dwfisk
Quintessential Chatty Farker
Had a fellow Brethren TropicDad inquire about building a Santa Maria style grill for his back deck. After some discussion we came up with this reasonably inexpensive option.
Started with a spare tank end from a 250 gallon propane tank; 30 inches in diameter and 3/8 inch thick steel. Tanks come with either full elliptical ends so the depth is about equal to the radius (like this one) or somewhat flattened ends so the "fire bowl" would not be as deep; either will work fine.
Here is the basic grill: 30 inch diameter grill deck sitting about 34 inches off the ground on a sturdy square tubing frame with an expanded metal shelf and a 36 inch lifting frame (probably 30-32 inches of useful lift).
These are a couple close ups of the parrilla style grill deck: formed a hoop out of 1/2 X 1/2 inch solid square rod and decked it with 1/2 inch angle to form the grill surface. The ends of the angle are open and close to the perimeter ID of the fire bowl; it should channel about 65% of the grease drippings to the perimeter and limit flare ups. It will still drain into the fire bowl so there is a 2 inch clean out in the bottom. If you look carefully you can see a short length of 1/4 X 2 inch flat bar being profiled and mocked up to ride in the 1 X 2 inch channel I used to make the lift frame.
Formed a lifting handle and axle out of 3/4 inch pipe, I'll use chain to make the connection down to the grill deck.
Still need to fabricate a set of rotisserie mounts, the locking mechanism for the lift handle, finish up some welding, a chit-load of grinding and hope to get it to sand blasting soon, probably next week. Then a few coats of Rustoleum Ultra high temp on the exterior and food grade oil on the cooking deck and it will be ready for delivery.
One more shot.
More later, thanks for looking in.
Started with a spare tank end from a 250 gallon propane tank; 30 inches in diameter and 3/8 inch thick steel. Tanks come with either full elliptical ends so the depth is about equal to the radius (like this one) or somewhat flattened ends so the "fire bowl" would not be as deep; either will work fine.
Here is the basic grill: 30 inch diameter grill deck sitting about 34 inches off the ground on a sturdy square tubing frame with an expanded metal shelf and a 36 inch lifting frame (probably 30-32 inches of useful lift).
These are a couple close ups of the parrilla style grill deck: formed a hoop out of 1/2 X 1/2 inch solid square rod and decked it with 1/2 inch angle to form the grill surface. The ends of the angle are open and close to the perimeter ID of the fire bowl; it should channel about 65% of the grease drippings to the perimeter and limit flare ups. It will still drain into the fire bowl so there is a 2 inch clean out in the bottom. If you look carefully you can see a short length of 1/4 X 2 inch flat bar being profiled and mocked up to ride in the 1 X 2 inch channel I used to make the lift frame.
Formed a lifting handle and axle out of 3/4 inch pipe, I'll use chain to make the connection down to the grill deck.
Still need to fabricate a set of rotisserie mounts, the locking mechanism for the lift handle, finish up some welding, a chit-load of grinding and hope to get it to sand blasting soon, probably next week. Then a few coats of Rustoleum Ultra high temp on the exterior and food grade oil on the cooking deck and it will be ready for delivery.
One more shot.
More later, thanks for looking in.
