What Ga. ?

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rabbithutch

Master of the Pit
Original poster
OTBS Member
I wasn't sure where to post this but figured anyone doing a build would know a lot more than I do about metal thickness.

I want to have an extension fabricated that will sit between the kettle bottom and kettle top to raise the bottom edge of the lid ~9". The purpose is to make the grill into an outdoor oven for pizza (mostly). I was visualizing a piece of sheet metal (stainless or aluminum?) that would have an arc taken out of it with a chord about 16" wide by 4.5" high. I'm thinking about going to a local sheet metal shop and asking about this but I'd like to have some idea of what gauge and type of metal would be best used for this purpose.

Any fabricators here who can guide me?
 
RH, morning....  If I "see" what you are thinking.....  Are you thinking of a "tube" extension with a "door" in it ??  Is this on a Weber Kettle ??  

Think about using 1/2 of a 55 gal drum that will set on the grate to try it out...  might be cheaper.... might be perfect...  Dave
 
RH, morning....  If I "see" what you are thinking.....  Are you thinking of a "tube" extension with a "door" in it ??  Is this on a Weber Kettle ??  
Think about using 1/2 of a 55 gal drum that will set on the grate to try it out...  might be cheaper.... might be perfect...  Dave

Howdy, Dave!

At this point, it is easier for me to obtain sheet metal than to obtain a 55 gallon drum. And I lack the means to cut it down to size.

Very good idea though.
 
You looking for something like this? http://www.kettlepizza.com/

I'd go with no thicker than 1/8". That would help hold heat I think and be sturdy enough. The only issue I could see is weight, if you've got a 22.5" kettle that's a hefty hunk o metal you're talkin about to be held up by those 3 little legs. If you're looking to get it fabricated I'd take your kettle to the fab shop, let them look at it and they'd also be able to tell you what metal would be best. I'd go stainless personally but that'd also be pretty expensive I'd guess.
 
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