View Full Version : Santa Maria help!
mk7218
11-04-2014, 07:30 AM
First time welder here. This is my first project(made 90% of scrap). Don't worry, I'm up to date with my tetnus shots. Here are my questions and thank you in advance.
1. Should I have a grate at the bottom for my wood or coals so air can get under them?
2. Should I have any vents? If yes, where and how many.
Thanks again. I have never seen a Santa Maria grill in use before so I appreciate any feedback.
BigBobBQ
11-04-2014, 01:53 PM
personally I would put some kind of removable rack in the bottom and air vents that way the fire can get the oxygen it needs. where I would put 1 long one in the front.
dwfisk
11-04-2014, 02:25 PM
Seen them both ways, it will draft through the top opening or you can add intakes down low so air can get in at/below the fire. Either way, some kind of grate to get the fire up an inch or two for better draft and somewhere for ash to accumuate is a good idea.
Your rotisserie loks to be a little low and fixed in place. I'll post an option you might want to consider in a minute.
Edit http://www.bbq-brethren.com/forum/showpost.php?p=3088184&postcount=13
SmokerKing
11-04-2014, 02:35 PM
Your rotisserie is way to close to the fire box. You're going to have to make an elevated charcoal grate off the base of the fire box for air flow.
Mine came with the vents but I keep them closed for rotisserie and cooking on the grates and it gets plenty hot. I do use the vents when I do Caja China roasting though, I can regulate the heat and use them for my temp probes.
You're going to have to rig some way to hold the rotisserie motor and rod on your vertical steel. I fabricated mine so I can take off the Santa Maria grate and height adjust wheel.
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http://imagizer.imageshack.us/v2/640x480q90/716/gp8i.jpg
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