View Full Version : Pic of my diffuser on my 22" kettle.

02-09-2015, 06:31 PM
Old, '92 Weber 22, 3 wheeler (not 1 touch, 3 separate vents on the bottom).
One like usual on top.
I use the ash grate from an 18".
It sits way lower in the bowl. (ash may eventually clog on 5+ hour cooks)
Your large bed of briquettes gets lit by pouring 12 - 18 lit on top of the unlit.
I cut a sheet pan w/ my angle grinder to fit into the slots on the top grate.
It holds the metal pan with all my coals on the other the other side.
No holes in the pan. This pic has a water tray, and fresh ABTS.
I've smoked dual butts, ribs, abts, chucks, and it's amazing.
Pretty hot heat for steaks on the 'FAR SIDE' or directly above the coals.
I keep the 2 wheels on either side of the coals 1/2 ish open, the 3rd bottom wheel closed, the wheel on the lid open, and set to exhaust from over the meat, opposite the fire. Jeez, I talk too much.

http://i7.photobucket.com/albums/y263/mchar/Maddies%20Magic%20and%20Miscues/006_zps431af385.jpg (http://s7.photobucket.com/user/mchar/media/Maddies%20Magic%20and%20Miscues/006_zps431af385.jpg.html)

02-09-2015, 06:34 PM
" Jeez, I talk too much."

Don't think so....nice description !!!

02-09-2015, 06:34 PM
Little more 'action' here, same setup. Coals and metal shield from the open grate outward.
WANNA BURN SOMETHING? Flip that grate down and sear.

http://i7.photobucket.com/albums/y263/mchar/Pastrami102_zps154179a8.jpg (http://s7.photobucket.com/user/mchar/media/Pastrami102_zps154179a8.jpg.html)

02-09-2015, 06:38 PM
Grate flipped. The line between the coals and food has a huge Temp differential.
Could do burgers, steak, on the empty area. I bet 450+.

260 ish per the therm - in the 'kitchen'.
http://i7.photobucket.com/albums/y263/mchar/Pastrami039_zps9bef4547.jpg (http://s7.photobucket.com/user/mchar/media/Pastrami039_zps9bef4547.jpg.html)

02-09-2015, 07:10 PM
Here's the best pic. See I cut a slot for the center of the grill.
The sheet pan goes and sits on the bottom of an 18" charcoal grate (lower than a 22).
Coals on only one side of the sheet, or diffuser, and coals between 2 vent wheels,
not piled on top of a vent wheel.
With the 3 wheeler, you can regulate temps like a mofo.

One vent wheel CLOSED on the bottom under the meat, Coals lit on top of unlit ones between the other 2 wheels, I get the other 2 wheel intakes down to 1/4 each or less at times.
You can roll 8 -10 hours.

http://i7.photobucket.com/albums/y263/mchar/Pastrami007_zpsd9e88f5e.jpg (http://s7.photobucket.com/user/mchar/media/Pastrami007_zpsd9e88f5e.jpg.html)

02-09-2015, 07:44 PM
Looks like you got a home-made smokenator, very inventive, good job (and I know a lot cheaper)

02-09-2015, 07:51 PM
I don't know about that, I was gonna smoke summer sausages at a low temp, and I had to try something.
I love AAWA's ring, but for 160 -180 degree slower smoking, I found this works..
just crack one bottom wheel a tad, 2 others closed, and you get 180 in the kitchen..
A little high for Summer sausage but it's all I had.
I then moved to the ribs and butts, easier at higher temps.

The book said to keep it about 160.
I invented a blocker, sort of.

http://i7.photobucket.com/albums/y263/mchar/Pastrami086_zps4976d720.jpg (http://s7.photobucket.com/user/mchar/media/Pastrami086_zps4976d720.jpg.html)

Blue Smoke BBQ
02-09-2015, 07:58 PM
Very creative, nice job:clap2:

02-09-2015, 07:59 PM
Very nice , I use bricks to hold back the coals

02-09-2015, 08:00 PM
Notice how scared my Summer Sausage is of the heat!!

02-09-2015, 08:06 PM
I use bricks to hold back the coals
I would too, if this thin sheet did not work.
I am telling you I get 8 hours smoking
by dumping 12 -18 lit coals on top of a stack of KBB, maybe lump, and some smoking wood on the other side of the metal sheet ' diffuser, on a Weber 22.
Better than the side coal grates. It's like an oven, heat one side, meat the other!

02-09-2015, 08:52 PM
now why didn't i think of that........thank you!

this gives me some ideas for my Char-Grill table top grill to diffuse the heat......been having some issues sometimes.......

Trailer Trash
02-09-2015, 11:03 PM
Mchar, great job and very well explained. I've got one of these old dogs laying around and you've inspired me to get it out and play. After all, that's part of what I enjoy about the hobby. "Fire Control" and a better mouse trap! Thank you!

02-10-2015, 09:03 PM
these old dogs You mean the 3 wheeler?
Very versatile.
It really works.

02-10-2015, 11:13 PM
Love your set up

02-11-2015, 08:07 AM
Nicely done!

02-11-2015, 08:17 AM

I know what my next project is....

Blue Smoke BBQ
02-11-2015, 08:50 AM
Have you tried attaching some expanded metal to the bottom of the fire grate?, that might keep it from clogging with ash

02-11-2015, 12:11 PM
the humble, yet glorious, weber kettle!

02-11-2015, 12:48 PM
You mean the 3 wheeler?
Very versatile.
It really works.

3 wheelers rip.....here's my latest one....


Turning orange under heat.....


02-11-2015, 01:41 PM
Great Idea.

02-11-2015, 03:25 PM
Nice yellow 1 buckie. What year do you think it is? Earlier than '79 at least.

02-11-2015, 03:46 PM
Nice yellow 1 buckie. What year do you think it is? Earlier than '79 at least.

I think we determined it's a late '74~'75......

Weber Kettle Club will be publishing an extensive guide to each year here pretty soon......not quite ready yet.......
It gets down to fine details so you can get real close if not exactly on the dates...........:clap:

This one is hyper-tight....the vents, the lid fit...everything.....the fellow that gave it to me (yes, a GIFT!!!!) even had a hard time taking it apart to get it in his car as the legs had probably only been placed in once.....

02-11-2015, 04:51 PM
that's gorgeous, buckie. :clap2:

02-11-2015, 07:18 PM
that's gorgeous, buckie. :clap2:

Lance (Mirkwood) swooped it up at an estate sale & GAVE it to me !!!

Now, back to the OP, which is already in progress....


This is a snazzy one my buddy Hogsy from OZ (Australia) made up using cardboard to map the fittings.....



There's big semi-circle down in the bottom that shovels the air toward the coal pack....


And a "kettle protector basket" that fits into the coal side....



He reports the same temperature difference & control that you're getting & really likes how it works....I've got metal, but haven't got to cutting as of yet....

I asked him if I could show the pics around & he gladly agreed ......:clap:

02-12-2015, 05:25 PM
Hey Buckie, that looks like it could be produced and sold, nicely done.
Hey, whatever works!
Do you know what year they stopped writing BAR-B-Q on the vents?

02-12-2015, 07:44 PM
I think it was 1977.....then it 1st went to Weber with an etched outline & a very tall "B" in the name for one or two years....then to what you see today & the date codes starting 1979...........

I think that's right, but the date pages aren't all laid out over there just yet & sometimes I get foggy on stuff.....


Found some more info....changed to engraved word Weber, with tall letter "B" in 1976, then raised, or embossed Weber, with tall letter "B" (the tall letter was to accommodate the vent rivet) in 1978
'79 starts the "A" Coding on the vent....up until this year when they are all serial #'s.....