RonaldBBQ
Found some matches.
New user here, definitely appreciate all the experts here. I wanted to get your thoughts. Currently have Weber stainless steel gas grill and a 18” Kamado Joe. Barely use the gas grill anymore, so looking to something bigger primary to grill (family prefers things like kabobs, grilled food over the low n slow smoked food).
Was looking into getting a custom built Santa Maria/Argenrine style grill built by a local welder here.
1) I’m definitely getting stainless steel grates. Don’t want to deal with rust issues in the future.
Is it worth it making the whole exterior of the grill also stainless steel. As you can see from the first picture, the grill grates are SS. But the outside (black part) is heavy duty hot rolled steel. Is simply covering the grill enough to prevent rust issue on the outside? For those of you with carbon steel type exterior, how’s it holding up? I live in Southern Cali about 20 miles away from the beach, not sure if rust is an issue here
2) how do these grill work without any convection heat since they have no lids! Again I don’t plan to use it for low n slow long smokes (can use the Kamado Joe for that). But even for bigger cuts, you would think a lid is important?
3) on the other pictures, you can see some of these Santa Maria grills have adjustable vent. But most of these style of grills don’t have any vent/dampers, pretty much a closed box and the only air flow is coming from the top. Am I missing something here, shouldn’t all charcoal/wood burning grill have some sort of vent system for proper air flow and maintaining the fire? Or is simply the air flow from the top sufficient?
4) Argentine V grates look very cool. But isn’t better to have the fat drop on the coals below and create that nice smoke flavor? Since these grills can be vertically adjusted with the fly wheel, seems like flair ups can be managed? Are there some other advantages to v style grates that I’m missing?
5) any other suggestion to the design, I’m getting firebricks lined in the interior if I end up order this grill. I also recently saw these adjustable charcoal type grill like M1/Hasty bake/etc, so that’s another whole can of worms.
Thank you!
Was looking into getting a custom built Santa Maria/Argenrine style grill built by a local welder here.
1) I’m definitely getting stainless steel grates. Don’t want to deal with rust issues in the future.
Is it worth it making the whole exterior of the grill also stainless steel. As you can see from the first picture, the grill grates are SS. But the outside (black part) is heavy duty hot rolled steel. Is simply covering the grill enough to prevent rust issue on the outside? For those of you with carbon steel type exterior, how’s it holding up? I live in Southern Cali about 20 miles away from the beach, not sure if rust is an issue here
2) how do these grill work without any convection heat since they have no lids! Again I don’t plan to use it for low n slow long smokes (can use the Kamado Joe for that). But even for bigger cuts, you would think a lid is important?
3) on the other pictures, you can see some of these Santa Maria grills have adjustable vent. But most of these style of grills don’t have any vent/dampers, pretty much a closed box and the only air flow is coming from the top. Am I missing something here, shouldn’t all charcoal/wood burning grill have some sort of vent system for proper air flow and maintaining the fire? Or is simply the air flow from the top sufficient?
4) Argentine V grates look very cool. But isn’t better to have the fat drop on the coals below and create that nice smoke flavor? Since these grills can be vertically adjusted with the fly wheel, seems like flair ups can be managed? Are there some other advantages to v style grates that I’m missing?
5) any other suggestion to the design, I’m getting firebricks lined in the interior if I end up order this grill. I also recently saw these adjustable charcoal type grill like M1/Hasty bake/etc, so that’s another whole can of worms.
Thank you!