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Category: Fire & BBQ

Wooden BBQ Table, Pt. III – Finished

 

Do – one! The first test took place when it wasn’t even completely finished and I already liked it so much. Enough space to work and mess around, a comfortable height and all the little accommodations I like when having a barbecue. Of course there’s still room for improvement (an LED light, brackets for a sunshade, etc.), but that’s peanuts and there’s no hurry for that 馃檪


Wooden BBQ Table, Pt. II

The next steps working on the BBQ-table, although the constant rain and moisture make it hard to proceed decently. I hope it doesn’t simply rot away before it’s finally finished. At the moment I’m pondering on a height adjustment system for the kettle grill. I also discovered my miter saw’s right angle is a bit off, so I’ll have to fix that too somehow 馃檨


Wooden BBQ Table, Part I

Well, I did much planning and designing for a brick BBQ- and grill table, but let’s be honest, that will be a endeavor for my next life. Top of the list. Just for now, I resorted to good old wood.


I want real wood to grill with! A firewood grate

Unfortunately, we had to fell five of the many oak trees on our property over the last two and a half years (for various and indeed sensible reasons) – this wood is still stocked here in the garden, drying and waiting for being used worthwile.

Now I read an article from someone that I really deem a “grill master” these days and he stated that solid and reasonable firewood is a more beneficial BBQ fuel than every store-bought coal or briquettes available. Light it up, let it generate glowing embers and use it to grill. So far so good, cooking meat over burning wood is not so much of a recent idea in human history, right? 


White Chili…

 
…on the new pot belly stove, summer 2022. For the recipe click here.


Smoked Char

 

We got two beautiful chars from our favourite fishmonger and brined (see below) them over night. Then they were “hot smoked” – a fast and delicious cooking method, but not suitable for long-term preservation.

Hot smoke for about 30++ minutes (depending on the size of your fish) at up to 90掳C/195 掳F and until golden on the outside. Add your favourite smoking wood after 10 minutes for a nice aroma. They’re done when you can pull out the back fin very easily and can be served for example with toasted bread, salad and horseradish. They’ll keep in the fridge for max. 2-3 days.


The Backyard Rocket

Formerly known as “Patio Oven and Wok Burner from an old Fire Extinguisher” – Part I and Part II 馃檪

But, looking at it and observing it for while, I like “The Backyard Rocket” much better… I deem it finished so far and waiting for action. Unfortunately, work has me again and I didn’t have a chance of firing it up and have a shot at it, but I like the outcome so far and I will put it to use as soon as I can.


Patio Oven and Wok Burner from an old Fire Extinguisher (II)

Next part of the burner is done. I took great efforts to fabricate four identical (okay, almost identical) pot holders and weld them in place correctly. Eventually, it worked and I’m proud that I achieved some ugly but correct welding lines instead of lining up separate spot welds.


 

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