It wasn't very long after our arrival in the Philippines we desired the ability to cook outdoors - we missed our old propane barbecue grill we used extensively in the US. Check of local stores in Naga City, Cebu yielded thin steel pans with a wire covering, about the size of a 13x9-inch cake pan, that served this purpose. Some folks placed this little pan on a table to use, while others found the ground suitable. This little and very cheap barbecue grill utilized “uling” (wood charcoal) as its fuel source. We purchased one for about 40 pesos (US $0.80). As the depth of the pan was just about 1.5 inch, the grill almost rested atop the wood charcoal, resulting in very fast cooking or if not attentive, that blackened covering - burnt food. The little pan lasted about 3 to 4 uses before it fell apart due to the heat and rust.
A trip to ACE hardware in the Cebu City mall revealed propane barbecue grills were available, but ridiculously priced, as they were all imported.
We opted to design our own, sketched up a diagram, and had a local welder make it for us for about US $25.00. The frame was made from 1/2-inch pipe welded together and formed to support a tin pan of 1-foot by 2-foot dimensions. It even included a rotisserie. The grill surface was made from 1/4-inch rebar as stainless steel bar was not to be found. Below is a picture of our well used barbecue grill - about four years old.
To fuel this barbecue grill we buy local “uling” (wood charcoal) in old rice or feed sacks, current price per sack is about 380 pesos (US $7.31). A sack will fill the grill about 15 to 20 times, depending upon amount used.
To light the wood charcoal we use kerosene stored in 1 liter size coke bottles. Current price for a liter of kerosene at the nearest gas station is about 92 pesos (US $1.77).
The wood charcoal is contained in a metal box made from a roll of steel 0.20 thick by 900mm wide. We buy about a 3 meter length of this thin steel at the local hardware store for about 360 pesos (US $6.92). To make the steel box with a base of 1 by 2 feet, we cut a section of 1.5 by 2.5 feet; this makes the sides about 3 inches high. It is a simple matter of four 3-inch cuts, fold the sides, and insert a rivet in each corner to hold it together. Using a nail and hammer we punch a few holes in the bottom to allow rain water to drain out. It takes less than 5 minutes to make.
The new steel pan is placed on the metal stand and the grill placed on top to verify fit. To stabilize the grill the metal sides are bent in or out to ensure level support. The pan usually lasts for about 4-5 months before heat and rust degraded the pan and holes appear in the bottom.
The “uling” (wood charcoal) is added to the grill.
A small amount of kerosene is sprinkled on the wood charcoal, the grill set in-place, and then it is lit up. The fire spreads slowly and the flames can be mesmerizing......
After the kerosene has been consumed, the wood charcoal has the desired ashen, grayish color of lite charcoal.
The technique for temperature control is very simple. A wood stick that fits between the grill bars is used to move the charcoal together for more heat or separate it to lessen heat. A douse of water is used to diminish flame flare-ups due to oils or grease. Lastly, a locally made fan is used to circulate air to swiftly heat up the charcoal.
All the effort expended in making a good barbecue grill is well worth it!
