I'm not saying this is the "right way". It's just "My way". I would love to see pics of how others set-up their Hasty Bakes. I'm sure I can learn something to augment my method and improve upon it.
Academy was out of B&B, so I'm using Kingsford, which you will see requires restocking about every hour. I'm stocking up the freezer, and am cooking up some ham to portion into vac bags first. Hams never seem cooked enough for my liking, straight out of the bag. Especially near the bone. So, I'll try to push past that, and add some smoke.
I'm monitoring four sections/areas. No probes in the meat itself, and using a Weber iGrill.
#1) Upper Left (furthest from fire)
#2) Upper Right (above heat deflector, top grate)… no food here today
#3) Lower Left (convection heat exits from under the deflector and goes to this area first)
#4) Lower Right (directly above heat deflector, sometimes gets some radiant heat off of the deflector... depending on it's height)
Ya, the grates are dirty... I'm on foil today though.
The first load of coals. No wood. All I'm doing is pre-heating the cooker. I often won't start the meat until I'm starting the third set of coals. I have no coals up near the 'front'. I want them ALL under the deflector after I slide the grate back inside the HB. They were started in a pile, and spread out after all were lit (well, one got away from the pile, as you can see, but I just tossed it in the mix).
So I have some sort of a consistent placement, I choose to have the coal box/grate up next to the door. I leave it sticking out of the cooker maybe half an inch, then shut the door... pushing the grate in as the side door closes.
And this is about where I typically run the heat deflector. I'll monitor how fast temps rise in different parts of the grill, and where the temps level off to determine placement after I get her warmed up to temp.
I don't know how large of a post I can make... so I'll continue in a reply.
Academy was out of B&B, so I'm using Kingsford, which you will see requires restocking about every hour. I'm stocking up the freezer, and am cooking up some ham to portion into vac bags first. Hams never seem cooked enough for my liking, straight out of the bag. Especially near the bone. So, I'll try to push past that, and add some smoke.
I'm monitoring four sections/areas. No probes in the meat itself, and using a Weber iGrill.
#1) Upper Left (furthest from fire)
#2) Upper Right (above heat deflector, top grate)… no food here today
#3) Lower Left (convection heat exits from under the deflector and goes to this area first)
#4) Lower Right (directly above heat deflector, sometimes gets some radiant heat off of the deflector... depending on it's height)
Ya, the grates are dirty... I'm on foil today though.
The first load of coals. No wood. All I'm doing is pre-heating the cooker. I often won't start the meat until I'm starting the third set of coals. I have no coals up near the 'front'. I want them ALL under the deflector after I slide the grate back inside the HB. They were started in a pile, and spread out after all were lit (well, one got away from the pile, as you can see, but I just tossed it in the mix).
So I have some sort of a consistent placement, I choose to have the coal box/grate up next to the door. I leave it sticking out of the cooker maybe half an inch, then shut the door... pushing the grate in as the side door closes.
And this is about where I typically run the heat deflector. I'll monitor how fast temps rise in different parts of the grill, and where the temps level off to determine placement after I get her warmed up to temp.
I don't know how large of a post I can make... so I'll continue in a reply.
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