My Lid problem


 

Mike Drewery

TVWBB Super Fan
I usually smoke in my driveway, so I have a place to put my lid when flipping the meat. I am moving my operation to the backyard now. What do you all do with the lid or the top rack when flipping the meat? I need a table that I don't mind getting stains on....
 
I have a cheap folding table that I cut some plywood to fit the top in two sections. At first, I thought the plastic table top would be OK with the low ~225 degrees, but it warped a bit the first time I put the lid on it, so I got the plywood. Works great.
 
I made a drop down table on my smoker cart which is handy for setting the lid on for a minute while i check on the meat.
http://i1265.photobucket.com/albums...fecea8d4b91243c45a318dd887ec9_zps33f1c596.mp4
2c0fecea8d4b91243c45a318dd887ec9_zps33f1c596.mp4

I also have one of those old fashioned round metal patio tables as an extra and I used to put the smoker right next to it.
like so.....
ded1fb2ba531a076128c89524812a15e_zps771b59ec.jpg
 
Last edited:
Lid goes here -
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WeberSmokeyMountain027.jpg

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If I'm solo and need a place to set the top rack, I wheel over the 22" kettle and remove the lid & grate so I have a place to set the WSM top grate.
 
I keep a folding wood TV tray handy (one that my 3yr old son decided to decorate with a black sharpie). The domed lid fits right over the tray, very stable and off the ground. When it doesn't have the lid on, it's a handy little tray to have around the smoker or grill. Tucks away nicely too.
 
I find that the ground works great. I always have a rag in my pocket when cooking if I have to wipe off the lid edge.
 
I find that the ground works great. I always have a rag in my pocket when cooking if I have to wipe off the lid edge.

+1 on the ground.. and the ground is not very dirty where I have my smoker on our back patio, and I don't even wipe it. Woops.
 

 

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