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Smoke Stack BBQ

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    Smoke Stack BBQ

    I thought this was an intriguing accessory for 22” Weber kettle grills, the "Smoke Stack-BBQ". It just appeared, the product of a husband & wife team, in one of our local, family owned hardware stores in the Washington, DC metro area, Strosnider’s.

    Apparently, the owner of Strosnider’s is an avid barbecue cook. The store also sells PK grills and other grills & smokers, you would expect to see.

    I’ve included photos of the display model, attached to a 22” Weber Performa. It sits on top of the kettle and the cooking grate sits on top of the accessory. You add charcoal to the kettle, drop device on top, add water, add grate, and if you haven’t already added wood, you drop your chunks through a side door (chute?) at base of chimney.

    On the side of the device is a slender knob to control the chimney. This is designed for very long cooks enabling the cook to still control temperatures via the ash catcher & dampers but add but clean ash and add charcoal without lifting the lid (or getting ash on the food).

    Expensive, about $390 dollars. Any thoughts? Might it be worthy of a test and review by the Amazing Ribs team? The website: https://smokestack-bbq.com/
    Attached Files

    #2
    Not too sure about this:

    By creating a cook chamber which is 70-90% steam, our cookers hover at very consistent temperatures, usually right around 240 degrees (F), using standard damper settings.

    Comment


      #3
      It looks like the smoke stack draws from below the grate. If that is the case, isn't the smoke exiting the cooker before it contacts the meat? I'm not sure how that would benefit?

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Fair comment

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Well yeah, you don't want all that nasty smoke on your meat, do you? ;-)

      #4
      RonB, look at the pictures of the interior, that square piece in the center lifts allowing smoke to enter and then be drawn across and up the chimney. pkadare, agreed, we've all done it many times. This maybe overkill! But it is in the best tradition of barbecue, endless tinkering and Rube Goldberg style inventions!

      Comment

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