Very cool build!!!!dgilbert71 wrote: ↑December 17th, 2020, 12:19 pmNice to meet everybody. I thought the grill picture was attached to the first post but it didn’t. I’ll try again! My dads been a racer of some sort for 60 of his 75 years! I used one of his old oil pans for a ash pan, and I used a old fly wheel and timing gear for the for the hand wheel[/img][/img][/img][/img][/img][/img][/img][/img][/img]
I love the repurposing of the oil pan and flywheel on the Santa Maria. Good thinking!dgilbert71 wrote: ↑December 17th, 2020, 12:19 pmNice to meet everybody. I thought the grill picture was attached to the first post but it didn’t. I’ll try again! My dads been a racer of some sort for 60 of his 75 years! I used one of his old oil pans for a ash pan, and I used a old fly wheel and timing gear for the for the hand wheel[/img][/img][/img][/img][/img][/img][/img][/img][/img]
Love them Tri-Tips! We have been doing them for years out here on the west coast. I've done hundreds of them. Just did my first Brisket style tri-tips last week. Wrapped at 160 deg. F in botcher paper and took to 200 deg. they were really good that way. I may take em off at 190-195 next time. They were almost shredded beef at 200 deg. , but still sliceable,..... barely. I used to do them on the rotisserie on the gas grill for many years, but have been trying to perfect my smoking skills!.dgilbert71 wrote: ↑December 25th, 2020, 5:36 pmThank you sir! We could Tri Tips and Filets on it last night and had a great time! It was fun watching my dad enjoy it so much!!