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Low-Cost Grill Made From 55-Gal. Drum, Disk Blade
This new barbeque grille won't flame up and burn the meat because of the way it's drafted, and the fire base will never burn out. It was invented by Major Dunlap of Ozark, Alabama.
"There are cheaper grills on the market, but none offer all the features mine does. It'll cook anything from a hamburger to a turkey
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Low-Cost Grill Made From 55-Gal. Drum, Disk Blade WOOD STOVES/FURNACES Wood Stoves/Furnaces (20L) 31-6-40 This new barbeque grille won't flame up and burn the meat because of the way it's drafted, and the fire base will never burn out. It was invented by Major Dunlap of Ozark, Alabama.
"There are cheaper grills on the market, but none offer all the features mine does. It'll cook anything from a hamburger to a turkey without flaming up," says Dunlap of Ozark, Alabama, who uses a 55-gal. steel drum as the base for his $200 "Grill-N-Barrel". "It operates in a temperature range of 275 to 350 degrees using charcoal as its heat source. The meat is completely cooked but not burned in any way. It's not the only grille on the market with flame control, but it's the only one that won't burn out. That's because the fire burns on a high carbon steel harrow disc."
The 22-in. dia. harrow disc sets on a 3-legged steel tripod that stands inside the open-top drum. The disc can be set at two different heights. The meat cooks on a chrome-plated grate above the tripod and also has two different settings. There are vent holes at the bottom of the drum and a metal lid on top that's used to control the draft - pulling the lid back controls how much air enters the vent holes.
A pair of handles are used to move the drum, and a metal bracket supports the lid in the vertical position whenever it's not being used. A metal shelf for utensils bolts onto the side of the drum.
"Dual cooking levels and dual fire disc levels allow you to cook everything from hamburgers to steaks to Boston butts to ribs or chicken and turkeys, all without the worry of flare ups," says Dunlap
Dunlap buys used drums from the carrot juice industry, which ships the juice from California to Florida where it's frozen. Each drum has a liner inside it. "When they're ready to use the juice they thaw it and pump it out of the drums, then throw the liner away. It's not practical to ship the empty drums back to California so they sell them," says Dunlap."
Contact: FARM SHOW Followup, Major Dunlap, 960 Stuart Tarter Road, Ozark, Alabama 36360 (ph 334 774-3707; mqdunlap @centurytel.net).
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