Oversized warming rack??

[JoshDowdle]

I’ve not come across this on the forums, but I’ve recently been wondering if anyone has made an upper rack that covers the whole depth of the cook box for the old genesis’?

I use my old silver C for almost exclusively rotisserie cooking because it works so well, but it seems like such a shame to have all that space under the lid for indirect cooking above the grates, but no way of utilising it outside of using a roto?

It seems like a rack that ran from the back of the cookbook right to the front where rotisserie sits would be easy to do.

 

[Tony Coloma]

Would make brisket and pulled pork easier too. Room for pan underneath.
And a lot of potatoes.

 

[DanHoo]

I've elevated a rack using a grate on top of two fire bricks set on top of the grates. I was cooking something in a roasting pan and needed an outdoor oven. I'm sure with the right size rack something simple like this can be done.



The rest of the cook is in this thread below. I cooked it all outside because it was 105F in the shade and I did not want to run an oven inside.

Thread 'Crispy chicken thighs with peppers olives and capers'

Aug 16, 2023

• DanHoo
• Replies: 8
• Forum: Photo Gallery

• 
• 

 

[BPratt]

I’ve not come across this on the forums, but I’ve recently been wondering if anyone has made an upper rack that covers the whole depth of the cook box for the old genesis’?

I use my old silver C for almost exclusively rotisserie cooking because it works so well, but it seems like such a shame to have all that space under the lid for indirect cooking above the grates, but no way of utilising it outside of using a roto?

It seems like a rack that ran from the back of the cookbook right to the front where rotisserie sits would be easy to do.

I’ve been thinking about that. I haven’t found a Weber part that I could repurpose. And I don’t want to drill holes in the firebox.

So I might use the rotisserie bracket holes for a shelf to hold an “oven rack”

 

[DanHoo]

So I might use the rotisserie bracket holes for a shelf to hold an “oven rack”

A 30 inch oven rack is too wide to fit in a 1000 cookbox. Also, oven rack grids are spaced really far apart.

you might get some ideas from here, just re-imagine a solution for a rectangle vs a circle

Increasing Cooking Capacity - The Virtual Weber Bullet

Several approaches to increasing cooking capacity are shown for the Weber Smokey Mountain Cooker, including a variety of grate additions and modifications.

www.virtualweberbullet.com

 

[BPratt]

A 30 inch oven rack is too wide to fit in a 1000 cookbox. Also, oven rack grids are spaced really far apart.

you might get some ideas from here, just re-imagine a solution for a rectangle vs a circle

Increasing Cooking Capacity - The Virtual Weber Bullet

Several approaches to increasing cooking capacity are shown for the Weber Smokey Mountain Cooker, including a variety of grate additions and modifications.

www.virtualweberbullet.com

Legs won’t work since the rack will be too close to the primary surface.

I want to grill and have an oversized rack

 

[Ed P]

Legs won’t work since the rack will be too close to the primary surface.

I want to grill and have an oversized rack

@RichPB (richlife) used some ss all-thread, ss nuts and ss fender washers to add a second tier grate or rack above the primary grate. He posted a picture of it a year or two ago but I can't seem to find it.

 

[Timothy F. Lewis]

I've elevated a rack using a grate on top of two fire bricks set on top of the grates. I was cooking something in a roasting pan and needed an outdoor oven. I'm sure with the right size rack something simple like this can be done.

View attachment 106244

The rest of the cook is in this thread below. I cooked it all outside because it was 105F in the shade and I did not want to run an oven inside.

Thread 'Crispy chicken thighs with peppers olives and capers'

Aug 16, 2023

• DanHoo
• Replies: 8
• Forum: Photo Gallery

• 
• 

How did I miss that recipe!??? Friggin fabulous!

 

[DanHoo]

How did I miss that recipe!??? Friggin fabulous!

You didn't miss it.

Post in thread 'Crispy chicken thighs with peppers olives and capers' https://tvwbb.com/threads/crispy-chicken-thighs-with-peppers-olives-and-capers.95931/post-1111223

 

[JoshDowdle]

Thanks Dan!

 

[Jim Weber]

This has been my goto for low and slow smoking and I'd probably do it for many other things too.....



Funny thing is ---- I would have a problem with shutting/opening the lid..... I couldn't figure it out - until I realized that the side mounted thermometer was catching on the grate --- never had that problem with a center mount thermo.

 

[Jim C in Denver]

JW's way is the way to go.

Gets the smoke tube source UNDER the food and also allows the tube to be easily refilled or relit. I bet it also would let more smoke accumulate up in the upper lid area (where the food now is) before it seeps out the big vent in the back.

 

[Jim Weber]

I've been trying to find a more 'elegant' way to support the grate over the tin cans, but haven't come up with anything as of yet..... its dirt simple and cheap. I had planned on using tomato paste cans that would be a bit shorter, but I don't use tomato paste so that hasn't happened either. Pro tip - make sure you search for cans with 'rims' on both the top and bottom so you can cut the bottom out too --- no collecting grease in the can and good heat flow thru and the formed/rounded bottoms tend to tip easily.

If I was capable of welding I would make a custom grate holder for the webers that would be dedicated for indirect cooking..... I find that I do a lot more indirect cooking/smoking than actual grilling. I think a half and half set up would be ideal myself..... more likely one third - two third would be betterer.

 

[Bruce]

I might have to look at fabbing up a spare SS half grate into a suspended warming rack.

 

[JoshDowdle]

I've been trying to find a more 'elegant' way to support the grate over the tin cans, but haven't come up with anything as of yet..... its dirt simple and cheap. I had planned on using tomato paste cans that would be a bit shorter, but I don't use tomato paste so that hasn't happened either. Pro tip - make sure you search for cans with 'rims' on both the top and bottom so you can cut the bottom out too --- no collecting grease in the can and good heat flow thru and the formed/rounded bottoms tend to tip easily.

If I was capable of welding I would make a custom grate holder for the webers that would be dedicated for indirect cooking..... I find that I do a lot more indirect cooking/smoking than actual grilling. I think a half and half set up would be ideal myself..... more likely one third - two third would be betterer.

I hear you. I cook the odd pork chop or steak direct otherwise everything is indirect on the genesis. I think I’ll make up a test grate out of steel and just use it seasoned with some oil and if it works well I might be worth getting someone who can weld stainless to make the final product!

 

[Jim Weber]

I smoked up a meatloaf last night..... I had planned on doing it the 'right way' on the kettle for some really good smoke, but I got a late start and decided to do it on the Spirit two burner since it sits under the light and its always easy. I've had this set up dialed in for 3+ years now....




I've been wanting to do a loaf since late October - I finally got to the point where I had enough room in the freezer to prep them - and I finally got to make some mushroom gravy (real mushroom broth!) that I've been dying to try out --- I knew it would go perfectly with some meatloaf!

 

[Bruce]

That thing is beautiful. Looks almost fake it is so perfect.

 

[Jim Weber]

Thanks ---- I did what I always end up doing - I made up waaaaay too much glaze yet again..... it got glazed like 10 times. Once it hit ~150ish the glaze still hadn't fully set ---- so I hit it with the torch to tack it up more on top - that worked really good to finish off the 'look' of it. Also - new phone/camera helps it look great too.

It ended up being ~3.5 hour cook finishing in the dark ~7pm --- it really deserved to be done on the kettle - its a good thing I make loafs in pairs and freeze the second for later.

Having a good indirect setup that you know exactly how it works makes cooking/smoking great food almost too easy.....
Heres the steak I did last week with the same setup --- it got ~3 hours of smoke too - I turned off the burner once it temped to ~120 - then back on when the smoke tube was running low til it hit ~130 --- pulled to rest while I cranked up the burners for a final sear. It had a pretty big fat cap that caused a massive flare up and some nasty burnt fat taste..... but still damn tasty!




I love a perfect MR steak!!!! And this setup/method does it each and every time without fail. (Unless I hit the beer bottles too hard.... but even then it ends up medium!!!!)

To be honest ---- its been so long since I've done a direct/grilled steak - I'd be really nervous of over cooking it now..... but I'm sure I could fake my way thru it.

 

[JoshDowdle]

Thanks very much for your help guys. Here’s my first attempt which worked well. Little bit of practice with the temp and figuring out the hot spots, otherwise a custom rack will go well

 

[Tony Coloma]

Used my warming/potato rack.
By no means perfect. And has to go on an angle to fit. But it worked in a narrow circumstance.
Would love a better one. And able to use the grill as an oven with more homogenous temperatures. And a catch pan underneath.