Luke Wberg
New member
I was looking at the Weber hanging rack for my WSM but wasn't impressed with what I was reading. Most people are saying it is kind of flimsy but I really wanted a hanging system for my smoker so I decided to do a mod. I went out and purchased some ring screws, high temperature silicone and butchers hooks and went to work.
After placing a piece of electrical tape where I wanted to drill, I first used a diamond drill bit to get through the top layer of porcelain then switched to a carbon drill bit for the rest. I placed the holes on opposite sides of the handle about an inch off of the handle supports.
I then inserted my ring screws slathered in fire proof silicone and tightened them down.
This Modification allows me to hang things in the lid using butchers hooks.
https://k9dkbq-sn3301.files.1drv.co...OwwAMCDwlQ?width=371&height=660&cropmode=none
Like a turkey!!!
This was a 14.5 lb bird and it hung very well.
I placed a tin foil pie pan in my water bowl and caught just about every drop of delicious turkey grease which I later used to make gravy. When the breast hit 165 I pulled her off and took out the water bowl. I then placed the turkey back in to crisp the skin on the breast a little more. The bird came out a beautiful golden brown.
It actually surprised me how quickly the cook went as all in all it took about 3 hours once the bird was in. I used the minion method with all vents open ¾. The legs and thighs actually went up to about 200 degrees which was fine as I am not a fan of slimy dark meat and like to cook it a bit more. I injected the entire bird with butter and rubbed it down with fresh chopped parsley, sage, rosemary, and thyme plus salt, pepper and fresh garlic. I put the spices above and below the skin. I cooked the bird on lump oak charcoal and added about two handfuls of grape vine to give it a bit of smoke at the start. Getting the meat on the rings can be a bit fiddly but I plan on building a pole davit to raise and lower the lid so that should take care of that. All in all I was very happy with the results. Please let me know what you think or if you have any questions! Grill on friends!
After placing a piece of electrical tape where I wanted to drill, I first used a diamond drill bit to get through the top layer of porcelain then switched to a carbon drill bit for the rest. I placed the holes on opposite sides of the handle about an inch off of the handle supports.
I then inserted my ring screws slathered in fire proof silicone and tightened them down.
This Modification allows me to hang things in the lid using butchers hooks.
https://k9dkbq-sn3301.files.1drv.co...OwwAMCDwlQ?width=371&height=660&cropmode=none
Like a turkey!!!
This was a 14.5 lb bird and it hung very well.
I placed a tin foil pie pan in my water bowl and caught just about every drop of delicious turkey grease which I later used to make gravy. When the breast hit 165 I pulled her off and took out the water bowl. I then placed the turkey back in to crisp the skin on the breast a little more. The bird came out a beautiful golden brown.
It actually surprised me how quickly the cook went as all in all it took about 3 hours once the bird was in. I used the minion method with all vents open ¾. The legs and thighs actually went up to about 200 degrees which was fine as I am not a fan of slimy dark meat and like to cook it a bit more. I injected the entire bird with butter and rubbed it down with fresh chopped parsley, sage, rosemary, and thyme plus salt, pepper and fresh garlic. I put the spices above and below the skin. I cooked the bird on lump oak charcoal and added about two handfuls of grape vine to give it a bit of smoke at the start. Getting the meat on the rings can be a bit fiddly but I plan on building a pole davit to raise and lower the lid so that should take care of that. All in all I was very happy with the results. Please let me know what you think or if you have any questions! Grill on friends!