Bob H in Cowtown
New member
On one of the grilling shows I saw the other day, the chef used a different technique with his 22” Bullet that set off my Spidey sense.
In setting up to smoke a salmon fillet, he removed the lid and cylinder, then removed charcoal ring and charcoal grate from the bottom stand. Then he added charcoal directly into the stand, put the ring back in, and placed the empty water bowl on that. Note that the water bowl for the 22” bullet has a flat bottom. He then added a slurry of soaked wood chips mixed with dry, and poured in 1 C of bourbon for good measure. In the cylinder, he placed a cooking grill in the lower position, lay the fillet on that, reassemble the whole thing and smoked merrily away for a while. Left on the side was the charcoal grill and the 2nd cooking grill.
I can see the advantages of using this setup for smoke and getting the fillet close to the heat, but I have hesitations. Has anyone else done this? My first concern is the heat of the charcoal is very quickly going to weaken the metal of the base. Would laying in a couple of sheets of HD foil offset this?
I’m also going to try and get a response from the chef, but we know how insulated these TV guys are from have to deal with the viewers.
In setting up to smoke a salmon fillet, he removed the lid and cylinder, then removed charcoal ring and charcoal grate from the bottom stand. Then he added charcoal directly into the stand, put the ring back in, and placed the empty water bowl on that. Note that the water bowl for the 22” bullet has a flat bottom. He then added a slurry of soaked wood chips mixed with dry, and poured in 1 C of bourbon for good measure. In the cylinder, he placed a cooking grill in the lower position, lay the fillet on that, reassemble the whole thing and smoked merrily away for a while. Left on the side was the charcoal grill and the 2nd cooking grill.
I can see the advantages of using this setup for smoke and getting the fillet close to the heat, but I have hesitations. Has anyone else done this? My first concern is the heat of the charcoal is very quickly going to weaken the metal of the base. Would laying in a couple of sheets of HD foil offset this?
I’m also going to try and get a response from the chef, but we know how insulated these TV guys are from have to deal with the viewers.