So I am new to this forum and also to low and slow bbqing, not much of this type of cooking going on up here in Vancouver BC Canada. However alot of people do smoke salmon here and I have done a bit of that. I have read the many many posts and will try to start with some slight differences my build has and then go into the rest.
I have a Smokey Joe Gold and a Vasconia pot, decided to drill the bottom and used eight 1 1/4" holes around the perimeter and 12 1/2" holes nearer the middle, I used the pot lid knob as a handle on the top vent. You can sort of see it in the photo above.
and since I didn't find a diffuser I liked I used what I had around the house
This is a "smokeless stovetop grill" a bit like this one on amazon
http://www.amazon.com/dp/B000O8YIZQ/?tag=TVWB-20
My one is 12 3/4" diameter. There is about a 1/2 inch gap around the outside of the pan but heat can also come up thru the vents in the aluminum grill plate which is why i drilled the 1/2' holes in the middle of the pot.
My first burn results with no food in the clean pot and 60F outside temps:
Total of 30 briquettes with half of them lit in the chimney, vents wide open. Measured with Maverick 732 on the top rack 3' below the lip of the pot
After 20 mins 210F
After 30 mins 350F
After 40 mins 393F
Then shut bottom vents to 1/4 open and top vent to half open and
After another 30 mins it settled at 240F. I have room for more holes in the middle of the pot but for now the heat geting past the diffuser seemed good enough.
Cooked a blade pot roast on it with this setup and it went well, subsequently I have changed the diffuser a bit to this
with a 9" foiled tray and it catches more fat. Heat and smoke can come thru from around the foiled tray and also from around the larger unfoiled tray, both can catch fat or hold water. I did put about 1.5 cups of water in the outer tray one time and it lasted about an hour then temps went up about 10-15F once it had boiled off.
Here is a "grate lifter" that was in my shed, I just bent it to make a handle
So far everything I have cooked has worked out well, thanks for all your help that this forum has provided
beef ribs, baby backs and pulled pork, and some ABT's that were already eaten. I did not know what an ABT was a month ago.
I have two weber grates (13 3/4") and I had another slightly smaller one (13 3/8") lying around that fits on the steamer ring.
I put 2 sets of bolts in so I can have two weber grates in with 6" clearance for each one or have 3 grates in with only about 3" clearance on the two bottom ones. I plan to smoke some salmon in this so I wanted 3 grates and now I have room for a 4th at the top, and I have found a 12 1/2" grate that we have never used that came from a convection/microwave oven that I will alter and post under a seperate heading. (EDIT: It is posted here now http://tvwbb.com/showthread.php?418...e-needed-on-low-low-temps&p=431255#post431255 )
I had to be careful with the length of bolts so they don't catch when putting in the grates when the levels are this close together. I made one bolt slightly shorter in each set of three so the grates are easier to remove.
The pot lid is good for putting the weber lid or a grate on and acts as a tray
I had a second charcoal grate and wrapped some 1/2" wire around it to make a charcoal holder, I squeezed another 12 briquettes on the outside of it yesterday, this was after a 7 hour burn.
5 bonus points to you if you can guess what team I grew up supporting?
Cheers
I have a Smokey Joe Gold and a Vasconia pot, decided to drill the bottom and used eight 1 1/4" holes around the perimeter and 12 1/2" holes nearer the middle, I used the pot lid knob as a handle on the top vent. You can sort of see it in the photo above.
and since I didn't find a diffuser I liked I used what I had around the house
This is a "smokeless stovetop grill" a bit like this one on amazon
http://www.amazon.com/dp/B000O8YIZQ/?tag=TVWB-20
My one is 12 3/4" diameter. There is about a 1/2 inch gap around the outside of the pan but heat can also come up thru the vents in the aluminum grill plate which is why i drilled the 1/2' holes in the middle of the pot.
My first burn results with no food in the clean pot and 60F outside temps:
Total of 30 briquettes with half of them lit in the chimney, vents wide open. Measured with Maverick 732 on the top rack 3' below the lip of the pot
After 20 mins 210F
After 30 mins 350F
After 40 mins 393F
Then shut bottom vents to 1/4 open and top vent to half open and
After another 30 mins it settled at 240F. I have room for more holes in the middle of the pot but for now the heat geting past the diffuser seemed good enough.
Cooked a blade pot roast on it with this setup and it went well, subsequently I have changed the diffuser a bit to this
with a 9" foiled tray and it catches more fat. Heat and smoke can come thru from around the foiled tray and also from around the larger unfoiled tray, both can catch fat or hold water. I did put about 1.5 cups of water in the outer tray one time and it lasted about an hour then temps went up about 10-15F once it had boiled off.
Here is a "grate lifter" that was in my shed, I just bent it to make a handle
So far everything I have cooked has worked out well, thanks for all your help that this forum has provided
beef ribs, baby backs and pulled pork, and some ABT's that were already eaten. I did not know what an ABT was a month ago.
I have two weber grates (13 3/4") and I had another slightly smaller one (13 3/8") lying around that fits on the steamer ring.
I put 2 sets of bolts in so I can have two weber grates in with 6" clearance for each one or have 3 grates in with only about 3" clearance on the two bottom ones. I plan to smoke some salmon in this so I wanted 3 grates and now I have room for a 4th at the top, and I have found a 12 1/2" grate that we have never used that came from a convection/microwave oven that I will alter and post under a seperate heading. (EDIT: It is posted here now http://tvwbb.com/showthread.php?418...e-needed-on-low-low-temps&p=431255#post431255 )
I had to be careful with the length of bolts so they don't catch when putting in the grates when the levels are this close together. I made one bolt slightly shorter in each set of three so the grates are easier to remove.
The pot lid is good for putting the weber lid or a grate on and acts as a tray
I had a second charcoal grate and wrapped some 1/2" wire around it to make a charcoal holder, I squeezed another 12 briquettes on the outside of it yesterday, this was after a 7 hour burn.
5 bonus points to you if you can guess what team I grew up supporting?
Cheers
Last edited:
