TysDad
Full Fledged Farker
Here is the almost completed stainless pool filter cooker. One 3/4" close nipple and one 3/4" ball valve. I still need to make some sort of stabilizers. I wanted to see if the base even got hot during a cook first, though...and I can still hold my hand on it when the grate temp is 350 with the vent and valve wide open.
8 - 1/2" holes. 1/4" NPT cap for the pressure gauge fitting. Stainless drawer handles. They get too warm to grab gloveless, though. I need to buy a thermometer.
I had to block off the 2 3/4" plumbing fixture hole in the side. High temp silicone gasket. I used two 4" round stainless plumbing blockoff plates bolted together to close up the plumbing hole in the bottom center - under the coals. I didn't gasket that yet and may not have to.
The charcoal basket is expanded metal and Weber charcoal grate stitched together with stainless safety wire. The grill is 23 1/4" from the bottom.
It's stainless and scrubbed, washed and rinsed so no burnout was necessary...at least I didn't think so.
London Broil
I only put one chimney full unlit K and about 3/4 of one lit in at about 4pm, cooked from 5 to 6 with the temp hovering at 250 or so, and finally closed off the air vents at 10:30pm with the grill temp at 220. I guess that a full charcoal basket will go a long, long time. I'll need to figure out a jiggle rod...maybe through the air vent nipple...and an ash pan.
Next are stabilizers....but that will be on another thread after I draw up some ideas.
Thanks to all here that contributed ideas whether they knew it or not!
All the best,
8 - 1/2" holes. 1/4" NPT cap for the pressure gauge fitting. Stainless drawer handles. They get too warm to grab gloveless, though. I need to buy a thermometer.
I had to block off the 2 3/4" plumbing fixture hole in the side. High temp silicone gasket. I used two 4" round stainless plumbing blockoff plates bolted together to close up the plumbing hole in the bottom center - under the coals. I didn't gasket that yet and may not have to.
The charcoal basket is expanded metal and Weber charcoal grate stitched together with stainless safety wire. The grill is 23 1/4" from the bottom.
It's stainless and scrubbed, washed and rinsed so no burnout was necessary...at least I didn't think so.
London Broil
I only put one chimney full unlit K and about 3/4 of one lit in at about 4pm, cooked from 5 to 6 with the temp hovering at 250 or so, and finally closed off the air vents at 10:30pm with the grill temp at 220. I guess that a full charcoal basket will go a long, long time. I'll need to figure out a jiggle rod...maybe through the air vent nipple...and an ash pan.
Next are stabilizers....but that will be on another thread after I draw up some ideas.
Thanks to all here that contributed ideas whether they knew it or not!
All the best,