Building A Steak Fajita Grill

[EverydayDiesel]

Has anyone every attempted to build a steak fijita grill? Always out of stock so I am considering building my own. What are your thoughts?

This would be dedicated to high temp cooks like fajitas and steaks (this would not be used for smoking meats)

Is there a better design for this purpose?


















https://tejassmokers.com/Smoker-Pits/24 ... ill/699/37

[Dirtytires]

Wow...that is a lot of pictures....lol.

Hot and fast is easy to build. Need plenty of air and some fuel.

[EverydayDiesel]

Thank you for the reply.

Some of my friends try hot and fast on their smoker and it just never seems to work out well. Am I right in thinking a separate unit is ideal for this?

Is there no real calculations or ratios or guidelines (or considerations) to follow?

[Big T]

There are not any real calculations for a grill, just plenty of intake and exhaust. You should check out the grill that towtruck built, it has an adjustable charcoal rack that can be raised or lowered depending on what you need.

[tinspark]

A buddy of mine cooks on an old 55 gallon drum laid horizontal. He made a small area on the right side lined in thicker steel, maybe 2'x1' and fills it with wood. to create a coal bed. He sears his meat then slides it to the left and lets it ride with the lid down. It builds up plenty of heat. The smokestack is opposite his fire area. His food is superb. Had his ribs. They were not slow cook quality, but were pretty close and in a fraction of the time. Fajitas would be no problem in a setup like this. A tank or pipe, or even bent or welded plate (octagon shaped etc) plate to form a CC would work too ihmo.

[dacolson]

I like the idea of this. It seems relatively straight forward to build. Have you considered a Santa Maria style grill? Instead of raising and lowering the trays in your firebox, the Santa Maria has cooking grates that raise and lower. Tinspark built one not too long ago. I'm sure he could share some build ideas with you.

[Dargo]

If you build one like your pics, I would rethink the fire grates. Seems like if you want to change the height of the coal bed you would be dropping some on the floor in front of cooker.


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[tinspark]

I like the idea of this. It seems relatively straight forward to build. Have you considered a Santa Maria style grill? Instead of raising and lowering the trays in your firebox, the Santa Maria has cooking grates that raise and lower. Tinspark built one not too long ago. I'm sure he could share some build ideas with you.

I was also thinking Santa Maria Style. Really the only difference between a SM grille and the one in the pic is the lid.
Not sure if you want a lid.

Here is a link of one I rebuilt this summer approx. 6 months ago for a buddy. He loves his and is always posting pictures of his cooks
https://smokerbuilder.com/forums/viewto ... ia#p112345

[EverydayDiesel]

what is the pipe for in this picture?

[tinspark]

It is a cooking accessory, similar to that rib rack next to it,.
It looks like they call it a "chicken stand.
It may allow heat to travel up the tube as the bird is inverted and cook teh inside cavity too..

Their website lists the accessories:
https://tejassmokers.com/Smoker-Pits/24 ... ill/699/37
► Swivel sauce bowl
► Charcoal Rack Log lighter/Gas assist
► Stainless Steel Temperature Gauge
► Stainless Steel Drunken Chicken Stand
► (2) Stainless Steel Rib Racks

[tinspark]

https://tejassmokers.com/Pit-Accessories-Utensils/34
2220 - Drunken Chicken Stand 100% Stainless Steel Construction
2220

2220 - Drunken Chicken Stand 100% Stainless Steel Construction

► Rounded edges, no sharp corners - Dishwasher safe and easy to clean - Stainless steel tube holds marinade inside the chicken while cooking. You get an incredibly juicy chicken which was continually basted from within during the cooking on your barbecue pit. Works with an infinite variety of simple marinades (beer, coca cola, apple juice) or more complex marinade recipes.

► Can be used in a conventional oven, barbecue pit smoker, or over a direct flame. Perfectly sized for chickens: 6" base, 5" high tube. Type 202 stainless steel construction.


Wt. 1 # 4 oz. Free shipping within the 48 contiguous U.S. States

$21.95



Stainless Steel Drunken Chicken Stand

[Dirtytires]

Yes, cooking hot on a smoker is not ideal as your airflow is not sufficient. Tho it can be done, I’m a fan of building a smoker to smoke and a grill to go hot.

[shearman23]

Check this one out. This would be very easy. They use 1/4" plate with 4 rebar legs or 1/2" rod legs for a plancha. They are very well known around Austin, TX which lends to being overpriced but you can get the idea from their site. It's essentially a table with a 4 inch curb you pour coals onto and it has different tools you can use with it. The plancha is not in this pic.



[url] https://millscale.co/livefire-grills [url]

[shearman23]

Has anyone every attempted to build a steak fijita grill? Always out of stock so I am considering building my own. What are your thoughts?

This would be dedicated to high temp cooks like fajitas and steaks (this would not be used for smoking meats)

Is there a better design for this purpose?

This is what I mean....

[dgilbert71]

Oh man I drool over Mill Scales Instagram and website!! There stuff is legit!!

[shearman23]

Yes, they are talented as hell. Their mother is from Portugal, which is their influence on this set up. They also make Asado crosses that are trailer mounted that lean over these tables filled with coals. pretty cool stuff

[hogaboomer]

Those guys are the best, IMO. I lift a lot from them, I ain’t ashamed to say. I’m gonna do a 94 gallon next.

[RJB]

Check this one out. This would be very easy. They use 1/4" plate with 4 rebar legs or 1/2" rod legs for a plancha. They are very well known around Austin, TX which lends to being overpriced but you can get the idea from their site. It's essentially a table with a 4 inch curb you pour coals onto and it has different tools you can use with it. The plancha is not in this pic.



[url] https://millscale.co/livefire-grills [url]

That looks really cool, me like!

I do fajitas on my 36" griddle. Works really well, just no smoke flavor.

Rick