Do ya think this will work?

[RonB]

I have lusted after a stickburner for a long time. It will never happen 'cause I'm not gonna babysit any cooker all day or overnight. However, I had an idea today, (first idea of 2025 ).

rlozinak was my SS last year and he sent me a Sant Maria attachment for my kettle, (thanks again!). Stuff cooked on it has a definite wood flavor that I don't get from charcoal. I'm thinking that placing a hunk o' meat above some oak and placing an inverted disposable pan over it for an hour or two should give me more of that smoke flavor. Then I would go ahead and place it in the kettle and continue as I normally do. I know ~ 30 minutes works for chops and steaks, so I think it would work for a butt or a chucky.

What do ya think, and do you have any suggestions for the cook?

[Johnny Booth]

Yes. I have used my PK for ‘all-wood’ cooks. I usually use some charcoal to start and maintain a coal-bed, then add small wood splits (Not chunks). Small enough to flame, but not big enough to create a large fire under the meat. Yes, if you want more smoke a pan would work.

I add small wood splits to the fire while cooking, and slightly larger splits when I reverse sear.

My splits are wood chunks, split into 1/4” or 1/2” widths. The fact that you can raise and lower the grill tells me you could use larger splits maybe 1x4” or 1x8” and if things get too hot, just raise up the grill.

Warning: Once you start using real wood smoke, you’re going to want it all the time vs any alternative.

[Sweaty Paul]

Seems like an interesting idea that I might need to try.

[Johnny Booth]

RonB - I was not suggesting that a PK was required, but that the small splits and charcoal would be ideal for a smaller Santa Maria setup. You also don’t have to burn logs into coals to supply a coal-bed.

I found that the chunks can flare up to a relatively large fire when they get a lot of air; hence the smaller splits. It also works in a kettle when live wood fire cooking is desired.

[RonB]

Johnny Booth - sorry - I was saying that you were too late on the flavor part. What I have cooked on the SM has had better flavor. That's the reason I'm considering a "hybrid" cook using both the SM and the kettle.

[Draznnl]

I’ve no help on question. I just wanted to congratulate you on setting this impressive pace of 365 new ideas for 2025. I look forward to following along as you keep it up.

[RonB]

Hmmm - I wuz thinking more like 1 idea per month.

[Oak Smoke]

I had a professor that said there are a great many people that go through their entire life with no original thoughts. If you do one a month I will follow along just to enjoy the ideas!

[fzxdoc]

Well, this is going to be fun to watch. You've got a good plan. Let us know how it works out.

A new year, a new smoking idea. I like your style.

Kathryn

[Skip]

This would be a great Sticky thread to post "New Methods for Better Results". We all occasionally ponder how to get things done with the equipment we already have. Huskee ...@RonB thoughts?

[RonB]

Works for me.

[HawkerXP]

Don't forget the pictures!

[Michael_in_TX]

For those that have done this, how is the danger of over-smoking? Do you wait for the splits to get to embers or is it okay to start once they get lit well?

[RonB]

My thought is that peeps using stickburners use live fire for the whole cook, so as long as I keep at least *some* flames all the time, I should be good.

[Michael_in_TX]

And your idea of using the inverted foil pan will let smoke escape if it builds up too much.

[Johnny Booth]

Yes. This is what I do when I want wood smoke on my charcoal grill. I load hot coals, scatter small splits across, let them get covered in flame, then close the lid (in your case cover with pan). When I sear, I scatter larger splits for more flame and smoke. It works really well.

[LA Pork Butt]

I think it would work for smaller cuts of meat, but since the fire is direct I am uncertain if it will work well with things like a Boston Butt or brisket. But, it might work if you can move the meat far enough from the fire. That being said, the farther you move the meat from the fire the less smoke you will catch.

[RonB]

My plan is to use an ambient probe under the pan and move the grate up and down trying to keep the temp between 225° and 275°, but I won't stress if it goes outside those temps for short periods.

[RonB]

I took a half slab of ribs out of the freezer and hope to play mad scientist Sat or Sun.

[Johnny Booth]

Please give details. I have a strong desire to buy a Santa Maria kit for my PK. What I do today is ok, but it is tedious b/c I have to control the fuel, rather than raise and lower the grill. I’m thinking that would give me the best of all worlds when I grill with smoke. Hey - Book Title “Grillin’ with Smoke”. You can have that. 😆🍻

[RonB]

Walmart now sells the one I have, but the link is too long to post here. Look for Titan brand.

[Finster]

The one on Walmart site is 190 bones.
A bit out of my current price range. I'll continue using the poor man version that i set up using carriage bolts and an extra grate

[RonB]

Johnny Boothe - Amazon sells one made for PK:

https://www.amazon.com/Santa-Maria-Attachment-Grills-Original/dp/B09XPBXKKL/ref=sr_1_3?crid=3RNGYPPDVCWPR&dib=eyJ2IjoiMSJ9.Bc-vQiKey1UEt6EpeBA8n1Dq7RoGmRiSCvWpIErSbMuwavxooTaHgG8dNZqIu_DDnD7Iy7NgqApHoYkZW8R2flrGkkZ6jj-r3_tKDWAHkjVMkStLqy1Ygr7Z95Xy-WUnowfVpg9XQGFG8YTRiWrdfT8ImA4sssSEAiyY6NyMtLjl1b6uHywWQbyr_CaBHrMB3YEUKSkQQC1Aj7X7zVQ7ttq0eHyX0qvtoBOYoFcTCpc.bGLji5NwwvSkf9yHEzUK8uPgYTaVOM9fDuSC8O5jJwI&dib_tag=se&keywords=pk300%2Bgrill%2Bsanta%2Bmaria&qid=1735914065&sprefix=santa%2Bmaria%2Bfor%2Bpk%2Caps%2C143&sr=8-3&th=1

[RonB]

Johnny Booth - temp should be in the low 30s this evening and they ae calling for sleet and freezing rain mixed with snow starting tomorrow evening. That stuff is not supposed to stop until sometime Tue. I need to get this done tonight.

[Finster]

RonB
I hope you get the cook in..
Had to postpone my rotisserie cook the other day because of high wind. Forecast not looking ideal for at least the next couple of weeks (it is winter afterall..lol).

Looking forward to hearing how it turns out

[Finster]

Johnny Booth
This is where I got the idea for my "Poor man's" santa maria.

https://youtu.be/pIzNvCmABWE?si=3tuyRr7MfLiAvhqp