Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: gaddy on April 15, 2019, 09:28:48 AM
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Any one done it ? Saw on u-tube a guy put in a foiled vegetable pan and a ceramic planter base as a heat diffuser to create indirect heat and did some ribs. I have a 14" that never gets used and am thinking of trying it since I cant trust my old Cajun Injector nor afford another smoker at this time. And I want something smoked. Think I would just take the handle off an old 12" fry pan and use it as drip pan and diffuser. Wife thinks i'm nuts but wth. Any one play with theirs other than just putting in brickets and doing dogs or burgers ? Also thinking about game hens.
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So he’s putting the heat source in the middle of the grill?
That’s all I use is a 22” Weber, put the briquettes on the sides creating an area free of them front to back in the middle. Get it going put the meat on, and then add some smoking pellets on top of the briquettes.👍
Weber actually sells briquette trays for this.
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Yes, coals all on the bottom. Problem with the 14" is grill space. The thought behind this is to turn all available grill space into indirect heat. The 22" has lots of options, not so much with the 14".
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Yes, coals all on the bottom. Problem with the 14" is grill space. The thought behind this is to turn all available grill space into indirect heat. The 22" has lots of options, not so much with the 14".
True that.🤔
Tonight’s dinner on the 22” :cue:
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I never do 2 sides in my 22", and would definitely stick to one side with a 14". Use the snake method, a 2 briquette wide, by 2 high row around the very outside edge. get 3 or 4 briquettes glowing hot, and place them on one end of the snake. Leave the top vent ~1/3 open, and the bottom vent barely open. Put a thermometer probe through the tp vent, and sue tiny adjustments of the bottom vent to control heat. It will only burn as fast/ hot as you let it with the airflow. Keep moving your meat occasionally to keep it on the opposite side of the fire.
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Like this, but with a "skinnier" snake.
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I always wanted to convert my smoky joe to a mini wsm.
http://virtualweberbullet.com/miniwsm.html
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Thanks, Iv'e seen the snake method. The whole thought of directing the heat to the outer edges using a pan with legs would allow me to use the entire grill surface as indirect heat with even heat on all sides. At least that's what I'm hoping for.
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22” kettle weber. Works awesome with the ring I made.
