Hover grill for Weber 22.5"?

[Steve R.]

Has anyone here used this? I am planning to cook a brisket for some out of town in-laws the weekend after next, and DW just let me know that a few more than I had planned for are coming. I'm a victim of my own success. 😎 So essentially, my problem is that I now need to cook 2 briskets on my kettle/SnS combo instead of 1. Is the hover grill a workable solution for this? My obvious first choice is to go buy the nice looking Oklahoma Joe rig I saw on clearance the other day. DW ain't having that right now.

[David Parrish]

It'll work but the pit temp at the hover grate level will be higher than the temp at regular food grate level. Best plan to rotate the pieces of meat every hour and transition one of them to the oven once they are wrapped.

[Breadhead]

+1^ what PB said.👍

[Breadhead]

I have the Hovergrill I use on my 26" Weber kettle. It will work for adding another brisket. Plus you can use it when your cooking lots of wings too. Extra real estate is always a blessing when it comes to BBQ.

[Steve R.]

Good to know, and thanks for chiming in! I'm also wondering if the cooker temp probe I am running through a hole in the side of the kettle should be adjusted upward to take into account the higher cooking grate.

No sleep for this guy the night before, apparently. A lot of people would say "meh, it's the in-laws... who cares?" But few things warm my heart more than my perfectionist FIL having to admit that I do in fact own him when it comes to outdoor cooking. All thanks to this site, btw.

[Breadhead]

If you have a dual probe thermometer I would put one at each level. If you only have 1 I would put it next to the higher piece of meat and base your cooking temp on that level in your dome. Then rotate your briskets like Pit Boss suggested.👍

There's nothing better than humbly showing your FIL who the REAL family Pit Master is.😆😆😆

[Steve R.]

Now I'm wondering if I might actually be better off just placing one of the briskets on the lower/charcoal grate underneath the brisket on the upper grate. All the meat will fit under the lid using the hover grill, but I'm mainly concerned with the higher temps with one up close to the lid. Thoughts?

[Craigar]

Below the grate you are looking at temps running around 190 or cooler if you are running 225 at the grate. I would rather run 275 on the hover grill and whatever the main grate would be running, which I am going to guess between 225 & 250.