Santa Maria Style Grill

[rowdyrawhide]

Ok guys, I have decided I need to try to make one of these, yeah I know it is not a smoker.  I have some questions though, I know nothing about these.  

Is it basically just an open fire pit?  

Is there some type of draft down below?  

How about a wood rack?  

Ash clean out?  

They seem to be open to the elements, is there some type of water drainage from the main burn area?  

Are they typically lined with fire brick?  

What is a good gauge of metal to build out of? 

Feel free to chime in with answers to any of the questions.  

Also feel free to highlight anything I may have overlooked.

Thanks guys

Aaron

 

[scarbelly]

Here is what one looks like 

 

[dragons breath]

Hi Aaron.  I have built several of these on a trailer. Here's a photo of mine.

IMG_0527.JPG

• dragons breath
• Aug 14, 2012

I had it formed out of 10 ga. mild steel at a fab shop. The whole back end is hinged and swings up for a clean out. I just put about 80 to 120 lbs. of mesquite charcoal on the bottom and light it. I don't know how big you were planning on building but I have fed up to 700 people. It took 2 of these units but that's still a lot of cooking. As you can see the grill goes high for fueling, lighting, and cleaning out.

IMG_4494.JPG

• dragons breath
• Aug 14, 2012

Here's one I built for work out of stainless steel. They didn't want it on a trailer so it wouldn't disappear.

It is basically an open fire pit.

I have no draft from below and have never had a problem. I built some of these as mobile kitchens and they were in use for over 10 years that I know of. You can use wood but you have to let it die down before cooking on it.

I made adjustable feet on the front and when not in use I raised it with the feet to cause any water from rain to drain on its own.

One thing that works well is when I'm done using it I paint the grill with cooking oil to water proof it. I use a 4 inch brush to get it done quickly. The company where I work gave me a 5 gal. pail of olive oil which makes it economical for me, but any kind of food grade oil will work. Here in Stockton it can rain quite a bit in the winter and one brushing lasts about a month. Mine lives outside in the back yard.

I do not use fire brick. It would make cleaning harder and probably hold water in the bottom causing rust and I know that the commercial grill I made was used 5 days a week for over 10 years before it finally burned out.

Lot's of luck and anything I can help with let me know.

Dave

 

[rowdyrawhide]

Thanks scarbelly, I guess I should have put a pic up for reference.

Dave thanks for your response. I am not sure whether to build permanent, or movable.  It will just be a backyarder maybe 2x4 or 2x5, not a beast like those you built.

This is similar to what I was thinking for a permanent style:

http://leasureconcepts.com/?attachment_id=526

May incorporate it in with a regular grill and fireplace in the backyard.  However if I go this route then it will not be completed as soon as I would like since that area is still under design by myself an my wife.

Here is a portable that I liked the looks of scroll down towards the bottom of the page (kinda like the looks of the brick one here too):

http://www.landscapenetwork.com/topics/fire.shtml

If I go with a portable one I could get it started and finished sooner.  If anyone else has any pics to share of theirs or some they like feel free to share.

One other thing Dave, does the permanent one have an ash cleanout as well, and you mentioned water drainage are there holes drilled for drainage or does it drain via the ash cleanout.  If I were to go permanent how would you do ash cleanout or water drainage.

Thanks 

Aaron

 

[dragons breath]

Hi Aaron.

Yes they both have the same style ash clean out. I use a hoe or shovel. The one without wheels is an old stainless water tank we had lying around and it is sloped so the ash gate end is a couple of inches lower than the other. No holes for the rain water is necessary.

Those backyard units look very nice.  A nice addition to any backyard.

I thought when I built the grill I was building a BBQ, go figure.

I tried to cook ribs and tri-tip 30 or more times and had a difficult time until I found this forum and built a smoker.

I realize you want a grill and they're great at chicken, hamburgers, and hot dogs and of course steaks, but not for ribs brisket and that sort of meat.

In the right hands I've seen grill masters produce mouth watering culinary sensations.

My friend that had the mobile kitchen cooked hundreds of pounds of chicken and Korean style ribs (ribblets) on a daily basis.

 Think about what you want to do with it and your project will come out just fine.

 

[big lew bbq]

Interesting

Big Lew BBQ

 

[jwbtulsa]

Couldn't you do the same with a Hasty Bake grill? 

It might be able to give you more cooking options.  I really enjoy my Hasty but really wish I had the room and $$$ to build a true outdoor kitchen!