Food Smokers and Smoking Tips/Tricks/Techniques

great idea putting fire bricks on edge

 

Yeah I have the slow n sear and personally feel it was not worth the price, based on the reviews was thinking I was the only one that felt that way

With the 22" kettle my mods that I feel have been worth it are:

$40 Weber 8411 Stainless Steel Lid Holder, 1-Pack, stainlesssteel

Lid Holder have to drill 2 holes in the side but makes life so much easier. Most used Mod. Edit: actually you don't have to drill holes but I flattened the tabs and drilled through them to keep a better seal.

$40 Weber Hinged Cooking Grate for 22” Charcoal Grill

Hinged cooking grate to add coals for longer cooks\smokes

$45 Weber 7402 Charcoal Rails

Charcoal Rails while you can use them for coals I use it to set another charcoal grate on top of them

$20 Weber 7441 Replacement Charcoal Grates, 17" grate for 22’’ Charcoal Grill, Stainless Steel

charcoal grate for searing steaks, the coals sit right under the steaks which is important for good sear. You end up with 2 charcoal grates but just store the rails and 2nd grate off to the side when not cooking steaks.

$26 Weber Char-Basket Charcoal Holders

Charcoal baskets are how I normally cook with indirect heat. In the summer usually only need one basket to keep temps low. Also work well with the-

$170 Weber 22" Charcoal Kettle Rotisserie, Black,Gray

Weber Rotisserie which is the best way I have found to cook chicken and turkeys. Because meat always taste better on a stick. There are 479 reviews with 4.7 out of 5 stars for good reason.

Classic Accessories Hickory Series Kettle BBQ Grill Cover - Round, fits 26.5in. Dia. x 38in.H Grills, Tan, Model Number 55-202-012401-EC

Cover to protect your kettle. With the lid holder on the side the OEM cover doesn't fit well and those covers are stiff and a PITA in the winter IME. The one I linked to fits over everything, looks good and easy on\off. Have to see how it holds up long term but so far held up well.

Hey we can get the price of that $10 kettle up there even without the slow n sear But everything I have listed has helped me quite a bit.

 

Can I grab fire bricks at the local big box hardware store??


Also.....different than say regular bricks??

 

Tomorrow's a big smoke day for me too

 

Did you burn it up or just working on improvements?

 

That almost sounds like a challenge for yourself lol.

My wife's gramps made a replacement charcoal holder for his old grill out of a silver looking serving platter he picked up from a thrift store. Was funny to look at but it worked for a couple seasons up at he cabin then we all got him a newer nicer grill to replace the one he had which was at least 15-20 years old.

What do they say necessity is the mother of all inventions?

 

my brother in law just put some extruded metal in place of the wire that was there. still hoolding up well. is your whole pan shot or just the crossbars?

 

$49 Rutland Fire Bricks for Fireplaces & Woodstoves, 2700F, Case of 6

https://www.amazon.com/Rutland-604-Products-Fire-Brick/dp/B000UEYZ4S

or you can go to a specialty hardware store or a wood stove store that stocks parts. Fire bricks are definitely a specialty, regular bricks would crack quickly with all the heat.

 

im ready to get the weber charcoal basket and going to home depot today to get the hinged cooking grate.

with the charcoal basket placed on each sides, im thinking brisket in the middle or will that be to close to the fire?

 

I'd think it's too much fire, I generally use just one on the side. Works really well, hence why I haven't pulled the trigger on the $100 slow & sear

 

Agreed.

 

Walk away from those baskets. Just pile your lump up on one side and put the goods on the other.

 

I have a buddy that does snake around the outside with a water pan in the middle. Seems to work for him.

 

something like this.

https://www.youtube.com/watch?v=6ehH4php-3A

 

Agreed, in the winter or with the rotisserie I use a basket on either side or even splatchcocking. You want more heat for fowl to crisp the skin. Going for brisket out of the gate on the kettle makes it a bit of a challenge. Your not messing around eh?

Your talking eating a lot of charcoal though on a brisket so for something like that I set up the baskets like this.



It gives you 3 separate fuel sources put one of the grate lifts where the V is so you can access all 3 piles. Burn one down then when it gets low and temps drop take some coals with the tongs and move to another pile. When that is done you have the third. And if need be add more charcoal.

That is how I do it but there is more than one way, no right or wrong whatever works for you. Good luck!

 

26.75

 

For sure! I've done it and you can get some long burns.Best success with that method was lighting it at 12&6 with a Turkey. It's just the baskets are a waste. Especially if you pay for them.

 

Keep forgetting to chime in here?!?!


Current smoker is Masterbuilt 40" extra wide propane smoker. Quick and easy for now. There to bridge the gap but impressed so far. Upgraded the supply line with a new line and better needle valve for better temp control. I use a Maverick ET 733 temp probe. blah blah blah... here's a couple pics from most recent smoke...



St Louis Spares (brined for three days in water, sugar, salt, OJ, apple juice, onions, apples, and some seasoning) Seasoned with Salt lick dry rub (trying various rubs again)



Breakfast fatty. Just scrambled egg and cheese in spicy pork sausage, bacon weave wrapped of course.


Fresh off the smoker



and sliced. No bite mark shot on this one... sorry

 

I need a Huskers mug like that.

Once a Husker always a Husker (even though I moved away 26 years ago)