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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 05-22-2008, 09:04 AM   #16
Harbormaster
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What? No pic of you with graph paper and a slide rule? What gives?
OK, so I gotta know Jeff, can you cook in either of the middle sections? I Know it would be hotter, but I like to cook my chicken at a higher temp. Your thoughts?
Also, could you use a waterpan or other heat control device in the middle section?

That is ingenius, BTW. I would not have come up with that idea.
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Unread 05-22-2008, 09:09 AM   #17
Fatback Joe
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Very cool!!!
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Unread 05-22-2008, 09:23 AM   #18
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Jeff, very inspiring! You may not know it, but we're trying to put together a UDS building seminar for Vineyardites... hoping a UDs will be under $100, with hands on instruction and help.
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Unread 05-22-2008, 09:29 AM   #19
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Very very nice! Can you place any meat on the center of the bride? Or just on the kettle area?
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Unread 05-22-2008, 09:56 AM   #20
Patrick's BBQ
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Yer a pretty fart smeller...

Good thinkin'. Its amaxing what we do to stay in the fold, this kind of thinking will be well rewarded with great frineds, killer bbq and high collestrol.

Keep up the great work man!

AND it was really nice to meet you at the PGB. Your famil was just awesome.

Read the Customer Appreciation Event thread...
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Unread 05-22-2008, 10:10 AM   #21
BobBrisket
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Well I'll be..............That's a sweet cooker. Very creative.
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Unread 05-22-2008, 02:49 PM   #22
smokeandbeer
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Quote:
Originally Posted by SmokeWatcher View Post
Very nice! Looks like one of those androids the Jawas are carting around in Star Wars.
LMAO!

Quote:
Originally Posted by Harbormaster View Post
...can you cook in either of the middle sections? I Know it would be hotter, but I like to cook my chicken at a higher temp. Your thoughts?
Also, could you use a waterpan or other heat control device in the middle section?
Quote:
Originally Posted by smokinvic View Post
Very very nice! Can you place any meat on the center of the bride? Or just on the kettle area?
Yes with the internal brackets mounted upside down, I can cook inside, but the water pan would have to be used as the upper chamber sits at about 400 degrees. But the unit came with 3 pans, one of which I cut the bottom out of to use for charcoal, and I could use the upper section with a water pan and grate to cook. This little sucker has a lot of real estate, even though it is small.
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Unread 05-22-2008, 02:59 PM   #23
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I absolutely love it!!!
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Unread 05-26-2008, 02:41 PM   #24
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I finally cooked some chicken quarters on Bride of FrankenWeber this weekend, and they turned out perfect. With the firebowl loaded full and Minion method I got over 5 hours of perfect 225 at the top grate.

I was so happy with the Q, I went to Kmart today and got another smoker and built another one from the other 18.5 kettle I had. So now FrankenWeber has 2 Brides
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Unread 05-26-2008, 02:56 PM   #25
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That looks like something that I would do. HA!

Very nice.
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Unread 05-26-2008, 05:27 PM   #26
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You're a true diddler at heart Jeff.

Excellent job!
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Unread 05-27-2008, 05:06 PM   #27
Ray in Kingwood
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Ok.......that is just flat out KEWL......

;)


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Unread 05-27-2008, 06:09 PM   #28
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Yeah, something tells me you have a creative streak! I guess you now qualify as an arteest...
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Unread 05-15-2010, 01:19 PM   #29
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Did you remove the pictures as there are no pictures, thanks.

Paul



Quote:
Originally Posted by smokeandbeer View Post
Okay so I know I am long winded on this site, but this just worked out too perfect and I want to share the whole story.

I was blessed to be part of the Pretty Good Barbecue this past weekend, and in typical rookie fashion I way overpacked for the event. Some of the Brethren were talking about doing this type of event at their church, and being that if this happened and I wanted to help, it got my brain going. Now in order to participate in the PGB, I had to borrow my neighbors truck, so I was trying to figure out how I could go a long distance to a Brethren event, and pack a smoker in my little Dodge Neon. I really liked the Drum's that Bubba and Divemaster had, and also the WSM that Harbormaster had, so they served as inspiration. After rescuing an 18" kettle from Craigslist for $15 on Monday, I went to work.

I cleaned the kettle up on Tuesday, and found that with the legs removed it fit very nicely in my trunk. I just needed a fire base so I could use both the cooking and charcoal grates in the kettle to cook on, thus increasing my available cooking space. Using both levels on the kettle I should be able to smoke 2 butts, a brisket and a rack of ribs at the same time.

I thought about using a clay pot or a stainless steel kitchen garbage can as a base, and setting up a vent system like the drumhead's use. But then I stumbled onto a cheapo BBQ Pro smoker at Kmart that fit the bill. Don't get me wrong, this thing is no Weber, but for $40 it would be perfect to hold some fire and create some distance between the fire and cook grate so I won't need a water pan and the juices can drip directly on the fire.

The smoker was an open bottom design like the ECB, so temp control would be impossible by itself. However, by turning the unit upside down, and mounting the legs on the lid, it had a vent that would allow me to control the airflow nicely. As well this particular smoker is segmented similar to the WSM, and had fluted edges to hold the pieces together and keep the smoke and heat from leaking.

In order to prevent scorching of the meat on the lower cook grate in the Kettle, I kept the One Touch vents in place, and bent them upward to create a baffle to spread the heat throughout the kettle. Plus since the Weber only has the 3 holes in the bottom, it diminishes the direct heat from 20 inches below.

It still needs a few things like extra handles on each segment (I'm thinking garage door handles) for moving them while hot, and maybe a charcoal basket to minimize fuel usage. I think I am going to add wheels to the bottom also.

I dumped a 1/2 a chimney of lump in it just to see if it would work, and without a water pan, was able to run 225 to 250 in the top of the kettle with the lower intake about 1/2 open. It held for 1.5 hours without moving with just this small amount of charcoal and a chunk of cherry.

Now I can get my 6 foot table, EZ up, smoker, and utensils in the back of the car, and am mobile for around $55 total. Gas won't kill me if I travel long distances, since the Neon does around 35 MPG Hwy.

I have a 2nd 18 inch Weber so I may build another one and put them both on the porch (next to FrankenWeber of course), and junk the Char-Griller for good. Gonna cook on it this weekend, so will update with food pron as that happens.

Here's the pron, for your viewing pleasure....

Cleaned and rescued Kettle..


BBQ Pro cheapo smoker under assembly...


Stripped Kettle ready to become a smoker....


The 4 pieces side by side...


Lid from the BBQ Pro turned upside down with legs mounted on it...


The charcoal chamber of the base...


The upper chamber of the base....


Weber mounted on top...


Vents bent upward to create a baffle...


First burn in to see how she does....


225 on the money and holding...


Rear view...




THE BRIDE OF FRANKENWEBER LIVES!
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Unread 05-15-2010, 02:59 PM   #30
Big Frank
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Where did the prons go ?
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