Improving indirect cooking on the 18.5 Weber Kettle

[tropics]

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

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• tropics
• Jan 13, 2017

Trimmed and ready 

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• tropics
• Jan 13, 2017

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

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• tropics
• Jan 13, 2017

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

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• tropics
• Jan 13, 2017

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

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• tropics
• Jan 13, 2017

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

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• tropics
• Jan 13, 2017

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

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• tropics
• Jan 13, 2017

Thanks again Lamar

Richie

 

[SmokinAl]

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]

 
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]

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

 

[wade]

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]

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]

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

I thought about doing it that way

Richie

 

[tropics]

 
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]

 
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]

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]

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