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Improving indirect cooking on the 18.5 Weber Kettle

tropics

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Thank You lamar for this idea, http://www.smokingmeatforums.com/t/254719/improving-indirect-cooking-on-the-22-5-weber#post_1650276

I used it yesterday to cook a prime Rib.http://www.smokingmeatforums.com/t/257171/prime-rib-its-whats-for-dinner#post_1653872

Here are some pics this is easy to make

16" Pizza pan and a cheap tin dish from the dollar store.

The left top side needed a trim


Trimmed and ready 


I started this burn with 6 briqs 4 Cotton balls and a spray of oil


Took 20 minutes to get these going good,added a double row of coals


20 minutes late it was ready to cook held 250 degrees for most of the cook


Closed all the vents to snuff it out,don't know how long it took


Still had charcoal un burnt this morning I think I only used about 3 dozen briqs


Thanks again Lamar

Richie
 
Last edited:

SmokinAl

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I didn't realize that that was the setup you used for the PR.

I remember seeing the thread on this and I'm glad to hear it works so well.

Al
 

tropics

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I didn't realize that that was the setup you used for the PR.

I remember seeing the thread on this and I'm glad to hear it works so well.

Al
Al I am really excited about this,I may just load the thing with charcoal, and see how long it will burn.I used a BBQ stick as a gauge for the lower vent,next time will be a tooth pick.

Richie 
 

lamar

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I'm glad you like it. It sure works for me. I use it with my rotisserie too.
 

wade

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That looks as if it worked very well. In a 22" Weber using just a snake arrangements of good quality briquettes I can get a 1.5 Kg (3.3 pound) load to give a stable cooking temperature of 225-230 F for over 8 hours. Using your arrangement in an 18" Weber this can probably be extended even further.

http://www.smokingmeatforums.com/t/171812/coconut-briquettes
 

cmayna

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Isn't this similar to the Slow N Sear by  Adrenaline Barbecue?     I have one and used it yesterday on a batch of wings with my 22" weber.
 

tropics

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That looks as if it worked very well. In a 22" Weber using just a snake arrangements of good quality briquettes I can get a 1.5 Kg (3.3 pound) load to give a stable cooking temperature of 225-230 F for over 8 hours. Using your arrangement in an 18" Weber this can probably be extended even further.

http://www.smokingmeatforums.com/t/171812/coconut-briquettes
Wade I like it and I believe it will cook all day with one load

Richie
 

tropics

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Isn't this similar to the Slow N Sear by  Adrenaline Barbecue?     I have one and used it yesterday on a batch of wings with my 22" weber.
Craig it works the same less the water tray

Richie
 

lamar

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Richie, when I use the rotisserie, I replace the Weber dome thermometer with the meat probe on my 732, After everything settles down, I see the cooking grate within 3 degrees of the dome temp. Pretty even temps I say.
 

tropics

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Richie, when I use the rotisserie, I replace the Weber dome thermometer with the meat probe on my 732, After everything settles down, I see the cooking grate within 3 degrees of the dome temp. Pretty even temps I say.
I replaced the dome thermometer with one I can check and it is right on

Thanks again going to warm up and melt this snow,I am going to do a burn without food LOL

Richie
 

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