- Thread starter SC_BK
- Start date
Well the bbq has been working well, we've used it at quite a few meets 
We had it down at Loch Lomond about 6 weeks ago, using it during the day at duck bay, then we were gonna be camping over the other side of the loch. So we lifted it onto the back of a transit tipper and drove it about 20 miles with it still smoking away
Also had it in use at the weekend just past:
To make it easier to move about (it weighs a LOT) I got hold of some old sack truck wheels and made a couple of wee brackets. I also welded on a small piece of angle iron (which is held on with the G clamp in the pic below), to support a vertical tube.
The vertical tube is the right diameter to slip a fishing brolly (found dumped) inside, and has a wing bolt at the top so you can lower/raise/remove it.
We had it down at Loch Lomond about 6 weeks ago, using it during the day at duck bay, then we were gonna be camping over the other side of the loch. So we lifted it onto the back of a transit tipper and drove it about 20 miles with it still smoking away
Also had it in use at the weekend just past:
To make it easier to move about (it weighs a LOT) I got hold of some old sack truck wheels and made a couple of wee brackets. I also welded on a small piece of angle iron (which is held on with the G clamp in the pic below), to support a vertical tube.
The vertical tube is the right diameter to slip a fishing brolly (found dumped) inside, and has a wing bolt at the top so you can lower/raise/remove it.
icedaddyuk
Member
- Messages
- 6
sorry to dig this up, but what sort of metal did you use for the grill and where did you get it from?
thanks
adam
thanks
adam
Sorry for re-upping an old thread, but that looks nice SC_BK, especially the umbrella. Does it come with an in built anti-midge enclosure
Here's one I built earlier, finished it three years ago and still haven't used it
I didn't make the lid, I was lucky. That was made as a chinamans hat to top the exhaust of a large diesel engine and never got used, so I asked and was told I could have it. That isn't the entirety of the originsal part, it would have been too ******' heavy!
If you're interested in the idea it was modelled along the lines of an Ugly Drum Smoker. If you Google that you'll find shedloads of reference material about them. Basic concept is an old 45 gallon drum with an air inlet or two at the bottom, a charcoal basket in the base and one/two circular grills mounted above the charcoal. It is apparrently critical that there is at least 24" between the charcoal and the first grate. There also needs to be a tight-fitting lid, band-topped drums being popular but in the US where these originated they seem to be able to find Weber kettle BBQs that people sling out and use the lids off them. The cooking is done at very low temperatures (90-ish deg C) over a long time (several hours) but apparrently renders joints like beef brisket and the blade shoulder of pork sublimely tasty.
Read all about it and various other projects on the BBQ Brethren forum.
Here's one I built earlier, finished it three years ago and still haven't used it
I didn't make the lid, I was lucky. That was made as a chinamans hat to top the exhaust of a large diesel engine and never got used, so I asked and was told I could have it. That isn't the entirety of the originsal part, it would have been too ******' heavy!
If you're interested in the idea it was modelled along the lines of an Ugly Drum Smoker. If you Google that you'll find shedloads of reference material about them. Basic concept is an old 45 gallon drum with an air inlet or two at the bottom, a charcoal basket in the base and one/two circular grills mounted above the charcoal. It is apparrently critical that there is at least 24" between the charcoal and the first grate. There also needs to be a tight-fitting lid, band-topped drums being popular but in the US where these originated they seem to be able to find Weber kettle BBQs that people sling out and use the lids off them. The cooking is done at very low temperatures (90-ish deg C) over a long time (several hours) but apparrently renders joints like beef brisket and the blade shoulder of pork sublimely tasty.
Read all about it and various other projects on the BBQ Brethren forum.
