DescentBB

Well i'm in the "sitting under the pergular with a cool beer" planning stage. If any of you have any tips, please share them.

I'm wanting to bulid the thing of brick, i can weld very basically...but i'm a great cook.

Cheers
FC

Try freezing a mug and pouring your beer into it. It helps keep it cold on a hot day.

LOL! Actually i've got big thick glassed pint jugs that are rotated in my freezer just for that purpous.

and dont forget to tip the glass when you poor. Head is good, but not on beer

You want as much head as possible with Guinness (from the can, btw, not the bottle). Otherwise it tastes flat. I pour from about a foot above the glass to get as much frothy goodness agitating as possible. Then I sit in awe and marvel at the cascade that ownz all other beers.

Back on topic... tall chimney (2-3 meters), FC, if your area is prone to windy days. And don't forget plenty of flat areas around the grill for on/offloading and food prep. A cubbyhole area within the brickwork to store the fuel is handy as well.

i was just getting ready to say, i think he means ideas for the BBQ Grill not the friggin beer

Don't forget to build in a cupholder for your beer

flabby all the brick BBQs we have around here are just brick and mortar. what do you need to weld for? do you have to make up a hotplate or something?

from what i hear, the trick in a brick BBQ is to make sure you remember to allow for the sideways bricks near the top. these bricks will act like pegs, they will stick out and hold the hotplate up.

i could go take photos of BBQs if you REALLY REALLY want. hehe i'd "look pretty funny"* taking photos of BBQs (oh wow look at this one!! click).

*ie: sounds right up my alley

Yea take a few piccies, it might give me inspiration. I said i could weld 'cause i want to be able to make the net myself and build it so i can raise or lower the level of the meat in relation to the coals. This is important when doing a big BBQ when you have half a pig on the go, so you can seal the skin at first then cook it slowly at a higher hight over the heat. If you know what i mean.

FC

wow, ok.

i just gotta ask, have you seen a brick BBQ before?
coz they are seriously EVERYWHERE here. half of the houses have one in the backyard. and every park has at least 2. just wanna see if it's an aussie thing (i never thought of it until now)

I've seen one before, where i live they tend to be half barrels or customised boiler heaters. A brick one would fit in with the style of the house and surrounds. It will be surrounded by white bugonvillia, so i dont want to plonk somthing metal in the garden like i had before. Know what i mean??

There are a few Argentinian families on the kibbutz that are pretty proffesional when it comes to BBQ's, but i'd rather not ask them....its an ego thang lol.