I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Ignoramus18332 wrote:
I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

If you were in the UK then I could provide some local links but as
you're in the US maybe search for "Catering gas fittings" or similar
searches.

Ignoramus18332 wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Have you tried searching for "grill parts", or perhaps just look at
grillparts.com?

On 2011-07-04, Pete C. wrote:

Ignoramus18332 wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Have you tried searching for "grill parts", or perhaps just look at
grillparts.com?

yes

On Jul 4, 5:06*pm, Ignoramus18332 ignoramus18...@NOSPAM.
18332.invalid wrote:
I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Haven't seen anything beyond what you can get for repair parts at the
local HD or Lowe's for regular BBQ grills. Most guys when making the
big guys weld some tabs on the edges to hold the grill, cut some
expanded metal for a grill, weld on hinges and load up with a couple
of bags of charcoal. Had one like that that they made on the
waterfront at the shipyard, used 2 100 gallon drums welded end to end
and then split. If you want gas, Brownell's has some pipe burners
made for heating blueing tanks, probably could be adapted or
duplicated.

Stan

On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?


--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
Propane or charcoal for fuel?

Charcoal


He's from Taft.
EVERYthing tastes like petroleum there...


--

Richard Lamb
http://www.home.earthlink.net/~cavelamb
http://www.home.earthlink.net/~sv_temptress

On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.



Shrug


Gunner

--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

On Mon, 04 Jul 2011 21:05:32 -0500, CaveLamb
wrote:

Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
Propane or charcoal for fuel?

Charcoal


He's from Taft.
EVERYthing tastes like petroleum there...


Well...at least the air does..sometimes when the wind comes out of the
north.

But..burp!..we had steak off the propane bbq this evening...and no petro
was noted.


--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

Oh, heck, there's nothing to it! As long as there's meat and fire, you
will eat. All those other details come down to technique, much like
with welding. ;-)

(make two pieces of metal hot enough to melt, let the molten metal
puddles merge together, and you've got a weldment. Making it pretty,
however .... ;-)

Cheers!
Rich

On Mon, 04 Jul 2011 23:52:33 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

That has virtually nothing to do with the grill..but the fire position
and layout of the coals..and the distance from the fire to the food.

Gunner

--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

On Jul 5, 1:55*am, Gunner Asch wrote:
On Mon, 04 Jul 2011 23:52:33 -0500, Ignoramus18332



wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

That has virtually nothing to do with the grill..but the fire position
and layout of the coals..and the distance from the fire to the food.

Gunner

It's the grease dripping off the meat and burning that drives the
flavor back up into the meat.
Which is why that distance is critical. It's also one reason why gas
grills have drip plates over the burners.
Drip plates not required with charcoal.

Ignoramus18332 wrote:


I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design first.

So What is the result you wish for?

--
Steve W.

"Ignoramus18332" wrote in message
...
I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

http://www.tejassmokers.com/replacementparts.htm

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

Ig, I built mine with replaceable trusses under the grill ("Tab-A into
Slot-B" sort of arrangement, and not welded to the grill), and 306SS 9-
gauge expanded metal for the grill. Ten years and running, so far.

I cut it into two pieces, and manipulate the two halves using a "grill
hook" of 7/16" rod with a 120-degree bend at the bitter end (about 1"
long), and a "hot handle" at the other.

You just poke the short end of the hook through a hole in the grill, turn
it around until the hook peeks out another hole, and lift the affair
neatly.

LLoyd


LLoyd

On Tue, 5 Jul 2011 07:18:03 -0700 (PDT), Rex
wrote:

On Jul 5, 1:55*am, Gunner Asch wrote:
On Mon, 04 Jul 2011 23:52:33 -0500, Ignoramus18332



wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 20:57:44 -0500, Ignoramus18332
wrote:

On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i

Propane or charcoal for fuel?

Charcoal

Mosts guys here in the oil patch and community..use a piece of thick
expanded metal for the grill. Works just fine, holds up VERY well and
can be had cheaply.

Propane people...tend to use Stainless steel more.

stainless steel grills can be easily made with a tig welder and bar
stock. Ive made quite a number of them for friends over the years as I
have a literal ****load of stainless round stock in 12' lengths from a
shop that closed down 10 yrs ago.

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

That has virtually nothing to do with the grill..but the fire position
and layout of the coals..and the distance from the fire to the food.

Gunner

It's the grease dripping off the meat and burning that drives the
flavor back up into the meat.
Which is why that distance is critical. It's also one reason why gas
grills have drip plates over the burners.
Drip plates not required with charcoal.

Absolutely correct!!


Gunner

--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

Rex wrote:
On Jul 5, 1:55*am, Gunner Asch wrote:
On Mon, 04 Jul 2011 23:52:33 -0500, Ignoramus18332
On 2011-07-05, Gunner Asch wrote:

Its very very easy to do. Simply weld/bend a frame..then tig in your
grill.

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

That has virtually nothing to do with the grill..but the fire position
and layout of the coals..and the distance from the fire to the food.

It's the grease dripping off the meat and burning that drives the
flavor back up into the meat.
Which is why that distance is critical. It's also one reason why gas
grills have drip plates over the burners.
Drip plates not required with charcoal.

Sheesh! There are as many grilling techniques as there are grillmasters,
who everybody who's ever flipped a burger or brat (or even a chicken)
over a heat source considers himself.

Some like the meat to drip on the coals and flame-broil their meat.
Some like to put the coals off to the side and indirect-grill their
meat over a cool drip pan.

Many people use "rubs," which to me kind of obviates the point of
grilling meat - why not just rub a bunch of cayenne pepper on a
rutabaga?

The point is, it doesn't matter. Do whatever you feel like, test the
results, and adjust as needed.

In any case, have fun and good eating!

Cheers!
Rich

On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:


I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i

CaveLamb on Mon, 04 Jul 2011 21:05:32 -0500
typed in rec.crafts.metalworking the following:
Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
Propane or charcoal for fuel?

Charcoal


He's from Taft.
EVERYthing tastes like petroleum there...


Yep. Even the chicken.


pyotr

--
pyotr filipivich
We will drink no whiskey before its nine.
It's eight fifty eight. Close enough!

"Bob La Londe" on Tue, 5 Jul 2011 08:40:50
-0700 typed in rec.crafts.metalworking the following:
"Ignoramus18332" wrote in message
m...
I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

http://www.tejassmokers.com/replacementparts.htm

Thanks, need to check that out. I've a grill which had the
manifold burn out. And it will not take a "generic" replacement.

pyotr

--
pyotr filipivich
We will drink no whiskey before its nine.
It's eight fifty eight. Close enough!

On Thu, 07 Jul 2011 21:47:48 -0500, Ignoramus7393
wrote:

On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:


I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i
Be sure that the heat sources for the pig are not directly beneath the
pig. The fat dripping from the pig will catch fire and or smoke if it
drips onto the heat source. Best is to catch the fat and let it run
off into a container. Use this rendered fat to deep fry the left over
pig meat the next morning for breakfast. Serve with tortillas, pico de
gallo, and crema fresca.
Eric

wrote in message
...
On Thu, 07 Jul 2011 21:47:48 -0500, Ignoramus7393
wrote:

On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:


I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher
temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design
first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i
Be sure that the heat sources for the pig are not directly beneath the
pig. The fat dripping from the pig will catch fire and or smoke if it
drips onto the heat source. Best is to catch the fat and let it run
off into a container. Use this rendered fat to deep fry the left over
pig meat the next morning for breakfast. Serve with tortillas, pico de
gallo, and crema fresca.
Eric

And a couple of Plavix, a Toprol or two, and some fresh-snipped Lipitor.
d8-)

--
Ed Huntress

On Fri, 8 Jul 2011 12:44:32 -0400, "Ed Huntress"
wrote:


wrote in message
.. .
On Thu, 07 Jul 2011 21:47:48 -0500, Ignoramus7393
wrote:

On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:


I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i

The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher
temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design
first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i
Be sure that the heat sources for the pig are not directly beneath the
pig. The fat dripping from the pig will catch fire and or smoke if it
drips onto the heat source. Best is to catch the fat and let it run
off into a container. Use this rendered fat to deep fry the left over
pig meat the next morning for breakfast. Serve with tortillas, pico de
gallo, and crema fresca.
Eric

And a couple of Plavix, a Toprol or two, and some fresh-snipped Lipitor.
d8-)
I cook a pig once a year. And fry up the leftover meat in lard for
carnitas the next morning. As much rendered fat as possible is used.
Everybody loves the breakfast. Some come just for the breakfast I'm
sure. And you're right, heart attack on a plate. But worth it once a
year.
Eric

Ignoramus7393 wrote:
On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i
The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i

That is possible. Just keep in mind that you won't be able to use the
grill below the pig while roasting a pig.
The heat requirements are different.
For the pig you want a nice steady temp around 200-250 degrees for
between 6 - 12 hours (depends on the size of the pig, you keep roasting
till you hit an internal temp of 160-165 in the ham)

For grilling burgers and such you want a temp at the grill level of
closer to 300-400 degrees, higher if you want the initial turns to
exhibit grill marks.

For roasting you want the heat 14" or more away from the meat, With a
drip pan between them to avoid fires and the burnt fat taste. For
grilling you want 6-8" between the fire and meat.

Most big pits have a small grill added to the side to do the burgers and
such. Mine started life as a 500 gallon round tank. It has a propane
burner bar down each side that allows me to start a fire in it easily.
It also allows the temp to be controlled MUCH easier. For the main fuel
source I use either good dry hardwood (Maple, Beech, Ash) Or good
charcoal. The pit has a rotisserie powered with a 1 HP gear head motor.
Turns the spit at just under .75 RPM. I built it to handle pigs/beef up
to 300 - 400 pounds
I attached a grill to the side that also uses propane/charcoal to do
burgers/steaks and such. Also have a deep fryer and pair of top burners
to make sauces/cook corn or whatever else.

--
Steve W.

On 2011-07-08, Steve W. wrote:
Ignoramus7393 wrote:
On 2011-07-05, Steve W. wrote:
Ignoramus18332 wrote:

I can weld iron pieces too. What I am not sure how to do is how to
make a good grill that grills stuff correctly, instead of smoking too
much/heating food unevenly/etc.

i
The first thing is to decide what you want as the end result.
Do you want BBQ where you take large chunks of meant and cook them
slowly over time, OR do you want a grill where you can toss a 1" thick
steak and a couple burgers and have them done in a few minutes?

While you can build a rig that will do both, they are entirely different
systems.

For the first you want an indirect heat source that generates an even
heat over a long period.
For the second you want an even direct heat source at a higher temperature.

Doing both at the same time is not possible on one grill. You could
build a unit that does both but you will need to determine the design first.

So What is the result you wish for?


Ideally, I would still like to do both grilling and pig roasting. I
think that if I hang the pig a few inches above the grill, I may get
that indirect effect.


i

That is possible. Just keep in mind that you won't be able to use the
grill below the pig while roasting a pig.
The heat requirements are different.
For the pig you want a nice steady temp around 200-250 degrees for
between 6 - 12 hours (depends on the size of the pig, you keep roasting
till you hit an internal temp of 160-165 in the ham)

For grilling burgers and such you want a temp at the grill level of
closer to 300-400 degrees, higher if you want the initial turns to
exhibit grill marks.

For roasting you want the heat 14" or more away from the meat, With a
drip pan between them to avoid fires and the burnt fat taste. For
grilling you want 6-8" between the fire and meat.

Most big pits have a small grill added to the side to do the burgers and
such. Mine started life as a 500 gallon round tank. It has a propane
burner bar down each side that allows me to start a fire in it easily.
It also allows the temp to be controlled MUCH easier. For the main fuel
source I use either good dry hardwood (Maple, Beech, Ash) Or good
charcoal. The pit has a rotisserie powered with a 1 HP gear head motor.
Turns the spit at just under .75 RPM. I built it to handle pigs/beef up
to 300 - 400 pounds
I attached a grill to the side that also uses propane/charcoal to do
burgers/steaks and such. Also have a deep fryer and pair of top burners
to make sauces/cook corn or whatever else.


This is an awesome post. I will try to think of something that could
accommodate both. I have three 304 stainless sheets that I can work
with.

The first task is to sandblast this compressor.

"Steve W." fired this volley in news:PBLRp.36847
:

That is possible. Just keep in mind that you won't be able to use the
grill below the pig while roasting a pig.
The heat requirements are different.
For the pig you want a nice steady temp around 200-250 degrees for
between 6 - 12 hours (depends on the size of the pig, you keep roasting
till you hit an internal temp of 160-165 in the ham)

All of what he said, and this:

My grill/cooker isn't quite as fancy as his, but I rigged up a slow-
cooker from an 80-gallon air tank. I cut it down to a 50-gal. "cooker",
and a 30-gal. "fire box". The heat from the wood fire is commuted up
into the cooker with a flame tube that has perforations only on the
bottom, and crosses the entire width of the cooker tank. The fire tank
is below the cooker tank, unlike some designs that put it off to one end.

As an adjunct, I added racks on which I can place charcoal pans for
grilling in the same cooking tank, on the same grill, and I added a small
propane burner (and thermostat) at one end for those long, slow roasting
operations where after about four hours of smoking, you still have 20
hours of slow-cooking left. (I cook a lot of brisket, and it's an 18-24
hour process, unlike pork which can be cooked in 6-8 hours to
perfection).

So, yes; you can grill and roast in the same vessel, but it's hard to do
both at the same time.

LLoyd

On Thu, 07 Jul 2011 20:16:02 -0700, pyotr filipivich
wrote:

CaveLamb on Mon, 04 Jul 2011 21:05:32 -0500
typed in rec.crafts.metalworking the following:
Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
Propane or charcoal for fuel?

Charcoal


He's from Taft.
EVERYthing tastes like petroleum there...


Yep. Even the chicken.


pyotr

What..I served you chicken? Damn..and I only budgeted hotdogs..no
wonder I was short of kibble at the end of the month!!

G

Gunner

--
Maxim 12: A soft answer turneth away wrath.
Once wrath is looking the other way, shoot it in the head.

Gunner Asch on Fri, 08 Jul 2011 21:11:24 -0700
typed in rec.crafts.metalworking the following:
On Thu, 07 Jul 2011 20:16:02 -0700, pyotr filipivich
wrote:

CaveLamb on Mon, 04 Jul 2011 21:05:32 -0500
typed in rec.crafts.metalworking the following:
Ignoramus18332 wrote:
On 2011-07-05, Gunner Asch wrote:
On Mon, 04 Jul 2011 18:06:54 -0500, Ignoramus18332
wrote:

I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
Propane or charcoal for fuel?

Charcoal


He's from Taft.
EVERYthing tastes like petroleum there...


Yep. Even the chicken.


What..I served you chicken?

It must have been a stroke moment.


Damn..and I only budgeted hotdogs..no
wonder I was short of kibble at the end of the month!!

Take that up with the dogs. I think I heard them conspiring to
see if _you_ would notice it was making gravy in _your_ mouth. (The
cats of, course, thought it a stupid idea But then again, anything
which doesn't involve restoration to their rightful place in the
Pantheon, or tuna, they consider a stupid idea.)


tschus
pyotr
--
pyotr filipivich
We will drink no whiskey before its nine.
It's eight fifty eight. Close enough!

Lloyd E. Sponenburgh wrote:
"Steve W." fired this volley in news:PBLRp.36847
:

That is possible. Just keep in mind that you won't be able to use the
grill below the pig while roasting a pig.
The heat requirements are different.
For the pig you want a nice steady temp around 200-250 degrees for
between 6 - 12 hours (depends on the size of the pig, you keep roasting
till you hit an internal temp of 160-165 in the ham)

All of what he said, and this:

My grill/cooker isn't quite as fancy as his, but I rigged up a slow-
cooker from an 80-gallon air tank. I cut it down to a 50-gal. "cooker",
and a 30-gal. "fire box". The heat from the wood fire is commuted up
into the cooker with a flame tube that has perforations only on the
bottom, and crosses the entire width of the cooker tank. The fire tank
is below the cooker tank, unlike some designs that put it off to one end.

As an adjunct, I added racks on which I can place charcoal pans for
grilling in the same cooking tank, on the same grill, and I added a small
propane burner (and thermostat) at one end for those long, slow roasting
operations where after about four hours of smoking, you still have 20
hours of slow-cooking left. (I cook a lot of brisket, and it's an 18-24
hour process, unlike pork which can be cooked in 6-8 hours to
perfection).

So, yes; you can grill and roast in the same vessel, but it's hard to do
both at the same time.

LLoyd

Brisket is a fun item to deal with.
Cook it too fast and you can re-sole your shoes with the result !
Get it right and it will fall apart so fast that just keeping it on the
fork can be a chore...

I do brisket in a smoker as well. Mine is the fire box to one side style
though. That one is smaller than the pig pit.

Got any good rub blends???

--
Steve W.

On 2011-07-09, Steve W. wrote:
Lloyd E. Sponenburgh wrote:
"Steve W." fired this volley in news:PBLRp.36847
:

That is possible. Just keep in mind that you won't be able to use the
grill below the pig while roasting a pig.
The heat requirements are different.
For the pig you want a nice steady temp around 200-250 degrees for
between 6 - 12 hours (depends on the size of the pig, you keep roasting
till you hit an internal temp of 160-165 in the ham)

All of what he said, and this:

My grill/cooker isn't quite as fancy as his, but I rigged up a slow-
cooker from an 80-gallon air tank. I cut it down to a 50-gal. "cooker",
and a 30-gal. "fire box". The heat from the wood fire is commuted up
into the cooker with a flame tube that has perforations only on the
bottom, and crosses the entire width of the cooker tank. The fire tank
is below the cooker tank, unlike some designs that put it off to one end.

As an adjunct, I added racks on which I can place charcoal pans for
grilling in the same cooking tank, on the same grill, and I added a small
propane burner (and thermostat) at one end for those long, slow roasting
operations where after about four hours of smoking, you still have 20
hours of slow-cooking left. (I cook a lot of brisket, and it's an 18-24
hour process, unlike pork which can be cooked in 6-8 hours to
perfection).

So, yes; you can grill and roast in the same vessel, but it's hard to do
both at the same time.

LLoyd

Brisket is a fun item to deal with.
Cook it too fast and you can re-sole your shoes with the result !
Get it right and it will fall apart so fast that just keeping it on the
fork can be a chore...

I do brisket in a smoker as well. Mine is the fire box to one side style
though. That one is smaller than the pig pit.

Got any good rub blends???


I love brisket, too.

i

"Steve W." fired this volley in news:f9ZRp.27789
:

Got any good rub blends???

Oh, yeah! This one is compliments of Danny Creagan, with my own slight
mods to make it more savory, and prevent burning due to excess sugar.


-----
Magic Dust #2 - this started with the Mike Mills recipe but has several
changes. This is meant to be slow cooked/smoked.

2 Tablespoons paprika
3 Tablespoons kosher salt, finely ground
2 Tablespoons sugar
1 Tablespoon hot chili powder
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper
Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs
of pork loin back ribs.


Now I've upped the black pepper and cayenne to 1TBSP each, added 2TBSP of
onion powder, and reduced the sugar to 1-1/2tsp.

This is good on chicken quarters and brisket, also.

On 07/04/2011 04:06 PM, Ignoramus18332 wrote:
I wanted to install a grill into this compressor that I gutted last
week. I would prefer, if possible, to buy somehting decent and well
designed instead of coming up with my own design. So, would anyone who
has done something similar, be able to recommend a good source?

i
http://www.fordor.com/product_images/lg/1173DFC0.jpg

--

Tim Wescott
Wescott Design Services
http://www.wescottdesign.com

Do you need to implement control loops in software?
"Applied Control Theory for Embedded Systems" was written for you.
See details at http://www.wescottdesign.com/actfes/actfes.html