Weber Kettle Club Forums
Grill Talk => Weber Mods, Tables and Customs => Topic started by: Red_5_Wrangler on June 16, 2019, 06:34:29 PM
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Metal table replacements seem to be around $100 now when they were $60 last year when I checked. I liked the other SSP swaps I have seen so...
I had a Cajun bandit stacker from a past purchase and stuck with the gen2 regulator with 1lb LP bottle.
Changed to 10" white wheels and the 3" casters to lift it a bit.
Then I added my nerd appeal and some ribs! Very happy.
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Nice!
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what did you use to make the height insert?
also, how do these conversions smoke compared to an actual WSM?
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what did you use to make the height insert?
also, how do these conversions smoke compared to an actual WSM?
This is from Cajun bandit it comes with the ring one grate the charcoal ring and heat deflector (pizza pan)
I haven't used it much but it seems to run a bit hotter than the WSM, might be the height, probably also has to do with the vents and lighting tube cause different airflow. I will. Keep using it to see what I think. Might experiment with some water pans to cool it off.
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Looks great, and I’d hit those ribs too!
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Added a Weber rotisserie ring. I used bolts to plug bracket holes and used a silicon grommet in the rotisserie slot. Now there is actually room for all three racks. I also moved the heat defuser (pizza pan and pizza stone in foil) closer to the coals to bring down the air flow and heat. I will do a cook this week and see if it holds lower Temps this go round. 4 cooks all were around 290 to 350 pretty much closed up. I am hoping on more of 225 to 250.
Six lit coals on a snake with almost closed vents should not be 300+...
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That green looks great!
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Something is not right. I use those types of stackers but never had a problem keeping the temperature around 220-250F.
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That looks like an older style roti ring so not sure how tight it fits but my newer style roti ring with holes taped up still leaks badly and has trouble holding any temps under 300 with any significant amount of coal burning. My guess is it probably runs tighter with the cb ring alone?
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It did the same with and without the rotisserie. I have also straightened the lid and added an insulation layer between the rot and Stacker and between the stacker and lid. About to go get a pork butt to test.
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I'm making barbacoa and it's been holding a steady 240-250F for over 10 hours.
(https://uploads.tapatalk-cdn.com/20190716/ddf517eff5d2d2f453cd194c46109413.jpg)
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I'm making barbacoa and it's been holding a steady 240-250F for over 10 hours.
(https://uploads.tapatalk-cdn.com/20190716/ddf517eff5d2d2f453cd194c46109413.jpg)
Nice! I'll get there. Is your setup gas assist?
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Both are gas assist. Never had the need for but if you're worried about air coming through the burner, then just wrap the venturi holes with aluminum foil. To avoid unwanted air leaks, it is very important that your lid, bowl and along with the stacker must be as perfectly round as possible.
(https://uploads.tapatalk-cdn.com/20190716/cf370df7f7f13db22e1c110cc761db79.jpg)
(https://uploads.tapatalk-cdn.com/20190716/d14760af8a60c888e3ebf0bfb67ac77f.jpg)
I use a stacker for both low and high heat cookimg. This is a 14" stacker while cooking up some 2 racks of Vortex wings.
(https://uploads.tapatalk-cdn.com/20190716/408542af762f1ccb5860353ade4d2368.jpg)
This photo is from couple days ago while while hanging 7 racks of ribs.