.[p]Jim

Hammer

Mac in NC ,
Glad to see you posting.How is recuperation?
Hammer

Hammer

smokeydrew,
Welcome to the Green Room. Got questions? Just ask; the forum is a great room of folks, dedicated to the most part: The BGE and a passion for cooking!
Hammer

Mac in NC

Hammer,[p] It's going well but slower than I expected. Mostly just alot of lying around waiting for the bone compound to harden up in the vertebrae. Doc gave me the clearance to sit up more so I figured I would use the time to work my way back onto the forum. I'm hoping I'll be well enough to make it to Waldorf this year. Never been to any of the Eggfests and would really like the opportunity to meet all of you folks in person. Only time will tell if the good doctor will give me the go ahead though. Thanks for asking!! Mac

WooDoggies

Mac in NC,[p]Tell your doc not to worry about Waldorf as you will have about a hundred nurses taking care of your every need.[p]Just stay clear of the Stumpbaby 'cause he tends to bite.

WooDoggies

smokeydrew,[p]Welcome to the green room. I stumbled across this place a couple years ago and like you, realized this place was a goldmine of information. I would never see or use my cooker the same way again.

Mostly what makes the bge such a versatile cooking machine is the resource of great cooks that make this forum.[p]Again, Welcome!
John[p]

Dave's Not Here

smokeydrew,
May be too late to help now, but Humphries Building Products in Doraville has "splits" for about $1/each.

Smokin Joe

bigarms,
I'm still learning so I find that interesting - What way(s) do you find them different? Curious to expand what I know and what I can do. [p]This forum has been a place to learn how much can be done on the egg. I have moved around a lot - 6 states in 12 years and have learned a ton about foods from the Northeast, Southeast, MidWest and Southwest. It's so cool to weave things together as we all experiment with foods & ways to prepare & cook! Joe

Smokin Joe

smokeydrew,
I've had my egg since June 03 and been reading & learning on this forum since. It has been a place to learn how much can be done on the egg. I have moved around a lot - 6 states in 12 years and have learned a ton about foods from the Northeast, Southeast, MidWest and Southwest. It's so cool to weave things together as we all experiment with foods & ways to prepare & cook! I Hope you found what you need! Joe

smokeydrew

JSlot,
Thank you for the info. I bought one this morning, and I am currently smoking a 8 lb. brisket over it. I will let everyone know how my first attempt with a platesetter turns out.