Help! How in the world do I use this?

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benthum

Newbie
Original poster
Mar 29, 2017
2
10
So my wife and I just moved to a new home. Coming from an apartment we are not the most versed in outdoor cooking.

This brick BBQ is right outside in our patio, and to be honest I have NO IDEA how to use it.

I have tried a couple times with no success. I can make a big fire in it but it's too hot.

What's the little door for? Scooping out ash only?

Any tips tricks and instructions would be greatly appreciated. Do I use charcoal? Wood? I'm a total newbie when it comes to grilling in general. But I yearn to learn!

Thank you in advance!

 
Last edited:
So my wife and I just moved to a new home. Coming from an apartment we are not the most versed in outdoor cooking.

This brick BBQ is right outside in our patio, and to be honest I have NO IDEA how to use it.

I have tried a couple times with no success. I can make a big fire in it but it's too hot.

What's the little door for? Scooping out ash only?

Any tips tricks and instructions would be greatly appreciated. Do I use charcoal? Wood? I'm a total newbie when it comes to grilling in general. But I yearn to learn!

Thank you in advance!
Welcome, Ben--we'd love to help, but without pictures, we're all flying blindly.  Please post some when you have a minute:  help us help you.
 
Sorry!

I tried to attach photos in my original post but I must have done it wrong.

Thanks again!
 
That is a Santa Maria Grill. You build the fire on the grate in pic 3, typically all Hardwood, then let it burn down to a thick bed on Embers with little to no flame. Place your meat on the top grate and your off. If the fire is still too hot, crank the cooking grate up and away from the heat. Same if you are getting flare-ups. The door is to build the fire and add wood for Smoke or extended cook times. For smoke, add a split to one side. Close but not on the burning coals. The side box looks like wood storage but hard to tell. That's about it except practice fire building, having some patience and starting slow with cheap meat you can afford to mess up. You don't need a huge fire. A pair of 4-5" logs set 6" apart. Add some oil drizzled paper between, topped with kindling, pinky thick sticks then a couple more logs laid crosshatch and start your fire. Leave the door open while the logs burn down but close it while cooking for less flare-up...JJ
 
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 To the SMF Ben, You just opened the Door to a fun new Hobby for yourself
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, that you and your Family will enjoy over you playing Golf! 
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 Looks to me like you are off to a good start, because you have the set-up already. Learning how to use it correctly is the fun of it!
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You're on the right smoke meat forum to learn how to use it and have fun while doing so.Keep us all posted with your progress and more pics the better. Smoke on, Mike
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That is a Santa Maria Grill. You build the fire on the grate in pic 3, typically all Hardwood, then let it burn down to a thick bed on Embers with little to no flame. Place your meat on the top grate and your off. If the fire is still too hot, crank the cooking grate up and away from the heat. Same if you are getting flare-ups. The door is to build the fire and add wood for Smoke or extended cook times. For smoke, add a split to one side. Close but not on the burning coals. The side box looks like wood storage but hard to tell. That's about it except practice fire building, having some patience and starting slow with cheap meat you can afford to mess up. You don't need a huge fire. A pair of 4-5" logs set 6" apart. Add some oil drizzled paper between, topped with kindling, pinky thick sticks then a couple more logs laid crosshatch and start your fire. Leave the door open while the logs burn down but close it while cooking for less flare-up...JJ

X2.
 
your a lucky guy, wish I had found something like that at my new house. I have been pricing a new Santa Maria grill, looking at Sunterra and lone Star Grills in east Texas. We also have a few locale builders here in the DFW area. Nothing better for steaks. Good luck with it.
Jon
 
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