Using entire surface for indirect with a SmoKettle
I was poking around looking for ideas on how to do this in my PK360 and stumbled across the Smokettle. I did a forum search and there was no mention of it. Seems like it would be useful for Weber 22" owners who occasionally wish they had a 26" or WSM. Looks like you could spatchcock a whole Turkey etc.
The center is raised while the edges serve as a water moat (but it can run empty as well.) It also fits perfect under a 14.5" WSM as a protective pan.
Has anyone tried this or created a good home made solution?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Pretty interesting, and disposable too! I guess the downside are you cannot access the fire without removing it, and unlike a Kamado, you cannot run for too many hours on just what fits in the center of the charcoal grate.
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