In early June, rp RibKing started a poll & a thread: How Did You Start Smoking Meat. The timing of that thread was interesting in that I was beginning to restore my father's cast iron kamado-type BBQ/smoker. The original thread is available here:
http://www.smokingmeatforums.com/forum/thread/107192/how-did-you-start-smokin-meat
As I said, I had just rescued that little wonder from years of neglect and obscurity out in my father's yard. I have a lot of great memories , meals and camping trips tied to this BBQ. The unit was made in Japan and is almost as old as I am. It and my father became my inspiration for smoking meats today (something I really wasn't aware of until I posted to that thread over a month ago).
Here's what she looked like when I first picked her up. The wood handles and base were completely gone, as were the lower vent drawer and the grate-lifting tool designed for servicing the coals.
And another view:
The coal and cooking greats were barely intact -- just enough to use as a template for new grates. The originals are cast iron; the new grates will be steel.
The original colors scheme was dark burgundy on the top and black on the bottom. I disassembled the BBQ and saved all of the old, rusted hardware to guide my selections for replacement parts. I chose brass hardware & fittings which provide nice accents to the restoration. I could not find any type of high-temp burgundy paint, so I opted for Ford engine red (rated up to 550*) purchased at the local auto parts store. After wire brushing and grinding off years of dirt and rust, I applied the paint.
I turned new handles out of oak on my lathe. The base is also cut from the same oak plank.
I also welded a new lower vent and turned an oak knob (an upgrade from the original vent which had a snap ring as a handle). I thought painting the vent red gave some great contrast.
The top vent is literally just a lid that you cock to one side to adjust.
On to the grates. I finally had some time to run across the valley and pick up 20 feet 1/4" X 1/2" steel for $8.00. First, I carefully bent and welded the outer ring, using the original grates as templates and test fitting the rings in the BBQ. They sat perfectly on the little mounts in the casting. I fired up the buzz box stick burner and went to town, ending up with some pretty decent looking grates for someone who doesn't weld very often. The welds aren't pretty, but they hold. Everything survived a couple of good drop tests on the driveway. Here's the new cooking grate:
And the coal grate...
I ran out of steel
and will have to pick up a couple of feet more to lay in a criss-cross pattern on the coal grate. It should work as is for the seasoning and re-inaugural cook/smoke. The newer heavy duty steel should last quite a bit longer than the old cast iron grates.
Here she is -- all pretty and assembled and ready for seasoning.
I'll spray the inside with Olive Oil and load some coals in to get her ready for action. I'll also use that opportunity to get used to how she runs and responds to adjustments. My dad says she runs on just a handful of coals for hours (about 6 -- if his memory is accurate). I plan on using Rancher hardwood coal for my cooks (provides some nice smokey flavor) along with wood chips or sticks for added smoke.
Of course, I will post Q-view of my first smoke/cook on this once-again glorious little BBQ. And -- yes -- my father will partake of that meal as a tribute to him and the memories he built providing some awesome eats on many occasions! Stay tuned!!
http://www.smokingmeatforums.com/forum/thread/107192/how-did-you-start-smokin-meat
As I said, I had just rescued that little wonder from years of neglect and obscurity out in my father's yard. I have a lot of great memories , meals and camping trips tied to this BBQ. The unit was made in Japan and is almost as old as I am. It and my father became my inspiration for smoking meats today (something I really wasn't aware of until I posted to that thread over a month ago).
Here's what she looked like when I first picked her up. The wood handles and base were completely gone, as were the lower vent drawer and the grate-lifting tool designed for servicing the coals.
And another view:
The coal and cooking greats were barely intact -- just enough to use as a template for new grates. The originals are cast iron; the new grates will be steel.
The original colors scheme was dark burgundy on the top and black on the bottom. I disassembled the BBQ and saved all of the old, rusted hardware to guide my selections for replacement parts. I chose brass hardware & fittings which provide nice accents to the restoration. I could not find any type of high-temp burgundy paint, so I opted for Ford engine red (rated up to 550*) purchased at the local auto parts store. After wire brushing and grinding off years of dirt and rust, I applied the paint.
I turned new handles out of oak on my lathe. The base is also cut from the same oak plank.
I also welded a new lower vent and turned an oak knob (an upgrade from the original vent which had a snap ring as a handle). I thought painting the vent red gave some great contrast.
The top vent is literally just a lid that you cock to one side to adjust.
On to the grates. I finally had some time to run across the valley and pick up 20 feet 1/4" X 1/2" steel for $8.00. First, I carefully bent and welded the outer ring, using the original grates as templates and test fitting the rings in the BBQ. They sat perfectly on the little mounts in the casting. I fired up the buzz box stick burner and went to town, ending up with some pretty decent looking grates for someone who doesn't weld very often. The welds aren't pretty, but they hold. Everything survived a couple of good drop tests on the driveway. Here's the new cooking grate:
And the coal grate...
I ran out of steel
Here she is -- all pretty and assembled and ready for seasoning.
I'll spray the inside with Olive Oil and load some coals in to get her ready for action. I'll also use that opportunity to get used to how she runs and responds to adjustments. My dad says she runs on just a handful of coals for hours (about 6 -- if his memory is accurate). I plan on using Rancher hardwood coal for my cooks (provides some nice smokey flavor) along with wood chips or sticks for added smoke.
Of course, I will post Q-view of my first smoke/cook on this once-again glorious little BBQ. And -- yes -- my father will partake of that meal as a tribute to him and the memories he built providing some awesome eats on many occasions! Stay tuned!!
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