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I am conceptualising a backyard BBQ area, at the heard of which would be a central brick/masonary BBQ. I would like to use this bbq/housing for spit roasting (whole lamb/pig - up to 20kg), direct fire grilling and motorised skewer assembly. The three separate functions to be interchangeable - ie. not necessary need to run simultaneously.
The spit roast diameter is the dimension setting guideline as its the largest, and I have pencilled in the inner chamber needs to be ~1.8m long by ~0.7m deep (prior to firebrick lining) Height TBD based on design.
At the moment I am looking for design plans for a parilla or mediterranean style BBQ housing to be made from bricks/cement and steel/stainless steel combination
I need help with schematics/guidelines for chamber sizing, chimney/smoke exhaust design along with any other tires, tricks or resources you could point me to regarding any of these or design itself.
Further, I would like to be able to control the air flow to the charcoal (without choking down on the chimney) and have a clean convenient method of disposing of the burnt out charcoal during longer cooks like spit roasts.
Any help you could offer much appreciated!
The spit roast diameter is the dimension setting guideline as its the largest, and I have pencilled in the inner chamber needs to be ~1.8m long by ~0.7m deep (prior to firebrick lining) Height TBD based on design.
At the moment I am looking for design plans for a parilla or mediterranean style BBQ housing to be made from bricks/cement and steel/stainless steel combination
I need help with schematics/guidelines for chamber sizing, chimney/smoke exhaust design along with any other tires, tricks or resources you could point me to regarding any of these or design itself.
Further, I would like to be able to control the air flow to the charcoal (without choking down on the chimney) and have a clean convenient method of disposing of the burnt out charcoal during longer cooks like spit roasts.
Any help you could offer much appreciated!