Hi,
Moderators. I hope this is OK. Let me know!
I have been MIA from this site for the last two months busting butt getting a brand new WKG accessory ready for production. Its basically a special snake ring with the added ability to control temperature. It can run up to12 hours at 225° - 500° for 4 hours on one load of charcoal, depending on how it's set up. I made sure it was modular so it fits the 14, 18 and the 22" WKGs. I am looking for a few experienced reviewers to give me some feedback on my video prior to my launch on Kickstarter. Please let me know if you are interested and I will send you the link to the video prior to release. I trust you folks expertise and feedback. Let me know if you want to participate!
If you are local to the SF bay area, I might be able to give you a demo or a sample for review prior to the general public.
Thanks,
Larry (AKA Larry the BBQ Guy)
Waiting for the link.
OK. You are the first to get it. I will wait for about 5 more replies and then send it to everyone at once. Please give me your personal e-mail. I don't want this to be a free for all! Can't handle all the replies!
thanks,
Larry
I'm local-ish (Sacramento), would love to check it out!
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Hey Happy Cooker.
You are on the list. I will send the link tomorrow.
Congrats sounds really good! Send me the link if you can...also im in Canada so please ship up north;)
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Ok. You are on the list. I will send the link tomorrow am
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I would be willing to test this. PM sent.
Im interested to see what you've came up with.
I have experimented with the snake alot of different ways and have never got it to work better, for cheaper, than the original design (expanded metal ring & lump charcoal).
I'm not local, but interested in seeing what you've come up with!
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@Larry The BBQ Guy - also interested. PM sent
I'd love to check it out.
Pm sent
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Im local out of antioch. As long as its on a sunday im down to check it out
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Where's it at Pic?
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I am interested in testing her out for you Larry!
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Thanks everyone for your very helpful comments on my video! Some of your comments will be incorporated into version II. For those of you who responded to wanting to be early testers, I will contact you this weekent with further info. For everyone else, my Kickstarter campaign will deliver parts by Mid November so feel free to take a look https://www.kickstarter.com/projects/516952490/easy-roasting-and-baking-on-your-weber-grill?ref=nav_search&result=project&term=bbqitall (https://www.kickstarter.com/projects/516952490/easy-roasting-and-baking-on-your-weber-grill?ref=nav_search&result=project&term=bbqitall) and let me know if you have any questions at all.
Thanks Again! ;D ;D ;D
Larry
Thanks for the update, Larry!
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I'm not a seasoned griller/smoker although I've grilled a lot in my lifetime. For years I had never payed much attention to detail cooking steaks/hot dogs/korean short ribs, but read about it some and it has some science to it. Just made sure things weren't overly burnt, steaks 5 minutes each side, etc.
It looks interesting like a snake, I've read some bbq'ers not liking to have the coals against the porcelain so I'm just wondering what others have to say about that?
Also it seems one could fit a round drip pan in the middle for that indirect cooking/smok'n so you won't mess up the bottom bowl/vents with grease.
I picked up a very used 22" kettle and would not worry about hot coals leaning up against the porcelain bowl so that wouldn't bother me a bit as to damaging the paint job even if it really did. I don't know either way and would assume many use the standard snake method without paint problems anyways.
I'm also wondering whats with the jaw of teeth design on the bottom of the accessory, was it designed to fit multi bowls as there are many different sized pans out there? or does it have something to do with distribution of heat? Just wondering.
I never worried about coals touching the bowl in a cooker. That's what it was built for. As far as the teeth on the bottom, it looks to me like an escape hatch for ashes.
Quote from: effinUker on September 09, 2018, 06:53:59 AM
I never worried about coals touching the bowl in a cooker. That's what it was built for. As far as the teeth on the bottom, it looks to me like an escape hatch for ashes.
Well I do as it damages the porcelain.
A small fire, like the a snake uses, doesn't get hot enough to damage the porcelain. Contrary to popular belief the porcelain is generally damaged by thermal shock when you get a grease fire, spray the coals with starter fluid or throw 3 lit chimneys in all at once. Especially on a grill with no carbon built up on the inside.
The serrations on the bottom of the ring are most likely there for air flow, which would include ash escapement.
Quote from: Paul S on September 08, 2018, 10:53:02 AM
It looks interesting like a snake, I've read some bbq'ers not liking to have the coals against the porcelain so I'm just wondering what others have to say about that?
Also it seems one could fit a round drip pan in the middle for that indirect cooking/smok'n so you won't mess up the bottom bowl/vents with grease.
It's a very good design and should work very well but probably wouldn't need it as i already have my own snake system.
Quote from: Hell Fire Grill on September 09, 2018, 10:53:59 AM
A small fire, like the a snake uses, doesn't get hot enough to damage the porcelain. Contrary to popular belief the porcelain is generally damaged by thermal shock when you get a grease fire, spray the coals with starter fluid or throw 3 lit chimneys in all at once. Especially on a grill with no carbon built up on the inside.
The serrations on the bottom of the ring are most likely there for air flow, which would include ash escapement.
Well, I have a beater which looks like a beater cause... I throw the coals against the wall. The scratches on the porcelain are not coming from the grease but from the heat caused by banking the coals. And I can still live with that cause that's a beater...
https://youtu.be/6_FS6Y1AST8
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Quote from: Hell Fire Grill on September 09, 2018, 10:53:59 AM
A small fire, like the a snake uses, doesn't get hot enough to damage the porcelain. Contrary to popular belief the porcelain is generally damaged by thermal shock when you get a grease fire, spray the coals with starter fluid or throw 3 lit chimneys in all at once. Especially on a grill with no carbon built up on the inside.
The serrations on the bottom of the ring are most likely there for air flow, which would include ash escapement.
I don't believe thermal shock as being the primary cause and I wouldn't discount the lower heat from a snake.
I've been lucky. I bank and run snakes all the time in my black 26 and 22. One is 08 and 11. No damage whatsoever. I don't bank or do snakes in my colored grills as a precaution and they already have a little crazing but none at all in my daily drivers.
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Quote from: captjoe06 on September 30, 2018, 02:10:56 PM
https://youtu.be/6_FS6Y1AST8
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Nice cook joe! Can one of the baffles be removed for a full snake?
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Quote from: HoosierKettle on September 30, 2018, 03:08:22 PM
Quote from: captjoe06 on September 30, 2018, 02:10:56 PM
https://youtu.be/6_FS6Y1AST8
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Nice cook joe! Can one of the baffles be removed for a full snake?
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Yes they all clip in so you can arrange them any way you'd like
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I like the looks of it. Seems promising.
A big thanks to all the great WKC members who participated in the review of the BBQitALL snake ring. If I missed anyone who wanted to participate, my apologies! I really appreciate all the positive comments and all the different things that were cooked. I am leaving out all the positive stuff and just including a list of ALL the improvements mentioned. If I missed any, please post them or your review. Good news is that I will be able to make all improvements before shipping the production units.
Product:
Make it in a 26" version.
@Troy @Bob BQ ,
@Josh G @Mike in Roseville @indy82zNote: Done and tested. It now fits the 14"(2 sections),18"(3 sections),22" and 22.5 JJ(4 sections),26" (5 sections). Not yet tested in the giant Ranch.
Packaging:
- Reinforce the cardboard envelope. Thanks
@ShoestringshopOperation:
-Royal Oak briquettes may shorten advertised burn time. Thanks
@Shoestringshop-Works well with Weber briquettes. The fat ones. Thanks indy82z!
Manual:
-Include a note how to do a single row burn right in the quick start guide. Thanks captjoe06, bob BQ, and indy82z !
-Page 8 is an eyechart! Try to make the text bigger. Thanks Shoestring shop!
Other improvements I discovered indirectly during or before the process:
- Don't expect anyone to read the manual! Can't fight human nature. I am the same way.
- Make the sections from stiffer stainless. Done and sent out to all WKC testers for the above test.
- Attach the sections together with only two screws in shipping. Vern (local tester):
- Two BBQitAll's or the 26" version will fit in a single envelope. Going to be sent to a Kickstarter customer in Australia. The ultimate ship test.
- Bend the decorative logo instead of gluing it.
- Add a blurb on the FAQs that answers the question: Will banking coals against the porcelain cause cracking or dulling? My experience with over 20 cooks with BBQitALL in the same 22" has been no but I will keep an eye on this one. BTW, Weber themselves instructs to do this for cooking large items:
https://www.weber.com/US/en/blog/tips-techniques/how-to-cook-a-turkey-on-a-kettle/weber-29476.html
Larry,
This is my review on the "bbq it all".
1. The packaging was a bit weak, but the "bbq it all" withheld the torture that USPS put it through.
2. Upon opening it and only thumbing through the manual it was easy to build.
3. Once built it looked like a big Jughead crown. (For all you younger WKC Members that was a comic most of us grew up with)
4. Construction of the "bbq it all" was nice light and withheld the heat from the charcoal without damage. (I have used some other products that buckle under the heat from the charcoal but so far after one cook nothing)
5. The manual is well written and very informative. I do wish (Page 8 COOKING GUIDE) was its own page as the print was small and I needed my reading glasses to see what I should set it for.
6. The weather that day was 60 °F and a bit wet and windy I didn't have ideal weather to smoke, but decided to give it a try anyway.
7. I used "Royal Oak Premium Charcoal Briquettes'" not the smartest move. What I wanted to use was the Weber Briquettes' but I was out.
8. I used a full chimney and it held for 7 hours or so. I had a 10lb pork shoulder and cooked at 200 to 250 °F depending on the wind and rain. I had the vents at about 1/8 open and blocked the rain with some tinfoil as I always do, so I needed to reload the ring once more. It cooked for 14 hours
9. I cooked the pork to 195 °F then let sit for 4 hours. Wrapped in a bath towel and placed into a cooler.
Now my opinion the "bbq it all" worked flawlessly except for user error. As I am a technician by trade we would call this an "I. D. 10. T. - ERROR" or "Idiot Error". I know better than to use a brand of charcoal that I really don't use to often on a new tool I have never used, but I did it anyway so I am not blaming the "bbq it all" or weather on it. Just ME LOL.
I plan on using this on my next cook with the knowledge I learned to do a small turkey and also on a pork shoulder in the near future. I will post ASAP.
Keep Grilling My WKC Friends.
I have to say that I love my gadgets and do find that most of them, I only end up using a couple of times. This one, I believe is different. I was not sure what to expect as it was flat and quite "simple". I quickly assembled it and wondered how well this was actually going to work? I did a couple of different cooks, one with KBB and the other with Weber charcoal. As expected, the Weber charcoal did great. It burned for 9+ hours and easily completed a pork butt. When I checked, there was a little less than a 1/4 of the charcoal left which I thought was quite good. The KBB did not do quite as good, but would still get most of the way through a 8LB butt. The temps for the cooks were about perfect, dry and mid 60's. What I really like about it is how easy it is to use. You simply lay it in the kettle, pour your charcoal around the ring and then dump a handful (I used 13) of lit charcoal on the one side. It is exactly the same as the snake method, but way faster as there is no stacking charcoal anymore. I always did the 2x2 snake, so this little gadget saved probably 5-10 minutes. This will be fantastic when the temps are much colder and help limit the time that I am outside freezing my butt off getting the grill ready to smoke!! So to summarize, very simple, yet effective gadget. It will definitely be getting a work out from me over the winter!! Time to put the WSM's to sleep for the winter and just leave one kettle out to do all the work!
Question for Larry, how can I get one more section so I can use this in my 26" too?
This is exactly what I am looking for and I would definitely like to give this a try with my next leg of lamb. Does it be ship to Canada?
@indy82z I finally tested the 26" two weekends ago. 5 sections fit perfectly. I can send you another section. I cooked two whole chickens.. I would like to see what you can do with the 26. Because it is larger I recommend you fill it up all the way and start with a 3/4 chimney and two paths. It would be really interesting to see how long it burns with Kinsford burning a single path and a half chimney. Let me know how it goes!
My kickstarter thing ends Friday for anyone interested:
https://www.kickstarter.com/projects/516952490/easy-roasting-and-baking-on-your-weber-grill?ref=user_menu
Larry
Quote from: Grill-me on October 09, 2018, 01:15:08 PM
This is exactly what I am looking for and I would definitely like to give this a try with my next leg of lamb. Does it be ship to Canada?
The kickstarter link posted by
@Larry The BBQ Guy says it ships anywhere in the world.
https://www.kickstarter.com/projects/516952490/easy-roasting-and-baking-on-your-weber-grill?ref=user_menu
It ships to Canada for $24, not 35 as stated in the Kickstarter site. I found cheaper shipping after it started and it would not let me change it. Just do the US shipping and add 16 bucks.
I've had the opportunity to use the BBQItAll a few times now. So far, what I like most about the BBQItAll is it's versatility.
The first time I used it was on an 18" grill, as a charcoal basket, essentially. Small chimney fully lit, then dumped and spread inside the ring. This cook was simply roasting tomatoes, peppers, onion, and garlic for salsa. Worked great. I wasn't restricted by a normal charcoal basket size; the BBQItAll allowed me to spread the coals out over a broader area.
The next cook was on my yellow 22" Weber. I set up to smoke a 4lb-ish chuck roast (with basement beans). I love that I didn't need to spend time meticulously setting up the snake ring of charcoal. Set the BBQItAll walls up so I would have a snake roughly 3/4 the diameter of the grill and dumped the charcoal on the outside of the ring, then added a few lit coals to one end. I appreciate anything that can save me some time, and the BBQItAll made the snake even easier. Food grate temp was a solid 255 for basically the entire 9 hour cook. I did need to add just a little more charcoal to this cook towards the end.
My next cook was a whole chicken. I have the Weber GBS chicken roaster pan, and did a "basement" roast. For this cook, I set the BBQItAll walls up directly opposite each other, coals on either side side of the grill. A few lit coals added to each stack, then the chicken in the middle... on the charcoal grate. Next time I do this method, I'll add more lit coals, so as to have a higher temp. The chicken turned out good... the skin was not too crispy, but again, that is a result of a lower temp. Hoping to try another chicken later this week.
I did another chuckie this past weekend on my red SSP. This one went about 10 hours. Easy setup, steady temp, tasty results.
Overall, I am impressed with the BBQItAll. Is it a necessary accessory? No, but there really aren't any "must have" accessories out there. It is a time saver, and I will use it every time I do a cook using the snake method. Looking forward to trying the basement chicken again, and I'd love to try a cake or pie, as well. I also love that I can adjust the size to fit an SJ, an 18, or a 22. I would consider getting a 2nd one so I can use it on my 26, as well. ***edit -
@Larry The BBQ Guy , let me know how I can get an extra section, please!
Excellent product. Glad to see the Kickstarter has hit the initial goal!
https://www.youtube.com/watch?v=eYglKmPtXck
I ordered through the KickStarter campaign. The BBQItAll arrived today in Massachusetts. The quickest turnaround of any crowdfunding campaign, which is appreciated. Nicely packaged, manual is extensive - haven't read through it all yet. Assembled easily, quality is excellent.
I'm looking forward to using it and will put it to the test sometime within the next week or two.
Thanks for offering this!
-Dom
Dom,
It's great to hear that you got your products safe and sound! Thanks for the positive comments. As always feel free to let us know if you have any questions.
@Larry The BBQ Guy I got my BBQItAll yesterday. Solid gadget.
Will this be something that will be available now or was this just for the Kickstarter campaign? I'd like to get another for my 26er.
Thanks,
Jim
Hi Bubblehead, more will be available after I ship all of the kickstarter Rewards sometime in the middle of next week
Awesome! Thank you.
@Larry The BBQ Guy, here is my review!
Part of the problem with the Smokey Joe, is that, while it is great for direct heat cooks, it can be tricky for cooking indirectly. I have been looking for an efficient way to do indirect cooks in a SJ for sometime now and thanks to the BBQItAll, I have found a great way to convert the SJ, (which a lot of Weber fans use more as a stand to put their chimneys on when lighting charcoal) into a legitimate cooker.
Using two sections of the BBQItAll, I did several cooks involving different cuts of meat and different formations to test out the product and I love the results. I have been using my SJ more than ever since receiving this cool gadget.
The first formation I tried was with a Weber mini chimney full of completely lit charcoal on the outside of the ring, banked on 1/2 - 3/4 of the SJ. The included spacers do a great job of keeping your charcoal organized and packed together in the grill - they are also adjustable so you can spread them further apart or closer together depending on how much charcoal you are using. I reverse seared sirloin steaks, cooked chicken breast, cheeseburgers, bratwurst and hot dogs (a lot of the same foods you would cook using the SJ on a campout or tailgating anyway way). The results were outstanding! Just what I was looking for! More zone and temperature control using the small SJ!
I also did Vortex style chicken wings once again using a full Weber mini chimney of completely lit briquettes. The charcoal went into the center of the ring this time, with 12 chicken wings lined around the outer diameter of the cook grate. Since the ring isn't coned at the top, the charcoal didn't heat the grill as evenly as a vortex (which isn't made for a SJ anyway) and I had to rearrange and babysit the wings more than I am used to. However, having said that, the final results were the same. Wings that were super crispy on the outside and tender on the inside! Great for when you are just cooking enough for yourself!
I contacted Larry about testing this product for the SJ and I couldn't be more pleased! I didn't test this product for larger grills (thanks for the extra sections Larry, I WILL be using them in my 18, 22, and eventual 26" Webers!), there are plenty of reviews for those sized grills. For anyone looking to take their grilling to the next level at a tailgate party or when only cooking for 1-2 people (although, most of my cooks were the main entree for a family of 4), I couldn't give the BBQItAll a higher recommendation. 6/5 stars! It provides a versatility never before seen on Weber's smallest grill!
Pros:
-Allows for indirect cooking on the Smokey Joe, whether charcoal is on the inside of the ring or spread on the outside of the ring. This gadget increases the amount of space on your cook grate!
-The spacers/dividers can be adjusted for the amount of charcoal being used.
-Quality stainless steel!
-Can be used for 14", 18", 22", 26" Weber kettles!
Cons (minor!!!):
-Banking against the inside of a kettle. A lot of people, myself included, aren't comfortable banking charcoal against the grill wall after seeing what super high heat banking can do to vintage kettle OVER TIME. HOWEVER, when using larger grills with the BBQItAll, most people are using the snake method for low and slow which shouldn't get the grills walls hot enough to do damage OVER TIME! Most people don't have or cook on colored SJs and aren't as worried about banking damage to a standard SJ.
-The metal was a little hard bend in order to screw together when only using two sections. Not impossible though and not something that would keep me from purchasing this product!
Just used mine again today for some ribs. Another great cook..could not have been easier! I have been deciding what to leave out over the winter and I think this little gadget is going to allow me to leave my WSM's in the basement until Spring. I think I can easily make do with just a kettle (or two) out for the winter.
More pictures from test cooks:
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Very cool lowbrass. I can't believe that's an sj.
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Thanks
@Lowbrass . It's great to see people getting creative with the sj and BBQitALL. That's what it's all about!
I wanted to let everyone know that the BBQitALL website is now up and running.
http://www.bbqitall.com (http://www.bbqitall.com)
Please check it out!
Larry
@Larry The BBQ Guy - Funny that I just came across this post today. I just had someone reach out to me on Facebook asking where he could get a slow-n-sear for his ranch kettle. Adrenaline BBQ might not be making any more of them. Do you have a BBQ It All for the Ranch Kettle yet or have plans to make one? Slow n sear for the ranch kettle is $319 so I think a BBQ It All at price point around $100 would sell well.
Hi Mike, I don't have a ranch but I would love to have the dimensions of it to see how I might be able to get the BBQitALL all to fit. BBQitALL is made in sections and it's designed so that two sections fit the 14 inch, three sections fit the 18 inch, four sections fit the 22, and five sections fit the 26. It would be great if I could have an equal number of sections also fit the Ranch. If you have the dimensions I sure would love them. If you do, I will see what I can do about making one that would fit. Maybe I could get you a BBQitALL for free if you could test it for me.
Quote from: Larry The BBQ Guy on December 03, 2018, 09:18:52 PM
Hi Mike, I don't have a ranch but I would love to have the dimensions of it to see how I might be able to get the BBQitALL all to fit. BBQitALL is made in sections and it's designed so that two sections fit the 14 inch, three sections fit the 18 inch, four sections fit the 22, and five sections fit the 26. It would be great if I could have an equal number of sections also fit the Ranch. If you have the dimensions I sure would love them. If you do, I will see what I can do about making one that would fit. Maybe I could get you a BBQitALL for free if you could test it for me.
Larry, tell me what dimensions you want exactly and I'll go out tomorrow and get some measurements for you. I'm extremely interested as I have every size Weber from a SJS up to a Ranch.