New Build - 42" with Santa Maria Grill in So. Cal

[Damer419]

Not really Randy.......just never have used it before and they don't sell heavy enough gauge at HD or Lowe's. I understand the "why chance it" mantra and figured that would be the reason I would ultimately go back to the steel idea. I guess that after this huge learning curve of turning rectangles into a half sphere I was looking forward to doing something that I am a tad more familiar with.

[RandyJ]

Steele framing is not that hard to work with. Most likely it would not be a fire risk but why chance it. They do make fire resistant wood that has been treated but I believe that it is rather expensive. Is there another reason you do not want to go steel stud?

Randy

[Damer419]

Question for he pros: As I am rained out now for what looks like a week I am starting to plan my work for once I close the dome. I plan an enclosure and see that almost all "houses" are built with steel studs. Can wood or Pre-Treated (PT) lumber work? Would it still be too hot even though there is a blanket and loose vermiculite? Never worked with steel framing before, not that I am afraid to after building an oven, but regular studs or PT would definitely be in my comfort zone.

Thanks in advance

Damon

[Damer419]

Thank you David........8" is what I ordered.......Thanks

[david s]

The diameter of the pipe is more important than the height. For a 42" oven you need an 8" diam pipe, 3' high is adequate.

[Damer419]

Alrighty then..... I think I found that 3' will be ok. One of the main builds I referenced was Dino's and pretty much used a lot of his CAD drawings as a guide. He used a 3' with an enclosure so I think i am going to order it up. Cannot pass up that savings.

If I hear arguments to the contrary I can always return it.....

[Damer419]

Questions: I plan on doing an enclosure and is a 36" chimney long enough? I am sure it varies based on style of roof and what not, but can it be pulled off with 36"? I found a deal for 88 bucks on amazon (see link) but dont want to be short. Saw a few builds with 36" but i think mainly for igloos. I am alreqady WAAAAAY over budget and if I can save 150 bucks, I need to jump on it. I guess I could build an extra foot of brick chimney to make up the difference??

https://www.amazon.com/gp/product/B002NHXP1O/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A22BC1FJGECFCG

[Damer419]

A few more pics

[Damer419]

Have a huge week long rain coming so stayed home from work today and knocked out 10th course. Had a small droop once I cleared the arch that I all but straightened out.

Onward and upward!

Damon

[Damer419]

Thanks Joe.....I am glad that the grill can be used now. Hope to fire up some tri tips on Monday!!!

The way I was able use photos was after I hit "upload" and it gives me the option to chose my camera, my photo album, or documents.....I chose "camera" and snapped a pic. So not fixed but somehow I can attach it that way as opposed to chosing a pic I took one minute prior. I tried so many options to make it work the other way but kept coming up empty.

[Gulf]

Damer,

That is going to be a great set up! Looking forward to some cooks from both the oven and the grill. What ended up being the fix for your photos? This has been happening a lot and it could help others.

[Damer419]

[Damer419]

[Damer419]

These types of grills are extremely popular in central and northern California. All are build with a firebox without venting. It is an open pit so no lid allows plenty of air. And cooking with 100% wood I'm sure helps. This is my first one so I am not an expert at all and have only used mine a few times on a temporary block stand.

Google Santa Maria grill and a wealth of information will be available. I should have grill mounted today so I'll post a pic if I can

[thomasmn]

I've been thinking about building a grill as well, but the thing I haven't figured out yet is how to get air to the fire in a controlled way. It looks like you just have a pit but without any venting? What is your plan there?