Hi Benji, welcome from Myrtle Beach SC. I don’t have a grill with the same charcoal ring / deflector setup specifically, but expect that it is designed to simulate a typical kamado type setup. The main “pro” would be that it enables access to the entire grill space for indirect, versus about half that for a typical 2 zone setup. The main “con” would be that adding charcoal, wood chunks etc. once the cook is in progress necessitates removal of the food grate and deflector, which is a bit of a PITA. Welcome to your new adventure, we’ll have you spending more money in no time. Cheers!
Welcome from Chicago! I’m not sure that thick bark means it was too hot. I find that cooking hotter actually makes bark thin because it does not have long enough to develop.
Do you have a grate level digital thermometer to keep track of your temperature at food level?
Welcome from Chicago! I’m not sure that thick bark means it was too hot. I find that cooking hotter actually makes bark thin because it does not have long enough to develop.
Do you have a grate level digital thermometer to keep track of your temperature at food level?
hello! thanks for this. I was using the meater probe during the cook. It was reading 275f ambient temperature throughout. took 2 hours 30 minutes. the bark was very thick on top. I know that meathead says there is a cool air bubble around the meat. Perhaps my oven was running hotter but I couldnt tell because the thermometer was in that bubble. I will buy a thermocouple so I can leave it a couple of inces above the grate and slightly away from the meat.
You are probably right about it running hot! I had a Meater for one cook and returned it because the ambient temperature reading was wonky.
I recommend getting either a Thermoworks or Fireboard. I use Thermoworks smoke x2, but lots of folks here have said good things about Fireboard products!
Welcome! I spent a year in Ireland during school. Lived in Waterford, traveled around the "Sunny SouthEast" and the lower half a pretty good bit. My son was actually born there - he's almost 20 now. <sigh>
Good to see you, and welcome! Where are you at in Ireland?
Céad míle fáilte, Benji! I lived in Dublin for three years as a student and got to visit Kilkenny a couple of times. Yours is a beautiful city!
Additionally, yours is a beautiful grill! I have a Master-Touch as well. It's a versatile cooker, and I've managed to turn out some really good grilled and smoked food on it. You look like you're off to a great start with those beef ribs.
Can you post a picture of the accessory you're asking about? I'm pretty sure I know what you described, but want to be sure before I start talking out of my rear end.
In addition to the Weber channel here, you might also enjoy the "Weber Kettle Fans" group on Facebook.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Céad míle fáilte, Benji! I lived in Dublin for three years as a student and got to visit Kilkenny a couple of times. Yours is a beautiful city!
Additionally, yours is a beautiful grill! I have a Master-Touch as well. It's a versatile cooker, and I've managed to turn out some really good grilled and smoked food on it. You look like you're off to a great start with those beef ribs.
Can you post a picture of the accessory you're asking about? I'm pretty sure I know what you described, but want to be sure before I start talking out of my rear end.
In addition to the Weber channel here, you might also enjoy the "Weber Kettle Fans" group on Facebook.
Hey PGH_RAM! Go raibh míle! Happy to be here. That's brilliant. I'm actually from Dublin. But living in Killkenny 6 years now.
What did you study if you don't mind me asking?
I'm really happy with the master touch! It's fantastic. I've been watching barbecue videos for years and it's great to finally have such a versatile grill. When I get some time at the weekend I'll be trying to smoke a pork shoulder.
I studied medieval history with a focus on pre-Christian and early Christian Irish history and literature. I had a great time, and became a secondary school history teacher back here in the States.
The benefit of the charcoal ring and diffuser plate are easy temperature control and less of a chance of getting hot spots that might burn your food. If you're going to build a charcoal snake for low-and-slow smoking, the ring provides a good template. The downside of using the diffuser plate is that you don't have room for a drip pan if you cook something messy. When it comes to pork shoulders, I usually run a 2x1 snake with a drip pan in the middle.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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