Kettle Smokin' Set Up

[G]

Ive been tinkering with different set-ups to smoke on a flat top 26 and have found good success with the following method.
The set-up


Home made wire basket filled with lump/Kcomp placed on the bottom of the grill.  About 8 lit briqs to get things going along with a few chunks of oak and pecan wood.


Original grate at the normal height.  Four 3" elevator bolts for the raised grate.


Diffuser consisting of aluminum pans wrapped with foil


Cooking grate in-place


Spares on.  I usually start with two bowl vents open to get to temp than close one for the cook.


Just a couple pics I liked

[Jeff]

Have you had good success with keeping your temps stable with the daisy wheel vents?  Do you typically have 1 or 2 bottom vents closed (top open I assume) when maintaining your mid 200 range temps?

[G]

You bet....maybe not as precise as a WSM but once at temp, the use of one bowl vent easily maintains temps in the 250 to 300 range.  Top vent is always open. 

[1buckie]

Nice.......... making that extra depth between the lip & the grate work for you......real sharp setup !!!!!

  WSM in reverse  ( on a kettle ) !!!!!


 PS: Were these the ribs in question .....from the other thread?

[Troy]

I'm amazed at how clean your maverick is!!!

[G]

PS: Were these the ribs in question .....from the other thread?

They were.  Heres a shot just before taking them off after 5.5 hours.  They tasted great and were "fall off the bone" tender.......but the usual baby backs are preferred. 

  WSM in reverse  ( on a kettle ) !!!!!

That's the thought....sort of a compressed WSM

[Duke]

The ribs look good and I appreciate the thread because I am planning doing a rack today and was debating which grill to use and what set up since I am only doing one rack. I might try a different variation of this today on a 22. I depends on what I find at the store. I forgot to ask if you wrapped them? I'm going to try not wrapping them today, but want them tender like yours.

[Craig]

I WILL be giving this method a go! Nice setup and great looking ribs!

[G]

Thanks gents.  Yes....wrapped for two hours.  I usually crank up the heat a little while wrapped.  That seems to really get them fallin' off the bone.  Ive thought about a similar technique for the 22 but haven't given it a shot.  Same concept should work though.

[Duke]

Thanks gents.  Yes....wrapped for two hours.  I usually crank up the heat a little while wrapped.  That seems to really get them fallin' off the bone.  Ive thought about a similar technique for the 22 but haven't given it a shot.  Same concept should work though.

Now you tell me! I left mine unwrapped because I believed you did!  Give it a try, you will be pleased. Sometimes wrapping leaves a slight steamed taste.