penca

Hi guys didn`t saw the thread earlier attached are some pics i hope you find interesting a good size for the grill is something like 2 feet by 3 feet the grill is made from one piece or several parts, in the later case, a perimeter frame made from 1" x 1/8" (or 3/16") angle and generally two to four separated grills that fit in the frame, these can be made with 5/8 x1/8 angle (in a V position) or 3/8 to ½ " round bar. these modules fit free in the frame so they can be removed and cleaned, the angles or rods can be separated up to 1 ¼" depending the size of the pieces to cook, mine has one of the grills with the bars separated 5/8" for smaller cuts and other things. This frame rises or lowers because it hangs from two chains attached to a rod (with a lever formed in one end). the rod is put over the grill with something like 2 ft of chain. you turn the lever and the chains roll in the rod raising the grill… some system to hold the lever in place must be devised, (mine is fixed - no elevator - at 7" ). the supports are two vertical pieces of the same angle, that are imbedded in the bricks (or can be welded to a frame). in the top of these pieces a hole or short pieces of tubing are welded for the rod to pass through. after you make two or three "asados" you develop a sense of the heat and the elevator system is not used anymore. if the grills are made from angle they must be tilted to the front 2" (more or less 5º) for the fat and blood to drain to the front (and a catch must be made. Is a mess believe me), if it is made from rods it can be level (mine is). if you cook with wood the distance from the grill to the floor of the chamber must be no less than 7", with gas can be as high as 12" don´t know if this explains... if not see the pics some diagrams, a pic from a magazine and the last two are from my backyard shot a few months ago. regards