My multi-purpoze indirect / searing machine.

[Jules V.]

JV

[Bubblehead]

Sounds great!  Can we get a look?

[Jules V.]

This setup came about by accident. I've been using the same charcoal holder with or without the griddle for more than 2 months until i noticed that  the  temperature at the dome thermometer goes up as much as 100F higher with the griddle attached. With a 1 2/3 chimney of lump coal, the temperature wraps around to the 300F  on the lid thermometer. I like to cook my meats at a very high temperature  without being so close to the coal. More of a indirect high-heat and then a quick sear.  It works perfectly for leaner or lower grade cuts of meats.

Charcoal holder sits almost flush to the inner rim of a 1/4" solid steel griddle.  The griddle prevents heat from flowing down towards the bottom of the bowl. Heat flows up toward the dome lid and flows down the grate area.


Grate with legs attached.


Searing grate on the griddle for serious heat.


Searing grate on the gbs for a less intense heat.


Killa grilla  on a 1" legs when searing is not required.



JV

[Bubblehead]

That's awesome!  I've been eyeballing Arteflame for a while now.  You're gonna make me spend money!

[Jules V.]

In terms of the Arteflame, i think it's overpriced. It should be in the $100 price point. I'm just glad i found other  use for it. Only use the griddle maybe 2-3 times a month. In this etup , it serves as  a flavorizer and as a drip pan.  Just scrape the drippings right into the coal. The searing grate is another  story.  I use it all the time and prefer it over a cast iron.  The coating in a CI grate just can't take the abuse of prolonged exposure to high heat.


Pizza  set up.

JV

[Jules V.]

Flanken ribs. Almost zero flare ups with the lid thermometer at 700F.


Sourdough garlic bread for me and cheese bread for my daughter.



JV