I've been cooking on the grill for nearly 2 years now... and for the most part it has been utterly amazing in almost every way. That said, I did find 2 issues I needed/wanted addressed. Issue #1 - I ran out of wood during my long cooks. Fortunately, I had more in my pickup, but I needed a bigger wood box on the trailer. To accomplish this, we squared off the front and added more room for firewood on the trailer. Issue #2 - there wasn't enough work space on the trailer itself. To improve this, we added an 8 ft stainless steel counter with double sinks. Since I had the sinks, I added a 10 gallon freshwater tank and 10 gallon gray water tank and a battery powered rv water pump. Now, I simply turn the faucet and I get water on demand... and I have lots of great workspace that is reasonably easy to keep clean. Enough talk... here are the pictures:
So the smoker was working nearly flawlessly now, but you don't often see smoked hamburgers- and it's even more uncommon to see smoked steak. There are simply some things that must be grilled. I knew I wanted the grill to be large. One of my previous (retired) grills let me cook 32 burgers at a time and it was great! I wanted the ability back to cook a LOT of burgers at once. I also knew that controlling temp on a charcoal grill can be harder than a gas grill- but this rig is going to be "a naturale"... No gas here! After hours and hours of research, the best design I could find was a Santa Maria style/Argentine style grill with some tiny modifications/enhancements. This style of grills has a wheel that turns and lifts the grill surface away from the heat source if needed. We planned for a drop front to allow easy access to coals too. This lets me easily move coals from the firebox to the grill, or from the grill to the fi...
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