Weber Kettle Club Forums
Grill Talk => Weber Mods, Tables and Customs => Topic started by: BertVentures on June 07, 2018, 04:51:12 AM
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What is the simplest tool to sharpen one end of these Double End Threaded Stud Screw Bolt https://www.amazon.com/gp/product/B01M0LNIPT/ using a drill or dremel ? I want to use them as skewers.
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Why not just buy metal skewers?
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Personally .. I would recommend a 4” electric grinder! You will find more uses for this tool later also.
Harbor Fright or someone should have a cheap one that is fine for what you are doing. Get 2 types of wheels for it also. One real thin cut-off wheel and a grinding stone type or the newer flap wheel / sandpaper type.
Oh... and a GOOD set of safety glasses!!
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I think a grinder would be best or a file. I suppose you could use a dremel and a cut-off disk to knock the edges off. To do it faster you could put those screws in the drill and use some sand paper stapled to a block of wood, though I don't know how well the sand paper would hold up, a grinding stone would be better, but that would get you a pencil type sharpness...whatever you choose, just be careful and wear safety glasses.
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Personally .. I would recommend a 4” electric grinder! You will find more uses for this tool later also.
Harbor Fright or someone should have a cheap one that is fine for what you are doing. Get 2 types of wheels for it also. One real thin cut-off wheel and a grinding stone type or the newer flap wheel / sandpaper type.
Oh... and a GOOD set of safety glasses!!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I agree. I bought one of these 15 years ago for $30 dollars and I have used it on countless projects. A great tool to have on hand.
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Angle grinder with proper attachments is one of the most useful tool around the house. Only tool along with a drill, wrench, screwdriver and rotary tool that i use for all of my grill mods.
Good sander flap disc is a must. It last forever and eventually turn less aggressive and acts as a higher grit sander.
PFERD 67258 Polifan PFR Curve Radial Type Flap Disc, Ceramic Oxide, 4-1/2" Diameter, 5/8-11 Thread, 13300 rpm, 60 Grit https://www.amazon.com/dp/B005YSY3VA/ref=cm_sw_r_cp_api_i_JnugBbQ24GASP
Table mount is indispensable also.
Klutch Angle Grinder Holder https://www.amazon.com/dp/B003BUSL7A/ref=cm_sw_r_cp_api_i_wpugBbD1T8WHA
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Oh man I was searching angle grinder holders/mounts and never saw one like that. Thanks Jules!
My $40 Craftsman earned it place the very first time I used it years ago ... to cut through a seized shock mount. There was no "just us a torch" gonna happen there, and I was thisclose to considering buying a junkyard rear control arm (unnecessarily broadening the project ... ) to avoid having to deal with the shock mount.
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I have a couple bench grinders with stones.. They could do the job in a few minutes. If I didn't have them, my next check would be a hand held grinder with the piece you are working on held in a vice.
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Thank you all, I ordered the Flap Disc recommended by Jules and this angle grinder https://www.amazon.com/gp/product/B0036WBGI4
Why not just buy metal skewers?
I want to replace the 3 screws (Item 4) shown below on my Mighty Pizza Stone heat diffuser with three studs and use them as shawarma vertical skewers. I am not sure how well this setup will work, but it will be an easy mod to try once I have the right tool.
(http://pics.weberkettleclub.com/images/2018/06/07/61hZVb9xAuL._SL1212_.th.jpg) (http://pics.weberkettleclub.com/image/fp0)
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Oh man I was searching angle grinder holders/mounts and never saw one like that. Thanks Jules!
Great stuff especially for the price. Some of them cost well over $100. Having a couple of grinders is preferred here as removing it from the mount can be a hassle.
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I want to replace the 3 screws (Item 4) shown below on my Mighty Pizza Stone heat diffuser with three studs and use them as shawarma vertical skewers. I am not sure how well this setup will work, but it will be an easy mod to try once I have the right tool.
Speaking of shawarma, I'm currently working on one myself. Here's the progress so far.
(https://uploads.tapatalk-cdn.com/20180608/20ef86a962745650dd7adc8dfecb3785.jpg)
(https://uploads.tapatalk-cdn.com/20180607/e4aa6460960099ff73d230fd53db2ff0.jpg)
(https://uploads.tapatalk-cdn.com/20180607/ed2de2fe4bf5fec579932a2bebebd359.jpg)
(https://uploads.tapatalk-cdn.com/20180607/4a31501014281be33ad9c0a407668e0c.jpg)
(https://uploads.tapatalk-cdn.com/20180607/11465772cb7a06330910ac81af966168.jpg)
Charcoal configuration.
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Speaking of shawarma, I'm currently working on one myself. Here's the progress so far.
Nice work...You can feed an army with that setup... I am curious, where did you get the parts for the skewer assembly.
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Those were recycled parts that originally came with the caliente stackers. It's a rod that was originally used to hold the cable to raise/lower the charcoal grate. Made a 12" for a single stacker and 16" for larger capacity using both stackers. It worked out great since the rods have inside threads for a bolt to be attached.
(https://uploads.tapatalk-cdn.com/20180608/1269b48e8eab1261c004016b032e76b5.png)
That's the rod in question. Also used the bottom ring for the hanging rack.
(https://uploads.tapatalk-cdn.com/20180608/a3759749bfc2814c1121e0e3b0e4e8db.jpg)
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@Jules V. Thank you for sharing.
I got my stud screws this morning, I have two potential setups with MPS:
1- The pan sits on top of the stone on my Performer cooking grate, I like this setup better, the heat is diffused and distributed by the pizza stone.
(http://pics.weberkettleclub.com/images/2018/06/08/IMG_4132.jpg)
2- The pan sits on top of charcoal grates using MPS extension legs, and the stone could sits on top of the skewers to store and radiate heat from the top.
(http://pics.weberkettleclub.com/images/2018/06/08/IMG_4133.jpg)
(http://pics.weberkettleclub.com/images/2018/06/08/IMG_4135.jpg)
I used my rotery tool sander to sharpen the ends enough till I get my Flap Disc and angle grinder
(http://pics.weberkettleclub.com/images/2018/06/08/IMG_4137.jpg)
Excited to try it try it out...
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I'm sure it would work fine either way. With a wider diffuser, the top portion will get get cooked much sooner.
(https://uploads.tapatalk-cdn.com/20180608/5dd4858b6a71f82719bfdb783d7a0974.jpg)
I will probably using this configuration for most cooks. Small inverted diffuser. Rod is permanently attached and serves as the base for easier clean up and portability.
(https://uploads.tapatalk-cdn.com/20180608/1a386c48e72976c51aa7419cf01ef54f.jpg)
(https://uploads.tapatalk-cdn.com/20180608/415c078d665be57618dd55efc7401984.jpg)
Double diffuser with the larger pan in a concave position.
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Chicken, beef or pork roaster.
(https://uploads.tapatalk-cdn.com/20180608/605ba3525721fb04ee3953de92a26c3f.jpg)
(https://uploads.tapatalk-cdn.com/20180608/271fa0fcf2672911408e28a6e679240d.jpg)
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(https://uploads.tapatalk-cdn.com/20180608/415c078d665be57618dd55efc7401984.jpg)
Double diffuser with the larger pan in a concave position.
Jules, that's another gerat setup. I like it.
I got about 2 pound roast beef last night for the MPS shawarma test. The goal was to cut it into thin slices, I ended up with messy sliced cuts :(. I have it marinated in the fridge overnight to be cooked today.
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Shawarma turned out really good, chicken sharwama next. Thanks again for helping with the stud screw sharpening recommendations.
(http://pics.weberkettleclub.com/images/2018/06/10/1.jpg)
(http://pics.weberkettleclub.com/images/2018/06/10/2.jpg)
(http://pics.weberkettleclub.com/images/2018/06/10/3.jpg)
(http://pics.weberkettleclub.com/images/2018/06/10/4.jpg)
(http://pics.weberkettleclub.com/images/2018/06/10/5.jpg)
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How about al pastor or gyro?
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Chicken shawarma is less work to do next. Before I can do al pastor, I need to improve my slicing skills, and a good recipe for gyro.
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Best tip I found for slicing uncooked meat thin is to place it in the freezer before slicing for about 20 minutes, I haven't tried it yet.
Here's chicken shawarma from last weekend.
(http://pics.weberkettleclub.com/images/2018/06/19/0B9620E0DD8A.jpg)
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Yes it's always easier to slice chicken or any type of meat thinly while slightly frozen. If you have a nice knife, you can basically slice meat razor thin.
Made chicken shawarma last weekend also although it's a pre-marinated from trader's joe.
(https://uploads.tapatalk-cdn.com/20180619/f005e42e46347d699d1e0fabfd884231.jpg)(https://uploads.tapatalk-cdn.com/20180619/b6e7ccd48310ecbda8dd90b7a1ab8268.jpg)
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I used this marinate recipe, it can be used for any kind of meat..
3 gloves of garlic – crushed
½ cup of olive oil
¼ cup of lemon juice
1 teaspoon salt
3 tablespoon shawarma spice
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Slightly freezing roast beef made it so much easier to slice, it came out really good. big improvement over my 1st attempt.
(http://pics.weberkettleclub.com/images/2018/07/17/144.jpg)
(http://pics.weberkettleclub.com/images/2018/07/17/145.jpg)
(http://pics.weberkettleclub.com/images/2018/07/17/146.jpg)
(http://pics.weberkettleclub.com/images/2018/07/17/147.jpg)