Fire pit - Woodworking Talk - Woodworkers Forum
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post #1 of 16 Old 06-30-2020, 08:19 PM Thread Starter
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Fire pit

So I don't use a smoker but a propane grill. I put a fire pit in and would like to try it this weekend. Anybody usd a fire pit to grill on? Any suggestions?
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post #2 of 16 Old 06-30-2020, 08:53 PM
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any photos of the fire pit ??
I would do it !!!

is the fire pit wood burning or propane with lava rock ?

.

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post #3 of 16 Old 06-30-2020, 08:58 PM Thread Starter
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It's for firewood. I have to replace one top.cap . Going to try it out for grilling on the fourth..
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post #4 of 16 Old 06-30-2020, 09:05 PM
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oh heck yeah !!

BUT - I would start tomorrow morning burning some wood of the same type
you will be cooking with to get an idea of just how hot it can get and how
far from coals the rack has to be. squirt bottles handy to beat the flames down.
never - ever - never practice a new cooking tool with guests !!!! n e v e r.

looking forward to seeing it in action !!!

I'm not sure on this: but, if I remember correctly, new galvanized metal can give off smoke and fumes that can ruin the taste of food.
so that is another reason to build many fires in it before actually cooking on it.

.

there is no educational alternative to having a front row seat in the School of Hard Knocks.

Last edited by John Smith_inFL; 06-30-2020 at 09:07 PM.
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post #5 of 16 Old 06-30-2020, 09:29 PM
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I never used a fire pit to grill on .. We use MANGAL for to grill on.. The mangal is a type Turkish bbq ... i dont like to smoke neither..
If i have electric i use Sinbo SBG-7102 Electric grill machine... its very easy for to grill on with electric grill machine..



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post #6 of 16 Old 06-30-2020, 09:33 PM
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I have done a LOT of tent camping from the time I was a toddler.
the only difference in camp cooking and the modern fire pit is that
the fire pit is permanent. other than that, it is just basic camp style cooking.
after you get your pit broken in, and the family likes it, I would put some
thought into a different rack system. one that you can swing the rack
off the heat and slide up and down on a vertical. my father was a welder
and fabricator, so he made all kinds of cooking gadgets for our camp fire cooking.
x-tra long tongs and meat hooks are a necessity. (you'll learn as you go).
something like a pipe clamp that locks (firmly) in position and another
clamp to keep it from sliding down onto the fire. (you can figure it out).

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post #7 of 16 Old 06-30-2020, 09:46 PM
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I want to go my kitchen now... i want to open my refrigerator now. .. but i cant do that...Because that man waiting for me in front of my refrigerator LoL...

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post #8 of 16 Old 06-30-2020, 10:02 PM Thread Starter
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The grill is temporary. A starter. I was thinking of having something welded.on a swing arm. Just looking for a thrown away grate....
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post #9 of 16 Old 06-30-2020, 10:04 PM Thread Starter
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The actual inside diameter is 37". I put the cap block on top to cut the circumference to 30 to put a 30" fire screen on.
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post #10 of 16 Old 06-30-2020, 10:07 PM
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you have a very nice looking pit that the family & friends can enjoy year round.
hope you share some of your get-togethers with us.
hope you and your family & friends have a very happy and safe Fourth !!!

.
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post #11 of 16 Old 06-30-2020, 11:22 PM
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Don't grill directly over open flames(leaves soot and ash on your food)...let the fire mature and build up a good bed of hot coals. Use the coals produced for the actual cooking and it's no different than a charcoal grill.
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post #12 of 16 Old 07-01-2020, 10:39 AM Thread Starter
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Correct... I'm after the heat not the flames.

Former boy scout. Loved camping and the Jamboree in Florida on the 70's. It put fire in your blood...
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post #13 of 16 Old 07-01-2020, 04:57 PM
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Quote:
Originally Posted by John Smith_inFL View Post
oh heck yeah !!

BUT - I would start tomorrow morning burning some wood of the same type
you will be cooking with to get an idea of just how hot it can get and how
far from coals the rack has to be. squirt bottles handy to beat the flames down.
never - ever - never practice a new cooking tool with guests !!!! n e v e r.

looking forward to seeing it in action !!!

I'm not sure on this: but, if I remember correctly, new galvanized metal can give off smoke and fumes that can ruin the taste of food.
so that is another reason to build many fires in it before actually cooking on it.

.

Been there with the camping and cooking on an open fire for 25+ years. I was the designated cook, a number of families joined in and it wasn't hamburgers and hot dogs. I did chicken, steak, beans, corn on the cob, baked potatoes, baked onions, sometimes in pouring rain, but it got done, good memories, often there was over 30 of us including children. This is a picture of the group minus kids when my wife and I said we where done.


I would just say grill racks should never be galvanized, only SS or cast iron
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post #14 of 16 Old 07-01-2020, 07:02 PM
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Quote:
Originally Posted by Rebelwork View Post
Correct... I'm after the heat not the flames.

Former boy scout. Loved camping and the Jamboree in Florida on the 70's. It put fire in your blood...
I use the grill below on a weekly basis(I have 9 grills so its often hard to pick which to use) when I'm cooking for 3-6 people. The best part is that after the food is done, remove the rack and I've got a campfire for the rest of the night that the fire/police department can't tell me to put out because its NOT a campfire, its my BBQ grill

The flavor that open pit cooking imparts is halfway between a charcoal grill and a smoker IMO. Only downside is that you can't really cook low and slow because that'd require some way to contain and regulate the heat. I save that for my kamado or pellet grill.

https://www.homedepot.com/p/RiverGri...-202535014-_-N
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post #15 of 16 Old 07-02-2020, 10:04 AM
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A long time ago, I was in the Scouts and also an avid backpacker with my friends. Most of those trips were in the "local mountains" of Southern California and the High Sierras. We relied on down wood for cooking and campfires. At some point, the authorities discouraged, then outright banned wood fires in the wild. We were forced to switch to chemical stoves - propane and white gas.

One thing that I remember is how much soot got on the outside of the pots and pans, and how difficult it was to scrub off, even with steel wool. We didn't always have time to scrub off the soot, so we also carried plastic bags for the pots and pans, to keep the soot from rubbing off on our clothes and other things in the backpacks.
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post #16 of 16 Old 07-02-2020, 04:26 PM Thread Starter
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Bought some fatwood Firestarter and a bundle of firewood at the hardwood store. Need to go through the hickory in the shop and decide of I'm mad at it or not and chop some up....
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