way off topic. Anyone have a bullet proof charcoal BBQ gril

[default]

My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it cheaper,
and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently.
--

 

On Thu, 07 Oct 2010 16:02:53 -0400, default <default@defaulter.net>
wrote:

My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it cheaper,
and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently.

Know anyone who welds? I've seen some inmpressive grills/smokers made
of heavy steel. Look through some of the projects on Welding Web:
http://weldingweb.com/

John

 

[Ecnerwal]

In article <229sa61tq0rakvuu0u7je13p3ppbk88o5o@4ax.com>,
default <default@defaulter.net> wrote:

My nearly indestructible "Captain Cook" died twenty years ago, so I
....
I live near the ocean, and use it frequently.

Well, the old fashioned roadside park charcoal grills (which can still
be found a few places) hold up fairly well - 3/16" to 1/4" plate with an
adjustable grill of 1/2" rods or something close to that. A bit much for
the typical home, but fairly bombproof and thick enough to take a while
to rust out (better if you don't let damp ashes sit in it.) Best I
recall the last one I used was 30 feet from the ocean, but I don't know
how long they actually last there. Unless you have free steel (or
nearly) and enjoy welding, I shudder to think what those cost.

A shed will probably cause less rust than a cover for storage (not
trapping moisture as a cover does.)

Practically speaking, if you can get 2-4 (try the shed) years out of a
Weber, you'll have a hard time making anything 30" in cast iron pay off,
unless you are getting it for free.

--
Cats, coffee, chocolate...vices to live by

 

[George Herold]

On Oct 7, 4:02 pm, default <defa...@defaulter.net> wrote:

My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it cheaper,
and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently.
--

Hee Hee, I've got a grill that is the top off an old (I think) steam
furnace. I found it rusting in my woods when I moved in ten years
ago. It's still going strong. This large hunk of iron sits on top of
a ~24 inch diameter cement drainage tube. Together they weight maybe
100-200lbs. So it's not very mobile.

I've seen grills and smokers made from 55 gallon drums.

George H.

 

[steamer]

--Get a Meko; they cost half what the other ones do; they're very
adjustable and can be regulated very well.

--
"Steamboat Ed" Haas : Don't get mad,
Hacking the Trailing Edge! : get even...
www.nmpproducts.com
---Decks a-wash in a sea of words---

 

[default]

On 08 Oct 2010 04:38:18 GMT, steamer <steamer@sonic.net> wrote:

--Get a Meko; they cost half what the other ones do; they're very
adjustable and can be regulated very well.

I haven't seen one. Charcoal? Regulated is easy, durability is the
problem.
--

 

[steamer]

default <default@defaulter.net> wrote:

On 08 Oct 2010 04:38:18 GMT, steamer <steamer@sonic.net> wrote:

--Get a Meko; they cost half what the other ones do; they're very
adjustable and can be regulated very well.

I haven't seen one. Charcoal? Regulated is easy, durability is the
problem.
--Re: durability go down to local steel merchant and get a piece of

1/8" plate maybe 18" square and put it under the charcoal pan and it'll last
forever.

--
"Steamboat Ed" Haas : Don't get mad,
Hacking the Trailing Edge! : get even...
www.nmpproducts.com
---Decks a-wash in a sea of words---

 

[Michael A. Terrell]

steamer wrote:

default <default@defaulter.net> wrote:
On 08 Oct 2010 04:38:18 GMT, steamer <steamer@sonic.net> wrote:

--Get a Meko; they cost half what the other ones do; they're very
adjustable and can be regulated very well.

I haven't seen one. Charcoal? Regulated is easy, durability is the
problem.
--Re: durability go down to local steel merchant and get a piece of
1/8" plate maybe 18" square and put it under the charcoal pan and it'll last
forever.

Or use some fire brick.


--
Politicians should only get paid if the budget is balanced, and there is
enough left over to pay them.

 

[Michael]

On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:

My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it cheaper,
and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently.
--

Why not go propane?

 

[Michael Robinson]

"default" <default@defaulter.net> wrote in message
news:229sa61tq0rakvuu0u7je13p3ppbk88o5o@4ax.com...

My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it cheaper,
and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently.

Get a metal drum, some rebar, and start welding.

 

[Rich Grise]

On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:

On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I got
a Brinkman which died in 2 years, got a Webber and it went 3 years,
Webber 2 lasted one year (they changed the design), Webber 3 has lasted
3 years or so (changed the design again to make it cheaper, and I babied
the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps and
fashioning a grill/smoker out of that - it would probably last a few
years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Cheers!
Rich

 

[default]

On Fri, 08 Oct 2010 14:29:55 -0400, "Michael A. Terrell"
<mike.terrell@earthlink.net> wrote:

steamer wrote:

default <default@defaulter.net> wrote:
On 08 Oct 2010 04:38:18 GMT, steamer <steamer@sonic.net> wrote:

--Get a Meko; they cost half what the other ones do; they're very
adjustable and can be regulated very well.

I haven't seen one. Charcoal? Regulated is easy, durability is the
problem.
--Re: durability go down to local steel merchant and get a piece of
1/8" plate maybe 18" square and put it under the charcoal pan and it'll last
forever.


Or use some fire brick.
Or refectory cement and sand - as long as no moisture is trapped

between the shield and metal.
--

 

[default]

On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgrise@example.net>
wrote:

On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I got
a Brinkman which died in 2 years, got a Webber and it went 3 years,
Webber 2 lasted one year (they changed the design), Webber 3 has lasted
3 years or so (changed the design again to make it cheaper, and I babied
the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps and
fashioning a grill/smoker out of that - it would probably last a few
years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Cheers!
Rich
Taste! Real wood chunks and real charcoal. Cherry and Apple are my

favorites, and old oak whiskey barrels when I can get them.
--

 

[krw@att.bizzzzzzzzzzzz]

On Sat, 09 Oct 2010 10:50:03 -0400, default <default@nowhere.net> wrote:

On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgrise@example.net
wrote:

On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I got
a Brinkman which died in 2 years, got a Webber and it went 3 years,
Webber 2 lasted one year (they changed the design), Webber 3 has lasted
3 years or so (changed the design again to make it cheaper, and I babied
the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps and
fashioning a grill/smoker out of that - it would probably last a few
years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Cheers!
Rich
Taste! Real wood chunks and real charcoal. Cherry and Apple are my
favorites, and old oak whiskey barrels when I can get them.

Charcoal adds nothing. Wood chips can be used with gas grills.

 

[Rich Grise]

On Sat, 09 Oct 2010 10:21:28 -0500, krw@att.bizzzzzzzzzzzz wrote:

On Sat, 09 Oct 2010 10:50:03 -0400, default <default@nowhere.net> wrote:
On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgrise@example.net
On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it
cheaper, and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough
not to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Taste! Real wood chunks and real charcoal. Cherry and Apple are my
favorites, and old oak whiskey barrels when I can get them.

Charcoal adds nothing. Wood chips can be used with gas grills.

You sound like Hank Hill ("King of the Hill") - "I sell propane and
propane accessories." ;-)

Cheers!
Rich

 

[default]

On Sat, 09 Oct 2010 13:34:23 -0700, Rich Grise <richgrise@example.net>
wrote:

On Sat, 09 Oct 2010 10:21:28 -0500, krw@att.bizzzzzzzzzzzz wrote:
On Sat, 09 Oct 2010 10:50:03 -0400, default <default@nowhere.net> wrote:
On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgrise@example.net
On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I
got a Brinkman which died in 2 years, got a Webber and it went 3
years, Webber 2 lasted one year (they changed the design), Webber 3
has lasted 3 years or so (changed the design again to make it
cheaper, and I babied the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough
not to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps
and fashioning a grill/smoker out of that - it would probably last a
few years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Taste! Real wood chunks and real charcoal. Cherry and Apple are my
favorites, and old oak whiskey barrels when I can get them.

Charcoal adds nothing. Wood chips can be used with gas grills.

You sound like Hank Hill ("King of the Hill") - "I sell propane and
propane accessories." ;-)

Cheers!
Rich
That's what I flashed on too! "Sweet Lady Propane"

The episode where Hank is out of town and Peggy and Bobby run out of
propane and use charcoal.

Hank and the Great Glass Elevator (first aired 2/11/01)

“Elevator” offers an episode where its “B” plot works better than the
main thread. In the former, we see Peggy and Bobby face their shameful
realization that they prefer meat cooked with charcoal.
--

 

[George Herold]

On Oct 9, 10:50 am, default <defa...@nowhere.net> wrote:

On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgr...@example.net
wrote:





On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I got
a Brinkman which died in 2 years, got a Webber and it went 3 years,
Webber 2 lasted one year (they changed the design), Webber 3 has lasted
3 years or so (changed the design again to make it cheaper, and I babied
the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps and
fashioning a grill/smoker out of that - it would probably last a few
years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Cheers!
Rich

Taste!  Real wood chunks and real charcoal.  Cherry and Apple are my
favorites, and old oak whiskey barrels when I can get them.
--- Hide quoted text -

- Show quoted text -

I only burn wood in my grill and I swear it does make a difference in
taste. (Mostly maple and cherry in my woods.)

George H.

 

[krw@att.bizzzzzzzzzzzz]

On Mon, 11 Oct 2010 07:39:14 -0700 (PDT), George Herold <ggherold@gmail.com>
wrote:

On Oct 9, 10:50 am, default <defa...@nowhere.net> wrote:
On Fri, 08 Oct 2010 23:27:43 -0700, Rich Grise <richgr...@example.net
wrote:





On Fri, 08 Oct 2010 20:04:51 -0700, Michael wrote:
On Oct 7, 1:02 pm, default <defa...@defaulter.net> wrote:
My nearly indestructible "Captain Cook" died twenty years ago, so I got
a Brinkman which died in 2 years, got a Webber and it went 3 years,
Webber 2 lasted one year (they changed the design), Webber 3 has lasted
3 years or so (changed the design again to make it cheaper, and I babied
the hell out of it, but its is dead now).

I have to leave it outdoors and do cover it when it is cool enough not
to melt the covers, but they all rust out.

Any good solutions?

I'm thinking of looking for some industrial cast iron 30" pipe caps and
fashioning a grill/smoker out of that - it would probably last a few
years and be heavy as hell to deal with.

or get a ceramic one for $600 (ouch) and pray

I live near the ocean, and use it frequently. --

Why not go propane?

Not macho enough? ;-)

Cheers!
Rich

Taste!  Real wood chunks and real charcoal.  Cherry and Apple are my
favorites, and old oak whiskey barrels when I can get them.
--- Hide quoted text -

- Show quoted text -

I only burn wood in my grill and I swear it does make a difference in
taste. (Mostly maple and cherry in my woods.)

Wood certainly does make a difference, with differing woods imparting
different flavors. Charcoal does not, other than it is often hotter so does a
better job on decent beef.

 

[default]

On Mon, 11 Oct 2010 17:08:33 -0500, "krw@att.bizzzzzzzzzzzz"
<krw@att.bizzzzzzzzzzzz> wrote:

Wood certainly does make a difference, with differing woods imparting
different flavors. Charcoal does not, other than it is often hotter so does a
better job on decent beef.

Real hardwood charcoal still retains some of its flavor.

The "charcoal briquette" is made from a slurry of waste wood and
powdered charcoal from a variety of sources along with additive
binders. So called "natural" briquettes leave out the binders and
paraffin accelerators, lime or other additives.

But it is cheap, commonly available, denser - takes up a less room per
pound, a little harder to light, lots more ash, less heat per pound...

I use briquettes when going for long and slow covered dishes (sear the
meat on embers from an open wood flame add seasoning and liquid then
into a covered roaster and add briquettes to the fire), and plain
hardwood and/or real charcoal for steaks chops and ribs.

Making charcoal:

http://www.puffergas.com/historic/rules/rules.html

Making briquettes without a press:

http://www.puffergas.com/fireballs/charcoal-fireballs.html
--

 

[krw@att.bizzzzzzzzzzzz]

On Tue, 12 Oct 2010 10:42:19 -0400, default <default@defaulter.net> wrote:

On Mon, 11 Oct 2010 17:08:33 -0500, "krw@att.bizzzzzzzzzzzz"
krw@att.bizzzzzzzzzzzz> wrote:

Wood certainly does make a difference, with differing woods imparting
different flavors. Charcoal does not, other than it is often hotter so does a
better job on decent beef.

Real hardwood charcoal still retains some of its flavor.

Nonsense. That's what Kingsford wants you to believe but it's all been burned
out of it.

The "charcoal briquette" is made from a slurry of waste wood and
powdered charcoal from a variety of sources along with additive
binders. So called "natural" briquettes leave out the binders and
paraffin accelerators, lime or other additives.

....leaving nothing.

But it is cheap, commonly available, denser - takes up a less room per
pound, a little harder to light, lots more ash, less heat per pound...

I use briquettes when going for long and slow covered dishes (sear the
meat on embers from an open wood flame add seasoning and liquid then
into a covered roaster and add briquettes to the fire), and plain
hardwood and/or real charcoal for steaks chops and ribs.

Gas would work just as well, if not better, for the slow stuff. If you want
wood flavor for the stuff that's cooked in the open, use wood chips in the gas
grill. Our grill even has a tray specifically for wood chips.

....but if you like to work for nothing (and want the danger of charcoal
burning unattended), go right ahead.

Making charcoal:

http://www.puffergas.com/historic/rules/rules.html

Making briquettes without a press:

http://www.puffergas.com/fireballs/charcoal-fireballs.html