Step 5: Fire It Up

Load up the chimney.

Put one sheet of newspaper beneath it.

Light it up. And in about 15 minutes . . .
I made this one last year.
That's b@d@$$!
He he. <br>It also holds a wet smoker very nicely on the top edge. <br>I filled the basket with lava rock, to diffuse the hot gas from the fire - this burns sticks like a rocket stove. <br> <br>It was inspired by another 'Ible
I know it's an old post BUT do you have more pics? Also, what's a &quot;wet smoker&quot;?
<p>is it posssible to have a cooler grill by using less fuel?</p>
Certainly. You don't have to load the chimney completely full.
This is an awesome idea! Perfect for steaks...
You sir are percectly RIGHT!!!!!!!!!!!!!!!!!!!!!!!
it looks really sweet but why would you cook over such high heat ? I'm picturing charred on the outside and raw in the middle burgers and hotdogs and shuddering at the thought of ribs cooked this way...
There are many dishes that are simply better cooked over an 800 degree heat source... pizza, steaks, shrimp to name a few. I would guess that the locality of the &quot;death zone&quot; means that you can use the outer edges or some metal baffles for the cooking zone of the grill. <br> <br>However, I would imagine that this grill has zero &quot;warm zone&quot;
It's a twinge cooler on the outer sides, but only if you leave the lid off.
Wow - I want one of these!
Everybody needs one of these. Weber should make a mass produced version.

About This Instructable




Bio: I'll try to fix or build anything.
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