You sure could. I believe that’s called a brasero and I’d like to either build one have one on my next Santa Maria grill. It elevates the wood fire and the coals fall below, then you move them under the cooking area.
Excellent cook! Love that char! I'm just waiting for the weather to cool down a little to begin cooking on mine. Going to try my hand at welding so I can make a small brasero for mine that way I'll mostly cook with embers. I'll let you know how it goes. Cheers bud!
Thanks. I still use it all the time and like it. It has a lot of grilling surface area which is great. I haven’t kept mine converted so it has started to develop some surface rust. I wish there was a trap door to brush out the ashes. For the price, it’s pretty good.
@@googanbbq I guess surface rust is a common problem even on super expensive smokers. Rubbing with oil while the grill is hot should take care of it. I am thinking of buying this Santa Maria and mod it. Install all terrain wheels, may be fire brick layer at the bottom. I don't know how to replace grates and tilt them at an angle and catch the grease. Something to look forward to.....Thanks again for your response!
@littlestar5737 I want to mod mine too with fire brick, install a different grate, maybe even add a brasero, and make a flip down door in the front so I can scoop hot coals from the brasero to under the grates. Basically turn it into an Argentine grill. Good luck!
I think it was worth it. If you want to grill Santa Maria style, there aren’t many options at this price point. If you keep it covered or out of the weather, it should last a long time. Good luck!
Looks great to me, can never see too much of a tri tip cook! Nice rig too!
Great Job AJ! That Tri tip looks amazing. And digging your new Santa Maria grill , hope to see more cooks on this machine. Cheers brother 🍻
Thank you! It’s a fun cooker!
Wow looks fantastic
Nice! Could you section off a part of the cooking bed to create a “firebox” then move the fully mature embers and coals over to the cooking area?
You sure could. I believe that’s called a brasero and I’d like to either build one have one on my next Santa Maria grill. It elevates the wood fire and the coals fall below, then you move them under the cooking area.
Great video! Looks great man!
That looks NICE! I love Tris. So glad you like the SPG.
Thanks Steve! SPG for the win!
Excellent cook! Love that char! I'm just waiting for the weather to cool down a little to begin cooking on mine. Going to try my hand at welding so I can make a small brasero for mine that way I'll mostly cook with embers. I'll let you know how it goes. Cheers bud!
I look forward to seeing that Al! I hear ya, that weather has been brutally hot!
Tri tip on the Santa Maria is the way to go.. great video AJ,
🔥TDO🔥..
Thanks Randy!!
Nice review. What is your recommendation after using it for a while. Thanks.
Thanks. I still use it all the time and like it. It has a lot of grilling surface area which is great.
I haven’t kept mine converted so it has started to develop some surface rust.
I wish there was a trap door to brush out the ashes.
For the price, it’s pretty good.
@@googanbbq I guess surface rust is a common problem even on super expensive smokers. Rubbing with oil while the grill is hot should take care of it. I am thinking of buying this Santa Maria and mod it. Install all terrain wheels, may be fire brick layer at the bottom. I don't know how to replace grates and tilt them at an angle and catch the grease. Something to look forward to.....Thanks again for your response!
@littlestar5737 I want to mod mine too with fire brick, install a different grate, maybe even add a brasero, and make a flip down door in the front so I can scoop hot coals from the brasero to under the grates. Basically turn it into an Argentine grill. Good luck!
That looked freaking good AJ. That char was the real deal and bet ya it was some pretty good flavor from that. Like the new Santa Maria too!
It was excellent! Thanks Troy!
Tri Tip is so tender and that looks good to me!!!😋😋😋👍👍
Thanks! I love it!
Heck Yeah.....char is where the flavor is at....nice looking tri tip. Cheers!
Thanks Stephen!
I’m looking at the same grill from academy, was it worth the $?
I think it was worth it. If you want to grill Santa Maria style, there aren’t many options at this price point. If you keep it covered or out of the weather, it should last a long time. Good luck!
Char is flavor, right? Nice pit! 🔥
Thanks Wep!
Nice Googan as bad as want one of them Santa Maria style grills, I just can't pull the trigger on one, they look fun to cook on. Nice Yob TY
Why can’t you pull the trigger?
@@googanbbq fixed income, retired life wish I was working again 😆 I search market place about every night
What was that cone thing?
It’s called a “flambadou.” It’s a a midevil tool used to melt fat or butter.
Nothing wrong with a little char, Tri-Tip looks good! I actually prefer Tri-Tip closer to medium about 139-140F and thinly sliced!
Thanks Mario! It was great!
Next time use only red oak. Let it burn down to white ash, raise the grill and slow cook it
That’s a good idea! I’ll give it a shot next time.
🔥🔥🔥😋😋
What is the dimension of the wheel?
24”