Santa Maria Eyes + Kettle Spares

[Tony R]

That's cool shot of the santa Maria grill.

 

[Gary H. NJ]

Jim, you do live large. I can smell those knob onions grilling!

 

[James Lake]

Some good eats right there Jim, you always do it right!

 

[Luke P]

Ribs look perfect, as usual. The steaks, plated, look PERFECT. I love lots of options and flavors on my plate. Those shrooms, taters, sprouts, and sweet peppers take the steak to a new level.

 

[Tim McCann]

Love that gravy! Love that BBQ sauce, one of my favorites!

 

[Wolgast]

Awesome is the word...Happy Halloween bro! Go get that candy allready

 

[Enrico Brandizzi]

Steaks look perfect from here. I love Santa Maria grill. I should try to get one here.
Great looking spares too. Why do you make 2 snakes instead of one longer?

 

[Jim Lampe]

more thanks to all of you

Why do you make 2 snakes instead of one longer?

Enrico, I guess I was looking for equal amounts of heat/smoke from each side of the kettle.
I've done this before a few times and it has always worked well for me.

 

[Enrico Brandizzi]

Double snake = double cooking Temp! It could be a problem!

 

[Jim Lampe]

Double snake = double cooking Temp! It could be a problem!

no way. YOU control the temps by the amount of charcoal make-up of the snake(s).
in this case, the dome temp of the 26" OTG was a dang-good steady 275ºF for the entire 4½ - 5 hour cook.
near perfection in a charcoal bag, Enrico