First, cut four short pieces of angled aluminum or some other type metal. Just be sure not to use galvanized metal for these new brackets. Galvanized metals produce toxic, noxious fumes when heated and would certainly permeate your foods. Plus breathing fumes produced from heated galvanized metals will cause metal sickness.
Simply cut 4 brackets. They do not need to be very long, essentially what you are doing is making small shelves for a cut piece of expanded metal to sit upon.
The brackets should be mounted approximately four inches below where the grill grate sits. They need to be at the least 3.5"-4" below your grill grate for this modification to work properly. (enlarge above photo for details) Any closer and you could risk cooking your food a little too fast. You will understand what I'm referring to as you progress down this posting.
You can easily drill through the grill housing with any sharp bits without injury to the grill, it is an aluminum alloy type material and drills very easily. I used self tapping screws to drill directly into the bracket, thus I used no nuts.
Four little shelves.
Next, add a gas grill expandable burner cover. These can be bought from wal-mart or some of the online stores.
If you will take notice, I actually installed my brackets so the top would align with the apex of the burner cover for two reasons:
- First, you want the secondary grate that will be installed to be at the least 3-4" below your cooking grate. So making the brackets as low as possible would enable me to keep that minimal distance.
- Second, installing them in alignment with, provides a center-line support element for the secondary grate to come.
Don't worry, the drippings on the briquettes only serve to flavor foods cooked in the future...no need to clean them off after cooking. Just an FYI, your new briquettes will look like those in the lower right corner of the grill- typically gray in color. I only needed to add a few to my grill today and while doing so thought I would share the concept. Otherwise, the new addition would have been all new gray briquettes....you get the story!
Cook an extra wing or two for me, thanks ~chris
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Awesome work, it looks great!
ReplyDeletevery detailed article, thank you
ReplyDeleteNice instructions.
ReplyDeleteI have been doing the same for years and it works great.
You are spot on!
I have used broiler pan tops, or adjustable grill grates for my briquette racks.
The expanded metal looks to be by far the best and I will go that route on my next grill.
I also drop wood chips on my briquettes while cooking.
The seasoned briquettes with chips add great flavor as well.
Flare ups are GOOD why are you trying to avoid them????
ReplyDeleteOpen fire actually touching the meat is what grilling is all about
otherwise you are just baking or frying.
Why are there so many sites dedicated to "avoiding flare ups" - oh god that would be awful to actually BBQ the meat!!! :-)
I avoid 'flare ups' as most people do because I do not like eating black charred, burnt food. Chewing on a piece of charcoal is not my definition of a good meal.
DeleteI like my steak Pittsburgh rare - with a thin but definitely charred outer layer and a pink juicy center. I finally built a grate for my wood stove. I get it tandoori oven hot and can cook a steak perfectly in about 2-3 minutes a side. I've never been able to get any BBQ grill hot enough to do that.
ReplyDeleteGotcha! I can understand a man's preference and appreciate that. That having been said, I like steak cooked done or any meat for that matter. Not cooked so long that there aren't any juices remaining but cooked so that the internal temperature has reached temps to kill off microbiological pathogens.
DeleteI simply try to avoid any undercooked meat. Knowing the depth and breadth regarding the manners in which cattle are raised in this country along the corn troughs of the midwest feedlots, guides that. Confined animal feedlots are just pathogen birthing facilities. Thousands of bacterial colonies are present in and upon all meat grown in this manner. To eat any of that meat which has been undercooked just does not set well with me.
I can appreciate your preference though provided that line of thought isn't on the forefront. Me personally, I very seldom even eat beef from grocery stores when and if I can help it because of this. I eat a lot of fresh venison which I personally clean and grind into hamburgers for patties, lasagnas, spaghettis. At least, I know those herbivores have been allowed to remain herbivores and feast on natural forage.