Great smokin' grill...bring the steaks on.

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Built this a few years ago. Still use it.  A little rustier but have had many comments on the quality of food it produces.  In fact someone said it was the best smoked turkey they ever had.It has a grill grate under the main body to "grill" with.  The fire box is perfect for smoking.  The large temp gauge is an industrial steam boiler temp gauge that goes up to  500 F.  I have gotten it there. It is very efficient.  I start the fire box off with a bag of charcoal.  On charcoal alone, it will last about 5 hours.  Of course then, I add generous amounts of Pecan once everything is a go...The siz of the body is 48" long x 30 " diameter.  With two racks, you can do some serious party making...  I was going to put a roaster over the fire box, but never got around to it.  I have built one or two since but have always made them unique and individual. Attached ImagesEsab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:Hey LugweldBeen wanting to build a bbq for years.  Never get around to it.Does the meat stick to the expanded metal??I've looked at usin' it, but I'm not too sure about it, specially with hamburgers.  I imagine steaks, and chicken would be ok."Any day above ground is a good day"http://www.farmersamm.com/
Reply:Just "PAM" it before you crank it up the first time and spray it again in the middle of its first run.  But don't cook anything on it, unless you like funny tasting chicken.  It needs to season just like a good cast iron skillet.  But believe it or not,  the only thing that will stick is burgers when the fire is not hot enough.Stainless expanded is expensive but also an option.Esab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:After a few cycles,  onyl an occasional "pam" is all that's needed, especially if you grilll.  Smoking is not an issue.Esab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:Good looking design.What is the arm behind the lid, to help lift it?Where did you get the barrel?Do have anymore pictures, these look a little grainey.MillerMatic 212, Lincoln Precision TIG 225, Hypertherm 45XP
Reply:The photo was 35mm scanned.  I have a couple more but can't find them, I'll look for more tonight.  The arm behind the body is to mount a spring on both sides of the body. It isn't a barrel.  I had a machine shop roll and then stamp out the ends for me.  I then proceeded to weld up the ends and cut out the pattern..Esab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:Originally Posted by lugweldIt isn't a barrel.  I had a machine shop roll and then stamp out the ends for me.  I then proceeded to weld up the ends and cut out the pattern..
Reply:Great Fabrication work. Pecan wood! Never used that before what kind of smoke taste does it leave? anything like hickory or oak?Have you ever tried Sugar Maple wood. Leaves a sugary smokey taste.Last edited by specter; 01-14-2009 at 10:06 AM.Co-Own CNC shop:Miller :1251 plasma cutter, MaxStar 700 TIG/Stick, & XMT 456 Multiprocess Welder.&  2 Hypertherm HPR260's Plasma CutterSorry I had a bad stroke but now I am back.
Reply:Nice grill lug. I always throw some sausage on the grill first to oil the grate to keep anything from sticking and adds a lil extra flavor to everything else. I like the raised top instead of the having doors.TW9Y GeorgiaAnnamel TW9Y Georgia
Reply:Pecan is a hickory.  But not all hickory is a pecan.  Its what all the best BBQ joints use, including the multi time National winners at Memphis in May called Jack's Old South BBQ.  Pecan imparts a sweet, savory flavor to the wood, sweeter than straight hickory and much smoother flavor.  Oak leaves a much more acrid flavor with a sour aftertaste.When the grill insert is not in use, I sometimes add a tray of water under the meat when I am smoking.   It keeps ribs moist. I have hade about 100 quarter pound burgers on there at a time.  The upper rack is great  when smoking or grilling, because you can put your veggies under the meat to catch the drippings and flavor them or vice versa.Esab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:Italian sausage slow grilled with beer poured on every once in a while to keep it from burnin'.  Put it on a good hoagie bun with some marinara sauce and scatter some mozzarella on top Does very well with ample suds before, during , and after"Any day above ground is a good day"http://www.farmersamm.com/
Reply:Here's one more picture I found... Attached ImagesEsab Migmaster 250Lincoln SA 200Lincoln Ranger 8Smith Oxy Fuel setupEverlast PowerPlasma 80Everlast Power iMIG 160Everlast Power iMIG 205 Everlast Power iMIG 140EEverlast PowerARC 300Everlast PowerARC 140STEverlast PowerTIG 255EXT
Reply:Originally Posted by farmersammItalian sausage slow grilled with beer poured on every once in a while to keep it from burnin'.  Put it on a good hoagie bun with some marinara sauce and scatter some mozzarella on top Does very well with ample suds before, during , and after