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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Smoker conversion kit

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  • Top | #1

    Smoker conversion kit

    Well I bit the bullet and bought the Cajun Bandit smoker conversion kit for my Weber kettle. It will be here tomorrow.
    i have two large bags of premium Fogo lump charcoal. I'm thinking about smoking a large brisket this week end.
    Does the Fogo lump charcoal work ok in a smoker for a low n slow cook?

    Note: I updated my first use in post 8 below.
    Last edited by Joetee; August 6th, 2019, 09:16 AM.

  • Top | #2
    Sure many users will chime in, an I know many do use th lump, in stickburners, ceramic cookers, even kettles an such...

    My best reckonin is, it'll depend on how ya build yer fire, an how many lit ya start with...

    Lookin forward to some more experienced answers, right along with yerself...


    • Top | #3
      I have tried lump in my kettle in my kettle and never had much luck with various brands.


      • Top | #4
        Following this for sure, as I'm interested in getting that kit for my Performer. Not sure the airflow of a kettle would be what is needed for lump for long cooks, but I'm no expert on that.


        • Joetee
          Joetee commented
          Editing a comment
          Hello Steve, we're almost neighbors. Georgetown here.
          Anyway, I used lump when making chicken wings with good results. But that wasn't with the smoker attachment.
          I may do a test run just to see if I can maintain temps ok.

        • Joetee
          Joetee commented
          Editing a comment
          Hey Steve, well I smoked my first brisket with Fogo lump charcoal using the Cajon Bandit smoke stacker on my Weber kettle. It smoked for 15 hours without having to add any charcoal. Came out wonderful. There was even enough left to grill corn on the cob while the brisket was in the cooler. So just to let you know, it worked great on one full load of lump.

      • Top | #5
        Congrats. Lookin' forward to your impressions.


        • Joetee
          Joetee commented
          Editing a comment
          It worked great. 15 hours on a brisket.

      • Top | #6
        Harry Soo recently added a Weber Kettle, Hot And Fast Brisket cook using lump coal on his YouTube channel.
        You may find it helpful for your next brisket Que.



        • Top | #7
          FOGO will work just fine in your Weber. I my experience, FOGO is the best lump out there.

          Lump gets a bad name because a lot of people use cheap brands like Royal Oak or Cowboy. You get what you pay for in that respect. Sometime those work fine, sometimes not. I have never had very good luck with them on long smokes.

          FOGO will run just fine in your Kettle. Very little ash and it burns nice and clean.Congrats on the Mod!


          • AverageJoe
            AverageJoe commented
            Editing a comment
            Hmm. I have only used Royal Oak lump in Fred. And I use Fred for brisket and pork butt. Never seen FOGO local so have never used it. Is this one that needs to be special ordered to get?

          • Spinaker
            Spinaker commented
            Editing a comment
            Some places will carry it. You have to go to their website to see where the dealers are in your area. If none are available, you can always order it. That is what I end up doing every time. AverageJoe

          • Joetee
            Joetee commented
            Editing a comment
            I just ordered it from Fogo.Com. I think it is cheaper there than Amazon and others. Besides coming from manufacturer means less bag moving around and less dust. I think it was free shipping also.

            It only took maybe 3 days or so to get here.

            Order Details: FOGO Premium Lump Charcoal (17.6lbs)

            Quantity: 2
            Total: $19.95

            Discount (code: WELCOMEWVKM6P4T): $-3.98
            Subtotal: $35.92
            Shipping: $0.00
            Total: $35.92
            Last edited by Joetee; August 6th, 2019, 12:55 PM.

        • Top | #8
          Cajun Bandit smoker conversion on a 22 inch Weber kettle. With water pan on lower rack.

          Well I used my new smoker for the first time. I used Fogo premium lump. I smoked 6 large think boneless, skinless, chicken breast.

          I piled up a volcano looking mound about 1/2 to 2/3 basket full and placed a Weber fire cube on top.
          Took about an hour trying to get it to 225° while slowly increasing the vent opening. Didn't want to try and cool it down from being to hot.

          Smoked for about 3 hours.

          Though the meat was good, I think I cooked it a little too long. Or perhaps seared it after I smoked it a little too long. The meat was tender and juicy but I prefer it a little less cooked.

          Had a problem keeping the temp stable after about 2 hours. I think it was because I didn't use enough charcoal. Next time a full basket. I can always close it down and use left over on another cook.

          Next problem I had was when removing the smoker from the kettle to check the coal to see if it was about all burned up. It was getting close to being gone but enough to finish the cook. I used a large tin foil pan of water on the lower grate to help stabilize the temp. So when I lifted the smoker off, I spilled a little bit of water.

          So, what I learned was:
          1. Fill the charcoal basket full.
          2. Get a deeper water pan so I don't spill any water if I need to add fuel etc.
          3. Put the fire starter in the middle maybe at the bottom instead of the top.

          All in all I am happy with my smoker/kettle combo. It did a very good job. I just need to practice and perfect it.

          Would I buy again? Yes.


          • Top | #9
            When I open a bag of Fogo, I pour it out on a piece of cardboard and septate the chunks into 3 sizes. I use 3 containers. Small, medium, and large chunks. Dust and bits gets thrown away. Not very much waist at all. I use the small chunks for stuff like hamburgers and steaks etc on the grill and the large chunks for long Cooks.
            works well.
            my next order is going to be super premium Fogo. It's said to contain a larger % of larger chunks.


            • JeffJ
              JeffJ commented
              Editing a comment
              That is a really good idea. I'm definitely going to try that.

          • Top | #10
            Can I advise using briquettes for your first few runs? In my opinion they are much more predictable and remove "one variable" until you get everything else figured out. I'm not a lump fan in low and slow because there's just so much that changes from run to run.

            I wouldn't be afraid of ramping up the temperature. Unlike the Kamado's there isn't a lot of 'cooker' to store thermal energy. When you close your vents on a kettle (even a WSM) it doesn't take long to cool down. I found filling one Weber basket with briquettes I'm good if I use two lighter cubes, one at each end. It gets me to 225 quick enough that I can close things down when I get to 170'ish or so.


            • Top | #11
              I would also advise using briquettes. Only because FOGO is expensive and you really don't need it for kettles. FOGO is meant for kamados because they require very little airflow, which is why the low ash characteristic of FOGO is so important. On a kettle, it really does not matter. If you already have the FOGO, then let it rip.


              • Top | #12
                I am not sure what the cajun bandit is, but one of the best Brisket cooks I have ever done was on a Weber kettle. I have the grate that has the lift up wing things, and 2 small baskets that stay on the sides, Brisket down the middle with a drip pan. Small hot fires on the sides and you are good to go, adding maybe every hour or so.


                • Top | #13
                  I also think maybe you should try a different protein for low and slow. Maybe a small butt - that is a longer smoke, and it is forgiving enough so that when you are dialing your temps in, the end product should still be pretty darn good.


                  • Top | #14
                    I agree with the last 3 posts. No need to use FOGO on a kettle. Use a good briquet type. They burn more evenly, than lump. I have used a WK since the late 70's and am convinced that briquets are better for it over lump and I have tried several types of lump.


                    • Top | #15
                      Ok, I heard from a lot of briquette users, so just to be fair, I'd like to here from the premium charcoal lump users.

                      Advice, pros/cons. Positive or negative.