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...
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:
Comments
Post a Comment