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Wow, sorry I missed this. I had it built by AZ BBQ. I did add in firebrick https://www.azbbqgrills.com

I'm emptying my New York apartment so I can retire to California. I have the standard version of this grinder in New York, upgraded with chocolatier hardware to the equivalent of my preferred model in California. This thread gives a good idea as to how one would use this to grind masa. Does anyone want it? It's yours for the shipping from New York. I'm retiring so I can spend more time with this Corgi / Border Collie lovable monster.

Praytell, say a bit more, name brand, SS, fire brick? I was doing Pichana on the roto on my Santa Maria but I found if you don't slice it and spit the meat it was easy enough to handle as one big piece with great results.