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Thermal Mass with a Weber Kettle, a PartyA, and a Slow'N'Sear

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  • Troutman
    commented on 's reply
    I would disagree on the kamado, they have ceramic going for them, that's their heat sink.

  • Troutman
    replied
    Ceramic like they use in kamdo cookers is probably your best bet. Some of the worlds best ovens are pizza ovens made of the same material. Like Jon Solberg mentions, you're going to be taking a lot of time and extra energy in the form of heat to get that metal up to temperature, not thinking there would be any bang for the buck. Lava rocks are another option often used as heat sinks.

    Leave a comment:


  • Steve R.
    replied
    Also, you mentioned dumbbells. I think weight plates could work and would lay flat. And since you apparently have the means to cut railroad track, you should be able to remove a SnS-size piece from a large enough plate to sit on the charcoal grate just like a Drip n Griddle.

    Leave a comment:


  • Steve R.
    replied
    I would be concerned with the weight of that setup on the notoriously wobbly legs of that grill. On a Performer, I would say go for it.

    Leave a comment:


  • Jon Solberg
    replied
    Click image for larger version  Name:	8B4651AD-3F01-4E15-8FCE-6C92103B79CA.jpeg Views:	1 Size:	170.4 KB ID:	475639 JF do engineers still wear those cool stripped hats? I bet it’s easy for you to get train track chuncks.

    My question ia how long will it take and how much fuel is needed to heat a hunk of train track?

    Will How much variation in temp are you getting with your rig?

    Last edited by Jon Solberg; April 1, 2018, 06:06 AM.

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  • jfmorris
    replied
    As an engineer, I don’t see why it would not work, as thermal mass of steel is what the big offsets have going for them, as well as the kamado grills. That said, the drawback is that the rail section will need to be in the side of your kettle where the meat is, sine you have a SNS in there, in the area where you normally have a drip pan. So it means your butt or brisket is dripping on it and you have a greasy mass of metal to deal with when cleaning the grill.

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  • RonB
    replied
    Hmmm - I have to pieces of1/2" steel plat that at should fit. Might be worth a try...

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  • Will Wyatt
    replied
    Iron will hold much more heat than will anything ceramic.

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  • CeramicChef
    replied
    Anything that adds thermal mass to your cooker will have the effect of stabilizing temps. Many people have used fire brick to great effect. Have you considered using them as thermal mass? To my mind, fire brick is the duct tape of the BBQ world.

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  • Will Wyatt
    replied
    Originally posted by Spinaker View Post
    That is a great idea. If i had them and the smoker to hold'em id do that in a second. It's any different then using a brick or some other dense mass in the smoker. Plus a Rail would just be sooooo much more bad a$$
    I can go to the store or local BBQ place, (and we have some GOOD ones nearby) to buy food.

    At the end of the day, it's ALL about how Bad A$$ you are.

    Did I get that right?

    WW

    Leave a comment:


  • Spinaker
    replied
    That is a great idea. If i had them and the smoker to hold'em id do that in a second. It's any different then using a brick or some other dense mass in the smoker. Plus a Rail would just be sooooo much more bad a$$

    Leave a comment:


  • Will Wyatt
    replied
    Dan: I actually do own a 150# anvil, but it's a little big for this purpose. but a couple sections of railroad track, or maybe a couple dumbbells might do the trick. (I wonder if the wife will notice that two of our dumbbells have suddenly changed color?)

    Leave a comment:


  • Danjohnston949
    replied
    Will Wyatt, Will, I can't say I have Tried Any Thing like you are suggesting but I can see the Wisdom behind the Thought! My only reservation would be do I Really Want To Warp The Best Anvil I Own? 😙😚🤔😚😙. Dan

    Leave a comment:


  • Thermal Mass with a Weber Kettle, a PartyA, and a Slow'N'Sear

    Howdy folks:

    Will Wyatt, a new smoker speaking, no surprise, learning almost everything I've needed here, (and watching Aaron Franklin on PBS and YouTube. I think I've seen everything they have there at least 3 times each.)

    My question is has anyone tried putting some solid iron, (I'm thinking one or two 12" or so sections of railroad track or similar) in the grill to help hold the temperature even more steady? I can already hold it pretty well now, what with the PartyQ and the Slow'N'Sear but wonder if the extra mass of a few pounds of steel would help even more. I know there's been discussion of bricks or rocks, but the use of hot iron would be cooler, (pun FULLY intended.)

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