I've got a Weber Spirit Special Addition that I bought a couple of years ago. I didn't know about this site or a lot about grilling when I bought it, especially 2-zone cooking. This one presents a challenge because the heating tubes run left to right.
Here is the grill
The heating tubes are under the front, back and middle "Flavorizer Bars"
I tried just a water pan, but the issue with that is the pan has to block the heat that is right under it. I ran a test with just water and it could hold 225 and 325F but the water was lightly boiling at 325 with two heaters on.
So, being the Engin-erd that I am, I took some left over aluminum flashing I had and made a heat shield. It was thin, so I layered them. It was also only 10 inches wide so I extended a few to make it 12 inches. The flashing had a slight curve to it, so I layered with opposing curves to try and keep it from warping, a woodworking technique.
Here it is below. It covers about half the grill. I put it on the opposite side of where the gas comes in for safety in case the igniter doesn't work. I didn't want gas to build up underneath.
With the water pan.
And the grillgrates separated to keep heat from conducting from the hot side.
I ran a test without food and it held 325F OK, but the water was simmering pretty good with the front and back burners on. I put the probe in the middle of the grates on the left about 3" from the back wall.
Then I cooked Huli Huli Chicken with a leg/thigh and two breasts. It was stable at 325F, but as soon as I put the chicken on, it dropped down to 275F. I let it stabilize but had to turn on the third burner to get it back to 325F which took a while.
Add to this, a thunderstorm was coming!!!
One breast took longer because I was a dummy and didn't flatten it to the same thickness as the other one. I seared them on the hot side and they came out OK. I was able to put the two smaller pieces back on the cool side and they stayed right around 160F. The whole cook took around 45 minutes.
The cook came out OK, but I need more practice/tests to see if this a good way. Below is the shield after cooking. It warped a bit but held together. It warped more where the pan was not sitting.
I can pick up some 1/8" aluminum sheet on-line to get a solid piece. I can also test with the water pan running the other way so it won't be right under the two outer heaters.
My question to the group, is there any other way you have done something like this? I know this set up is unusual. Perhaps a less conductive shield material?
Thanks,
Scott
Here is the grill
The heating tubes are under the front, back and middle "Flavorizer Bars"
I tried just a water pan, but the issue with that is the pan has to block the heat that is right under it. I ran a test with just water and it could hold 225 and 325F but the water was lightly boiling at 325 with two heaters on.
So, being the Engin-erd that I am, I took some left over aluminum flashing I had and made a heat shield. It was thin, so I layered them. It was also only 10 inches wide so I extended a few to make it 12 inches. The flashing had a slight curve to it, so I layered with opposing curves to try and keep it from warping, a woodworking technique.
Here it is below. It covers about half the grill. I put it on the opposite side of where the gas comes in for safety in case the igniter doesn't work. I didn't want gas to build up underneath.
With the water pan.
And the grillgrates separated to keep heat from conducting from the hot side.
I ran a test without food and it held 325F OK, but the water was simmering pretty good with the front and back burners on. I put the probe in the middle of the grates on the left about 3" from the back wall.
Then I cooked Huli Huli Chicken with a leg/thigh and two breasts. It was stable at 325F, but as soon as I put the chicken on, it dropped down to 275F. I let it stabilize but had to turn on the third burner to get it back to 325F which took a while.
Add to this, a thunderstorm was coming!!!
One breast took longer because I was a dummy and didn't flatten it to the same thickness as the other one. I seared them on the hot side and they came out OK. I was able to put the two smaller pieces back on the cool side and they stayed right around 160F. The whole cook took around 45 minutes.
The cook came out OK, but I need more practice/tests to see if this a good way. Below is the shield after cooking. It warped a bit but held together. It warped more where the pan was not sitting.
I can pick up some 1/8" aluminum sheet on-line to get a solid piece. I can also test with the water pan running the other way so it won't be right under the two outer heaters.
My question to the group, is there any other way you have done something like this? I know this set up is unusual. Perhaps a less conductive shield material?
Thanks,
Scott
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