Workin' the Fiskstone

[Swine Spectator]

The Fiskstone gets better every time I use it.

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

Thanks dwfisk!

 

[Bigr314]

Looking oh so good.

 

[Bratylten]

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]

I want one of those.

 

[sloandsteady]

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]

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]

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]

That thing looks Great So does the food

 

[Smoke Dawg]

It's a thing of beauty!

 

[cholloway]

Very nice!!!
I'm jealous.

 

[Enrico Brandizzi]

Plenty of deliciousness!

 

[hachi-roku_fan]

Can the coals get enough airflow? That thing looks awesome! Dwfisk; are you making these for the 22.5?

 

[dwfisk]

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]

You got PM

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

 

[Swine Spectator]

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]

The Fiskstone continues to produce-

Southwest Chicken Breasts with Jalapeño-Corn Relish

Oh, and Chorizo links hiding under the lid

 

[hachi-roku_fan]

That looks tasty!

 

[Titch]

Looks pretty tasty, simple easy cooks win me everytime

 

[IamMadMan]

Winner winner chicken dinner.....