Firebox: The inner wall of the barbecue may be lined with fire brick—called refractory brick and made of fire clay—for added heat retention.
Grill grate: Choose rustproof, porcelain-coated cast iron or stainless steel. Can be supported by angle irons or brick ledges.
Base: A 3- to 4-inch-thick pad of fiber-reinforced concrete over a 3- to 4-inch base of tamped crushed stone provides stability.
Solid-brick walls: These are finished on top with header and stretcher borders.
Charcoal/ash pan: A solid-metal sheet holds fuel and simplifies ash removal. Space it 7 to 15 inches below the cooking surface.