Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
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Temp Spike
I'll be honest it wasn't the easiest getting it in there, doing it with a fire going is probably a horrible idea. Now I'm wondering if a PBC Jr grate could hang below a regular PBC grate
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Drill three holes below the studs at desired height, insert 3 bolts, lock washers and nuts. You can get replacement grates anywhere. Same size as smoky joe.
Hawker's idea seems best to me, because there's nothing above the grill (and dutch oven) during the cook to interfere with stirring or removing the dutch oven. And I'd think the grill will be more stable sitting on "pegs" rather than hanging from the rebar or the rebar holes.
i would be concerned about the total weight and snapping off one of the grate support pegs. not sure on the size of your dutch oven but mine with the lid comes in around 15 pounds empty.
John "JR"
Minnesota/ United States of America
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I would simply put it right on the grate if you are set on the idea. I am not sure what you mean by the PBC drip pan conundrum. The PBC is designed to not have one for a reason. If you are using it to catch drippings, you are kind of doing away with one of the main advantages of the PBC. IMHO.
You want the drippings to be hitting that fire. The vaporized drippings flavor the meat and give it that unique PBC flavor. Placing a dutch oven that close to the fire will also affect airflow and how the barrel runs.
Not trying to talk you out of anything, and maybe you are curious about cooking something in the DO using the PBC. If so, disregard my above comments.
My overall goal is to use a DO in the PBC with out having to modify the PBC through drilling, etc.
The drip pan was really a 2nd thought. I usually hang on 1 half, then do breakfast sausage or meatballs on the other side. My thought was if I put an aluminum pan under the grated half, I could put the wood chunks under that side to keep drippings from hitting the wood.
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If I were you, I'd look at getting a three legged dutch oven stand (tall enough to clear the charcoal basket handle) like you'd use to support a DO over a camp fire.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
What I'm quickly learning from this thread, is that my approach to my goal has not been thoroughly thought through.
My goal is to make chili on the PBC, which led me to the Dutch Oven. Perhaps instead of hacks or modifications, I should just find an alternative to the DO that will work in the PBC?
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