Woodburning Grill?

[thisisntwally]

So I found an old grill in my backyard, not unlike www.pizzamaking.com/forum/index.php?topic=5725.0http://www.access-programmers.co.uk/forums/www.pizzamaking.com/forum/index.php?topic=5725.0

The question I pose, is how might I repair a thing like this? By Saturday. Admittedly mine is in much better shape than the one above. still has a front wall, and a few pieces of stone/concrete around (perhaps they are insulator stones or something).

So yeah, any ideas as to how to fix/use one of these?
Is it wood-burning?

 

[redneckgeek]

Linky no work for me.

 

[thisisntwally]

fixed.
I think.

what would a grill like this be called? this is the only example i could find online...

 

[redneckgeek]

I've always wanted to build one of those, but never got around to it.
Cooking over wood is a bit more challenging than charcoal.

Have you ever done any stone/brick/mortar work before? All I know is that
you have to be careful with stone - only certain types can take the heat without cracking.

 

[thisisntwally]

I've always wanted to build one of those, but never got around to it.
Cooking over wood is a bit more challenging than charcoal.

Have you ever done any stone/brick/mortar work before? All I know is that
you have to be careful with stone - only certain types can take the heat without cracking.

I always wanted one too. My greatgrandfather had one, so I could prolly consult family, but I'd really rather not talk to them.

I've never done any masonry, but I dont think mine will need any. likely just a new grate and some cleaning. someone said you put wood below a stone, then grill above that...but thats coming from the fiancee, so i don't really trust it...

 

[redneckgeek]

That would make sense if you were going to use it as an oven.
It'll be interesting learning how to use it. Things like getting the right temp, how long, etc.

 

[thisisntwally]

www.fruitfromwashington.com/whatsnew/images/PLAN7.jpg

searching for the olde style "barbeque" was far more rewarding.

 

[redneckgeek]

Excellent! I printed that one. I may even get around to building one someday up at the cabin. It sure would be easier than stooping over the fire pit with a makeshift grill thrown over it.

 

[Call_Me_Sam]

awesome idea...i have planned so many projects for the garden..low walls, retaining walls, fire pits, allotment style area..none have taken off due to british weather either being @~$£"( HOT or wet..which it's been both today

wife would love a firepit, but an option to grill food down by the summer house would make a rather sociable feature...

 

[redneckgeek]

heh... I've never associated Brits with grilling. There I go, stereotyping again. Do you have a "specialty" that you like to grill?

 

[Pauldohert]

Welsh rarebit. Differnat type of grilling though.

Or anything that goes well with 10 cans of lager , or two bottles of wine, and a loud stereo.

 

[Call_Me_Sam]

i'd rather grill than bbq it...

 

[redneckgeek]

I don't think I've ever seen rabbit in a butcher shop in the States. If you want that, you've got to shoot your own - or scrape it up off the road.

 

[Call_Me_Sam]

I don't think I've ever seen rabbit in a butcher shop in the States. If you want that, you've got to shoot your own - or scrape it up off the road.

i don't think welsh rarebit is actually a rabbit..

 

[Call_Me_Sam]

if it is...does it have to carry a id card to donote its of welsh origin

 

[redneckgeek]

Misread that one. Making toast on the grill seems like overuse of carbon, though.

 

[Fifty2One]

We have a wood cookstove outside for cooking in the summer. You can get a previously enjoyed one for about $50 out around here unless you ask for an antique one, then everyone knows you are from the city and will ask for $150 for the same stove Mostly they just need new firebricks in the woodbox and a couple of lengths of uninsulated chimnet pipe. You have to learn how to cook properly with one, if you keep opening the oven door to see if your food is done it never will cook because you lose all the heat. It is great in the colder weather also because you get it going and you can put a pot of water on to simmer all day while you work or play outside then you can make hot chocolate or tea or coffee all day when you want while your chicken and baked beans are cooking in the over all day nice and slow.
Also you can make a grille for a cook stove to fit over the woodbox and grille meat or hotdogs if you like that sort of food. YUMMY.

Anyway the nice fancy one at the start of the thread looks lile all it needs is some new firebrick and a grille.

 

[thisisntwally]

We have a wood cookstove outside for cooking in the summer. You can get a previously enjoyed one for about $50 out around here unless you ask for an antique one, then everyone knows you are from the city and will ask for $150 for the same stove Mostly they just need new firebricks in the woodbox and a couple of lengths of uninsulated chimnet pipe. You have to learn how to cook properly with one, if you keep opening the oven door to see if your food is done it never will cook because you lose all the heat. It is great in the colder weather also because you get it going and you can put a pot of water on to simmer all day while you work or play outside then you can make hot chocolate or tea or coffee all day when you want while your chicken and baked beans are cooking in the over all day nice and slow.
Also you can make a grille for a cook stove to fit over the woodbox and grille meat or hotdogs if you like that sort of food. YUMMY.

Anyway the nice fancy one at the start of the thread looks lile all it needs is some new firebrick and a grille.

ahh fantastic! i had hoped as much.

So on with the questions. I understand that wood is often added to charcoal to improve flavour, but I think I'd like to just use logs. I hear this could lead to uneven heating problems or the like. Any input 50?

My plan went as such.
1. get some fine oak or cherry logs. (no mesquite as beans are gross)
2. large roaring fire by T-45
3. maintain heavy ember base
4. grill and enjoy

Now as wood burns quick when compared to charc. should I be adding wood (smaller pieces?) or will the fresh burn F things up? Perhaps it would be best to just make sure theres enough in the first place?

 

[Fifty2One]

Your plan sounds good but keep in mind that hardwood does not cook as good as soft wood as an open flame fire. If you use denser wood then you have to start the fire really early and get it to just coals to cook. You can get a good fire going with softer wood and add shavings of a hardwood to the fire about 15 minute before you place the food over the fire.
If you want to get very obsessive technical the flavour of the wood is absorbed by the food being cooked so you have to select the wood by what meat you place over the wood. Take a shavings off the wood with a knife and light it with a flame and smell the smoke because the smell veries a lot even from one piece of wood to another and you could get some very strong or some that does not smell much. Start the fire with the smelly stuff so it is mostly burned and makes a heat bed for when the food is on the fire. As long as you dont cover the entire top of the fire with fresh wood to block the heat it will be an even enough heat as long as the surface area is big enough. If you use hardwood it will burn same same as charcoal except you have to stir the ashes more often to keep the heat more even.

If you are cooking fish like salmon then you can plank the fish which is good good. Take a piece of untreated cedar and wet it by submersing completely under a couple of bricks in water for 24 to 48 hours. Once the fire is going well put the plank on the flames and put the fish on top of the plank. The wetted wood will steam the flavour of cedar into the fish as it steam cooks. You can reuse the plank many times because it scorches rather than burns.
Also you dont have to wrap tubers in aluminum paper to cook them, just throw it into the coals they have skin. Also roast some corn on the grill that is YUMMY

ahh fantastic! i had hoped as much.

So on with the questions. I understand that wood is often added to charcoal to improve flavour, but I think I'd like to just use logs. I hear this could lead to uneven heating problems or the like. Any input 50?

My plan went as such.
1. get some fine oak or cherry logs. (no mesquite as beans are gross)
2. large roaring fire by T-45
3. maintain heavy ember base
4. grill and enjoy

Now as wood burns quick when compared to charc. should I be adding wood (smaller pieces?) or will the fresh burn F things up? Perhaps it would be best to just make sure theres enough in the first place?

 

[thisisntwally]

hella rad! I knew we'd have an expert around here! I'll try for all of the above!

(hardwood im thinking. If you're gonna do something, do it right!)