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How-to: Weber kettle and fan combo

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  • Rod
    Rod
    Club Member
    • Dec 2015
    • 504
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    How-to: Weber kettle and fan combo

    I post this in an attempt to help our newbies (to which I once was a short time ago) not feel so overwhelmed on the topic of selecting a cooker that is right for them. There are a lot of “looking for advice on a cooker” posts from newbies and seasoned vets looking to expand their arsenal.
    Obviously, the choices and opinions vary greatly. One that I personally believe can satisfy most needs is the kettle/fan combo. That can be A LOT of research to do and potentially discourage someone from pursuing their BBQ interest. So, the following is what I did that I think can address most if not all check boxes for anyone starting out or looking to expand. I do not take credit as this set up is used by several here in The Pit. I don’t know who was the first. I’m just trying to put it all in one location to hopefully make it easier to find all you need in one topic. Huskee said he would make it a sticky (provided I put it together worthy enough). So here goes…


    Weber 22” Performer ($250). It doesn’t have to be a Performer. The standard 22” Weber kettle is the same thing, just without the cart. This also works for the Weber 26” kettle.

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    Adrenaline Barbecue Company’s Trifecta ($260). The Easyspin grate is not needed for this set up if one wants to be budget conscious. You probably don’t really need any of these. You could maybe just push the coals to the opposite side of the fan and it would work. It’s just the SnS and DnG makes everything much easier and efficient. I personally have never tried it without these fine accessories. One could try it if the funds aren’t available and then add them later on.

    https://abcbarbecue.com/product/2-0-trifecta/

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    BBQ Guru’s Pit Viper fan ($44) and Weber charcoal grill adapter ($20).

    https://bbqguru.com/storenav?CategoryId=2


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    Fireboard Thermometer ($189) and fan control cable ($79).

    https://www.fireboard.com/shop/


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    Step bit to drill a hole for the above fan adapter ($10). Obviously it doesn’t have to be this exact one. It just needs to be big enough to drill a 1" hole. It’s a cheapy but it worked for me. To date, I don’t know how many uses you can get out of it. I was definitely apprehensive to say the least about doing this. I didn’t use any cutting oil. I just gave the bit several rests and tried not to apply too much pressure. You will most likely have to file off some burrs when done drilling.

    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1


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    The kettle in the video link below appears to be on a 26”. On the 22” the adapter will go between the fins of the ash sweep (scroll down for photos of my actual kettle).

    https://www.youtube.com/watch?v=PWZ1tIC1RLU



    I have a really good pellet cooker and this set up is far superior in every way except for capacity, in my opinion. I started out with a pellet cooker because I wanted something that would hold temps consistently without having to fuss with vents as well as not being tied down an entire Saturday. If I would have started out with just a kettle as is, I probably would have gotten frustrated and gave up. Now having been here on The Pit and absorbing the wealth of knowledge it has to offer, it gave me the confidence to branch out. Hence, this particular set up.



    This is my pellet cooker as graphed with the Fireboard.




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    Kettle/Fireboard/Pit Viper fan. Large spikes are due to removing lid for various reasons (wrap, rotate food, add fuel etc).

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    Although the pellet cooker maintains great temp control, the kettle/fan is even better. Every time I see this I just can’t believe how constant the temp is held!!



    Miscellaneous points:

    The location of the fan should be opposite of where the coals will be. On a 22” kettle you have to place it below the charcoal grate and between the fins of the ash sweep. You can see in the pic below that you still maintain full travel of the sweep by the ash residue left on the bowl where the deflector plate is. I believe on the 26” you can place it anywhere around the bowl as there is enough space between the charcoal grate and the top of the fins all the way around. I’m sure someone on here can confirm this.



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    Once I get my coals going and dump them in with all vents wide open, I close the bottom vents completely and position the top vent to ½ open when I’m about 20 degrees from my target temp. Then I power on the fan. It only takes about 20 minutes to level out and I’m ready to cook. I haven’t played around too much with this timing. So I’m sure it can be refined to maybe shorten the time it takes to level out.

    The Fireboard powers the fan. So therefore you don’t even need to plug anything in. I haven’t actually done a long cook solely on battery power, but I know a full charge can easily last an entire brisket or pork butt cook for the temp probes. Just not sure how long with the addition of a fan. Or you can just have it plugged in to an outlet the whole time. It’s just nice to have the option to cook anywhere there isn’t power.

    The Fireboard also allows you to adjust the set point from anywhere (provided it has access to wi-fi). So not only can you monitor the cook from your phone, but you can also adjust the temperature. It’s also a great way to record cooks and add notes to refer back to when needed.


    So for $842 you can have it all (not mine, it’s not for sale!). It can be done cheaper as mentioned above with other equipment or slowly piece it together if the budget is tight. You can also wait until some of these companies have their sales.

    Again, this is exactly what I did. There are other brands of cookers, thermometers and fans. I just can’t speak to them with experience. This site has fantastic ratings and reviews page. I’m sure others with the same or similar set ups can chime in with their respective knowledge to answer any questions this post does not address.

    I also want to be clear that I am not trying to discourage anyone from buying anything different. I also have a Pit Barrel cooker, a Rec Tec pellet cooker and a Weber gas grill. And I use them all.

    If you are new there’s a little thing here called MCS. Which stands for More Cooker Syndrome. This post represents the effects of this tormenting condition. Though there is seemingly no cure, making good BBQ and sharing this passion with others here, you can manage it quite well and lead a somewhat normal life.
    Attached Files
  • Troutman
    Club Member
    • Aug 2017
    • 6594
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    #2
    I was actually going to do the same thing when I modded my kettle last spring but never got around to it. Good job Rod , very through step-by-step. The only thing I would add would be a Weber probe bladder up at the grate line. It's really helped keep my probes tucked away. Surprised they don't offer it standard like on the WSM.

    Again, nice work, hope someone out there benefits from this very useful upgrade !!

    Comment


    • Rod
      Rod commented
      Editing a comment
      Troutman Thanks! I thought about mentioning the probe port mod, but since I haven't done that I couldn't speak to it with any experience. I know a member or two posted some pics of that mod on here somewhere. Which is a perfect example of why I came up with this post to kind of put Frankenstein together in one location.

      I just run my probe wires under the lid and have had zero issues. I totally agree, it would be nice if Weber would come around with this on all their grills.
  • HawkerXP
    Club Member
    • Jul 2016
    • 4287
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #3
    Nice job! Thanks!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11200
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Well done. You have done what I, (and a number of other other members), have done in the past. I used a CyberQ, SnS, and DnG. This combo works great, but if someone is on a budget, the SnS is the essential component. It's a little more work to maintain temps without a controller, but it can be done. And placing foil on the part of the charcoal grate not covered by the SnS works great, but takes a little more effort than using a DnG. And the DnG can be used as a griddle.

      Comment

      • klflowers
        Club Member
        • Sep 2015
        • 2406
        • Tennessee

        #5
        Thanks, Rod. I got a partyq delivered yesterday, and I was wondering how to modify my kettle to use it. First cook with it will be on the WSM, so no mods needed, but eventually I'll use it on the kettle. Great post.

        Comment

        • Rod
          Rod
          Club Member
          • Dec 2015
          • 504
          • Phoenix, AZ
          • Weber Genesis S330 with GrillGrates
            Weber Performer with SnS, DnG and Pit Viper mod
            Weber 26" kettle with SnS and Pit Viper mod
            PBC
            Blackstone 36" SS griddle

            Fireboard
            Thermoworks Smoke
            Thermoworks MK4
            Maverick ET-732


            Accessories ranging from a Vortex to bear claws.

          #6
          Thanks fellas! It was my pleasure.

          Comment

          • Nils Feller
            Club Member
            • May 2018
            • 7
            • Steinfeld, Germany

            #7
            I'm on the verge of buying a BBQ Guru Digi Q DX3 for my Weber kettle. What kind of low'n'slow cook times can I expect in your experience? And what kind of setup do you use: a two-zone-setup or do you spread out the coals Kamado styl?

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              I've got a PartyQ with the same adapter as shown above, but made the hole between the ash sweeps in the front, so that my PartyQ would be on the front side of the Performer. I use it 2 zone with the Slow 'N Sear, and get up to 12 on a load of Weber briquettes, 8+ on KBB, and 6+ on Royal Oak. I think the fan just keeps things at a stable temp, and lets you use up every bit of fuel without a temperature drop. I only use the fan for overnight cooks (butts and brisket).

            • jfmorris
              jfmorris commented
              Editing a comment
              You don't want to spread the coals out Kamado style, as unlike a Kamado, there is no heat deflector (plate setter?) to let you use the entire kettle in an indirect smoking mode. You really would only use the fan for smoking indirect, in a 2 zone setup.

            • Rod
              Rod commented
              Editing a comment
              What jfmorris said.
          • JPGators17
            Charter Member
            • Jan 2015
            • 446
            • Orlando, FL

            #8
            Awesome write up! I recently did this exact mod with the exact same part and approach and can vouch for this 100%.

            Comment

            • OSB
              OSB
              Club Member
              • Apr 2018
              • 190
              • SacTown

              #9
              I just ordered my Fireboard with competition probes this morning as my original Maverick 732 finally crapped out on me over the weekend. This is a big step up for me. I will order the fan cable as soon as they are back in stock. I had been eyeballing it for over a year ever since Danjohnston949 walked me through this set up last year. RIP Dan. What a friendly dude he was. Thanks for the step by step Rod.

              Comment


              • Rod
                Rod commented
                Editing a comment
                It was my pleasure!

              • HawkerXP
                HawkerXP commented
                Editing a comment
                Good old Dan. Miss that man.

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