The grill part of the grill - who made it? Traditional Grill Design Discuss The grill part of the grill - who made it? in the Outdoor Kitchens and Living Rooms forums; What metals are ok? Where and how much is it? I am thinking about making a brick grill, and once ...

[GTSECC]

What metals are ok?
Where and how much is it?
I am thinking about making a brick grill, and once it is built, measuring the opening and having a grilll made for it. Who makes such things? What are the best metals to use? What are the pro's and con's of different designs.

[nissanneill]

A grille is very easy to manufacture, in fact I am thinking seriously of making one to slide into my Pompeii for the cooking of some special steaks.
I plan on using some 1" x 1/4" flat mild steel and welding them around 3/4" apart. This is a very easy task but I plan on making it adjustable height (depending on the amount and intensity of the coals within the oven), with a single action adjustment. This adds a little complication but makes it extremely versatile.
Any welder or fabricator could make one once you cut the lengths of steel in around about an hour.

Neill

[david s]

I use a bbq grill with legs made from four 2" bolts attached to the four corners. Don't use anything galvanized, the zinc is toxic.

[dmun]

I vote for the cast iron tuscan grill. You could design the grill firebox to accept the grill, and use as many as you needed to get the size you wanted.



The legs thread into the grill, and are detachable. The grill bars are triangular in section to give you nice grill marks, and have enough thermal mass to stay hot when meat is thrown on. I've never figured out what the prong thing that comes with it does.

[nissanneill]

David,
the groove in the end of the prong is to slide along one of the grilling bars and prize the meat from the bar that is stuck, especially if it marinated!
What else could it be for?

Neill

[JAG]

"I've never figured out what the prong thing that comes with it does."

HMMMM,

I was thinking maybe it was used to pull/push the grill around while it is inside the oven, by hooking a bar of the grill with the notch on the end.


John

[Les]

I used regular 1/2 inch angle iron when I made mine. It gives you the same killer grill marks that the Tuscan grill offers.

Les...

[Neil2]

I second the use of cast iron. Lasts for ever.

Check local fireplace shops. Some gas barbecues have cast iron grills - hang around your local dump/recyclers when the "technically challanged" throw away their old barbecues.

[Archena]

Originally Posted by dmun

... I've never figured out what the prong thing that comes with it does.

Amazon thinks it's a detachable handle. Read that at least one other place as well.

Amazon.com: Steven Raichlen Cast Iron Tuscan Grill: Patio, Lawn & Garden

[fsucpa]

you could get the cast iron grills for the weber grill at Home Depot and design your grill opening with that size in mind. I currently am really in love with the charcoal grill from Sam's that has a metal tray for the charcoal to lie in with a 2 inch lip to keep it in and that whole tray is lifted or lowered according to your heat needs up to the grill. The one at Sam's has a screw handle that is rotated in or out of the face of the grill, depressing a metal tab that raises or lowers the charcoal tray. I just slide my cast iron grill aside, pour the hot charcoal or combination charcoal and partially burned logs into the tray, and then lower it, and slide the grill back over the top. Great control over the heat, as I can lower the heat away from the meat.

By the way, it seems easy enough to make a cinder block fire box with a 55 gallon drum inside that contains wood to make your own charcoal. Google homemade charcoal.I am thinking of making that at the same time as my grill and oven build. Charcoal you make yourself and your grill and oven.