AZ Barbeque.com
Smokers, Grills, Pitts & More => Weber Smokers & Grills => Topic started by: azkitch on May 14, 2009, 09:32:48 pm
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I'm thinking about making a charcoal ring for my One-Touch. I could contain charcoal in it for concentrated heat, or I could pour charcoal around it for indirect. Any experiences?
kitch
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I have some charcoal holder that came with one of the kettles I got from CL...have used them for chicken. I have seen others that have made an expanded metal ring for indirect cooking.
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This is a cool mod for regular Weber gold and silver grills. It works great per a few friends who have them. http://www.smokenator.com/inc/Smokinator_Brocure2.PDF
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Yup. I've seen their website. Pretty neat thing, that one. And there is an expansion ring, turns a normal kettle into practically a uds:short. Thunderdome or some such. Like an 18" high extension for a PRO Q. I may go for the expanded metal ring. Might be good for searing tuna...I need to do that!!
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Searing tuna is best done right on type of a chimney starter!! Works perfectly!
Stick the lower grate from a kettle of smokey joe on top the starter and you have a very high heat searing device. I have also actually done with to steaks before and it puts grill marks on the steak like nothing else!
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Alton who? That episode of Good Eats was on the day after I had a seared tuna salad last week. Amazing stuff!!
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This is pricey but kind of cool...
http://www.cajunbandit.com/
Have no idea on the price... http://www.smoke-ez.com/
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AZ KITCH, We like to put a OLD/DRY river rock in the oven and heat it very high( PLEASE EVERYONE BE VERY, VERY , VERY CAREFUL, THEY CAN EXPLODE!) then we use it as part of the table setting when we make sashimi/sushi so everyone can sear their own tuna slices at table side. It not only looks cool, it smells great, and each person can sear to their liking!We never have had any problems and use the same rock year in and out. Just a quick wash with very hot water and make sure to let the rock dry for a few day's before using again!
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COOL!! And AJs has Sushi grade tuna for the incredibly low low price of only....Ready? Got your digitalis, nitro pills or auto defibrillator handy??? $20.99. MMmmmm
OTOH, that 1# hunk would make 4 of the salads I had at Celsius the other night, at $13 each.
I'd like to explode one of those rocks. That might be interesting too...
Thanks again, Pat.
kitch
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Yeah, KC, that think. Where'd I get Thunder-anything?? Who knows what lurks in the mind of a Kitch...
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That SMOKE-EZ has my sister surrounded!
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IS IT JUST ME OR DURING AZKITCH'S LAST 2 POSTS DID THE MEDS KICK IN?
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Not meds...... more like smoking.........
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Sorry--it's all me. That smoke ez site has locations listed, and they surround the chicago 'burb where my sister lives. Sometimes I'm too obtuse for my own good...
As far as smokin' goes...I talk a good game, but I'm too old for that crap. Fond memories, but...NAH.
dk
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Here is an easy and effective mod to make your Weber kettle into a smoker-don't even bother with that Smokenator nonsense. It'll cost you about three bucks or so. Go to a masonry supply (Marvel has a few Valley locations) and get two fire bricks. You could use regular bricks I guess but I've heard they can explode, and I'd rather be safe than sorry.
Section off a part of the lower charcoal grate with the bricks. I make sure there's enough room on the other side of the bricks for a 1/2 size foil pan (for adding water and/or catching the drips). Load up charcoal and wood chunks on the small side of the bricks leaving room to use a mini-minion type method. I've cooked many different things and I've gotten upwards of six hours (I've not tried for longer) without adding fuel or really even messing around with it too much. There's just a small learning curve to know how to control your dampers.
Here's a pic, hopefully you get the idea:
(http://www.bbqphx.com/smokemod.jpg)
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Great mod post.. That's why this site is so great. Lots of great members and info. ;)
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When you folks use the MINNION method, do you light one end of the coals or prefer to pour hot coals on unlit coals or what? thanks!
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When you folks use the MINNION method, do you light one end of the coals or prefer to pour hot coals on unlit coals or what? thanks!
I just prefer to have Jim himself come out and cook for me, that's the best Minon method... ;D ;D
Seriously though I think it's personal preference and what works best for you with trial and error. I would do two cooks, one each way and see which way you like best..
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Thanks MIKE, i'll try both, and good mornin to you! btw i just finished grilling green chili cheeseburgers for the whole ER! Now were all sleepy and i just flew out our last pt. to SCOTTSDALE SHEA due to the fact that we don't have a neuro dr on call for the next week. thanks again MIKE!
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;D Good morning to you as well Pat.. Great to hear you had a good cook, I'm sure you have them all drooling. Did you get any pictures of those burgers? I know I can't wait to have one this weekend.. Hope all is well.. :D