Day before yesterday, I was putzing around with unfinished projects. A
friend had given me two 33 gallon metal drums to make him some barbecues out
of. I had made him a couple about ten years ago. He left the ashes in the
bottom, and they rotted away.
You cut the tops out, cut the drums in half, butt them up, and weld legs on
them. Add expanded metal top. Simple. Botta bing, botta bang. Boom.
But ............ I have been putting it off thinking of how I would
accurately cut them, and just not wanting to fool with cutting them.
I noticed a seam, and figured that I would just cut along the seam, and do
the layout to get the line on the other side the same. Ditto on the ends.
Well, I used my air chisel with the y shaped cutter to cut the ends out of
the barrel. Hammered the razor edge down flat. Smooth! I used a circular
saw with metal cutting blade to do the other cuts. Smooth. Now, I just
have to wire wheel down the razor sharp edges, and weld them up.
Why is it that sometimes we take so long, and think so hard, and when we go
out and do it, it is so easy?
Like the sixty second repair that takes six months to get to?
Such is life.
I like reading a book or manual 6 month or a year later - boy did the manual
What I see - The first time through - lack of knowledge and some is boring.
The second time, been there had it done to me - understand at a different level
thereby pick up more the next time.
Maybe the use of the Y cutter was done a month ago - and a connection was made.
@ home at Lions' Lair with our computer lionslair at consolidated dot net
NRA LOH & Endowment Member
NRA Second Amendment Task Force Charter Founder
Steve B wrote:
"Carla Fong" wrote
100% correct guess. But you cut the top out so you don't have a partition
in the middle of the thing. Of course, let me say you weld the two pieces
you cut the top out of to make the middle joint, then leave the half ends
with the caps on the ends of the barbecue.
Then weld the legs to the ends of the trough.
But what do you use to cover the bbq and keep the heat in?
When we build-em here, we cut em in half then put a hing along the back
so we can swing the lid up or down to keep the heat/smoke in in the
right amount to control the temperature.
Of course, we use ours to BBQ, not to grill, so I guess temp regulation
is probably less important when grilling.
I don't know what you call these other than grills. They are for cooking
mass quantities of hamburgers and hot dogs. The grill does not have a lid.
As "barbecues" go, they ain't much, but for "grilling" hamburgers and hot
dogs for a hundred people, they work great.