We have come up with different ideas for fireplaces, stoves, grills and barbecues, but the Argentinean grill shown here is an interesting concept whose incorporation is also possible in existing structures. The principle on which her work is based is identical to the well of the well, but in this case it is not the bucket that moves but the metal grill for baking meat. Mechanically changing the height of the food being processed, different flavors are achieved, and the cooking itself can start in the presence of a flame, but without the risk of burning. This relatively simple idea has different implementation details and depending on the manufacturer of the equipment, they may vary, but the basic principle is one and we will look at it in the following lines. Of course, any enthusiast with experience in metal work could do it himself.

Method of production:

We have always emphasized the moment with planning, because a good plan is an indispensable assistant in the work. The details are the ones that can fail any endeavor and therefore their principled consideration is desirable to precede physical work. In general, there are several main points - you need a stable structure to which to mount a reel with a handle for winding and loosening the grill. The grill itself should be made of "V" -shaped profiles to collect the fat and take it to a removable tray mounted to the main part. This will prevent grease from falling on the wood / coal and burning it accordingly. The frame of the grill is attached by means of a steel wire to the spool, and on the latter a mechanism is mounted as a locking gear or similar, which does not allow unimpeded development of the spool. On the other hand, the frame of the grill grill must be connected to the guides fixing its movement, by sliding details, so that it is impossible to tilt it when moving up and down.
As already stated, the whole structure can be mounted on existing barbecues or in stand-alone stands.

Here are some examples of workmanship: