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 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, so it is desirable that their principled consideration should precede physical labor. In the general case, there are several key points - a stable construction is required to which a reel with a handle for winding up and releasing the grill is mounted. The grill itself is well made up of "V" shaped profiles that collect the fat and take it to a removable tray mounted to the main body. This will prevent grease from burning wood / coal and burning it accordingly. The grate frame is clamped by a steel wire to the pulley and the latter is fitted with a mechanism such as a locking pinion or the like, which does not allow the macro to unfold smoothly. On the other hand, the grill frame must be connected to the movement-locking guides by means of sliding components to prevent it from tilting 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: