new salmon, old grill = tasty

[addicted-to-smoke]

First cook on my dad’s ’75-’76 18.5” kettle in a few years.

I’d done some minor repairs (I hope!) to rusty leg sockets and such last year. Had an idea for a fake internal ash pan to try out, also. Tomorrow I’ll learn if the repairs held up to heat, and what worth the internal ash pan had.

In addition to not wanting to brush/scrape/dump ash out of a daisy wheel cooker, I want to limit the heat the bottom of the bowl sees, because there's one or two pinhole holes in it already!

To gauge both airflow (at least, potentially?) and how much ash the pan would collect, vs letting it fall below, I did a direct cook with charcoal right on the grate.

[addicted-to-smoke]

Hmm, someone didn’t gauge plank space quite well enough! But it worked out just the same. It’s the frozen stuff, individually sealed wild caught stuff. No skin.






Cooked for about 30 minutes, all vents wide open. The plank had been soaked for about 30-40 minutes. Likely coulda yanked it closer the 20 minute mark, was a touch dry, but it was still yummy. I could not be bothered to use any thermometers.

My fuzzy memories of previous fish plank cooks told me they take longer than indirect non-plank fish cooks, or perhaps not?




No complaints. Fish had been prepped with a light coating of maple syrup and then, Weber New Orleans seasoning. NICE.

[cigarman20]

Looks excellent! One of my favorites.


Sent from my iPhone using Weber Kettle Club mobile app

[addicted-to-smoke]

results of new internal ash pan hack: http://weberkettleclub.com/forums/weber-grill-modifications-customs/weber-7407-as-internal-ash-pan-for-18-5'-kettle/