Trailer-Mounted Double Barbeque Grille With Chain-Driven Rotisserie
"It takes the work out of barbequeing and cost less than $100 to build," says Paul Schue, Ferdinand, Ind., who used two 275-gal. fuel oil tanks and an old car frame to build a trailer-mounted double barbeque grille, one of which is fitted with a chain-driven rotisserie.
Schue cut the chassis and rear axle off a 1972 Ford Torino and welded both tanks onto the car frame. Each tank has a hinged lid on top. The front tank, 26 in. wide by 60 in. long, has a wire mesh grate for cooking hamburgers, steaks, etc. The rear grille contains a 14-in. sq., 54-in. long rotisserie cage made of steel rebar lined with 1/4-in. wire mesh. The cage revolves on a 2-in. dia. steel pipe with a sprocket on one end. A 1/ 4 hp electric motor, connected to a gear reduction box, belt-drives a second gear reduction box that chain-drives the rotisserie.
"The gear reduction boxes slow the rotisserie down to one revolution every 7 minutes. I never have to lift a hand," says Schue. "The cage is big enough to hold a 240-lb. hog (live weight) or 30 to 40 cut-up fryer chickens. I build a wood fire on the ground outside the grill and shovel hot coals into the tank as needed to control the heat. For slow-cooking large pieces of meat such as hams, shoulders and whole turkeys, I use 20 tbs. of charcoal and several pieces of hardwood, which will give a controlled heat for 6 to 7 hours of cooking time."
A wooden platform between the tanks provides access to both grilles.
Contact: FARM SHOW Followup, Paul Schue, 7519 S. 75 E., Ferdinand, Ind. 47532 (ph 812 367-2857).
Click here to download page story appeared in.
Click here to read entire issue
Trailer-Mounted Double Barbeque grille With Chain-Driven Rotisserie FARM HOME Kitchen 18-3-31 "It takes the work out of barbequeing and cost less than $100 to build," says Paul Schue, Ferdinand, Ind., who used two 275-gal. fuel oil tanks and an old car frame to build a trailer-mounted double barbeque grille, one of which is fitted with a chain-driven rotisserie.
Schue cut the chassis and rear axle off a 1972 Ford Torino and welded both tanks onto the car frame. Each tank has a hinged lid on top. The front tank, 26 in. wide by 60 in. long, has a wire mesh grate for cooking hamburgers, steaks, etc. The rear grille contains a 14-in. sq., 54-in. long rotisserie cage made of steel rebar lined with 1/4-in. wire mesh. The cage revolves on a 2-in. dia. steel pipe with a sprocket on one end. A 1/ 4 hp electric motor, connected to a gear reduction box, belt-drives a second gear reduction box that chain-drives the rotisserie.
"The gear reduction boxes slow the rotisserie down to one revolution every 7 minutes. I never have to lift a hand," says Schue. "The cage is big enough to hold a 240-lb. hog (live weight) or 30 to 40 cut-up fryer chickens. I build a wood fire on the ground outside the grill and shovel hot coals into the tank as needed to control the heat. For slow-cooking large pieces of meat such as hams, shoulders and whole turkeys, I use 20 tbs. of charcoal and several pieces of hardwood, which will give a controlled heat for 6 to 7 hours of cooking time."
A wooden platform between the tanks provides access to both grilles.
Contact: FARM SHOW Followup, Paul Schue, 7519 S. 75 E., Ferdinand, Ind. 47532 (ph 812 367-2857).
To read the rest of this story, download this issue below or click
here to register with your account number.
