drilled and installed 3 bolts/nuts to hold grate near the top of the roti the Rotisserie ring. Ideal from from.YouTube. This will keep a brisket futher from hot coals.
If you have followed the secret santa, I am testing in prep to cook a Snake River Farms 13.5 pound WAGU brisket.
I’m looking forward to seeing your trial. Do you put a diffuser of some sort in there? What about some fire bricks to make sure those coals don’t accidentally touch?
Last edited by Andrrr; December 18, 2024, 10:56 PM.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I am really curious to see how your experiment works out. On the test run, were you able to maintain the expected temp at the grate level? I have a rotisserie, and the way the ring sits on the kettle, it's pretty leaky at the top and bottom, along with the holes for the spit rod to go through. I think that would make temp control tough for smoking.
Doing it with the brisket OVER the charcoal snake like that will be a LITTLE like a PBC where you get dripping on the coals, leading to a bit different smoke flavor I bet compared to smoking with a SNS insert, where there is no meat dripping on the coals.
Not sure how many drippings would find hot coals. 360 ring had 13 hours runtime. Might try slow and sear. Add coals as needed. Still thinking things over.
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