I have a question for those that have a Santa Maria attachment for their kettle.
Any pictures / videos I have found online show it being used with a Weber performer.
I only have an original premium. The side table on the performer looks like it adds much needed stability that just won't be there without having it.
Is the attachment going to be too top heavy to use for my set up?
Does anyone use it with an original or premium?
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
I have the SM attachment and use on the 22 Weber kettle with no issues. I keep a small table close to set food/tools on. The bottom of the attachment (ring part that sets on the Weber) is heavy and fits to the kettle, adding to the stability.
Only issue I have experienced: if the grate is rasied and off level, some foods can roll off. Need to be mindful of this when moving food around. The grate Will tilt slightly when moving food.
Hope this helps.
I bought this when the company was called Titan. They have now changed their name. Not sure if anything else changed 🤔. There was a 20% off coupon when their website loaded. https://ashandemberoutdoors.com/coll...ill-attachment
Same here. Just a regular 22 inch Weber kettle. I’ve had no issues, although I can see the potential for something to roll off if your food isn’t balanced.
Last edited by Wedunne; August 15, 2024, 09:16 PM.
I built one of those accessories, and I use it on one of my cheap knockoff brand kettles. It's identical to the Weber, but no side table and cheaper material. I've had no issues whatsoever with the Santa Maria, you'll be just fine. Get one, and have fun cooking on it!
Hi Folks - I've been enjoying grilling over an open kettle full of hot coals. This attachment and live fire seems like the next logical MCS fix. What are your thoughts on what it's strength and weaknesses are. Where does it hit the wall? I only cook for 1-4 people so I suspect I'm good on cooking area.
I’m just seeing this post Burntfood I will just say cooking over open fire is my favorite way to cook. However, I haven’t done it much recently because time has been at a premium. I don’t see it as a chore because it is fun but fire management is the main difference between open fire and charcoal cooking. It requires much more attention than a chimney of charcoal. The experience and food are worth it though, especially if you can plan a meal with a few guests.
Be careful using wood splits in a kettle. I warped the bowl of my mother in law’s kettle using the Kettle Pizza accessory and warped the lid of an old Performer using the same accessory.
This is good to know! I've never yet used full splits in my kettle due to this very concern. Glad to know it is warranted. I'll stick to charcoal and wood chunks....
I have one these Santa Maria jobs that fits on my Weber Kettle. I am sure that I need more practice with it but, my first several cooks have turned out tri-tips that were drier than I like. And they were medium rare in color. I used splits and waited until they burned down to coals before putting the meat on. No flames.
I will keep working at it as I know that many pitmasters report good results from the Santa Maria style grills. I have cooked many tri-tips with the kettle lid on, and they came out wonderful. Any suggestions on how to make the Santa Maria grill work well too?
Comment