Watched several youtube vids on doing it, but seems like there's no material that's talked about as best for the building.

Got any suggestions and why? Have seen an old one in a near by town made out of brick I like and I think the brick will flavor up nice, but is being non porous an important part of safe meat? Not like the meat will be touching the brick, then again the meat could get on it over time and they don't get all that hot (killing).

Could use some rough sawn Hickory, that would be cool, but is it safe?.