SET UP.
A
D
B
E
F
C
WARNING: Don’t use
galvanized steel for the main body
of the grill. The zinc coating gives
off dangerous fumes when heated —
not good for a food-making project!
G
H
MATERIALS
For skewers:
H. Stainless steel rod, 1" diameter,
about 12' such as McMaster-Carr
#89535K22, mcmaster.com
TOOLS
For skewers:
» Vise-grips ideally needlenose
Hacksaw, heavy cutting pliers,
or high-speed rotary tool with
cut-off wheel
» Bench grinder (optional) for
deburring and sharpening
For cooking:
» Charcoal
Gregory Hayes
A. Cake pans, aluminum, 6" diameter
( 2) also sold as deep-dish pizza pans. We
found them at webrestaurantstore.com
B. L-straps, steel, 6"× 2" deep ( 2)
C. Aluminum sheet, 12"× 24"×0.019"
D. Pop rivets and washers, stainless
steel, 1", assorted ( 14)
E. Corks ( 16) Use real cork corks from
wine bottles, not the new synthetic ones.
F. Machine screws, #4-40 × 2",
flat head, with matching nuts and
washers ( 2)
G. Spray paint, high temperature
used for grills or wood stoves
» Sandpaper, 100-grit
» Measuring tape
» Marker
» Straightedge
» Hammer
» Center punch
» Pop rivet tool
» Drill with t" and r" bits
» Scrap wood block at least as thick
as depth of cake pans
» Safety gloves
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