JoshDowdle
TVWBB Member
What’s going on there Tony? Are you cooking a brisket?
Oversized warming rack??
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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
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Nicely done. I had always thought about utilizing the notches but haven't had any 'materials of opportunity' laying around to play with. It really is that simple to make indirect cooks so much easier. Now get yourself a smoke tube to really up the game! Having the grate up at (or above) the vent of the grill is perfect IMO.
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Ed P
TVWBB Platinum Member
My first thought was that looks like the grate from my Weber Go Anywhere. The other thought is that it would slide around when the food is flipped so I'd better tie the grates down with ss wire. But your idea sure has some grateThanks 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
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possibilities!That is the very reason that I went with the heavy rod grate in my setup (I was planning on using the CI before I acquired the rod grate) --- so that would be less likely to slide around.
But there is a great benefit to having two lighter 'racks' instead of one heavy grate ---- easily cleaned in the sink - the big grate is a PIA to scrape or clean. Some searching for 'bakers cooling racks' could lead to properly sized/sturdy racks with feet spaced properly to 'locate' them between the rods in that setup so that they wouldn't slide (very far) front to back - I wouldn't see side to side being an issue.
Out of curiosity Josh --- what did you use for the rods in the box notches? I'm thinking I may have to find some rods that are sturdy enough to handle the grate + some food and ditch the cans at some point.....
But there is a great benefit to having two lighter 'racks' instead of one heavy grate ---- easily cleaned in the sink - the big grate is a PIA to scrape or clean. Some searching for 'bakers cooling racks' could lead to properly sized/sturdy racks with feet spaced properly to 'locate' them between the rods in that setup so that they wouldn't slide (very far) front to back - I wouldn't see side to side being an issue.
Out of curiosity Josh --- what did you use for the rods in the box notches? I'm thinking I may have to find some rods that are sturdy enough to handle the grate + some food and ditch the cans at some point.....
Ed P
TVWBB Platinum Member
Sometimes food can burn or stick to the grates so the angel on my left shoulder is telling me to tie the grate down somehow, but do so in such away that the grate could be removed for ease of cleaning. I have the ss wire (aircraft safety wire) on hand so possibly loops could be formed to slide the cross rods into. Whatever is used needs to be food-safe, of course.
JoshDowdle
TVWBB Member
Yes it’s just the grate from my go anywhere. As long as you’re careful enough it didn’t move around.My first thought was that looks like the grate from my Weber Go Anywhere. The other thought is that it would slide around when the food is flipped so I'd better tie the grates down with ss wire. But your idea sure has some grate
JoshDowdle
TVWBB Member
Just steel rod. It’s just experimental but ideally a SS grate made to size that sat in the notches would be the goal.
Tony Coloma
TVWBB Pro
Yes. I was done with the kettle charcoal part and wrapped for the finish. Height helps with more even temps. Only some burners on. Really like to get a better method. More consistent and even temps for the food. I used the standard rack and dropped it down. On an angle to fit the grill.
Cody Bratton
TVWBB Wizard
That just made me think. If you scored grates from the E/S 300s, you could run the grates East/West if you trimmed them down. A 19.5” wide by 8/9” deep raised rack setting on those rods would be super practical/functional.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
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JoshDowdle
TVWBB Member
Makes sense Cody, finding anything second hand Weber in New Zealand that isn’t a Q is very hard. I have an idea to fabricate tho.That just made me think. If you scored grates from the E/S 300s, you could run the grates East/West if you trimmed them down. A 19.5” wide by 8/9” deep raised rack setting on those rods would be super practical/functional.
Cody Bratton
TVWBB Wizard
Ah, didn't put the New Zealand part with it! That makes sense.
I wouldn't be too concerned with finding a 'weber' grate to use as a raised rack --- find whatever brand that is the 'right size' - whether single or double - that will work for what you want to do with it. There are many of other grill brands that have some weird sized grates that could work really well. I wouldn't even be concerned if it wasn't SS myself.... it will last if its easy to clean AND you actually clean it.
This is the cooling rack that gets used regularly on the Spirit --- its really nice that the 'feet' hang nicely on the grills warming rack and the cans to keep it from sliding too far front to back.
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I wish I had two of them instead of one.... nice and sturdy and easy to clean. I can't remember where I picked it up some 25 odd years ago.
A good search of the usual place may turn up similar racks with the desired dimensions and features that would work really well.
Heres a nice contender that is worth looking at....
I haven't taken any measurements for the distance between the rack/roti notches, but 10" I would guess would be pretty close.
There is nothing wrong with leaving the stock warming rack in there too to help bridge the gap to the roti notch.... then all you need is a bar for the roti notch --- pretty easy.
These look like they would be more 'sink friendly' for easy cleaning..... Should work well if you keep the stock rack.
This is the cooling rack that gets used regularly on the Spirit --- its really nice that the 'feet' hang nicely on the grills warming rack and the cans to keep it from sliding too far front to back.
.
I wish I had two of them instead of one.... nice and sturdy and easy to clean. I can't remember where I picked it up some 25 odd years ago.
A good search of the usual place may turn up similar racks with the desired dimensions and features that would work really well.
Heres a nice contender that is worth looking at....
I haven't taken any measurements for the distance between the rack/roti notches, but 10" I would guess would be pretty close.
There is nothing wrong with leaving the stock warming rack in there too to help bridge the gap to the roti notch.... then all you need is a bar for the roti notch --- pretty easy.
These look like they would be more 'sink friendly' for easy cleaning..... Should work well if you keep the stock rack.
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Cody Bratton
TVWBB Wizard
I don't disagree, I just see the E/S300 series listed pretty often for free because the bases are rotted out, and they commonly have the 7mm rod grates that clean up quite nicely. But it doesn't sound too common of an occurrence in New Zealand, lol
JoshDowdle
TVWBB Member
Cheers Jim. Yes that was just in reference to Cody’s idea. And I’m just thinking ideally SS for something custom made, mainly just because of rust when it’s in and out with weather.
Cody Bratton
TVWBB Wizard
JoshDowdle
TVWBB Member
Cody something like that is the dream. Then I doubt I’ll ever use my oven again!
Yeah - thats the same grate I've got in my pic --- the 7mm 19.5" grate sideways - only its on tin cans since I didn't/don't have any rods laying around.