The Santa Maria grill.

[worth1]

Here it is on its first steak cook.
This is as close to traditional old school Texas BBQ as you can get.
In my opinion only.

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[worth1]

This is working beyond my wildest dreams.
It really thick and been up high.
Slowly cooking and the inside is at 119F.
Just about ready to drop it to the bottom.
The fire brick and the potatoes make great balance weights.

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[worth1]

Took approximately an hour and a half to cook this thing.
Which was 2 inches thick at least.
Only spices were black pepper and kosher salt.
Absolutely amazing results.

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[ponyexpress]

Looks good! My brother-in-law's uncle made his own years ago using a tire rim, galvanized pipe. I wish I could find some pictures of it. The guy was an inventor type so was always making something.

[jmsieglaff]

That steak looks so good, perfect cook, excellent caramelization on the outside...my mouth is watering. I imagine it picked up a nice bit of smoke cooking for that long over the wood. Great looking grill and meal!

[worth1]

That steak looks so good, perfect cook, excellent caramelization on the outside...my mouth is watering. I imagine it picked up a nice bit of smoke cooking for that long over the wood. Great looking grill and meal!

Thanks I'll be eating on it tonight too for a true flavor test since I haven't been smelling smoke.
Nice clean smoke and not too much either.
Raised it up high and let the cool smoke drift by on its way up like they used to smoke and dry fish outside.
This thing has been a long time dream of mine.
The fire was still going this morning.

[worth1]

Looks good! My brother-in-law's uncle made his own years ago using a tire rim, galvanized pipe. I wish I could find some pictures of it. The guy was an inventor type so was always making something.

Thanks.
I knew a guy that built a small forge from a car rim.
He made antique nails of all things.

[MissS]

That is one gorgeous piece of meat. Great job.

[karstopography]

Beautifully cooked Prime Tomahawk Rib Eye, Couple of Shiner Bocks, some nice baked potatoes, all done on a grill you created and made. Life is good.

Temperature control, raise the grill or move the food, works for me. Grate there looks heavy duty. I had some carbon steel diamond pattern grate on an old barrel grill that just disintegrated, heats is too much for that thin stuff. Now I grill on an after market cast iron grill, although I do still have the original equipment stainless steel grill that comes with the BGE. Stainless conducts heat so differently than Carbon Steel or cast Iron, much harder to get grill marks with thinner stainless.

[worth1]

[mention]karstopography[/mention]
The grill is 3/8ths hot roll steel rod.
1/4 X 1 one inch steel flat bar around it.
It gets hot and stays hot.