Great smokin' grill...bring the steaks on.

[lugweld]

Built this a few years ago. Still use it. A little rustier but have had many comments on the quality of food it produces. In fact someone said it was the best smoked turkey they ever had.

It has a grill grate under the main body to "grill" with. The fire box is perfect for smoking. The large temp gauge is an industrial steam boiler temp gauge that goes up to 500 F. I have gotten it there. It is very efficient. I start the fire box off with a bag of charcoal. On charcoal alone, it will last about 5 hours. Of course then, I add generous amounts of Pecan once everything is a go...

The siz of the body is 48" long x 30 " diameter. With two racks, you can do some serious party making... I was going to put a roaster over the fire box, but never got around to it. I have built one or two since but have always made them unique and individual.

[farmersamm]

Hey Lugweld

Been wanting to build a bbq for years. Never get around to it.

Does the meat stick to the expanded metal??

I've looked at usin' it, but I'm not too sure about it, specially with hamburgers. I imagine steaks, and chicken would be ok.

[lugweld]

Just "PAM" it before you crank it up the first time and spray it again in the middle of its first run. But don't cook anything on it, unless you like funny tasting chicken. It needs to season just like a good cast iron skillet. But believe it or not, the only thing that will stick is burgers when the fire is not hot enough.

Stainless expanded is expensive but also an option.

[lugweld]

After a few cycles, onyl an occasional "pam" is all that's needed, especially if you grilll. Smoking is not an issue.

[Kaos]

Good looking design.
What is the arm behind the lid, to help lift it?
Where did you get the barrel?
Do have anymore pictures, these look a little grainey.

[lugweld]

The photo was 35mm scanned. I have a couple more but can't find them, I'll look for more tonight. The arm behind the body is to mount a spring on both sides of the body.

It isn't a barrel. I had a machine shop roll and then stamp out the ends for me. I then proceeded to weld up the ends and cut out the pattern..

[Kaos]

Originally Posted by lugweld

It isn't a barrel. I had a machine shop roll and then stamp out the ends for me. I then proceeded to weld up the ends and cut out the pattern..

ohh, very nice.

[specter]

Great Fabrication work. Pecan wood! Never used that before what kind of smoke taste does it leave? anything like hickory or oak?

Have you ever tried Sugar Maple wood. Leaves a sugary smokey taste.

[Annamel]

Nice grill lug. I always throw some sausage on the grill first to oil the grate to keep anything from sticking and adds a lil extra flavor to everything else. I like the raised top instead of the having doors.
TW9Y Georgia

[lugweld]

Pecan is a hickory. But not all hickory is a pecan. Its what all the best BBQ joints use, including the multi time National winners at Memphis in May called Jack's Old South BBQ. Pecan imparts a sweet, savory flavor to the wood, sweeter than straight hickory and much smoother flavor. Oak leaves a much more acrid flavor with a sour aftertaste.

When the grill insert is not in use, I sometimes add a tray of water under the meat when I am smoking. It keeps ribs moist. I have hade about 100 quarter pound burgers on there at a time. The upper rack is great when smoking or grilling, because you can put your veggies under the meat to catch the drippings and flavor them or vice versa.

[farmersamm]

Italian sausage slow grilled with beer poured on every once in a while to keep it from burnin'. Put it on a good hoagie bun with some marinara sauce and scatter some mozzarella on top

Does very well with ample suds before, during , and after

[lugweld]

Here's one more picture I found...

[lewray]

Originally Posted by farmersamm

Italian sausage slow grilled with beer poured on every once in a while to keep it from burnin'. Put it on a good hoagie bun with some marinara sauce and scatter some mozzarella on top

Does very well with ample suds before, during , and after

Man thats what we have for breakfast on the trail