Introducing the "X-Fire Grill"
This is the new grill/smoker design that my son and I have developed to build for his civil learning class. It is designed to allow several types of "fire" grilling/smoking, hence the name aka X-Fire Grill. Each X-Fire Cooking Stage is described below. Each X-Fire Stage is designed to develop a specific flavor profile and finish to make the taste buds smile.
The skin will be out of 3/16" with the inside lined with fire brick. The fire pan will be 2.5" brick and the sides, top, & doors will be 1-1/4" brick.
X-Fire Stage 1 is set up for Argentine grill cooking with SS V-grates and drip pan for a clean grilled flavor (minimal flame up). The cooking surface will be adjustable as needed to fit the bill! It is designed to burn with doors closed for use with a smaller fire and bad weather.
X-Fire Stage 2 is set up to be like a Santa Maria Grill with open flame and flame up for a more smokey flavor. The adjustable height cooking surface will allow for controlling heat and flame up. It is designed to burn with doors closed for use with a smaller fire and bad weather.
X-Fire Stage 3 is the "smoker" set up. A set deflector pans are added with the the choice of either the V-Grate or Open Grate. Note for smoking set up the fire can burn right on the floor or on an elevated coal grate (Both of the previous stages can use the elevated grate as well). Further note: Since vertical stick smokers usually get over heated, the firebrick is designed to tame the heat as well as add retained heat through the cooking process. (IE the V-Grate will also serve as a softening of heat effect). X-Fire Stage 3a is if a reverse sear is desired, then when smoking is complete and a sear is desired, the deflectors are pulled and the grate is lowered to the desired searing temp above the coals.
X-Fire Stage 4 & 4a allows for indirect burning with either cooking surface grate. This will allow for the classic weber style cooking with convection circulation.
X-Fire Stage 4a
X-Fire Stage 5 is not shown but there will be cross bars across the top for hanging chickens, turkeys, and other such desired cooking/smoking items. These can be roasted or smoked as desired with the deflector pan, V-Grate, or Open....
X-Fire Stage 6 will be the use of a set of tuning plates instead of the full deflectors, allowing for the ultimate balance in heat and smoke.
The whole premise of the design is to have a full function grill that crosses over the vast open fire/wood/coal styles. The design has been based on studying countless Argentine & Santa Maria grills (including restaurant installations) as well as reverse flow and vertical smokers. I have also been "testing and collecting" data from my last build (link below) on how the vertical cooking works as well as the heat flow.
https://www.smokingmeatforums.com/threads/33-gallon-build-with-vertical-cabinet.268790/
Once it is built, I am also going to experiment with a floating fire brick floor in place of the deflector plate (1/2 fire brick 1/2 open for HOT fire) to see if I can get 550 to 650 degree....IE pizza temp. I will need to see proof in the pudding before I call that X-Fire Stage 7. However, I have been able to get my VCC 600 deg pretty easily on the Copper Pot, so I do believe it will be achievable.....
So stay tuned this should be a fairly fast build as it needs to be complete by May and not interfere with turkey season.
This is the new grill/smoker design that my son and I have developed to build for his civil learning class. It is designed to allow several types of "fire" grilling/smoking, hence the name aka X-Fire Grill. Each X-Fire Cooking Stage is described below. Each X-Fire Stage is designed to develop a specific flavor profile and finish to make the taste buds smile.
The skin will be out of 3/16" with the inside lined with fire brick. The fire pan will be 2.5" brick and the sides, top, & doors will be 1-1/4" brick.
X-Fire Stage 1 is set up for Argentine grill cooking with SS V-grates and drip pan for a clean grilled flavor (minimal flame up). The cooking surface will be adjustable as needed to fit the bill! It is designed to burn with doors closed for use with a smaller fire and bad weather.
X-Fire Stage 2 is set up to be like a Santa Maria Grill with open flame and flame up for a more smokey flavor. The adjustable height cooking surface will allow for controlling heat and flame up. It is designed to burn with doors closed for use with a smaller fire and bad weather.
X-Fire Stage 3 is the "smoker" set up. A set deflector pans are added with the the choice of either the V-Grate or Open Grate. Note for smoking set up the fire can burn right on the floor or on an elevated coal grate (Both of the previous stages can use the elevated grate as well). Further note: Since vertical stick smokers usually get over heated, the firebrick is designed to tame the heat as well as add retained heat through the cooking process. (IE the V-Grate will also serve as a softening of heat effect). X-Fire Stage 3a is if a reverse sear is desired, then when smoking is complete and a sear is desired, the deflectors are pulled and the grate is lowered to the desired searing temp above the coals.
X-Fire Stage 4 & 4a allows for indirect burning with either cooking surface grate. This will allow for the classic weber style cooking with convection circulation.
X-Fire Stage 5 is not shown but there will be cross bars across the top for hanging chickens, turkeys, and other such desired cooking/smoking items. These can be roasted or smoked as desired with the deflector pan, V-Grate, or Open....
X-Fire Stage 6 will be the use of a set of tuning plates instead of the full deflectors, allowing for the ultimate balance in heat and smoke.
The whole premise of the design is to have a full function grill that crosses over the vast open fire/wood/coal styles. The design has been based on studying countless Argentine & Santa Maria grills (including restaurant installations) as well as reverse flow and vertical smokers. I have also been "testing and collecting" data from my last build (link below) on how the vertical cooking works as well as the heat flow.
https://www.smokingmeatforums.com/threads/33-gallon-build-with-vertical-cabinet.268790/
Once it is built, I am also going to experiment with a floating fire brick floor in place of the deflector plate (1/2 fire brick 1/2 open for HOT fire) to see if I can get 550 to 650 degree....IE pizza temp. I will need to see proof in the pudding before I call that X-Fire Stage 7. However, I have been able to get my VCC 600 deg pretty easily on the Copper Pot, so I do believe it will be achievable.....
So stay tuned this should be a fairly fast build as it needs to be complete by May and not interfere with turkey season.
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