Print PDF
Favorite
Email
Step 7Odds and Ends
Paint Removal:
The water tank section of the grill is painted, and the paint had to be removed before using the grill for cooking.
I thought about what the most "eco-friendly" way to remove all the paint was. I thought about all the nasty chemicals used as paint strippers. In the end, I decided make a very hot test fire to both try out the grill and remove the paint.
The painted easily peeled off.
Pot Bracket:
To hold either the stock pot or Dutch Oven, there still needs to be air space in the bottom of the grill. The easiest answer was just to span the fire tube with two short sections of slotted C-channel. They support the pot, and let plenty of heat and air through. They are not welded in place. I didn't see any reason to, and this way they are removable.
Heat Diffuser:
One downside of this grill design is that it gets an extreme hot-spot in the middle of the grill, and is much cooler towards the outside edge. That's a bad thing for cooking burgers and sausages. So in put in a "heat-diffuser" when grilling. It's just a small steel plate that I practiced welding on before welding the grill together. It simply sits directly on the pot bracket and works well to spread out the heat. At some point, I may make a more aesthetically-pleasing heat-spreader, but this one works fine for now.
Ash Clean-Out:
You may have noticed that there is no ash clean-out on the grill. In truth, I really haven't seen a design for one that I like. I have seen similar steel rocket stoves that use a threaded pipe port, which seems like it would gunk up the threads easy. Also a large diameter pipe port gets expensive quickly, and I was trying to use as many free, inexpensive, and recycled parts as possible. For now, I just flip the whole grill upside down to empty the ash. It makes far less ash then you might think. In the future, I may use the angle grinder to cut an angle out the bottom back side of the grill, and then hinge it, so that there is a flip-up flap to access and empty the ash.
Grill Grate:
The grate is just a standard round grill grate. It's the medium size. It actually overlaps the top of the grill, which makes it easier to use the entire top. Downside? It's easier to slide a burger right off the top of the grill as well!
The water tank section of the grill is painted, and the paint had to be removed before using the grill for cooking.
I thought about what the most "eco-friendly" way to remove all the paint was. I thought about all the nasty chemicals used as paint strippers. In the end, I decided make a very hot test fire to both try out the grill and remove the paint.
The painted easily peeled off.
Pot Bracket:
To hold either the stock pot or Dutch Oven, there still needs to be air space in the bottom of the grill. The easiest answer was just to span the fire tube with two short sections of slotted C-channel. They support the pot, and let plenty of heat and air through. They are not welded in place. I didn't see any reason to, and this way they are removable.
Heat Diffuser:
One downside of this grill design is that it gets an extreme hot-spot in the middle of the grill, and is much cooler towards the outside edge. That's a bad thing for cooking burgers and sausages. So in put in a "heat-diffuser" when grilling. It's just a small steel plate that I practiced welding on before welding the grill together. It simply sits directly on the pot bracket and works well to spread out the heat. At some point, I may make a more aesthetically-pleasing heat-spreader, but this one works fine for now.
Ash Clean-Out:
You may have noticed that there is no ash clean-out on the grill. In truth, I really haven't seen a design for one that I like. I have seen similar steel rocket stoves that use a threaded pipe port, which seems like it would gunk up the threads easy. Also a large diameter pipe port gets expensive quickly, and I was trying to use as many free, inexpensive, and recycled parts as possible. For now, I just flip the whole grill upside down to empty the ash. It makes far less ash then you might think. In the future, I may use the angle grinder to cut an angle out the bottom back side of the grill, and then hinge it, so that there is a flip-up flap to access and empty the ash.
Grill Grate:
The grate is just a standard round grill grate. It's the medium size. It actually overlaps the top of the grill, which makes it easier to use the entire top. Downside? It's easier to slide a burger right off the top of the grill as well!
| « Previous Step | Download PDFView All Steps | Next Step » |
1
comment
|
Add Comment
|
Sep 8, 2011. 10:42 AMrodbotic
says:
how hot is the grill surface?
Reply
 |
Add Comment
|
