Cody Bratton
TVWBB Wizard
Looks like the lid temp gauge would be a pretty accurate grate reading though! If you drilled and threaded holes in the vertical pieces, you could just use 4 bolts to raise and lower it per cook.
Oversized warming rack??
- Thread starter JoshDowdle
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- genesis
Noice!!!
Yeah --- as others mentioned, too high..... Its my opinion that the 'right' height is just at or slightly above the box/vent level on the back.
It was my plan --- IF I was able to weld --- to make supports that would sit on the grate support ledges (with the grates in place preferably) - front would be angled in to accommodate the slope of the lid - so that I wouldn't be constrained to the notches - not that that is all that bad.
Tony Coloma
TVWBB Pro
Hmmm brisket
Ed P
TVWBB Platinum Member
Sounds better when you roll your R's...br-r-r-risket.
JoshDowdle
TVWBB Member
Exactly, that’s what I was thinking!
JoshDowdle
TVWBB Member
T
Thanks Jim. Do you say that about hight in the context of running a smoke tube ie having the grate just about the exit point for airflow to make the most of the smoke?
I think thats the right height whether running a smoke tube or not. I think ~3-4" of added distance between the burner tubes and the grate is enough to tone down the direct heating of the burners. If you want to take things to the next level --- its time for a deflector plate - I picked up this pam at the thrift store with that very intent, but have yet to use it.....
My plan was to put this pan between the main grates and the raised grate to get more of an oven effect when you run the middle burner only..... at least that was my theory. I realized that in reality, it would just be another thing to clean after each cook - and it didn't work that nicely with my 'vegetable can' grate support setup.
If all you plan on doing is just wings - having the grate that high is fine for you..... But I would lower it so that you could really utilize it well for two spatchcocked birds myself....
And of course there is the question ---- If you are running a set up like that - why are you NOT running a smoke tube? I don't run my gassers much/at all without a smoke tube going --- its just a way of life now - the way its supposed to be.
My plan was to put this pan between the main grates and the raised grate to get more of an oven effect when you run the middle burner only..... at least that was my theory. I realized that in reality, it would just be another thing to clean after each cook - and it didn't work that nicely with my 'vegetable can' grate support setup.
If all you plan on doing is just wings - having the grate that high is fine for you..... But I would lower it so that you could really utilize it well for two spatchcocked birds myself....
And of course there is the question ---- If you are running a set up like that - why are you NOT running a smoke tube? I don't run my gassers much/at all without a smoke tube going --- its just a way of life now - the way its supposed to be.
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JoshDowdle
TVWBB Member
Thanks Jim, I appreciate your perspective. I’ve got 85mm (3.3 inches) of clearance so definitely room to run some spatchcocked chickens. The rack is definitely higher than I intended m, I’ve clearly mis-measured somewhere along the way, but at the same time it’ll work fine until I can be bothered modifying it. If I were to cook whole chickens I’d prefer to rotisserie them anyway. But I’ll get there haha.
Re the smoke… if I was to low and slow something I’d use my offset or kettle/go anywhere. I see the thought process of doing the smoke tube on gas for the ease of it, but it’s not a big priority for me personally. Also I’m honestly not a big fan of smoke on chicken…. Maybe some direct heat charcoal flavour, but each to their own hey!!
JoshDowdle
TVWBB Member
The sell these a lot here in Nz (as you say). If not in the US, what do they offer for the Q to be able to cook indirect?
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Cody Bratton
TVWBB Wizard
Aside from the heat indoors aspect, I don’t see why you’d want to use a grill as an oven, without a smoke tube. Or am I just missing something?
JoshDowdle
TVWBB Member
Just the same way you’d cook indirectly on a kettle. Maybe you guys would throw wood on as well with any cook? I would cook anything other than something I was trying to sear indirectly, eg chicken cuts, shoulder chops (pork,lamb). Basically any indirect cook that you’re cooking at relatively high heat.
I get the smoke part but for me that would be more just low and slow beef cuts generally.
Would this not generally be the difference between “grilling” (whether direct or indirect) vs “barbecuing” (low n slow) ? I do live outside of the USA so I’m happy to be educated!
Ever since picking up a WSM in early '20 and realizing how easy and good it is to add smoke to things --- thats all I do now with outdoor cooking..... there isn't much that I eat nowadays that hasn't seen 2.5+ hours of smoke. Being able to use the gasser over the WSM/kettle is a matter of timing/ease/amount of food --- charcoal prices have gotten insane (IMO) in the last year that I save it for 'big/bigger' cooks and use the tube with pellets on the gasser as a 'good enough' option.
I've recently just gotten an air fryer that I'm learning and really enjoying --- easy chicken thighs that are actually crispy!!! Moving away from 'saucing' and relying on seasoning/rubs now. Its been a fun toy and learning curve.
No hate on you for not wanting smoke.... but I'll take it anytime I can.
I've recently just gotten an air fryer that I'm learning and really enjoying --- easy chicken thighs that are actually crispy!!! Moving away from 'saucing' and relying on seasoning/rubs now. Its been a fun toy and learning curve.
No hate on you for not wanting smoke.... but I'll take it anytime I can.
JoshDowdle
TVWBB Member
I hear ya, and fair enough! Charcoal price is silly here too. To me the reason your chicken thighs weren’t crispy before is because you’re smoking them instead of cooking them hot and fast indirect like I’m saying lol. But I also appreciate I have no understand of the context so I’m not judging.
JoshDowdle
TVWBB Member
Haha yes exactly! Unless you smoke it at low temp then finish it in a deep fryer
I'm thinking giving it a good smoking and finishing it in the air fryer now myself....Haha yes exactly! Unless you smoke it at low temp then finish it in a deep fryer
I'm gonna have to pick up a flat of legs to give it a try soon.
My standard has always been to put a finishing glaze on the smoked chicken --- which I have no problem with - its always fantastic --- but I'd like the smoke and seasonings to stand by themselves with a crispy skin.
JoshDowdle
TVWBB Member
Yes that would be pretty good!!