I'm planning on making a 7lb prime rib on my Webber 22. I don't have a SNS and am wondering if using fire brick as a heat shield between the hot zone & "cool" zone will work. Hopefully Santa has heard my pleas for a SNS. Thanks in advance for any help.
I’d just bank the coals to the side, as many as you think necessary. But I would then put a foil pan on the cool side with an extra nah or two of water. The water may negate some of the crust formation but it will tamp down the heat a bit. I’ll often not even add water but with a roast like a rib roast, I’d add some water
Last edited by KevinG; December 23, 2018, 09:23 AM.
Kinda like this. This is my weber 26. I have old coals left from a previous cook, and I put in two new pans to show you what I do. Works pretty good. I’d just turn the roast routinely so one side isn’t always facing the coals. It’s pretty simplistic, but it’s a weber kettle...it’s like the Jeep Wrangler of grilling....it’ll usually get you where you need to be
Last edited by KevinG; December 23, 2018, 09:27 AM.
i see your from Wisconsin...my photo is of me fishing on Clear lake just outside of minocqua/woodruff. I grew up spending most of my summers on my grandparents lake house in Hazelhurst. You may need a bit more briquettes than I’d be using here in Pennsylvania!
Thanks KevinG! My in-laws used to go to Harris Lake near Winchester, spent a fair amount of time reducing the walleye population. I'm going to use your pan "trick" along with my charcoal rails & my fire brick idea. I'll post pictures of the setup and result of the cook.
OK, the rib roast cook went beautifully! Outside temperatures were in the 30s, but that didn't hinder the trusty old Weber. By the way...I got to play with my new ThermoWorks Smoke that my wife gave me for Christmas. As promised, I've attached a couple pictures.
The roast came out bumper to bumper medium rare, I would have a picture of the carved roast but I got a request to take a slice a little further than medium rare. While I was out taking care of the special request, everyone else plated their slices and sat down at the table. Gotta love it when the guests can't wait to dig in! I think we'll have to try this again in the near future.
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