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The barbeque-grill is designed to burn wood logs and is permanently installed. Grilling is done directly over the wood flames on the left side. Barbequing and hot smoking are done on the right side using indirect heat from the fire on the left side. The barbeque side is cooler and cooks food slowly. Burners salvaged from a wood cook stove are used to cook side dishes and heat sauces for barbequing. Our goal was to be able to make authentic barbeque – meat cooked slowly with heat and smoke from a wood fire, but not directly over the fire. This style of cooking is also called hot smoking or smoke cooking. The equipment used in making authentic barbeque has many names such as barbeque pit, smoker pit, wood burning pit, log burning pit, barbeque smoker and Texas barbeque. Our design also allows us to grill directly above the flames or coals of the wood fire. Many good recipes as well as temperature and time information can be found in the book Smoke and Spice, Cooking with Smoke, the Real Way to Barbeque by Cheryl and Bill Jamison, published by The Harvard Common Press. |
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Nick of Manahan Machine Shop who fabricated the barbeque-grill welds a bead on one of the lids. |
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Nick determines the placement of the handles for the barbeque-grill lids. The body of the barbeque-grill was made using ¼ inch steel. |
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Dennis and Nick guide the barbeque-grill into the limestone foundation. |
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The barbeque-grill with the grill and barbeque lids open. |
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The barbeque-grill with the doors open. |
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The barbeque-grill in place and ready to go. Both the airflow into and out of the barbeque-grill can be controlled to regulate the fire and heat. The airflow into the grill and barbeque is controlled by the air vents on the front of the doors, and outflow is controlled by the chimney damper. Both the grill and the barbeque sides are equipped with thermometers. This makes it much easier to maintain the temperature that you want. In this picture, the thermometer on the grill side reads 400 degrees and the barbeque is at 200 degrees. |
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The barbeque-grill with the chimney extending through the roof. |
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The barbeque-grill has adjustable air vents in front. The door handle is designed to say cool to the touch. This and other handles on the barbeque-grill and mud oven were made from metalworking chipping hammer handles. The bottom of the barbeque-grill rests on bolts that were adjusted in length by turning them in or out to keep the barbeque-grill level on the uneven surface of the rocks. |
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The chimney damper shown with the collar raised and the damper resting against the chimney. The damper was designed so it can be removed from the chimney, so the inside of the chimney can be cleaned with no obstructions. The damper is inserted through the vertical hole and fits into a hole on the opposite side. |
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The barbeque-grill shown with the chimney damper in place. The collar covers the vertical hole were the damper is put in. The handle is in the same plane as the hidden damper so it is easy to tell if it is open or closed. |
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The chimney cap keeps excessive water from going into the barbeque-grill and can be lifted off for chimney cleaning. |
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A wood fire in the grill side of the barbeque-grill is used to provide heat and smoke to the barbeque side. Grilling can also be done directly above the fire. The bottom and lower sides are lined with firebricks. The firebricks protect the metal and help maintain a constant temperature in the barbeque-grill. We can harvest oak, maple, cherry, apple, grape and other woods from our farm for different flavored smoke. Dried, split wood is used. |
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This beef roast is seared on the outside before begin moved to the barbeque side where it will be cooked slowly in the smoke at a lower temperature. |
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This half chicken and squash are barbequed in the indirect heat. A pan half filled with water below the chicken provides moisture and collects the fat that is cooked off the chicken. We have been pleased with the smoked flavor and tenderness of the meat that we have cooked on the barbeque. |
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Click on some of the other options in the menu above for more information on the mud oven and barbeque-grill. Back To Top |
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Please contact Tim or Susan if you have questions about our outdoor kitchen. We would appreciate any feedback regarding this website.
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