Weber heat controller on sale at Lowes

[Lynn Dollar]

Its regular $100, now for $38 . But its in store only. There are none in stock in OKC stores, your results may vary

https://www.weber.com/US/en/charcoal/charcoal-heat-controller-22/7666.html

https://www.lowes.com/pd/Weber-22-in-x-22-in-Charcoal-Heat-Controller/5014173163

[LegoMySearwood]

So is this like the vortex?

[Lynn Dollar]

Can be used like that, yes. But it has other configurations. I'll post a YT vid

[Lynn Dollar]

[Lynn Dollar]

The problem I have with this device for smoking meats, would be the amount of direct or radiant heat that would come from the deflector portion. Even though, using a snake method, it would be limited to a small section.

But coupled with Flat Top King's Kettle hack here, of elevating the cooking grate by modifying the rotisserie attachment, then it would make for a good smoker.

[Lynn Dollar]

Don't trust Lowes site for this, I just visited my local Lowes and they had several of these. And they were in the process of marking them up to $54 . I got one for $38. If nothing else, I can use the extra vortex.

[LegoMySearwood]

The local Lowe’s sold me mine for $25 even though it said $35.

[Lynn Dollar]

There ya go.

Its worth $38 to me, just for use as a vortex. Right now, I don't know what I'm gonna do with the deflector part. But I'm sure it will have uses.

[Lynn Dollar]

For fun, I put slab of baby backs on the Kettle yesterday, using this heat controller. As I posted above, I was concerned over radiant heat and that proved to be a major factor.

Caveat here, I've never run a snake before. So it was a dual learning experience. I made a mistake with the snake by starting with too many lit coals. And it took me a while to learn how to get the temp dialed in with the vents.

I first put the slab across the middle of the grate, with ambient temp probes on both sides. Quickly I saw that the side where the coals were lit, was 20* hotter. So I moved the slab to one side, and also relocated my temp probes.

And I made a mistake not continuing to move the slab as the " fire " moved along the snake. I also should've switched ends of the slab often. But once I got the Kettle dialed in, I was wary of opening it and having to start over again. One end of my slab got scorched and burnt, where it was hanging out over the edge of the deflector.

I've done some looking at other Weber forums to get info on this controller. And the popular opinion is you won't have to move the meats around. I found that not to be true.

Overall, if a 22" Kettle was the only cooker on my patio, this might be worth the $38 I paid for it. But not much more than that. For me, radiant heat will always be a problem with smoking meats on a 22 Kettle, cause ya can't get the meats far enough away from the coal bed.

The only two pics I've got, the first and second location of the ribs. Shoud've moved them more often.

[LegoMySearwood]

Yeah. I thought as much. I returned mine and probably still wouldn’t have used it yet. I’ve been leaning towards the Weber Smokey Mountain for longer cooks like this. I also favor the SnS insert if I do ribs again on the kettle.

[Lynn Dollar]

But hey, the ribs were good. And I could get better with it if I cooked with it more.

Its just my wife and I and there's times I don't want to smoke two or three or more racks of ribs. Something simple, close to putting burgers on the grill, with one rack of ribs does have a place.

I don't want to fire up the offset or the Assassin GF just for one rack of ribs.

[LegoMySearwood]

Well good then. If you liked it and had fun then that’s what we do!

[Lynn Dollar]

Another cook with this heat controller. I made some changes.

I put a bowl in the middle to prevent any drippings from going down in the Kettle. And filled it with water.

I wrapped the deflector plate with foil.

I used a rib rack.

It worked great. For one rack of ribs. Maybe two. But grease management would be a major problem for any more racks or larger pieces of meat. There's not enough room for a drip pan. Its grease fire level of a problem.

First cook, I used too many briqs to start the snake. This time I did not get enough going and has trouble at the start. Also had my temp probe located too close to the bowl of water and it would not show any higher than 212* .

But after, that it really hummed along around 235* . I had the lower vent set at the " P " setting, top vent half open. Later in the cook I opened up both completely.

Ribs were good, St Louies done Texas style. They did not need sauce. The flavor is not what I'm used to and prefer, which is wood fired, but they were good.

Bottom line, a Kettle or a WSM does not need an ATC. Its not hard at all to get temps dialed in with either cooker.