Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Hogsy on January 12, 2013, 01:18:50 AM
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After seeing Finks pics of how he cooked his wangs
I did a bit of searching on different techniques
This vid caught my eye
http://m.youtube.com/watch?v=NaUUrc9rLmI
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Hogsy, I use this set up mainly with my Automatic BBQ Temperature Control unit as it helps with the low and slow. I thought you might like to see it. Its a little hard to see but its set up like in the video with the drip pan under the meat and I'm using some large chunks of lump charcoal to hold the foil in place around the bottom. I still find you should spin the meat half way into the cook.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/68960CC4-0A0F-4E28-B7E0-4E880C4B6F9B-157-0000007E23643EC1.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/EE664093-7C8E-4678-8EAF-6EC3CB37FFAA-294-0000005EE1049E83.jpg)
Here's my cook helper last night. It seems he always comes around when I'm grilling.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/D72B9D4E-703E-4FD8-ADAB-251E5D8FD01E-186-0000000F79656804.jpg)
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Hogsy, I use this set up mainly with my Automatic BBQ Temperature Control unit as it helps with the low and slow. I thought you might like to see it. Its a little hard to see but its set up like in the video with the drip pan under the meat and I'm using some large chunks of lump charcoal to hold the foil in place around the bottom. I still find you should spin the meat half way into the cook.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/68960CC4-0A0F-4E28-B7E0-4E880C4B6F9B-157-0000007E23643EC1.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/EE664093-7C8E-4678-8EAF-6EC3CB37FFAA-294-0000005EE1049E83.jpg)
Here's my cook helper last night. It seems he always comes around when I'm grilling.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/D72B9D4E-703E-4FD8-ADAB-251E5D8FD01E-186-0000000F79656804.jpg)
Was that a flat or a whole packer? I usually bank the coals on both sides, but I'll it this way next time.
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It was a whole packer, and actually it was the first time I cooked one point down.
Here it is when it was done.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/4605A4E2-EEBB-4D96-9391-6D3D4221A20E-157-0000008F8021270A.jpg)
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Nice lookin' beef, bob !!!
The last one I did was point down also....
Here ~~>
http://weberkettleclub.com/forums/food-pr0n/brisket-prawn/
Did a bit of reading & some folks say the fat protects the item from the heat, so thought I'd try it......
Seemed pretty OK, but I'm so used to doing tri-tip fat cap up that it makes me nervous..... ::)
Put it up on a rack in a foil covered pan the last half of the cook.....point up
( 5th shot down )
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I do it like Hogsy. Pretty much banking all the coals to one side, minion method. I also make sure to position the lid with the damper over the meat, not over the fuel.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/DSCN2550.jpg)
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/DSCN3410-1.jpg)
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Great pics !!!
That's the way to do longer stuff...... even chicken takes awhile.......
Setups like those are what led to the "fuse" rings for me, even less noodling required...... :)
And yeah, vent away from coals, draw the heat / smoke across the food.....
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Some nice setups here.
Craig
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I always use the fuse /snake method and it usually works well for me but the use of fire bricks for better convection has got me intrigued
Anyone use fire bricks ?
I was thinking of making up some sort of metal contraption to use instead of the bricks
Sort of like a smokenator without the top part ( no waterpan)
So I could slide it in and out of the different grate bars depending on how long a cook I was doing
And having it raised up higher than the cooking grate(1 or 2inches) so as to have total indirect cooking
The idea of the fire bricks and the foil on the bottom is to create better circulation and retain radiant heat, I think
Thanks for the pics
Love seeing how others do there thing
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The metal plate idea sounds interesting......
Maybe several different sizes, so you can gain the same blockage with various amounts of coals ?
Most important to me would be the somewhat higher heat & convection needed for chicken........ ;D
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I always use the fuse /snake method and it usually works well for me but the use of fire bricks for better convection has got me intrigued
Anyone use fire bricks ?
I was thinking of making up some sort of metal contraption to use instead of the bricks
Sort of like a smokenator without the top part ( no waterpan)
So I could slide it in and out of the different grate bars depending on how long a cook I was doing
And having it raised up higher than the cooking grate(1 or 2inches) so as to have total indirect cooking
The idea of the fire bricks and the foil on the bottom is to create better circulation and retain radiant heat, I think
Thanks for the pics
Love seeing how others do there thing
I have seen where people use two firebricks to hold the coals back and they say it also holds the heat in and covects better.
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I made this up yesterday to use instead of fire bricks and to get better convection and circulation
It will only work with the hinged grate because once in place the hinge part of the grate needs to be lifted to load the hot charcoal
Haven't tried it yet but I do like to experiment
(http://i1165.photobucket.com/albums/q585/joelhogston/37BA8411-9657-4D31-A718-1C7635E7CE1A-9122-00000AA0AECBEAE2.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/1B632CEA-32E4-4F6C-A1D5-82878C54AE6E-9122-00000AA0B7F42C32.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/09D2A726-7A8A-441D-9CA5-3559592EC0E9-9122-00000AA0CA53CBA6.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/278FF840-9B24-4318-8051-E478F58D46D1-9122-00000AA0D36458EB.jpg)
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I like the concept. Just looking at the Pic, It designed for working in full damp position? The heat control will only be top vent then?
I think it will work.
Greg
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That looks grate, Hogsy !!!!!
& you can add coals if you'd like !!!
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Both top vents and bottom vents can be open
It doesn't interfere with either vents
I'm hoping to be able to use it for low & slow and hot & fast
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
i thought it would need the airflow to keep the charcoal burning and for temp control?
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
i thought it would need the airflow to keep the charcoal burning and for temp control?
It should pull through. Lid vent opposite the coals. Heat should flow over like a convection oven possibly. Nothing ventured, nothing gained. Can always cut it off if it doesn't work. Might be the "Million Dollar" idea...
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
i thought it would need the airflow to keep the charcoal burning and for temp control?
If it goes all the way down, might not be enough air to keep it burning clean & if the air's pulling from over the top it may lead to runaway burn........
I've learned it's almost always best to have whatever's lit farthest away from the air inlet & burn toward your air source
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
I think he means to bend it and it would be on top of the grate, under the meat. This would keep cold air from coming up, around the meat, and out the top. All the air from the bottom vent would only go to the coals.
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I think it's an engenius design Hogsy! I made a large charcoal basket that works for everything, but I bet yours would sell a boatload. The only issue I have with banking coals is that when you do a lot of cooking against the metal bowl they start to spall and craze.
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I think it's an engenius design Hogsy! I made a large charcoal basket that works for everything, but I bet yours would sell a boatload. The only issue I have with banking coals is that when you do a lot of cooking against the metal bowl they start to spall and craze.
Yeah that was my next question, would it create spalling?
My charcoal basket does fit in there so maybe I'll just use it
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
I think he means to bend it and it would be on top of the grate, under the meat. This would keep cold air from coming up, around the meat, and out the top. All the air from the bottom vent would only go to the coals.
exactly!!!
Sorry I didn't get back sooner I was sleeping I work thirds.
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I like it, a lot !! But what if you did a bent form like an "L" over the charcoal grate giving full damper control and blocking under flow of cold air
I think he means to bend it and it would be on top of the grate, under the meat. This would keep cold air from coming up, around the meat, and out the top. All the air from the bottom vent would only go to the coals.
Gotcha.....meaning a small bend / flair at the coal grate level, back towards the center ?
Or....Maybe we should not mess with perfection, before it's even tested ?
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Ok you something like this
(http://i1246.photobucket.com/albums/gg603/dales133/64C64E6B-8633-4488-9314-110759BC3F15-6134-0000061EBC9196EC.jpg)
That's the next part. It will have to be in 2 pieces - the bottom plate and the piece I've already made otherwise I won't be able to get it to work with the grate
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Yeah, well.....
You already got all this figgered out, eh?
are you some kind of scientist, or something ?
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Well I'd like to think so Buckie....but no I'm just a mild mannered kettle head ;D
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Yeah, well.....
You already got all this figgered out, eh?
are you some kind of scientist, or something ?
Hogsy, that is exactly what I had pictured in my head. I really thing it will work.
Now, define "Spalling". I am so green...
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Ya that's the ticket!! Now just have the two pieces join at the charcoal grate so as not to impede the dampers and you sir will be the man!!!! ;)
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Guys, are you not concerned that dripping food will muss that shield on the coal grate?
Overkill IMO.
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Overkill ..... Yeah probably
But it's always fun to experiment, nothing ventured nothing gained
I'll probably foil the shield like I do in my WSM and use a tray
You know what they say, Always Play With Your Food
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Overkill ..... Yeah probably
But it's always fun to experiment, nothing ventured nothing gained
I'll probably foil the shield like I do in my WSM and use a tray
You know what they say, Always Play With Your Food
Run a test tonight! Looking forward to your feed back.
Greg
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Guys, are you not concerned that dripping food will muss that shield on the coal grate?
Overkill IMO.
Thats why you put a aluminum pan under the meat! ;D
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Run a test tonight! Looking forward to your feed back.
Greg
I'm heading off camping with the family today so won't be able to try it out till I get back
But will be giving it a test run as soon as I get home
Cheers
Joel
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Ok you something like this
(http://i1246.photobucket.com/albums/gg603/dales133/64C64E6B-8633-4488-9314-110759BC3F15-6134-0000061EBC9196EC.jpg)
That's the next part. It will have to be in 2 pieces - the bottom plate and the piece I've already made otherwise I won't be able to get it to work with the grate
Looking again at this picture, this just becomes a large flaverizer bar?...Just like a gasser.
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I'm heading off camping with the family today so won't be able to try it out till I get back
But will be giving it a test run as soon as I get home
Cheers
Joel
Hey Joel, which grill are you taking? Please take some pictures for us. :)
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Australia Day today and time to kick over the kettle and try out my new mods
(http://i1165.photobucket.com/albums/q585/joelhogston/9BAAA544-1A33-4FAA-BBB6-F2552D81F0E7-357-0000005AAE3F36B9.jpg)
A mate brought over a couple of marinated butterflied lamb legs and some chicken wings to test it out
(http://i1165.photobucket.com/albums/q585/joelhogston/810EFC89-B410-4753-B781-DC01374D508F-357-0000005AC79F2F5D.jpg)
Kettle came up to temp very quickly and I had to play with the vents to get the the temp to drop
First thing I noticed was how high the temp was . I usually setup with a basket on either side of the kettle and the meat in the middle and the temp sits around the 350- 400f mark with all vents open
But with this setup the temp maxed out within minutes of putting the lid on and stayed there until I started closing down the vents
Here's a pic when the lamb and wings are done
(http://i1165.photobucket.com/albums/q585/joelhogston/3202B982-800F-4EEA-92B1-CF1C33D0AD7E-357-0000005ADF5FC2AD.jpg)
Three positives I noticed with this method were the extra space I had on the grill ( I would of struggled to get the 4lbs of wings and the lamb on with my usual setup)
Secondly the high temps, I usually just leave all the vents open but this time I had to close down the vents considerably to control the high temps
And thirdly maybe it was the half a dozen beers i drank but the meat seemed to be more evenly cooked , I normally switch the wings that are furthest away from the heat , closer to the heat half way through the cook but they all seemed to cook more evenly using this method
Here's a couple more shots of the food plated
(http://i1165.photobucket.com/albums/q585/joelhogston/8CB97CDB-3A43-43DA-872F-2B74D326BCC8-357-0000005B0C858DE7.jpg)
Brother in law made a curry and salad to go with it
Although not cooked on the kettle, it still turned out pretty good
(http://i1165.photobucket.com/albums/q585/joelhogston/F42E349A-7242-4696-85E6-3490084E3EF5-357-0000005B298A42A6.jpg)
Here's my plate
(http://i1165.photobucket.com/albums/q585/joelhogston/4F53EF5B-A335-4F74-AF3D-AF0CA4BBC4FF-357-0000005B3B889377.jpg)
And finally it wouldn't be Australia Day without breaking out the slip n slide( sorry about the modest nudity in the next shot but it was hot and boys will be boys
(http://i1165.photobucket.com/albums/q585/joelhogston/DC2D073A-CFAC-4824-96ED-EC508420DE51-357-0000005B8FB0F6DD.jpg)
So in summary and still in trial, I'm pretty happy with how this mod turned out and will definitely be using this technique from now on
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Australia Day today and time to kick over the kettle and try out my new mods
(http://i1165.photobucket.com/albums/q585/joelhogston/9BAAA544-1A33-4FAA-BBB6-F2552D81F0E7-357-0000005AAE3F36B9.jpg)
Is this aluminum or ss? This sort of picks up and improves on where the Smokenator leaves off; no cumbersome top that interferes with charcoal control, and easier removal/installing(the entire grate doesn't have to be removed just to remove the shield). I could also see the bottom air flow shield becoming one with the vertical shield, but I suppose the convenience of easy removal would be sacrificed. Either way, I'm making one! Thanks Hogsy ;D
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Good Deal !!!!
I've noodled with enough different wacky coal setups to see this one comin'......
Just Knew it would work good & in an interesting fashion ...... ;D
Pinching down the vents & nice even cooking, as in the control of airflow is very key a lot of the time to good kettle management !!!!
After a time, it's about the fine tuning.....
The sliced pic is inviting & the plateup seals the deal !!!
Very well Done....
......the mods
.......the cook
......the test report
.....AND the meal !!!!
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Joel, you are a genius!
I'm guessing that is aluminum, correct? I have some scraps of galvanized metal, but I think I heard somewhere that galvo gives off bad fumes at high temps. Can anyone confirm that?
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Joel, you are a genius!
I'm guessing that is aluminum, correct? I have some scraps of galvanized metal, but I think I heard somewhere that galvo gives off bad fumes at high temps. Can anyone confirm that?
Yep, galvanized is bad, zinc fumes. Stainless steel would be great for this application, but I would think aluminum would work too, it's melting point is about 1200.
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Thanks guys.... It's pretty fun playing around with different setups on the kettle especially when it works . Both shields are aluminum( bottom shield is covered with foil for easy clean up). SS would probably be better but that's all I had lying around
I used the same aluminum when I made a smokenator and a deflector for my roti both of which are still going strong
It only took an hour or two to make the templates and cut them out
Heres a couple of tips if your thinking of making one.
The side shield sits 2 bars back from the hinge on the grate so you can still open the grate and the flap stays up while you loading it
For the bottom grate I just traced the charcoal grate onto some cardboard but traced it an inch wider and then cut it down till it fit snuggly. If you just trace the charcoal grate it will be too small and let too much air through
The one piece 'L' shape would definitely work but i didn't have a piece of metal with a bend
I'll probably make another out of SS I just need to find an old dishwasher and rip the SS shell out of it . That way it already has the bend in it and you just have to trace and cut plus its free and I am a tightass
The other idea I had was to put a 1inch lip around the bottom shield so it becomes a drip tray as well
Cheers
Hogsy
P.S Mike , I think you've just coined my new signature ;D
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Damn, Hogsy, it's bad enough that my poor kids have to sit in the car while I rubberneck at every curbside trash pile, looking for kettles. Now they need to suffer the further indignity of me looking for trashed dishwashers? You are killing me (and embarrassing my kids)!
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Great job again Joel and a Happy Australia Day to you and your clan! Please share the dimensions one day.
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Cool stuff. I bet there was a lot of radiant heat happening in there.
For the guys cooking pizzas, i will bet that putting an elevated grate like we have been discussing on the shilded side would work quite well. Then put your stone, cast iron or nothing on the elevated grate.
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Cool stuff. I bet there was a lot of radiant heat happening in there.
For the guys cooking pizzas, i will bet that putting an elevated grate like we have been discussing on the shilded side would work quite well. Then put your stone, cast iron or nothing on the elevated grate.
Good idea!
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Great job again Joel and a Happy Australia Day to you and your clan! Please share the dimensions one day.
Dimensions are probably to hard for me to take given the curves
I just used some cardboard to make a template and traced it onto a piece of aluminum and used a 4 inch angle grinder to cut it out. It was really easy to make and a lot easier than the Smokenator I made
I used it again tonight to cook some chicken wings and I have to say it worked brilliantly. In fact I'd almost say they were the best wings I've ever cooked . After half an hour I checked the wings and they all had an even golden brown look to them the whole way around the grate
I only used half a chimney of lump and my kettle sat on 500f for an hour and a half. Normally I would have to use a full chimney to achieve those temps and there's still charcoal left to use next cook
It seems to get up to temp quicker and sustain the heat for longer using less fuel it also snuffs the fire a lot quicker
It's definitely a project worth trying
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Australia Day today and time to kick over the kettle and try out my new mods
(http://i1165.photobucket.com/albums/q585/joelhogston/9BAAA544-1A33-4FAA-BBB6-F2552D81F0E7-357-0000005AAE3F36B9.jpg)
Outstanding! looks perfect!
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Hogsy, got a question on this....
(http://i1165.photobucket.com/albums/q585/joelhogston/37BA8411-9657-4D31-A718-1C7635E7CE1A-9122-00000AA0AECBEAE2.jpg)
The notches on the bottom end ( middle & each side )
Allow the piece to drop down just that small amount below the charcoal grate, right?
And the other piece just pretty much covers up the whole rest of the charcoal grate so the air is funneled under to the coals ?
This scientific shit just baffles me ~~> ??? ::) ???
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Hogsy, you are a genius. I gotta get my hands on some scrap metal.
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Hogsy, got a question on this....
The notches on the bottom end ( middle & each side )
Allow the piece to drop down just that small amount below the charcoal grate, right?
And the other piece just pretty much covers up the whole rest of the charcoal grate so the air is funneled under to the coals ?
This scientific shit just baffles me ~~> ??? ::) ???
That's right Buckie.... It will only work with a hinged grate and there's about a half inch gap between the rounded side of the bowl and the metal. You could probably make it a tight fit up the sides but this makes it easier to slide in and out
If you made it all one piece and had a slot at the top for the cooking grate you could use a non hinged grate but it would make it difficult to load extra fuel or smoking wood during the cook
I'm going to try a low and slow cook this weekend to see how it performs
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Thanks for that, I got some aluminum yesterday........
It's thinner than what you used, but all they had in pieces big enough to do the deed.....
May be able to rivet two slices together if need be.....
Not the very 1st project on the list, but I was going right by the scrap metal place......Help, I can't pass it up !!!!
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Was bored today so I made up this charcoal basket
(http://i1165.photobucket.com/albums/q585/joelhogston/1EFB13D2-7E72-4CCF-9307-0FF738F9EFD9-2437-00000333A7518C69_zps44acc404.jpg)
Unfortunately a kettle had to die for this project but if it makes you feel any better it was a M code black that was missing 2 daisy wheels and had been used as a fire pit . Basically it was screwed
I was paranoid that I was going to get some crazing using this method so this solves the issue and creates an inch gap between the charcoal and the bowl
(http://i1165.photobucket.com/albums/q585/joelhogston/FDD3DFA4-2849-487E-95FB-D9DB9DEBD542-2437-00000333B154C246_zpsb440c5a4.jpg)
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So if i understand correctly, the bottom piece is not a full circle and is flat where the upright piece meets correct?
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Nice job, but where's the front?
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So if i understand correctly, the bottom piece is not a full circle and is flat where the upright piece meets correct?
Yes that's right, the vertical piece meets the horizontal piece (3/4 circle)and the other side of the vertical piece is met with the expanded steel
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Nice job, but where's the front?
The open end of the basket sits against the vertical deflector
This piece-
(http://i1165.photobucket.com/albums/q585/joelhogston/37BA8411-9657-4D31-A718-1C7635E7CE1A-9122-00000AA0AECBEAE2.jpg)
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Ah! I forgot about that. It might be about time for a patent before weber steals it. I think it's a really nice system.
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I usually use the same set up as in the video, Pitmaster X did an excellent job illustrating the method. there are other great methods posted too and i'll have to try them also!