Kettle bottom grate cooking

[bbqmike_ny]

Does anyone put meat on the bottom grate of their kettles? I don't have a smokinator, but I have a brick wall, and I'm going to look for a pizza tin to cut up for a better shield, but I'm wondering if anyone measured temp differences between bottom and top grates? I would be ok with higher temps and putting a butt or chicken down there with some ribs up top, am I crazy?

[1buckie]

I do taters down in all the time.......

http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Carolyns%20Return%20Aug%202012%20001/CarolynsReturnAug2012012.jpg

Drip beans, of course....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-31-2013%20%20Pork%20-%20beans/3-31-2013Porkampbeans023.jpg

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-31-2013%20%20Pork%20-%20beans/3-31-2013Porkampbeans004.jpg

http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012027-1.jpg

Might want to pan up whatever you do so the juice don't run all willy-nilly.............:grin:

[bbqmike_ny]

Those are good ideas too, maybe I should put some chili down there to get some natural smoke flavor...

[bbqmike_ny]

Next time I'll use the pan as a shield, my bricks worked too well, I couldn't only manage about 200, when it was 300 grate temp for the most part. Chili still turned out good because I had already cooked the meat on the stove, still added smoke flavor, so it was a success.

[Cpick]

Thats a really good idea always wanted more space on my kettle for beans but a couple of butts and its about at capacity never thought of that thanks for posting

[1buckie]

One thing, just don't be drippin' raw chicken juice into stuff like that, also with pork or even brisket, run the last few hours of the cook, you'll still get plenty of goo drippin' in..................

[Enrico Brandizzi]

Do you advice against briks wall? If yes, what do you use? Nothing ?

[1buckie]

Do you advice against briks wall? If yes, what do you use? Nothing ?


Brick wall's fine, just that usually the stuff's running unattended while I'm asleep, so in the center works good for that.....also easier to hit the drip when it's in the middle.......

The dawgs wake me up when it's time to check the meat & put the beans in, no Maverick's or Guru's or wires hangin' everywhere, just dawgs that know when it's time........


This is Bruno, checkin' the drip on one that doesn't have beans down in....

http://i1223.photobucket.com/albums/dd520/1buckie/Jan29%20Danae%20%20dad%20002/Jan29Danaedad060.jpg

.......and askin' me "Why'd ya have ta do it that way?"

http://i1223.photobucket.com/albums/dd520/1buckie/Jan29%20Danae%20%20dad%20002/Jan29Danaedad061.jpg

[bbqmike_ny]

One thing, just don't be drippin' raw chicken juice into stuff like that, also with pork or even brisket, run the last few hours of the cook, you'll still get plenty of goo drippin' in..................
Good point, I ran the ribs on foil for about 2 hours before poking holes in the foil to add the drippins.

[ramman999]

http://i301.photobucket.com/albums/nn70/ramman999/Cooks/0021200ade3fb522e11352fd73efc165_zpsc82fce75.jpg

http://i301.photobucket.com/albums/nn70/ramman999/Cooks/c34bfe2749a017f1e4b61d449064ef7a_zpsa014894f.jpg

http://i301.photobucket.com/albums/nn70/ramman999/Cooks/073eacf3088dc7caacf26eca4cd462ad_zpsdd683553.jpg

http://i301.photobucket.com/albums/nn70/ramman999/Cooks/imagejpg5_zps5e7b8f5e.jpg

Don't know if these pics will show, but got the idea from another brethren to swap out the bottom grate to a smaller one to be able to add more charcoal for longer cooks- have a 14" (I think) bottom grate directly on the vents, and was able to fit a smaller 22" inside the bowl just below the standard 22". Using the lower grate plus ring of fire and I get 9+hrs burn. Only negative is you can't reload but for a longer burn it works great. Plus lower cooking level is ideal for water/drip pan, seen in the butt picture from today's cook. It also provides enough clearance to cook on- also can add a 3rd level using the N8MAN inspired 3rd deck (cooking grate supported by beer can chicken stands)

[1buckie]

Grate Ideas, ramman !!!!


Looks like a charcoal for a 14" (actually smaller) or maybe the one for a Jumbo Joe....then an 18" cooking) maybe, but no handles?.....then the regular 22-1/2", plus those beer can risers are cool........Good Show !!!!


Nice Lookin' Cookups, too !!!!!

[ramman999]

Grate Ideas, ramman !!!!


Looks like a charcoal for a 14" (actually smaller) or maybe the one for a Jumbo Joe....then an 18" cooking) maybe, but no handles?.....then the regular 22-1/2", plus those beer can risers are cool........Good Show !!!!


Nice Lookin' Cookups, too !!!!!

Thanks! It was a 14"- I hit up academy sports a few weeks ago and picked up an 18" one, but it didn't get down as low so went back for the 14"- it sits directly on the vent so it's a balancing act, but seems to work well. I wish I remembered who I heard it from so I can give them the credit