mcblink
Ambassador of Riffs & Spliffs
Hey, what contraption do you have in your grill below the water pan? Is that what you're burning lump in? Or that must be for wood?
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
That is an 18 inch pizza pan, suspended below the bottom rack, used as a heat deflector, for indirect cooking. It leaves a couple/three inch gap all the way around to allow heat and smoke to rise through the chamber. I’ve been using a deep dish pan for a while now, but I may go back to the standard flat-ish pan when I decide this one is done. Mostly, I use the top rack for cooking, but sometimes I use an elevated rack, that sits above the water pan, for added cooking space to do pit beans or whatever.
It’s a Cajun Bandit Weber Kettle Conversion Kit:
Cajun Bandit™ 22.5″ Kettle Smoker Conversion Kit – Cajun Bandit
www.cajunbandit.com
They make some cool stuff for the Weber stuff...they make stuff for the 18 inch grills too:
Cajun Bandit™ 18.5″ Kettle Smoker Conversion Kit – Cajun Bandit
www.cajunbandit.com
So, I put the charcoal ring in the bottom of the kettle with the charcoal grate sitting in the ring‘s tabs.
Then I fill the ring with a mix of charcoal briquettes and my choice of smoke wood chunks:
Then I fire up a few coals in a chimney starter(the number varies depending upon the target temperature range of the cook-for a salmon smoke I use 5 Kingsford briquettes, for ribs 8 or 9 depending on the weather). When those coals are ready, I just dump them in the middle, put the stainless ring and lid on, Put the water pan in place and fill, set my vents, and bring it up to temperature.
The coals and wood in the ring are about 3 inches below the pizza pan.
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chilipeppermaniac
Ambassador of Decibels
Sounds like me and my framing and or roof carpentry.
mcblink
Ambassador of Riffs & Spliffs
Ok gotcha, I have seen some of those conversion kits like the pizza oven kit before. If I were to get one of them kits there, I could get rid of my trusty old dirty Brinkmann....and I probably wouldn't be too upset about it either lolThat is an 18 inch pizza pan, suspended below the bottom rack, used as a heat deflector, for indirect cooking. It leaves a couple/three inch gap all the way around to allow heat and smoke to rise through the chamber. I’ve been using a deep dish pan for a while now, but I may go back to the standard flat-ish pan when I decide this one is done. Mostly, I use the top rack for cooking, but sometimes I use an elevated rack, that sits above the water pan, for added cooking space to do pit beans or whatever.
It’s a Cajun Bandit Weber Kettle Conversion Kit:
Cajun Bandit™ 22.5″ Kettle Smoker Conversion Kit – Cajun Bandit
They make some cool stuff for the Weber stuff...they make stuff for the 18 inch grills too:
Cajun Bandit™ 18.5″ Kettle Smoker Conversion Kit – Cajun Bandit
So, I put the charcoal ring in the bottom of the kettle with the charcoal grate sitting in the ring‘s tabs.
Then I fill the ring with a mix if charcoal briquettes and my choice of smoke wood chunks:
View attachment 44395
Then I fire up a few coals in a chimney starter(the number varies depending upon the target temperature range of the cook-for a salmon smoke I use 5 Kingsford briquettes, for ribs 8 or 9 depending on the weather). When those coals are ready, I just dump them in the middle, put the stainless ring and lid on, Put the water pan in place and fill, set my vents, and bring it up to temperature.
View attachment 44396
The coals and wood in the ring are about 3 inches below the pizza pan.
Yeah, I started with a Weber Smokey Mountain Cooker, the small one...14.5 inch. I loved the little bullet. Then I decided that I wanted a Kettle again too...then I was frustrated by the limited space when I tried to smoke larger cuts/quantities of meat on a standard kettle. But I still loved the kettle for grilling....so the Cajun Bandit kit fit the bill better than having both, never mind the cost of the 22 inch WSM. Also, the Cajun Bandit ring would work on a 22 inch WSM to increase the capacity of one of those monsters.
I guess I’m a Weber kettle geek
because now I have three of them.
mcblink
Ambassador of Riffs & Spliffs
I absolutely love my Kettle! The bestest all-around grill, IMO.Yeah, I started with a Weber Smokey Mountain Cooker, the small one...14.5 inch. I loved the little bullet. Then I decided that I wanted a Kettle again too...then I was frustrated by the limited space when I tried to smoke larger cuts/quantities of meat on a standard kettle. But I still loved the kettle for grilling....so the Cajun Bandit kit fit the bill better than having both, never mind the cost of the 22 inch WSM. Also, the Cajun Bandit ring would work on a 22 inch WSM to increase the capacity of one of those monsters.
I guess I’m a Weber kettle geek
I'm liking the idea of having my new jumbo joe also being a smoker, to take along camping or whatever. Looks like it costs more than the grill did though!
I hear you on the cost! They’ve gone up lately...they do fluctuate...and they do have sales. I can say this; they are built to last! Thoroughly heavy duty stainless steel body, the charcoal ring is also well designed and built. the only weak points are the grate is just a standard grate, and dies like they do eventually, and the pizza disk is what it is...it gets nasty with drippings, but is easily replaced for low $. I tried the deep dish to see if it would be neater and last longer. It was, and did, but it doesn’t quite fit right.
Also, if it matters, made in USA.
OP
Tonight’s grub
mcblink
Ambassador of Riffs & Spliffs
Looking good Mitch, I'm getting hungry again
I'm currently loading up my truck with the last of the camping gear, gonna head into the woods for a while for a change of scenery. Not really interested in camping in the brush and sand, I can see that stuff anytime. Bringing the jumbo Joe and a stove I made out of a steel bucket along. The bucket was originally for duck hunting as a way to keep warm in the blind during the winter. A few briquettes in that thing sure made the difference on some of the more frigid days, and you could use it to warm up your duck sausage while you're sitting there..
But with a grate laid over the top, I can sit a pan or whatever else on it too
Maybe I'll take pics of whatever I get to cooking out there, bringing some cast iron along too, so anything could happen lol
OP
Hell ya bro keep the pics a coming.
Thanks
Tonight, on Old Blue, we have a ring of wings. Cooking with a Vortex, and a lump of mesquite on the grate, in the center, for some smoke flavor!
On the black, we’ve got corn n taters!
On the black, we’ve got corn n taters!
Session 5
Ambassador of Strings & Wings
Mitch what is flap meat? must be Merican thing?
Firs round of rib sauce!
OP
If you have ever ordered a carne asada taco, or burrito from a Mexican restaurant that is flap meat.
mcblink
Ambassador of Riffs & Spliffs
Mmmmm...I love me some carne asada (aka flap meat, usually cut from skirt steak, sirloin steak, tenderloin steak, or rib steak...) big time! There's a little Mexican store a couple of blocks away from me that sells big ass rolls of pre seasoned asada, their own signature mix...pretty damn good! I'm going to have to go get one of them soon...
Also a Mexican favorite of mine, the mighty torta!
mcblink
Ambassador of Riffs & Spliffs
Mexican!
OP
I think
sometimes it’s also cot from Tri Tip