Just have to find new ways to use all these accessories.
very nicely done
Twin spinners, ha! At some point you might be swapping in 1/2" axles and shock absorbers.
I'd expect the top rotisserie to cook faster, which would be good since you'd not want to have to remove it to get to the bottom and then put it back to finish.
Quote from: addicted-to-smoke on May 17, 2018, 01:08:59 PM
Sometimes 2 is better than one. But forget the 1/2" axle as I'm already using a 3/8". Maybe a 3/4" axle? Actually the caliente with the arteflame griddle and a killa grilla grate is much more heavier than the 2 rotisserie. It helps that I'm not into casters.
Yeah as expected the top rotisserie got done a bit earlier. I did try to funnel the heat by closing the lid damper and cracking the lid about an inch opposite of the sns.
Thats whats up
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I like that! I am totally impressed.
Might have to scrap the weber rings and get a couple more of these stackers for rotisserie and smoking as they can be stacked very nicely. Perfect for leaving it outside year round as water doesn't get inside the bowl.
Something's wrong. Neither bowl has the requisite end-of-frame access to the sweeps and ash bucket.
Losin' your edge here, Jules?
Thought of you earlier today. In my primary SSP I swapped the original kettle for one that's newer/different color. Anyway, the LEG SOCKETS are located in a different spot on the newer bowl such that the sweeps' lever is in the closed position directly facing you and the "all-the-way" open position is like a mile away. Crazy. Even when in the taller Gen 3 frame it came from, it's a long way to reach.
So I moved the ash ring and sweeps counter-clockiwise a step so that the sweeps and ash bucket can both be accessed from the end of the frame, as you'd done on earlier builds.
Haven't got the chance to move the bucket handle under the lid bale, which is my preferred location, just yet since the ring on the redhead are bolted to the leg socket. One thing though is that positioning both toward the front or under the lid bales can sometimes get confusing since sliding the sweeps handle toward the back has an opposite results. One fully open and the other totally closed.
Don't know where this is heading but this is likely the final version.
(https://uploads.tapatalk-cdn.com/20180524/8686b7f898ed8421e74eeef4c45eb5.jpg)
"Final" version?
Surely there's a RockShox or Koni somewhere in it's future.
Quote from: addicted-to-smoke on May 23, 2018, 06:53:10 PM
"Final" version?
Surely there's a RockShox or Koni somewhere in it's future.
Maybe some hydraulics to somehow lower it on demand so i can actually see what I'm cooking.
You probably have a spare garage door opener, or fish tank pump somewhere. Or a bicycle chain and sprocket ... put them kids to work!
Quick snack after a hard day of work tearing apart my grills. Boneless thighs marinated with hoisin sauce, chicken bouillon and red pepper flakes. Cooked direct at the highest grate setting, 22.5 " from charcoal grate to cooking grate. Flipped at 10 minutes for a total of 20 minutes at 475F.
(https://uploads.tapatalk-cdn.com/20180525/046aa838f20c2d564b6b362ce25d8e22.jpg)
Made a heavy duty hanging rack. Just need to install hanging bar.
More smoking functional test. Not smoking anything at this time as i only want to monitor temperature stability and the duration a chimney of briquettes will last at 250F.
Your insane but I love it. Nice work!
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Quote from: HoosierKettle on May 26, 2018, 02:23:55 PM
Your insane but I love it. Nice work!
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I'm just poor. Need to do whatever it takes to maximize the value of the items i have in hand.
More trial run.
Incredible work!
Trying some smoked pork belly. Brined for 36 hours.
(https://uploads.tapatalk-cdn.com/20180530/dca9fe761b7a44f1ed6645cf0c8e4f2d.jpg)
Nothing short of buttery melt in your mouth goodness. Pulled it out after 6 1/2 hours. Might have a winner here. Exceeded my expectations as a smoker. Just over half of the coals burned off and could have gone at least 4 more hours. Next project will be a larger diameter coal rail for an extended smoking session.
(https://uploads.tapatalk-cdn.com/20180530/732be2f4dda261c8f944d0536f6074e7.jpg)
Well done
Future al pastor/shawarma attachment. Two Cornish chicken for now.
(https://uploads.tapatalk-cdn.com/20180608/2cfcb187aaebf595008ca1a8104bc6c9.jpg)
Done!
(https://uploads.tapatalk-cdn.com/20180608/ed7ef9d7343d8da66e907493508c6b25.jpg)
Fabulous. May I ask where did you get the spike? Thanks
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Quote from: Transit98 on June 08, 2018, 04:33:46 AM
Made the spike from a rod that was once used to hang the charcoal grate.
(https://uploads.tapatalk-cdn.com/20180608/0c1ab0821df5744c50084c45e5bc3401.png)
That is sweet!
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Mini al pastor. Household doesn't really eat much meat so had to make a personal size al pastor.
(https://uploads.tapatalk-cdn.com/20180609/db30c0a6778a08ef63fb732b41134c01.jpg)
Ooh, f**g perfect
Yeah too bad I have to eat myself while the rest of the family are having grilled chicken breast and brussel sprouts.
Nice work! Loving all the cooks.
keep those pics coming!!!
Great ideas for me to use on my 22.5 performer.... Thank you
Saludos from Juarez Mexico
Quote from: MauroBBQ on September 12, 2018, 10:08:09 AM
keep those pics coming!!!
Great ideas for me to use on my 22.5 performer.... Thank you
Saludos from Juarez Mexico
Finally had everything finalized but the photos are on different threads. I'll try to sort out the photos and post it all here later.