2005 - Volume #29, Issue #2, Page #39[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
He didn't want to have to put a crank on it for air so he started experimenting with compressed air. He first lined the bottom of the barbeque with fire brick that rests on a piece of plate steel set into the bottom of the barbeque. Then he plumbed in a 1-in. dia. air pipe that comes up through the bottom of the kettle and extends up through the center of the metal plate. On top of the air pipe is a small 2-in. dia. diffuser that spreads the air out through the firebox, fanning the coal-fired flames. The diffuser is held in place û just above the upper end of the pipe û by small pieces of steel rod welded to the top of the pipe. To heat up the charcoal fire, he just opens the air valve when needed.
"It's important to bring the air hose in from the side because sparks and ash fall down into the pipe at the center. The pipe is open at the bottom. Air comes into the side at a 45? angle."
Tierney built a small tray around the lip of the Weber to hold tools and he can still put the cover back on when he's not using it. Since the forge stands next to a wood stove in his shop, he mounted an exhaust hood over it and tapped into the stove's flue pipe to carry exhaust from the forge out of the shop.
Contact: FARM SHOW Followup, Paul Tierney, 10020 Pleasant Ave. So., Bloomington, Minn. 55420 (ph 952-888-8526).
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