Building a charcoal BBQ

[SPIKER]

The little community center next door to me has two that are made out of 55 gal drum cut in half. Each half sets on a set of legs with cheap lawn mower wheels at one end and some bent conduit for handles to move em about. The tops are simple expanded metal welded to a angle iron frame so easy to make and inexpensive....

Mark

 

[PILOON]

I have made a few for our events so I can offer a couple of ideas.

My next one would be made from a 100lb propane tank cut in half lengthwise with 1/2 x 1/2 angle welded on the bottom edges.
For the grilling surface I'd use expanded HD steel mesh with again 1/2 x 1/2 angle to finish the edges. Nice handles about 6" high at both ends (bent 3/8 rod) to lift the grilling surface for replenishment of charcoal.
The remaining tank 1/2 I'd weld hinges and add a chain to hold the 'lid' opened just right. Add a handle to open/close the lid.
3 legs (ground is always uneven) with the pair sporting old lawnmower wheels for easy displacement.
A disc welded at bottom of the 3rd leg so that it stays above ground and short 'handles' to raise and move the grill easily from place to place.
Drill 2-3 holes in the bottom to allow rain water to drain out (like 5/8" or so.)
Bottom fire grate is made similar to the grilling surface but narrower just to keep the coals about 2-3" abobe the bottom.

A grill made as such will last many years and cost is minimal. Enough surface to make dogs and burgers for 75 people.
Naturally welding and an angle grinder with cut off blades need to be in your tool kit.

My first was easy to disassemble and local scrappers 'borrowed' it for scrap prices so the next one was all welded making it simply to awkward to 'borrow'.

 

[EddieWalker]

These units are well made and heavy. I have never used one; can you give us a short lesson on the ease of grilling, say hamburgers vs smoking a brisket or a dozen slabs of ribs? I have a Big Green Egg that is great for smoking ribs, but it is limited in that about 4 or 5 slabs are all you can cook at a time and is not really designed for grilling.

Thanks.

Wish I could say what it's like to cook with it, but I've never used it. Karen does all the cooking and grilling. She says it relaxes her and she enjoys being creative. I can tell you that she loves the grill and being able to smoke ribs, or grill veggies or whatever she wants on it. Our previous grill was about half the size and it didn't have a smoker. She really likes the smoker, so now that she's happy, I get lots of grilled meals!!!!

Eddie

 

[flusher]

We run a 32 plot community garden at our church and are planning on expanding this year. We want to add a charcoal BBQ for general use. Building process is not a problem but lacking ideas with pros/cons on various styles, insert types, etc.

I have thought about different kinds including all brick, steel stud with cement board and veneer stone, simple brick ledge and grates resting on ledge, drop in inserts. My head is swimming with the ideas and need to get the pros/cons on the different ones to help get to a few choices.

Anyone build one? What are your recommendations? Locations for inserts, etc?

Thanks.

Here's one I built in my backyard about 7 years ago.



It's overall design is similar to the BBQ pits in the city parks in St. Louis (my hometown). I updated it so I could have my choice of a charcoal smoker or a propane grill. Bought the grills on sale at Home Depot.

I used cinder block for the main structure to keep the cost down. However, if you want a more standard type of charcoal pit with steel grates for the food and the fuel, you could use firebrick or maybe even common clay brick and modify the design so you have access to the grates through a hole in the side opposite the chimney.

The facing is stone (drain rock used in septic system leach fields) set in mortar--very inexpensive. Smoke from the charcoal smoker is directed out the chimney. There's a spark arrestor screen near the output end of the chimney.

Good luck

 

[Western]

Ray, that look nice:thumbsup: I actually like the "rough" texture. Will California still allow wood fire smokers?, I'd thought they would have outlawed that too by now?

 

[2LaneCruzer]

Here's one I built in my backyard about 7 years ago.

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It's overall design is similar to the BBQ pits in the city parks in St. Louis (my hometown). I updated it so I could have my choice of a charcoal smoker or a propane grill. Bought the grills on sale at Home Depot.

I used cinder block for the main structure to keep the cost down. However, if you want a more standard type of charcoal pit with steel grates for the food and the fuel, you could use firebrick or maybe even common clay brick and modify the design so you have access to the grates through a hole in the side opposite the chimney.

The facing is stone (drain rock used in septic system leach fields) set in mortar--very inexpensive. Smoke from the charcoal smoker is directed out the chimney. There's a spark arrestor screen near the output end of the chimney.

Good luck

Nice work! I see you're getting the ground ready for the new pool...and how big are you planning to make the pavilion? :thumbsup:

 

[flusher]

Ray, that look nice:thumbsup: I actually like the "rough" texture. Will California still allow wood fire smokers?, I'd thought they would have outlawed that too by now?

Last week I read that a bill is going through the CA legislature now that would ban wood burning stoves (the type that uses wood pellets for heating).

For smoking meat I just use charcoal briquettes and water soaked wood (oak, cherry, etc) chips to make smoke. I'll continue doing this until the smoke police show up in my backyard and make me stop.

 

[flusher]

Nice work! I see you're getting the ground ready for the new pool...and how big are you planning to make the pavilion? :thumbsup:

Not a pool. Just built a pergola over the BBQ pit.

 

[SPIKER]

Not a pool. Just built a pergola over the BBQ pit.

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That will REALLY be nice with some Grapes planted at each post & let them grow up over top in summer for extra shade! might attract bugs & birds but would make it look great & get some good grapes for making better wine

 

[Gunny]

Last week I read that a bill is going through the CA legislature now that would ban wood burning stoves (the type that uses wood pellets for heating).

For smoking meat I just use charcoal briquettes and water soaked wood (oak, cherry, etc) chips to make smoke. I'll continue doing this until the smoke police show up in my backyard and make me stop.

And here I'd always heard that pellet stoves were "green", meaning that they took a waste product and converted it into a fairly non polluting fuel!

ON your other point, I really like water soaked apple wood for smoking, along with lump charcoal.