Found a line on a used 22" Weber. My primary use for it initially is as a searing station. I see Meatheads advice is to put some bricks under the charcoal rack to raise them. Anyone found a more effective or elegant solution you'd recommend? I am just looking to get the grate closer to the coals.
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First of all Max, thank you for chiming in. I've read a lot of your studies. Outstanding. I will eventually get a S'nS but initially I"m looking for a 'cheap' fix so I can get enough of a searing surface to do say a brisket.
I'm thinking if I put bricks under the coal grate to raise it, it will be difficult to keep the coals from falling over the gaps that will be around the edges? Or does it work well enough?Comment
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Hugh I did what you are referring to a few years back. If I remember correctly, I bought a separate grill cooking grate and stacked it cross-hash with the coal grate being on the top to keep the charcoal from going over the edge. So, basically it was bricks, cooking grate, charcoal grate, charcoal on top of that then cooking grate for the food, if that makes sense.Comment
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The second grate works really well - keeps all of the reasonably sized coals from falling through. Slow and Sear is well worth it, though - super easy for searing.Comment
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Prior to ownin' a SnS, I also variously used bricks, second grate, charcoal holder from one of my 18.5 WSM's, an' a BBQ Vortex...
SnS is easier/better, in my opinion.
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LOL - I will get a SnS in the spring, then I"ll have 4 months off work with nothing to do but learn how to cook with charcoal. I'm looking forward to it.
Also, I have to ease my wife into these things!
I just want a searing solution this winter for special occasions to go with Sous Vide Que (I'll be doing mostly indoor cooking then). When its 40 below you don't feel much like tending a fire. I'll use my gasser to put a smoke on at the front. I just want to have a dedicated option set up for searing at the end when I have a real nice cut of beef to serve. Run outside, light a chimney. Run outside 15 minutes later and lay down a bed of coals and sear. Run back inside.
Sounds like there is no perfect cheap fix while I wait for the SnS. I'll experiment with all of your suggestions.Comment
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For sous-vide then sear the simplest solution is a small grate right on the charcoal chimney or flat skewers to suspend the food.
If if it’s bigger then the Weber with bricks works great. It helps if you can track down a replacement grate for a different size kettle that fits in the 22 at the height you want so you don’t lose coals around the edges.
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Thanks guys. I am hooked on searing over a chimney (and I don't even own a charcoal bbq yet!). I definitely want something bigger for when we have more guests over or I'm cooking a bigger piece of meat. I'll keep an eye out for a cheap grill grate, I like that sound of that solution.
On using competition coal, another thing to play with when I get my new system in place.
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Hugh I have a SnS deluxe, but I just mimic the device by placing my charcoal on one side of the kettle with the same results. Just be sure and get some sort of device that will pile up the KBB charcoal to the desired level. I purchased the Weber charcoal rake at either Lowe's or Home Depot. I bet they're on close out for the season now? In fact here is a filet I cooked using this method.
Last edited by Doozy; October 1, 2017, 08:34 PM.Comment
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Wow, 40 below has to be a challenge with any setup. I think I'd develop a deep and meaningful relationship with my broiler.Comment
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CaptainMike - Yep, I will be practicing indoor cooking come winter. That's part of the reason I'm so hooked on Sous Vide. I just ordered my first cast iron frying pan. I'll be practicing my sear with it and the broiler. Having said that, I do cook all winter with my gasser. Its surprising but I don't find I have to change the settings much for long cooks even in cold weather. -
We get to single digits here in Mt Shasta and my pellet rig with an insulating blanket seems to handle it well. Probably uses more fuel, but I'm not big on monitoring those kind of things.
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