- Aug 27, 2008
- 5,170
- 409
I was looking for something different this afternoon. I wanted some more beef steaks over charcoal/hickory, only, this time, with a SLOW/WARM smoke, not a hot smoke.
Bush's Beans 7#-5oz can (coffee can works) burned out and wire brushed to remove the poly food-grade lining, with 5/32" holes (13) drilled in bottom:
Drilled 5/32" holes in the top 1/3 of the can, staggered, 2 lines, @ approx. 2" spacing:
3 chunks of Hickory went in first:
Then, topped-off with hot coals:
Set can into grill and placed a small grill coal-grate (Weber Smokey-Joe) over the top:
Inverted can, with grate over the top, and placed into the chamber:
Placed a slew of oven therms in to monitor the resulting g cook grate temps:
Combustion Air intake position for temp checks, with fresh coals:
Upper vent position & thermometer reading during temperature checks:
Sorry, forgot pics of grate temps from second attempt. They were very close to these, which were taken with the can upright, on the first attempt without a grate under the can:
I did notice that the vents needed to be opened gradually as the coals burned down to maintain a constant temperature. No biggy there. I plan on taking the cook grate off and dumping the coals ontpo the full-size coal grate and leveling out to put on a nice slow sear when the smoke is completed. That should pretty much use up the remains of the coals...no wasted fire for this one.
I'll be trying this new conception out this evening with a 6-pack of bone in Rib steaks. I'll post the results w/ q-view as well.
Thanks
Eric
Bush's Beans 7#-5oz can (coffee can works) burned out and wire brushed to remove the poly food-grade lining, with 5/32" holes (13) drilled in bottom:
Drilled 5/32" holes in the top 1/3 of the can, staggered, 2 lines, @ approx. 2" spacing:
3 chunks of Hickory went in first:
Then, topped-off with hot coals:
Set can into grill and placed a small grill coal-grate (Weber Smokey-Joe) over the top:
Inverted can, with grate over the top, and placed into the chamber:
Placed a slew of oven therms in to monitor the resulting g cook grate temps:
Combustion Air intake position for temp checks, with fresh coals:
Upper vent position & thermometer reading during temperature checks:
Sorry, forgot pics of grate temps from second attempt. They were very close to these, which were taken with the can upright, on the first attempt without a grate under the can:
I did notice that the vents needed to be opened gradually as the coals burned down to maintain a constant temperature. No biggy there. I plan on taking the cook grate off and dumping the coals ontpo the full-size coal grate and leveling out to put on a nice slow sear when the smoke is completed. That should pretty much use up the remains of the coals...no wasted fire for this one.
I'll be trying this new conception out this evening with a 6-pack of bone in Rib steaks. I'll post the results w/ q-view as well.
Thanks
Eric