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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-11-2013, 02:33 PM   #16
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For the rest of us mere mortals who don't own that kinda fancy gear, nor have much in terms of metal working skills (ok fine, I meant mainly me) - what about taking a standard weber grate and cutting out a bunch of bars that go across the grate to make a frame of sorts with crossbars? It would be easier to handle than the hooks under a standard grate, I think.
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Unread 02-11-2013, 03:30 PM   #17
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Quote:
Originally Posted by caliking View Post
For the rest of us mere mortals who don't own that kinda fancy gear, nor have much in terms of metal working skills (ok fine, I meant mainly me) - what about taking a standard weber grate and cutting out a bunch of bars that go across the grate to make a frame of sorts with crossbars? It would be easier to handle than the hooks under a standard grate, I think.
I don't have the gear of the talent either but your idea sounds perfect. Low cost. I might just try that.
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Unread 02-11-2013, 03:35 PM   #18
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Thanks for all the compliments, I'm not set up as a vendor so I wont comment on pricing other than to say making it out of one piece like I did will cost a lot more than if you were to roll the outer ring then weld two crossbars (not as cool as the 1 piece though). If anyone is interested I'd be happy to provide a drawing and maybe one of the board vendors like Meyer Metal Works can produce these for you guys.... Fark that on second thought attached is the pdf drawing of the grate.

Quote:
Originally Posted by nucornhusker View Post
That looks awesome!

Where did you get the hooks?
I made the hooks myself with some 3/16" dia 304 stainless I bought at Mcmaster Carr and used this to bend them.



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Originally Posted by bacchus99 View Post
What are the advantages to hanging the meat?
Hanging meat is nothing new, some have been doing it for years in simple barrels with no mods. But the PBC has really brought it to another level and really raised awareness of the style of cooking. It does produce really moist evenly cooked food without the need to really have to tend or flip the meat.
Attached Files
File Type: pdf weber Model (1).pdf (4.2 KB, 92 views)
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Unread 02-11-2013, 03:36 PM   #19
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Quote:
Originally Posted by caliking View Post
For the rest of us mere mortals who don't own that kinda fancy gear, nor have much in terms of metal working skills (ok fine, I meant mainly me) - what about taking a standard weber grate and cutting out a bunch of bars that go across the grate to make a frame of sorts with crossbars? It would be easier to handle than the hooks under a standard grate, I think.
Great idea man!
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Unread 02-11-2013, 03:38 PM   #20
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How much for one for an 18"?
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Unread 02-11-2013, 03:42 PM   #21
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Quote:
Originally Posted by caliking View Post
For the rest of us mere mortals who don't own that kinda fancy gear, nor have much in terms of metal working skills (ok fine, I meant mainly me) - what about taking a standard weber grate and cutting out a bunch of bars that go across the grate to make a frame of sorts with crossbars? It would be easier to handle than the hooks under a standard grate, I think.


I posted this Weber open wire grate alternative in another thread earlier today where you can hang your meat through.
http://www.homedepot.com/h_d1/N-5yc1...1#.URkt0x00WSo
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Unread 02-11-2013, 03:45 PM   #22
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Quote:
Originally Posted by caliking View Post
For the rest of us mere mortals who don't own that kinda fancy gear, nor have much in terms of metal working skills (ok fine, I meant mainly me) - what about taking a standard weber grate and cutting out a bunch of bars that go across the grate to make a frame of sorts with crossbars? It would be easier to handle than the hooks under a standard grate, I think.
Unless you have an old grate, buying one of these might be a better idea.
http://www.amazon.com/s/?ie=UTF8&


It's heaver duty than the standard grate and is still usable as a grate as well.
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Unread 02-11-2013, 04:25 PM   #23
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Very cool. Glad it worked for you.

I'm curious where you placed you're Guru probe and were measuring temperature? Also, I'm curious if you really think you need the Guru for a short cook like this.

I haven't decided yet whether the meat hanging produces better results than just say laying the chicken halves flat over direct heat at higher temps. There is a part of me that thinks there is something to hanging, and a part of me that thinks that's crazy.... I'll eventually get around to testing this side by side.
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Unread 02-11-2013, 04:29 PM   #24
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Very nice mod.
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Unread 02-11-2013, 04:29 PM   #25
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Ya know what I love about this place?... Fertile minds. Throw an idea out there and immediately you have the power of the brethren mulling it over, sharing what they have already tried, and letting you know what they think might work better. Love it!

The Weber grate above reminded me that I have this: http://www.academy.com/webapp/wcs/st...0051_507255_-1

I have used it on my performer for some time and like it a lot. If I can't hang the meat off the outer grate i can at least get some bars to lay across the hole left by the insert. Plus, its on clearance now.

Time to go shopping!

[@will work for bbq: I apologize for going off on a tangent, but your mod got the ol creaky wheels turning!)
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Unread 02-11-2013, 06:10 PM   #26
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Quote:
Originally Posted by Vision View Post
How much for one for an 18"?
This one cost me $0.00 to make, My best guess if someone wanted to make and sell these 1 piece they would probably run about $90.00 each for flame cut. I can measure my 18" when I get home.

Quote:
Originally Posted by ---k--- View Post
Very cool. Glad it worked for you.

I'm curious where you placed you're Guru probe and were measuring temperature? Also, I'm curious if you really think you need the Guru for a short cook like this.

I haven't decided yet whether the meat hanging produces better results than just say laying the chicken halves flat over direct heat at higher temps. There is a part of me that thinks there is something to hanging, and a part of me that thinks that's crazy.... I'll eventually get around to testing this side by side.
I clipped the temp probe directly to the WSM lid therm probe, that way the temp was a true temp at the lid. The Guru is probably overkill on a short cook but it sure was nice not to have to monitor the temp plus I put the meat probe in the smallest chicken halve (set to 160*) so I would have an idea when they were getting close. The Guru also allowed me to use the minion method with only about 25 lit coals spread over the entire surface area of my charcoal basket as opposed to having to light more briqs. It was up to 300* with clean blue in about 30 minutes. Next time I'm going to try it at 325 to see if I can get a little better skin.

Quote:
Originally Posted by caliking View Post
[@will work for bbq: I apologize for going off on a tangent, but your mod got the ol creaky wheels turning!)
No worries, I love the brain storming it helps to spur other ideas.
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Unread 02-11-2013, 07:04 PM   #27
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Sweet mod.
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Unread 02-11-2013, 08:14 PM   #28
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Paulie... Sorry I missed this earlier. You really are a master fabricator!

Love the build and the "chooks" look killer!
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Unread 02-11-2013, 09:53 PM   #29
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A work of beauty... thanks for sharing! And I love the idea's it has spurned. Good, good shtuff!
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Unread 02-11-2013, 10:17 PM   #30
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Nicely done!
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