Off the wall question

thewagonmasternc

thewagonmasternc

Well-Known Member
Joined
Jul 10, 2006
Location
Granite Falls,NC
Are there any propane gurus out there,when it comes to trailer mounted grills?Ive got a 250 gallon tank,that going to make a mobile grill out of.It will be used to cook,burgers,hotdogs,chicken,and maybe a pig.Any and all advice is welcome,thanx for the help.:beer:



Tim
 
Be sure that your pulling your vapor from your LP tank and not liquid or your regulators will freeze.
 
When you get the regulator, get one that is adjustable, and can be adjusted for a slow burn or a high burn. You need it to be hotter for burgers, than you will for BBQing a Boston butt or other slow cooked stuff.
Easy to make the burner element, take a inch and a half pipe and saw slits in it, and make a mount. run the propane supply line to the end of it, but not connected to it, and you will have a nice flame all the way across.take a piece of angle and run it over and above the pipe to shield it from grease droppings. Helps with flare ups.
I like to cut the tank lid using only a quarter of the tank, makes the lid much lighter to open and close. As far as the grill surface, you can use mild steel. Best ones I have seen used stainless. If you used mild steel, you can clean it with oven cleaner, wash it out with a hose, light it to dry it, and then rub it down with cooking oil to prevent it from rusting.
Use high heat black paint to paint the grill. When you make the mounts for the tank, make it to hold two tanks, that way you don't have to worry about running out.
An axle out of the rear of a front wheel drive car works real good, and cheap from the junk yards.
Make sure to make a good size shelf, it will be used.
You can permanently mount a oven probe type thermometer to know how hot your grill is. make two exhaust stacks, higher than your head, so the smoke isn't blowing in your face.
I like the ones that have a dampener on them.
Hinges are easy, just weld them on.
Get some thin angle to line the lid, and the surface where it will close. Some extra trimming to make it a tight fit. Takes a little time, but worth it in the long run.
Make drain holes in the bottom.
All I can think of at the moment
Hope it helps
 
upnover said:
When you get the regulator, get one that is adjustable, and can be adjusted for a slow burn or a high burn. You need it to be hotter for burgers, than you will for BBQing a Boston butt or other slow cooked stuff.
Easy to make the burner element, take a inch and a half pipe and saw slits in it, and make a mount. run the propane supply line to the end of it, but not connected to it, and you will have a nice flame all the way across.take a piece of angle and run it over and above the pipe to shield it from grease droppings. Helps with flare ups.
I like to cut the tank lid using only a quarter of the tank, makes the lid much lighter to open and close. As far as the grill surface, you can use mild steel. Best ones I have seen used stainless. If you used mild steel, you can clean it with oven cleaner, wash it out with a hose, light it to dry it, and then rub it down with cooking oil to prevent it from rusting.
Use high heat black paint to paint the grill. When you make the mounts for the tank, make it to hold two tanks, that way you don't have to worry about running out.
An axle out of the rear of a front wheel drive car works real good, and cheap from the junk yards.
Make sure to make a good size shelf, it will be used.
You can permanently mount a oven probe type thermometer to know how hot your grill is. make two exhaust stacks, higher than your head, so the smoke isn't blowing in your face.
I like the ones that have a dampener on them.
Hinges are easy, just weld them on.
Get some thin angle to line the lid, and the surface where it will close. Some extra trimming to make it a tight fit. Takes a little time, but worth it in the long run.
Make drain holes in the bottom.
All I can think of at the moment
Hope it helps
Click to expand...
Thanx Chip,youve been a big help!:beer:
 
Chip,how long should the slots be?Running,long ways of the pipe,or across it?
 
across, maybe the top third. Make the cuts with a band saw try it out, and open them up till you get the desired flame
 
Mine has a charcoal/ gas option. We cut 55 gallon drums in half and laid them across the bottom of the cooker to make a firebox. The drums atr raised up about an inch to let the heat out. There are sliding doors in the side for access to the "firebox." Mine uses propane to keep the coals a constant temp and help warm the cooker up. The charcoal actually does the cooking and adds the flavor when you add wet hickory logs.

A pig needs to be cooked at about 176-183 degrees for about an hour per 15-20 lbs

Burgers are about 350-400.

A pig just doen't taste right on Gas alone.

Expanded stainless cooktop is the only way to go and a nice stainless shelf about 15 inches deep is a huge help. Keep in mind that you could be filling those big foil pans with BBQ or burgers. Shelf needs to be big enough for them.

When you cook a pig, it's gonna need to be flipped. I use a half inch piece of plywood thats a little smaller than the cooktop as a "spatula" to flip the pig. if you try and flip it without, it will fall apart. You get a smaller piece of plywood to sit on the edge of the grill to chop on.

Most of the meat in a pig is in the shoulders and butts so you only need fire and coals on the shoulder and butts, the middle of the pig will cook in the heat.

Pit beef and burgers and stuff need to be flame kissed so you can slide one of drums over to get some flame if u want, just keep it under control. I have a long hook that goes through a hole in the side to grab the hot drums and slide them.
 
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