Borrowing the concept from the Big Green Egg, where a ceramic plate is placed between the coals and the food to create indirect cooking like this:
(http://i58.tinypic.com/29gj2hd.png)
If I place a fire ring in the kettle and put charcoal inside of it
(http://i58.tinypic.com/2mcujk1.jpg)
And then top it with this Terracotta plate on top of the ring like this
(http://i58.tinypic.com/30rsarm.jpg)
I use this Terracotta plate inside my smoker as a heat buffer (in place of water) and I know it withstand high heat, since I used it many times. I just wrap it with foil for easy cleaning.
It fits perfectly under the grate
(http://i62.tinypic.com/2dt6uxe.jpg)
Would I be able to turn the entire grill surface to indirect cooking instead of half ?
Any one tried this? Any thoughts on how it would work?
Sure, why not?
Think it might be a little bit hotter around the outside edges where the heat comes out of the holes of the ring?
Quote from: 1buckie on January 19, 2015, 10:58:50 AM
Sure, why not?
Agreed.
I like that idea! I don't have a smoker, but I would think my charcoal baskets would work just as well.
Take some 4 inch carriage bolts with some washer and nuts and a weber 18 inch grill grate and create a hover grate that would give you all kinds of space.
I like your idea a lot but over time the Terra cata plate will crack. a more long term solution might be cast iron or a kiln shelf. These are all things that are used in Kamado deflectors.
I've been dabbling with trying a similar set up. I was thinking of using a steel pizza pan as a diffuser similar to the set up in the Cajun bandit stacker. I think a raised grate like the prior poster mentioned would help to allow the heat and smoke to circulate all around the meat.
Thanks 1buckie :)
I was thinking the same too, but every grill has hot spots as you know. Even with the traditional 1/2 & 1/2 indirect method, it's going to be hotter near the edge of the coals.
Thanks dazzo,
Yes, I agree a charcoal basket should do the same job.
Thanks LightningBoltz,
I was trying to create a bigger indirect area for larger items and having a second tier wouldn't help me.
I have this grate for small multiple items like chicken pieces that give me the extra space as you mentioned.
(http://i60.tinypic.com/333x1ew.jpg)
I agree about using cast iron plate for long-term solution, I'm sure it will last longer. I did see them for the BEG.
I may use this metal pan below the Terracotta plate to protect it from direct heat.
(http://i61.tinypic.com/330tmk1.jpg)
The Terracotta plate fits perfectly inside of it
(http://i61.tinypic.com/2uescg8.jpg)
Thanks CharliefromLI,
I thinking raising the cooking grate is a great idea. Using the Rotis ring may serve this purpose,
Like this
(http://i58.tinypic.com/2afzt6x.jpg)
This also gives me a place to put the thermometer right at the cooking grate level ;)
(http://i59.tinypic.com/2z5ty11.jpg)
I wonder though if I could achieve higher temp using this method??
The temp at the grate level could be much lower at higher level I would think??
I wanted to create a bigger indirect area (still high heat) and I was not trying to use this step for smoking purposes. I have smokers for low & slow cooking.
May be if I place a grate above the fire ring and then place the plate on top of would work. This would allow more air to get to the coals and gives the heat a place to escape, thus higher temp.
(http://i61.tinypic.com/314ecqx.jpg)
And still plenty of room below the cooking grate :)
(http://i58.tinypic.com/2z4h56v.jpg)
I guess that would give me reasons to have more cook outs to test each theory :)
Thank you all for chiming in :)
Hey
@BBcue-Z - are you interested in exploring these experiments and blogging about them for us?
Everyone is a big fan of you and your cooks :)
Quote from: Troy on January 21, 2015, 09:01:39 AM
Hey @BBcue-Z - are you interested in exploring these experiments and blogging about them for us?
Everyone is a big fan of you and your cooks :)
+1
Thanks
@Troy and Craig
I will be glad to do that :)
How soon do you need them?
I used to use a claypot base in my 18" WSM (with and without the waterpan) and it cracked after a few uses.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/100_2245.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/100_2244.jpg)
I then switched to ceramic pizza stones that would get foiled over and set in the pan. Sometimes with lava rocks, then eventually on their own. I could never tell any difference. Eventually they ended up cracking as well.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/100_2242.jpg)
I have 3 Large Big Green Eggs with platesetters and pizza stones and none of them have yet to crack.
If you are proposing to just lay the claypot base/diffuser directly on the charcoal ring? I ain't feeling that, I'd at least raise it a few inches and use bolts, threaded rod or expanded metal to get above the charcoal basket.
I've had 1/8" steel discs cut to act as heat deflectors for my Mini, Cajun Bandits and WSM's, I don't think I'll have to worry about them ever cracking.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1287.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1285.jpg)
This is something I'm planning to have fabricated and use it in my drum smokers and possibly be able to use in my Weber'/Cajun Bandits as as well. A heat deflector similar to this design.
http://www.hunsakersmokers.com/products/vortex-fire-basket
Anybody looking for an 18" steamer basket insert?
Thanks
@swamprb I've used my clay pot in the WSM few times and it has not cracked yet. However, I have no doubt that it will sometime soon. I was trying to experiment with things I have on hand, and I'm not sure if any of this works or not. That's why I asked for input from people that tried similar ideas. And I thank you for adding pix and examples.
I think placing a grate on top of the fire ring, and then placing the diffuser on top of it may do the job, but I wouldn't know for sure until I try it. I don't think I can raise it too much above the ring due to limited space under the cooking grate. However if I add the Rotisserie ring, then raising the diffuser would not be a problem.
If any of these set ups works after experimenting, I would most certainly look into getting a steel disc like yours.
I use a similar diffuser disc under my Cowboy Wok (Discada) cooker and it works very well
(http://i60.tinypic.com/2jd14s0.jpg)
And I would be glad to buy the steamer ring from you. I like mine and don't mind having a back up :)
(http://i62.tinypic.com/2dt6uxe.jpg)
DO you think maybe a hover grate under the ceramic plate would work
Yes, That's why I decided to add the second charcoal grate above the ring for the clay pot to rest on. I still have to experiment with it to know for sure...
(http://i60.tinypic.com/2wg7qyr.jpg)
OK, that is what I was thinking
keep brainstorming, we will get this worked out
I should have thought of this sooner:
This concept is similar to the smoKETTLE:
(http://ecx.images-amazon.com/images/I/82EqGT4rNOL._SY840.3755868544601_.jpg)
I never used one, but I found this online about a year ago and was intrigued by the concept. The feed back was limited, but was mostly positive.
Its currently unavailable through their own site and amazon. I don't know if they are done making them or maybe its being redesigned, maybe they're produced in batches and a new batch is coming?
Some commented that the price was too high ($40). It was cheaper than the smokenator and looks like it would have cost the same if not more to produce. Maybe $29.99 would have made it more attractive.
I tend to think that these type of kettle/smoker gadgets are geared to towards people are modder's by nature and if a DIY mod can be made significantly cheaper then your product people will come up with a DIY version, however if your product's price is slightly more that DIY materials cost, but much less work, then you will find a sweet spot in the market.
Keep up with the experiments!