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Swine Spectator
07-23-2016, 08:28 PM
The Fiskstone gets better every time I use it.

Tonight - Venison Sausage, Crawfish Boudin, Regular Burgers, and Chorizo Burgers:

http://www.bbq-brethren.com/forum/picture.php?albumid=997&pictureid=10344

Thanks dwfisk!

Bigr314
07-23-2016, 09:24 PM
Looking oh so good.

Bratylten
07-23-2016, 10:29 PM
That does look spectacular. I always like to see this stuff at the end of the night so I have something to dream about.

Roguejim
07-23-2016, 10:59 PM
I want one of those.

sloandsteady
07-23-2016, 10:59 PM
Meat!! Is a fiskstone a custom griddle for the Weber 26.75? Don't think I've ever seen one in the wild.

Swine Spectator
07-24-2016, 08:18 AM
It's a custom designed and built by Brethren dwfisk. I don't know if he's officially named them, but I dubbed mine "The Fiskstone" since there were so many Blackstone threads.

Meat!! Is a fiskstone a custom griddle for the Weber 26.75? Don't think I've ever seen one in the wild.

dwfisk
07-24-2016, 08:26 AM
Way to load that thing up! How is the temp control coming along? I've been experimenting with dumping a fully lit chimney and forming a single layer ring about 4" wide around the outside perimeter. Still heats up fast but the center is not so blazing hot.

Big George's BBQ
07-24-2016, 08:51 AM
That thing looks Great So does the food

Smoke Dawg
07-24-2016, 08:57 AM
It's a thing of beauty!

cholloway
07-24-2016, 11:18 AM
Very nice!!!
I'm jealous.

Enrico Brandizzi
07-24-2016, 11:47 AM
Plenty of deliciousness!

hachi-roku_fan
07-24-2016, 01:07 PM
Can the coals get enough airflow? That thing looks awesome! Dwfisk; are you making these for the 22.5?

dwfisk
07-24-2016, 01:31 PM
Can the coals get enough airflow? That thing looks awesome! Dwfisk; are you making these for the 22.5?

I've used my 26.75 and 22.5 versions quite a bit and never had an airflow issue. I mostly use Stubb's charcoal and it has an initial smoke release on startup that I let clear before spreading the coals and adding the griddle. Yep I can make 26.75 or 22.5 or custom sizes, just shoot me a PM.

hachi-roku_fan
07-24-2016, 08:19 PM
You got PM

And Swine Spectator; what's the recipe for the chorizo burgers? Looks tasty! And where's the finished pics?

Swine Spectator
07-24-2016, 10:17 PM
How is the temp control coming along?

Dave,

I am doing one fully lit chimney, and then manually adding 10-12 briquettes. I spread them out with tongs along the from 2/3rds of the kettle. I leave the back 1/3rd w/ no coals.

I am running at 350°-400° on the front half and ~300° along the back.

It works great for me.

And Swine Spectator; what's the recipe for the chorizo burgers? Looks tasty!

I bought bulk chorizo from the Ideal Latin Market her in town (pronounced "eye-d-al").

And where's the finished pics?

In ma' belly! :grin:

David

Swine Spectator
08-11-2016, 10:29 PM
The Fiskstone continues to produce-

Southwest Chicken Breasts with Jalapeņo-Corn Relish

http://www.bbq-brethren.com/forum/picture.php?albumid=997&pictureid=10431

Oh, and Chorizo links hiding under the lid

http://www.bbq-brethren.com/forum/picture.php?albumid=997&pictureid=10430

hachi-roku_fan
08-11-2016, 11:53 PM
That looks tasty!

Titch
08-12-2016, 01:04 AM
Looks pretty tasty, simple easy cooks win me everytime

IamMadMan
08-12-2016, 05:31 AM
Winner winner chicken dinner.....