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 heat zone & "cool" zone will work. Hopefully Santa has heard my pleas for a SNS. Thanks in advance for any help.
It will sure help. Be prepared to be turning that roast quite a bit I would think. Also don't overload on your fuel things will get too hot. Remember you have only 22" to work with pretty hard to create a real indirect heat situation.
Some of the more experienced kettle heads will be chiming in soon.
You can also try using a disposable tin foil tray, jammed between the grates, as a heat shield. I think JGo37 has done a couple of posts showing that trick.
You can make it work. I was at a cabin (vbro) this summer that came with a grill. It was a 22" weber but was falling apart. I took the landscape stones from around the cabin and created a two zone cooking grill for chicken, steak and ribs. Not the most convenient but it worked! Necessity is the mother of invention!! Good cooking...
P.S. I am doing prime rib on my son-in-laws gasser It is going to be a first for me as a kamado is my primary grill. We will make it work!!!
This is all you need to do. Pics below. Get a standard disposable foil cookie sheet - the 18" I think. Cut a 6" groove dead center. Slide it down the grate at 1/3 from the kettle wall, or just outside the fuel gate, if that's the grate you have. Put a drip pan under the standing roast. With 1.5" of water my kettle always runs ~ 230F on the grate this way. You should see ~ 350F on the dome. Set the bottom air open 1/8 - 1/4, and I set the top at 2/3 open to use smoke from chunks set on the upper grate above the coals, which is one full smaller chimney, not the larger chimney. Have a great cook.
Last edited by JGo37; December 23, 2018, 06:31 PM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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. 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.
I know what you mean. When we said the blessing I had about 12 people lined up with plates for the prime rib and I would have loved to had a "sliced" photo... but that line didn't get shorter until most of the meat was gone!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
SnS in a kettle is a game changer. I also foil wrapped the lower grate so only the portion under the SnS is exposed to airflow. Another game changer. Learn your fuel and vent settings and you are in low and slow heaven.
Comment