Maximizing two zone real estate on the WSK

[Brett-EDH]

That's EXACTLY what I do, but over the SNS.


The burger technique... I love it. We prefer them a bit more rare, but all the same.
Again, the lid position is what I would have done.

Thermapen instant read is what I use as well.


This trench you create is the runway setup @Brett-EDH uses.

I've never considered moving the charcoal grate to the lower position for other than a real low and slow. My brain is programmed for cooking times with the higher heat and it would be a chore relearning the times if I made that big of an adjustment.

I use a larger charcoal grate when using the Vortex.. I can't remember which size but I suspect it's from a 22. It is positioned between the WSKs upper and lower charcoal grate position and puts the Vortex in a much more controllable distance from the cooking grate.

I don't have issue with lower temps on the WSK. Yes, the water res helps stabilize. I love the SNS but can't lie.. I am feeling liberated by the ideas above.


Absolutely considered this. But with three CBs in inventory I never took action.


Again.. this is what I do as well. Only I do it in the SNS. Anything more than half a dozen briqs will be a runaway and any attempts at getting temps back down will be futile.

BTW.. I love Nathan dogs but they MUST be cooked on a flattop for authenticity! No flattop in my future, but a I do have a CI griddle! Geez..I;m drooling a little.

so why the SNS?

to me, it takes up too much real estate and doesn't make the grill hotter.

hotter cooks are usually faster cooks so you don't need as much fuel as the SNS holds vs the CBs.

what are you gaining by using the SNS and not CBs and or the lower coal grate position for direct but more managed cooks (like a tri tip over direct coal/wood splits but with managed temps?

 

[MichaelM]

so why the SNS?

to me, it takes up too much real estate and doesn't make the grill hotter.

hotter cooks are usually faster cooks so you don't need as much fuel as the SNS holds vs the CBs.

what are you gaining by using the SNS and not CBs and or the lower coal grate position for direct but more managed cooks (like a tri tip over direct coal/wood splits but with managed temps?

I'm not convinced I am gaining anything critical with the SNS, Generally, I use the SNS for few reasons I can think of...

If I am bing completely honest.. justification? I spent the bucks on it, I modified it to work with the WSK, I have it and couldn't think of a reason not use it.

Because that's what I've always done? Every hot n fast cook I have done with the exception of those where the Vortex was used have been over the SNS. So, I've always done it that way. (Why Did Grandma Cut the Ends of the Ham?)

I can produce some good cooks. But I'm no expert. I have some habits that work but lack the higher level skills to move away from those habits and be more spontaneous and flexible.

I am a little anal retentive. There I said it. I like how the SNS form-fits to inside of the WSK. It's orderly. Measurable. The CBs by contrast, don't fit so well (neatly?). Why is that important? I have no idea. If you recall my first post in this thread I am (was?) looking for a larger hot side. The dead space around the CBs when they are against the side feels like I am creating less a consistent and smaller hot side.

All this said, I like your suggestions and am going to use them. The SNS is going in the gear closet for a bit. Baptism by fire.. figuratively and literally.

Maybe not the lower grate position for hot cooks. Not sure why. Just not mentally ready to try that.

 

[Brett-EDH]

I'm not convinced I am gaining anything critical with the SNS, Generally, I use the SNS for few reasons I can think of...

If I am bing completely honest.. justification? I spent the bucks on it, I modified it to work with the WSK, I have it and couldn't think of a reason not use it.

Because that's what I've always done? Every hot n fast cook I have done with the exception of those where the Vortex was used have been over the SNS. So, I've always done it that way. (Why Did Grandma Cut the Ends of the Ham?)

I can produce some good cooks. But I'm no expert. I have some habits that work but lack the higher level skills to move away from those habits and be more spontaneous and flexible.

I am a little anal retentive. There I said it. I like how the SNS form-fits to inside of the WSK. It's orderly. Measurable. The CBs by contrast, don't fit so well (neatly?). Why is that important? I have no idea. If you recall my first post in this thread I am (was?) looking for a larger hot side. The dead space around the CBs when they are against the side feels like I am creating less a consistent and smaller hot side.

All this said, I like your suggestions and am going to use them. The SNS is going in the gear closet for a bit. Baptism by fire.. figuratively and literally.

Maybe not the lower grate position for hot cooks. Not sure why. Just not mentally ready to try that.

Honest assessment. Carry on and cook! Excited to watch your progress.

I think you’ll do just fine. Give yourself more credit. You’ve made it this far.

 

[Jacob]

Only light 4-5 briqs and place them into the CBs and choke down the air inlet at the bottom. That’ll keep low temps when using coal on the upper grate.

If you’re lighting a full chimney and then choking down the inlet air, you’re not going to get less than 275/300°. It’s just too many lit coals to choke down.

This is the method I use when I want to do lower and slower, but I always had a problem getting the coals up to high heat after the low and slow when I need to reverse sear. Do you have any tips for that, or do you just open up all vents and take 10-15 minutes for it to get up to temp?

 

[Brett-EDH]

This is the method I use when I want to do lower and slower, but I always had a problem getting the coals up to high heat after the low and slow when I need to reverse sear. Do you have any tips for that, or do you just open up all vents and take 10-15 minutes for it to get up to temp?

Yes, just open the bottom to full and the top flipped up to rapid. I also had JD lump behind the briqs and lump burns much hotter than briqs.

 

[Jacob]

Yes, just open the bottom to full and the top flipped up to rapid. I also had JD lump behind the briqs and lump burns much hotter than briqs.

Thanks!! I forgot to ask, but you let it get up to temp lid down and vents open as opposed to bottom vent open and lid up?

 

[Brett-EDH]

Thanks!! I forgot to ask, but you let it get up to temp lid down and vents open as opposed to bottom vent open and lid up?

upper bowl lid down, rapid vent lifted up fully, lower sweep vent to full open (fire symbol on sweep ring). this setup allows air to flow into and through the cooking chamber as the coals suck up the needed air from below and the unlit coals will ignite and give you that hot searing temp.

i use my apple watch and set a lot of timers when cooking so i can be aware of what i am doing. often i will run two to three timers concurrently across different devices when concurrently cooking a meal; stovetop, oven and grill. timing is key to making this all work.

for example, on ordinary cooks on the wsk, my chimney heat up is 10 minutes, then dump the lit coals into CBs. set grate for cooking (CI sear grate or rod grade), cover grill and preheat grill for 10 minutes. then scrape off the grates and lay proteins down.

my fire "starters" are rendered beef fat that i keep in the fridge and then make 2-3 napkins or paper towels with a heaping tablespoon of the tallow wrapped in the napkin(s) and i have a butane torch which i start my fire with by lighting this wick. success rate is 100% at this stage and this is my goto method. even for LAS cooks, i'll drop a loaded wick onto the lower grate loaded with briqs/coal and light the front of the mound and button up the grill to start LAS temps.

the WSK is a very easy grill to use and master. it's very precise and consistent. i have come to fully enjoy cooking on it and guests continue to offer up rave reviews of meals cooked.

 

[David P Harrisburg]

That must of been quite a fight cutting the stainless sns to fit under the cooking grate. I bought one of sns charcoal baskets to use in the WSK. Much larger than the cb that come with the WSK. Only have to foil one side for easy cleanup.

 

[Richard Garcia]

Parked permanently inside my Weber Performer Deluxe and Weber Master Touch grills are the excellent SNS Deluxes. I felt that both of these grill babies deserved the best!

 

[RLittle]

That must of been quite a fight cutting the stainless sns to fit under the cooking grate. I bought one of sns charcoal baskets to use in the WSK. Much larger than the cb that come with the WSK. Only have to foil one side for easy cleanup.

I did the same thing. I like it and can get to 400 degrees with one f these full. Like the OP, the only gripe I have is the actual sear zone in s small for several items at once (burgers, steaks, chicken pieces, etc). For day to day cooking with 2-4 people, it usually fine. On the flip side, using the small SnS basket leaves a lot of indirect real estate.

 

[TristanRoman]

It sounds like you’ve been working hard to get the right setup! The Low Profile SNS could be a great solution, but if you’re looking for alternatives, try using fire bricks or a smaller divider to control the heat zones better. Modifying one of your CBs is also a smart, cost-effective option if you’re up for some DIY. Good luck finding the perfect setup—let us know what you decide!

 

[John_NJ]

I have been using this basket and so far it’s working out well:




I wanted to purchase another lower grate from Weber, but unfortunately I was pretty sure they are made in China (as is the SNS and kick ash baskets- I verified this with the manufacturers), so I put off the purchase.

I saw these on Facebook and the seller (based in the UK) assured me they are fabricated in India, so I decided to give it a go.

BBQ Plus Charcoal Basket For Weber Summit Kamado E6 / S6 WSK (Includes Divider) | eBay

Includes a charcoal divider. A charcoal basket allows you to quickly separate leftover charcoal from your ashes and be ready for your next cook in seconds with our Stainless Steel Charcoal Basket.

www.ebay.com

It’s extremely well made ( the basket weighs 13.5 lbs. without the center divider) and I am sure it will last as long as the WSC it’s used with.

Fwiw

 

[MichaelM]

my fire "starters" are rendered beef fat that i keep in the fridge and then make 2-3 napkins or paper towels with a heaping tablespoon of the tallow wrapped in the napkin(s) and i have a butane torch which i start my fire with by lighting this wick. success rate is 100% at this stage and this is my goto method. even for LAS cooks, i'll drop a loaded wick onto the lower grate loaded with briqs/coal and light the front of the mound and button up the grill to start LAS temps.

Next time my wife has a can of fat she is trashing I'll ask her to can it in the fridge. I use something similar for fire starters when backpacking but for charcoal, I tightly ball up one or two paper towels and soak cooking oil into it pre-cook. Hasn't failed me yet and I don't buy fire starters any more.

That must of been quite a fight cutting the stainless sns to fit under the cooking grate. I bought one of sns charcoal baskets to use in the WSK. Much larger than the cb that come with the WSK. Only have to foil one side for easy cleanup.

It was uneventful. Cutoff wheel and just a few minutes. I posted the process here a while back.

I did the same thing. I like it and can get to 400 degrees with one f these full. Like the OP, the only gripe I have is the actual sear zone in s small for several items at once (burgers, steaks, chicken pieces, etc). For day to day cooking with 2-4 people, it usually fine. On the flip side, using the small SnS basket leaves a lot of indirect real estate.

That was my initial gripe. Not sure why the SNS is so small. Even on the 22 it is meant for its less than half the available space.

It sounds like you’ve been working hard to get the right setup! The Low Profile SNS could be a great solution, but if you’re looking for alternatives, try using fire bricks or a smaller divider to control the heat zones better. Modifying one of your CBs is also a smart, cost-effective option if you’re up for some DIY. Good luck finding the perfect setup—let us know what you decide!

I've made the Bro-n-Sear once before. Takes all of ten minutes and a few rivets. I haven't been inclined to make it again though. Playing around with banking and being less structured in my cooks.

I have been using this basket and so far it’s working out well:


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I wanted to purchase another lower grate from Weber, but unfortunately I was pretty sure they are made in China (as is the SNS and kick ash baskets- I verified this with the manufacturers), so I put off the purchase.

I saw these on Facebook and the seller (based in the UK) assured me they are fabricated in India, so I decided to give it a go.

BBQ Plus Charcoal Basket For Weber Summit Kamado E6 / S6 WSK (Includes Divider) | eBay

Includes a charcoal divider. A charcoal basket allows you to quickly separate leftover charcoal from your ashes and be ready for your next cook in seconds with our Stainless Steel Charcoal Basket.

www.ebay.com

It’s extremely well made ( the basket weighs 13.5 lbs. without the center divider) and I am sure it will last as long as the WSC it’s used with.

Fwiw

That's an interesting option. However it flies in the face of my quest to be LESS structured..

 

[MichaelM]

About time I come back to update on my progress.

The SNS and Drippin Griddle have been in storage since the thread started.. I don’t miss it.

Instead, I have been banking coals against the side of the Komodo and if needed, a single CB has been used to wrangle rogue coals. With the SNS fuel was often an inch or less from cooking grate and as such, things tended to happen really fast. Plus, the hot zone was only as large as the SNS (A problem that I hoped to remedy and which is what started this thread). With as much as three or four inches between the cooking grate and the heat things are happening at a slower more controlled pace and I can be more selective with how large or small, shallow or deep the cooking area is.

I still cover the unused side of the charcoal grate with HD foil. Partly because of habit, as an attempt to keep things clean and to funnel air flow through the coal bed.

I’ve also changed my technique for thinner cuts and burgers to sear first and then move to the “cool” side for the duration of the cook. With these foods I used to just rip it on the hot side and pray I didn’t over-shoot the target temp before I got a sear.

Overall, my cooks are much more consistent, less hurried and more enjoyable with as much or as little cooking real estate as the cook demands.

I use two non-Weber grills for smaller cooks and use the same technique on those. A stainless Magma gasser and a stainless Magma charcoal. They are both really small.. four or five burgers at most. Obviously it would work on the Smokey Joe but I haven’t used it in a while.

So I am declaring my challenges resolved and thank all for helping!

 

[Brett-EDH]

About time I come back to update on my progress.

The SNS and Drippin Griddle have been in storage since the thread started.. I don’t miss it.

Instead, I have been banking coals against the side of the Komodo and if needed, a single CB has been used to wrangle rogue coals. With the SNS fuel was often an inch or less from cooking grate and as such, things tended to happen really fast. Plus, the hot zone was only as large as the SNS (A problem that I hoped to remedy and which is what started this thread). With as much as three or four inches between the cooking grate and the heat things are happening at a slower more controlled pace and I can be more selective with how large or small, shallow or deep the cooking area is.

I still cover the unused side of the charcoal grate with HD foil. Partly because of habit, as an attempt to keep things clean and to funnel air flow through the coal bed.

I’ve also changed my technique for thinner cuts and burgers to sear first and then move to the “cool” side for the duration of the cook. With these foods I used to just rip it on the hot side and pray I didn’t over-shoot the target temp before I got a sear.

Overall, my cooks are much more consistent, less hurried and more enjoyable with as much or as little cooking real estate as the cook demands.

I use two non-Weber grills for smaller cooks and use the same technique on those. A stainless Magma gasser and a stainless Magma charcoal. They are both really small.. four or five burgers at most. Obviously it would work on the Smokey Joe but I haven’t used it in a while.

So I am declaring my challenges resolved and thank all for helping!

That upfront seared burger and then indirect finish produces 100% success and excellent flavor. Hopefully you’ve tried some JD lump too.

Three years in now and I still love my WSK. And my briskets are exactly what I want them to be.

Cheers to you for dialing it all in. Excited to hear more about your cooks and recipes. Enjoy!!!

 

[MichaelM]

That upfront seared burger and then indirect finish produces 100% success and excellent flavor. Hopefully you’ve tried some JD lump too.

Three years in now and I still love my WSK. And my briskets are exactly what I want them to be.

Cheers to you for dialing it all in. Excited to hear more about your cooks and recipes. Enjoy!!!

The WSK? Love that thing. Just saw another one for sale.. with the side table. It’s a few hours from me and I don’t have the vehicle space to transport it but I sure would like the additional counter space. Have to resist the pull!!

I have four bags of JD lump. Very happy with it. It’s in my top three. B&B briquettes are my favorite but it’s really difficult to find in my area and when I do stumble on it, the price is staggering. I have half a bag I use sparingly. Kingsford Pro is my go to. Burns hot, Lasts well enough for my needs and seems to be pretty efficient. Plus Costco always has sales in the beginning of the season.. two bags for $20 or something silly like that. I always buy four or six. The JD.. some of the lumps are huge and don’t fit well with the smaller grills I use for mid-week cooks. Not enough room between the grates. I am constantly sorting out the big lumps and setting aside for longer cooks on the WSK. I know I can bust them into small pieces but never found a method that is simple and doesn’t make a mess. I may try putting them in the small galvanized pail I keep wood chunks in and whacking them up. It’s a catch 22. Too large and the heat is too close to the cooking grate. Too small and the pieces just fall through the chimney grate when lighting.

Agree on the burger technique. It has been 100% spot on since I started using it. Thank you!!