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You can cut a section from a 55 gallon drum and make it any height extension you want. Cut the bottom right in a raised rib and it will sit on top of the Webber. It fits tight. Been doing it for years.
@@pcfriese4570 Actually I built a UDS from a stainless 55-gallon barrel and while looking for a decent lid I noticed that a Webber 22" lid fit the drum perfect. Thats when the extension idea hit me.
I like it! There are tons of videos on fire management out there, but I've found that Webber knows best. Webber kettles are designed to run with the bottom vent open. The top vent is for controlling heat. 450-550° open 350-450° 1/2 250-350° 1/4 225-275° 1/4 1/8 This is straight from the manufacturer and will get you real close without fighting two dampers.
You are mostly correct. The big difference is is Weber Smokey mountain is hard to push past 300 degrees Fahrenheit. With this you can have temperatures as high as 500 if you so desired. I personally use a 10 inch extension ring from Cajun Bandit combined with an 18-inch smoker ring any heat deflector on top of that ring. It is amazing how much control you have over that once you get your approach temp correct.
I have no problem getting over 300 on wsm, the key is to start with a full load chimney starter using lump charcoal i have upgraded to a better door and have a gasket around door and lid. I do my briskets hot n fast on wsm, but i ve had a wsm for at least 20 years and have never had any to rust out but i take care of mine. I never let it get wet unless it rains while in use@@tedspang1945I use my 22in 90% of the time the 18 is cool I just like the height on the 22 with casters
👍 I use the rotisserie hack to add extra height when using my cast iron oval roaster on the kettle. I do this during the hot summer instead of using the kitchen oven. The oval roaster mates perfectly with my old style Lodge Sportsman grill too.
I already have the rotisserie ring and the bolts and nuts. Just need to pickup another grill grate. Thanks for posting this hack. That's why you are the King.
Many years ago - circa 2011 I was part "inventor" of the Thunderpit BBQ accessory. Stainless Steel ring with handles and a second grate on the top. Tried to take it to market - just wasn't to be. Still have mine out of the 5 original prototypes that we started out with though.
Thanks for good video. I am using wood chips only. Starting with one of the half round weber coal bucket that i ignite on a small fire of with a gasburner, as soon as they start smoking good i move they to the weber kettle. then its just filling up with chips about once per hour and you can still control the temperature like normal. The wood chips are fine cut and moistere around 30%(no soking if water).
I did the same with mine a few years ago. I drilled holes in my Cajun Bandit rotisserie riser and used stainless steel fender washers to help seal the rotisserie bracket. On my WGA rotisserie riser I found rectangular stainless washers to plug the holes.
I did the same thing too. But I made my own char ring and bought a ceramic defector plate out a Kamato. I put the plate on top of the char ring and you get that even radiant heat too. Works really well.
Right on! I have a rotisserie accessory for my Weber 22" charcoal grill. Going to install the bolts and give this a try. ...I have the 1/2 moon riser for two tier cooking, which gives some extra height, but looks like this hack will give a few more inches of height.
I have been cooking chuck roasts on an Orion and they have been amazing. I just picked up p Weber Performer Premium, I can't wait to get some chucks on it.
I did a similar thing when I wanted to add space to my 18.5 WSM. Extended cooking rings were hard to find for an 18.5 WSM so I bought a Cajun Bandit 18.5 rotisserie ring and added support for a grate. I sealed the holes (has lots since it is a reversible rotisserie ring that one side works on 18 in kettles and when flipped it fits a WSM) with silver tape. Now, I don't have to buy a WSM 22 just to increase capacity, and as a bonus I have a rotisserie for my portable 18 inch kettle.
Did this a couple months ago used two rotisserie rings did two pork butts and two briskets and used foil to cover the holes in the sides from the rotisserie
Love the hack idea! Chuck roast or poor man’s brisket is delicious! I remember that snap shot of when you hit that 1000 subscribers. Seems like yesterday. Love the growth in channels and of course the food y’all s cook, sharing recipes, ideas, tips….looking forward to that comparison video Neal! Cheers my friend!
I already have a WSM 22". But I did do something similar with my smokey Joe. Used a tamale pot, cut a circle out of the bottom, 6 nuts & bolts for 3 tiers, one sits on the tamale ring. The smokey Joe charcoal grate fits perfectly on the bottom with a pie tin as a diffuser/drip pan & the grill grate fits perfectly in the pot.
I've been cooking this way for years. I got started because I had an RV and wanted a charcoal grill. I settled with the Weber Jumbo Joe. I wanted to do rotisserie chicken like on my 22" Weber kettle at home so I bought the 18" rotisserie attachment. What I discovered was the Jumbo Joe cooks way to hot on its own. However, when I used the ring attachment I could regulate the temp (I added a thermometer to the lid). When I got back home I thought, like you did, and started cooking this way too. I'm telling you guys from years of grilling this way, the man speaks the truth!
Great tip! You basically just made yourself a mini summit smoker. I've been looking for an excuse to get a rotisserie. This makes it that much more versatile.
I am getting a 22 inch weber kettle with the ash catcher for free from a coworker. I was on the fence on buying a smoker and a grill on top of the weber slate (purchased based off your review). Thanks to your video I can save the money and run this as my grill/smoker as I learn the craft and not have to drop any more coin. Thank you
just a thought, you have a charcoal grill on a wood deck, as a 35 year very experienced firefighter I've worked numerous house fires started by grills and smoking material on wood decks, please at least get a grill mat under that.
plus I don't want oil on my deck. But one Christmas day, I decided to smoke a Prime Rib on my Hasty Bake charcoal grill. I left the lid open to run into the house really quick. An ember flew over to my fence where my ivy was running. Not realizing that ivy leaves are dead behind the green leaves, it caught on fire. The water hose was disconnected due to winter prep. The fire department was called, and the fence was put out before it caught my neighbor and my house on fire! It cost me $1000 to replace the fence. The ivy is now gone, and I never leave my grill tops open unattended. Lesson learned!
I’ve done that same hack with one of my 26 3/4 Weber kettles years ago. I tried to send some pics here, but do not know how to. What I did different is set it up the same way as the Weber bullet. I have a huge charcoal ring on the bottom and a 22” paella pan as a heat deflector over the charcoal ring. I also keep the ash sweep completely closed with some ash covering it, so it will not allow any air to enter. I added a manual air intake system, as well as a ATC attachment.
This is awesome! I’m only a few minutes into this cook, but I have done this with my rotessire ring many times! The only fire has the tabs already there!
I have an Onlyfire rotisserie/pizza combo and do this all the time! It has tabs already installed for a 2nd rack, so no need to add more screws. Either way....I do this everything Thanksgiving so I can get an entire turkey on the grill. It's also a great way to smoke 4 pork butts at once. Great example, thanks for sharing!
I bought the La Parilla attachment from Amazon and I can't live without it. No, I can't cover it for smoking but being able to adjust the height easily is sooooo worth the trade off.
I have the santa maria style myself. I bought a large 30qt heavy duty stainless mixing bowl from Amazon, drilled a hole in the bottom installed a knob and know you have a lid. It works great!
Awesome video, people in the comments said the only fire comes with the tabs for the grate. I received the upgraded model the other day and that is false. Will be drilling holes for bolts before I use.
Love it! I've got 4 22" and 1 26" Weber kettles. I also have that raised "half moon" grill that came with some of the Master Touch models. I buy, clean, and restore Weber kettles and gas grills and sell them, or give them to friends/family. One thing I hate, and i see it on your copper kettle, is that newer ash pan. I like the old "lift and slide" ash pans, can't stand the "pinch the handle and hope it releases" ash pans. Will have to try a chuck roast soon, I've always done briskets with the charcoal snake.
I have pretty much identical set up on my napoleon and it works great! The temperature is much more stable with less swings due to bigger grill volume.
@updog4ever Where did you find the heat deflector for it? I tried to find it when ordering the ring kit and had no luck. Hell of an idea for the ribs by the way! 🍻
I've used every kind of contraption/grill on he market but today I do *everything* on weber kettles. In terms of losing smoke around any kind of riser ring. I just make a "snake" out of heavy-duty alum foil (roughly 1/2" diam or so) and pack it all around between the grill and the ring. Ditto if using a cheap electric vertical smoker. Speaking of which, I saved the lava rock pan and electric element out of mine (threw the rest away) and that works great for smoking brisket and ribs. Super-clean heat just add some wood chunks for the smoke. Flavor is identical to tending a charcoal fire all night. In terms of space on the kettles - simple. Buy a new one every year or two and run 2-3 at a time. Where else are you going to some something as versatile that will last for years for under $250? I got a burgundy colored premium end-of-season last year for something like $179 with free shipping. Retail from Weber was $239 so even if you pay full price -so what? My normal set-up is two of them with small prep table in-between. Fire only under half so I have half of each grill as a "safe zone" and the hot equiv. of a full standard grill. Love summer BBQ :-)
I like it! It's really starting to approach a 22" WSM with a Hunsaker SS ring, no grill grates, no water bowl, REALLY small fire, and doing at least 14 tri tips or 20 racks of ribs cooking for large crowds. How do I know? Yeah.
Damn! I made this setup years ago and never used it! I was a sheet metal worker and thought this up one day in work. Made it out of heavy gauge aluminum but never did use it. Going to make another one and use it! Thanks!!
Great hack. My gateway drug to BBQ was a Homer Simpson Smokey Joe that I turned into a mini-WSM ten years ago with a tamale pot insert. Since then have made or owned about every pit imaginable -- drum smokers, WSMs, PKs, kamados, Camp Chef and Memphis pellet grills, a KBQ C-60, you name it. A mini Chud Box might be my next cooker in the same vein, though way more expensive than this (but have bought all my cookers used). Distance from coals is key but still allows for direct heat BBQ and fuel access.
Can do pretty much the same thing with my 22" Weber Smokey Mountain. Love that smoker. Been having fun with it for a dozen years. Was cool video. Thanx
Nice hack. My favorite is when I replaced the original grate with a cast iron version. Completely changed the way food seared. I tend smoke on my pellet grill anymore. I grew tired of babysitting my offset smokers.
Been doing this for over 35 yrs, it was old then ! Love the way this new generation thinks they discovered something ! You dont have to adjust anything, leave them wide open, just use snake method to regulate temp runs at about 275° with 3 rows of coals 2 rows for 225° and 4 rows for 325° ! Its old school drum smoker, you can get to seal better just cut on rib for tighter fit !
This is a great idea! It is like a Smokey Joe but a lot more convenient. And, now you can build a real fire with coal and wood and actually smoke the meat! I wonder if this would work on a 17.5 inch Weber? That is a great grill but, it has not enough room for a large cook like a whole brisket. I have been thinking about selling the small one and purchasing a 22.5 because it seems to be much more versitile.
@@PelletsandPits I only have the 17 inch grill. I was planning on buying a 22 this week so I could cook low and slow with a brisket.But I wonder if I could do the same thing with my 17 inch grill with your hack? Then, I could also use the rotisserie! Also, the 17 inch grill is not as high and this would also solve that problem. The 17 is more efficient because it uses less charcoal. So I do like it and it has fantastic results so far.
Great hack…I have a Performer and the rotisserie ring, what’s the measurement for drilling the holes for the 4 bolts. Again great job, love your content. AND Go Navy, I’m a 22 year veteran… poked holes in the ocean on subs. (Radioman)
Greetings from Australia! We love our Weber kettle. Been trying to find an excuse to buy a rotisserie (we already have a rotisserie for the gas). I really want to try this!
Great video and glad i came across it! I got the Only Fire version rotisserie ring/ pizza oven like a few others have mentioned in the comments a couple weeks ago. It does have 4 tabs for the grate to rest on up top. I've been thinking about the 2 level cook with it as well. The meat looked amazing! 👌🏻
Chuck looks awesome. One thing is I don’t understand is why your initial pile of coals are on the other side of the kettle compared to the open grate. If you add any more fuel it will have to be in a location in your pit.
This is a great hack. I do smoke with my weber kettle but my biggest challenge is the food being too close to the heat source (even when cooking indirect). I never considered using the rotisserie attachment specifically to raise the cooking area for any cook. NIcely done!
Try it with just w sauce as binder and spg. You will be suprised how good that is. One of my hacks instead of the Rotisserie I sometimes put the 22" smokey mountain center, or I put both on.
12:59 "...$80 for a brisket, just get a little chuck roast and try it." In the wayback days, we used chuck, not brisket. Brisket is harder to get good results. In those days, brisket was considerably less expensive, so people finally learned how to BBQ it. When I can find chuck on sale, I stock up. It makes a better BBQ than brisket.
question- to anyone who wants to answer! something I do not understand with the snake method is that you are basically constantly igniting new coals by doing it that way, I always was told you dont want that kind of smoke in your food like when they are first starting to ignite it is toxic smoke, I have also noticed that smoke smell bad until you get them fully ignited . so was I just told wrong or is there more to this than I am understanding?
I did not know these extensions existed, thanks for the hack which basically recreates a smoker like the old vertical one I used years ago. Now, I have a green Weber 22" Kettle, will the extension work on it? 😉😁😝
Tri tip is the bomb if you cook it properly. But if you sleep at the switch and it get “well done” you’ve got a tough block of meat. But a Santa Maria style Tri tip can’t be beat.
Weber hacks are the bomb like bbq Legos for adults I seen a guy make a mini weber smokey mountain using the mini portable weber kettle grill and a stock pot with drilled holes on the bottom for the mid section the weber smokey mountain is a great starter smoker
Great Job on the video! If I can make one point to look out for, I wouldn't wrap any food in direct contact with aluminum foil. The aluminum reacts to the Oleic acid and is drawn into the meat much the same way as tomatoes and aluminum pots or pans react. It's not good and in addition to being very unhealthy to your system, it also gives of a slightly metallic flavor.
The onlyfire rotisserie/pizza ring works better for this. Smoke won't come out at the bottom, nor will you have to drill holes. The onlyfire ring also has handles on the sides........... Great video! I also thought I came up with this because I never saw a video about it until now 😂.
My wife and I have been enjoying your content since last year. Well done (or med rare) and keep em coming :) I'm starting to us my 22" a bit more in my rotation and this IS a game changer. Did you find your wooden cutting block on Amazon?
Not sure the question....fire, fuel. and oxygen....3 things it takes to make fire...start with fuel...the charcoal in a snake method...add some lit coals....and reduce the amount of oxygen
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You can cut a section from a 55 gallon drum and make it any height extension you want. Cut the bottom right in a raised rib and it will sit on top of the Webber. It fits tight. Been doing it for years.
Would like to see that.
Great idea! You could actually create a vertical smoker with that set up!
Have you did side cuts to except a rotisserie?
@@cornbread2u2 Yes I have a generic brand rotisserie that I use in it.
@@pcfriese4570 Actually I built a UDS from a stainless 55-gallon barrel and while looking for a decent lid I noticed that a Webber 22" lid fit the drum perfect. Thats when the extension idea hit me.
I like it! There are tons of videos on fire management out there, but I've found that Webber knows best. Webber kettles are designed to run with the bottom vent open. The top vent is for controlling heat.
450-550° open
350-450° 1/2
250-350° 1/4
225-275° 1/4 1/8
This is straight from the manufacturer and will get you real close without fighting two dampers.
Preach.....gas and brake..
@claytond6898 How did I not know this? Had one of these for years. Great info- thank you!
Learn something new every day thank you🤘
You basically modified the Weber kettle into a Weber smokey mountain. I have a smokey mountain. I love it.
Agreed..😂
I was gonna comment the same thing lol. But good idea if you didnt wanna buy a whole new smoker
I was thinking the same thing.
You are mostly correct. The big difference is is Weber Smokey mountain is hard to push past 300 degrees Fahrenheit. With this you can have temperatures as high as 500 if you so desired. I personally use a 10 inch extension ring from Cajun Bandit combined with an 18-inch smoker ring any heat deflector on top of that ring. It is amazing how much control you have over that once you get your approach temp correct.
I have no problem getting over 300 on wsm, the key is to start with a full load chimney starter using lump charcoal i have upgraded to a better door and have a gasket around door and lid. I do my briskets hot n fast on wsm, but i ve had a wsm for at least 20 years and have never had any to rust out but i take care of mine. I never let it get wet unless it rains while in use@@tedspang1945I use my 22in 90% of the time the 18 is cool I just like the height on the 22 with casters
👍 I use the rotisserie hack to add extra height when using my cast iron oval roaster on the kettle. I do this during the hot summer instead of using the kitchen oven.
The oval roaster mates perfectly with my old style Lodge Sportsman grill too.
I love the creativity! That's awesome.
This is by far the best hack I've seen on YT. Thanks for sharing!
I already have the rotisserie ring and the bolts and nuts. Just need to pickup another grill grate.
Thanks for posting this hack. That's why you are the King.
@@stevegarland3387 that’s awesome … it’s a really nice set up
Many years ago - circa 2011 I was part "inventor" of the Thunderpit BBQ accessory. Stainless Steel ring with handles and a second grate on the top. Tried to take it to market - just wasn't to be. Still have mine out of the 5 original prototypes that we started out with though.
@@rhardin3269 hey now… that’s awesome for sure.. shows I’m
Not crazy. Ahhaha. That’s really neat.
Thanks for good video. I am using wood chips only. Starting with one of the half round weber coal bucket that i ignite on a small fire of with a gasburner, as soon as they start smoking good i move they to the weber kettle. then its just filling up with chips about once per hour and you can still control the temperature like normal. The wood chips are fine cut and moistere around 30%(no soking if water).
GREAT IDEA! Thanks for sharing this. I have all these items but have never thought of doing this! Looking forward to trying this set up!
Absolutely..thanks for watching
I did the same with mine a few years ago. I drilled holes in my Cajun Bandit rotisserie riser and used stainless steel fender washers to help seal the rotisserie bracket. On my WGA rotisserie riser I found rectangular stainless washers to plug the holes.
thats awesome....cheers
I LOVE chuck roast! Pull it, slice it, burnt ends... Very versatile, economical, and delicious. Love chuck roast.
Absolutely
I did the same thing too. But I made my own char ring and bought a ceramic defector plate out a Kamato. I put the plate on top of the char ring and you get that even radiant heat too. Works really well.
Hey thats a fantastic idea...thanks for sharing...
Right on! I have a rotisserie accessory for my Weber 22" charcoal grill. Going to install the bolts and give this a try.
...I have the 1/2 moon riser for two tier cooking, which gives some extra height, but looks like this hack will give a few more inches of height.
Absolutely...I had a half moon as well...with my original one...
I have been cooking chuck roasts on an Orion and they have been amazing. I just picked up p Weber Performer Premium, I can't wait to get some chucks on it.
Absolutely...cheers
I did a similar thing when I wanted to add space to my 18.5 WSM. Extended cooking rings were hard to find for an 18.5 WSM so I bought a Cajun Bandit 18.5 rotisserie ring and added support for a grate. I sealed the holes (has lots since it is a reversible rotisserie ring that one side works on 18 in kettles and when flipped it fits a WSM) with silver tape. Now, I don't have to buy a WSM 22 just to increase capacity, and as a bonus I have a rotisserie for my portable 18 inch kettle.
That's a great idea!
Did this a couple months ago used two rotisserie rings did two pork butts and two briskets and used foil to cover the holes in the sides from the rotisserie
Fascinating. So simple. I've already got a rotisserie set and have been thinking of getting a stainless grill...
Love the hack idea! Chuck roast or poor man’s brisket is delicious! I remember that snap shot of when you hit that 1000 subscribers. Seems like yesterday. Love the growth in channels and of course the food y’all s cook, sharing recipes, ideas, tips….looking forward to that comparison video Neal! Cheers my friend!
Thanks Jay...original og...
@@PelletsandPitsenjoyed the show with Tommy last night!
You made a drum smoker mini. Awesome hack. I was going to build a drum smoker now can just do this with kettle grill.
Thanks.
Hope you enjoy
I smoked a pork-butt last week in my Weber Kettle using the snake method & it turned out amazing!
Good stuff!
OMG I cannot believe I hadn't thought of this! Genius!! Thanks for sharing!!
Glad it was helpful!
I already have a WSM 22". But I did do something similar with my smokey Joe. Used a tamale pot, cut a circle out of the bottom, 6 nuts & bolts for 3 tiers, one sits on the tamale ring. The smokey Joe charcoal grate fits perfectly on the bottom with a pie tin as a diffuser/drip pan & the grill grate fits perfectly in the pot.
Heck yeah....thats awesome
I've been cooking this way for years. I got started because I had an RV and wanted a charcoal grill. I settled with the Weber Jumbo Joe. I wanted to do rotisserie chicken like on my 22" Weber kettle at home so I bought the 18" rotisserie attachment. What I discovered was the Jumbo Joe cooks way to hot on its own. However, when I used the ring attachment I could regulate the temp (I added a thermometer to the lid). When I got back home I thought, like you did, and started cooking this way too. I'm telling you guys from years of grilling this way, the man speaks the truth!
I cant thank you enough...really appreciate that...cheers
I have the rotisserie attachment. That’s an excellent idea. Thank you.
Glad it was helpful!
Great tip! You basically just made yourself a mini summit smoker. I've been looking for an excuse to get a rotisserie. This makes it that much more versatile.
Absolutely
Yum! Great idea. You basically made a stubby WSM. Love mine (have 2), great for big meat.
I am getting a 22 inch weber kettle with the ash catcher for free from a coworker. I was on the fence on buying a smoker and a grill on top of the weber slate (purchased based off your review). Thanks to your video I can save the money and run this as my grill/smoker as I learn the craft and not have to drop any more coin. Thank you
Sounds great! Thanks for commenting
just a thought, you have a charcoal grill on a wood deck, as a 35 year very experienced firefighter I've worked numerous house fires started by grills and smoking material on wood decks, please at least get a grill mat under that.
Agreed! Good point.
I don't grill on my deck for same reason.
plus I don't want oil on my deck. But one Christmas day, I decided to smoke a Prime Rib on my Hasty Bake charcoal grill. I left the lid open to run into the house really quick. An ember flew over to my fence where my ivy was running. Not realizing that ivy leaves are dead behind the green leaves, it caught on fire. The water hose was disconnected due to winter prep. The fire department was called, and the fence was put out before it caught my neighbor and my house on fire! It cost me $1000 to replace the fence. The ivy is now gone, and I never leave my grill tops open unattended. Lesson learned!
I’ve done that same hack with one of my 26 3/4 Weber kettles years ago. I tried to send some pics here, but do not know how to. What I did different is set it up the same way as the Weber bullet. I have a huge charcoal ring on the bottom and a 22” paella pan as a heat deflector over the charcoal ring. I also keep the ash sweep completely closed with some ash covering it, so it will not allow any air to enter. I added a manual air intake system, as well as a ATC attachment.
WOW...yeah thats awesome...try hitting us up on Fb or Instagram...would love to see the pics...or even email
@@PelletsandPits, I sent those pics, along with others to your FB site.
This is awesome! I’m only a few minutes into this cook, but I have done this with my rotessire ring many times! The only fire has the tabs already there!
This is essentially a kettle converted into a WSM, the nice thing with the only fire roterrise/pizza ring is you can close off the spit holes
I have an Onlyfire rotisserie/pizza combo and do this all the time! It has tabs already installed for a 2nd rack, so no need to add more screws. Either way....I do this everything Thanksgiving so I can get an entire turkey on the grill. It's also a great way to smoke 4 pork butts at once. Great example, thanks for sharing!
I bought the La Parilla attachment from Amazon and I can't live without it. No, I can't cover it for smoking but being able to adjust the height easily is sooooo worth the trade off.
I have the santa maria style myself. I bought a large 30qt heavy duty stainless mixing bowl from Amazon, drilled a hole in the bottom installed a knob and know you have a lid. It works great!
@@geraldneiman4489 nice one!
I like this Hack. I’m definitely going to try this. Except with my Webber 26” Thanks.
Hope you enjoy it!
Awesome video, people in the comments said the only fire comes with the tabs for the grate. I received the upgraded model the other day and that is false. Will be drilling holes for bolts before I use.
Long Live the Webber Kettle
Love it! I've got 4 22" and 1 26" Weber kettles. I also have that raised "half moon" grill that came with some of the Master Touch models. I buy, clean, and restore Weber kettles and gas grills and sell them, or give them to friends/family. One thing I hate, and i see it on your copper kettle, is that newer ash pan. I like the old "lift and slide" ash pans, can't stand the "pinch the handle and hope it releases" ash pans. Will have to try a chuck roast soon, I've always done briskets with the charcoal snake.
right there with ya....i do have some grips...and thats one...the metal vent on top gets to hot to use fingers to turn....
I thought I knew all the Weber hacks. Clearly not. Thanks for this one!
Cheers
Thanks for sharing. I will totally pick up these extra bits.
Absolutely..thanks for watching..
Man. I’ve got two rotisseries and one of them is definitely getting this mod. Thank you
You bet
Can you put in 3 grates on a drum smoker or will the bottom rack be sitting on the coal bed?
I have pretty much identical set up on my napoleon and it works great! The temperature is much more stable with less swings due to bigger grill volume.
Very cool!
Awesome stuff Neal! This definitely makes cooks much better. Thanks for sharing! Cheers brother 🍻
Really cool hack, and the roast looks great!
The OnlyFire rotisserie ring already comes with the tabs for the grates and is way cheaper than the Weber rotisserie.
ty...ill check it out...
I have the rotisserie and pizza oven version. Love it
@@890mikes I use mine with the OnlyFire heat diverter and Weber rib rack. Been able to do 6 racks of ribs on my 22"
@updog4ever
Where did you find the heat deflector for it? I tried to find it when ordering the ring kit and had no luck. Hell of an idea for the ribs by the way! 🍻
It didn't come that way initially. I bought mine in 2021 and don't have the tabs.
I've used every kind of contraption/grill on he market but today I do *everything* on weber kettles. In terms of losing smoke around any kind of riser ring. I just make a "snake" out of heavy-duty alum foil (roughly 1/2" diam or so) and pack it all around between the grill and the ring. Ditto if using a cheap electric vertical smoker. Speaking of which, I saved the lava rock pan and electric element out of mine (threw the rest away) and that works great for smoking brisket and ribs. Super-clean heat just add some wood chunks for the smoke. Flavor is identical to tending a charcoal fire all night. In terms of space on the kettles - simple. Buy a new one every year or two and run 2-3 at a time. Where else are you going to some something as versatile that will last for years for under $250? I got a burgundy colored premium end-of-season last year for something like $179 with free shipping. Retail from Weber was $239 so even if you pay full price -so what? My normal set-up is two of them with small prep table in-between. Fire only under half so I have half of each grill as a "safe zone" and the hot equiv. of a full standard grill. Love summer BBQ :-)
Awesome insight..thank you....
Love it! I have both and have never thought about trying this. I will now.
Wonderful!
YES! I've been doing this for about 5 Years.
Heck yeah...awesome....when one has a 22in kettle...its hard to beat this set up...I wish they would sell an option for this..
Brilliant hack!! Thank you so much, I'm sure this will solve a lot of my issues! Been cooking too hot & fast LOL
Awesome...
I like it! It's really starting to approach a 22" WSM with a Hunsaker SS ring, no grill grates, no water bowl, REALLY small fire, and doing at least 14 tri tips or 20 racks of ribs cooking for large crowds. How do I know? Yeah.
Damn! I made this setup years ago and never used it! I was a sheet metal worker and thought this up one day in work. Made it out of heavy gauge aluminum but never did use it. Going to make another one and use it! Thanks!!
Heck yeah...market that thing...
This is a great hack and I am definitely going to give it a go. Have you tried direct cooking with the raised grate and if so was the result any good
I have not....interested video though...
Great hack. My gateway drug to BBQ was a Homer Simpson Smokey Joe that I turned into a mini-WSM ten years ago with a tamale pot insert. Since then have made or owned about every pit imaginable -- drum smokers, WSMs, PKs, kamados, Camp Chef and Memphis pellet grills, a KBQ C-60, you name it. A mini Chud Box might be my next cooker in the same vein, though way more expensive than this (but have bought all my cookers used). Distance from coals is key but still allows for direct heat BBQ and fuel access.
100 awesome...love the family of grills...i know the feeling..haahha
similar to my oklahoma joe bronco .
my bronco and my 22 inch weber is all i need :)
Can do pretty much the same thing with my 22" Weber Smokey Mountain. Love that smoker. Been having fun with it for a dozen years. Was cool video. Thanx
Nice hack. My favorite is when I replaced the original grate with a cast iron version. Completely changed the way food seared. I tend smoke on my pellet grill anymore. I grew tired of babysitting my offset smokers.
That's a great idea and undertand that completely
Been doing this for over 35 yrs, it was old then ! Love the way this new generation thinks they discovered something ! You dont have to adjust anything, leave them wide open, just use snake method to regulate temp runs at about 275° with 3 rows of coals 2 rows for 225° and 4 rows for 325° ! Its old school drum smoker, you can get to seal better just cut on rib for tighter fit !
This is a great idea! It is like a Smokey Joe but a lot more convenient. And, now you can build a real fire with coal and wood and actually smoke the meat! I wonder if this would work on a 17.5 inch Weber? That is a great grill but, it has not enough room for a large cook like a whole brisket. I have been thinking about selling the small one and purchasing a 22.5 because it seems to be much more versitile.
If you have the room...I would 100 do it...just the ability to do two zone cooking will help tremendously....
@@PelletsandPits I only have the 17 inch grill. I was planning on buying a 22 this week so I could cook low and slow with a brisket.But I wonder if I could do the same thing with my 17 inch grill with your hack? Then, I could also use the rotisserie! Also, the 17 inch grill is not as high and this would also solve that problem. The 17 is more efficient because it uses less charcoal. So I do like it and it has fantastic results so far.
Great hack…I have a Performer and the rotisserie ring, what’s the measurement for drilling the holes for the 4 bolts. Again great job, love your content. AND Go Navy, I’m a 22 year veteran… poked holes in the ocean on subs. (Radioman)
I would say roughly 3in down...just to give enough space to give a lip inside...this helps the food not just slide off
What are you're measurements for the bolts, nice job neal
any one you want to use...probably 1/4 in...just strong enough to hold food and the grate....
How far from the top of that rotisserie attachment did you place the bolts
Greetings from Australia!
We love our Weber kettle. Been trying to find an excuse to buy a rotisserie (we already have a rotisserie for the gas). I really want to try this!
Heck yeah...
Great video and glad i came across it!
I got the Only Fire version rotisserie ring/ pizza oven like a few others have mentioned in the comments a couple weeks ago. It does have 4 tabs for the grate to rest on up top.
I've been thinking about the 2 level cook with it as well. The meat looked amazing! 👌🏻
Awesome...I had looked that brand up and could not find that option...
Chuck looks awesome.
One thing is I don’t understand is why your initial pile of coals are on the other side of the kettle compared to the open grate. If you add any more fuel it will have to be in a location in your pit.
??? its round...I just literally rotate the grill grate...or completely remove the grate...I did that in the video
What is the trick to keep the new charcoal from making that weird off tasting smoke as it burns through the coals lit early om?
I love that stainless prep table. You gotta link for that?
testing them today...
Greetings from the UK, thanks for sharing
Thanks for watching!
This is a great hack. I do smoke with my weber kettle but my biggest challenge is the food being too close to the heat source (even when cooking indirect). I never considered using the rotisserie attachment specifically to raise the cooking area for any cook. NIcely done!
Absolutely....
Nice hack and the chuck roast looks delicious!🤤🤤
Thanks bud
I’m smiling from ear to ear I can’t wait to do this
heck yeah...
I got the Aura Kettle Zone System and a Tip Top Temp a few years ago and they work great together.
Dang. I have a rotisserie for my kettle but have never used it like that before. *runs out to mod it*. You do good work for a Navy guy. 😉
ahhah I appreciate that...cheers
Try it with just w sauce as binder and spg. You will be suprised how good that is. One of my hacks instead of the Rotisserie I sometimes put the 22" smokey mountain center, or I put both on.
12:59 "...$80 for a brisket, just get a little chuck roast and try it." In the wayback days, we used chuck, not brisket. Brisket is harder to get good results. In those days, brisket was considerably less expensive, so people finally learned how to BBQ it. When I can find chuck on sale, I stock up. It makes a better BBQ than brisket.
Yeah we have bought quite a few as well....same reasoning...for us its really two reasons....time and sheer amount of food...
Great idea!
It’s also possible to use some rolled up tinfoil to seal some loose gaps if needed.
Absolutely!
question- to anyone who wants to answer! something I do not understand with the snake method is that you are basically constantly igniting new coals by doing it that way, I always was told you dont want that kind of smoke in your food like when they are first starting to ignite it is toxic smoke, I have also noticed that smoke smell bad until you get them fully ignited . so was I just told wrong or is there more to this than I am understanding?
agree fully, additional charcoal is always lit outside and added to the kettle after turning white only on my premises 😊
I did not know these extensions existed, thanks for the hack which basically recreates a smoker like the old vertical one I used years ago. Now, I have a green Weber 22" Kettle, will the extension work on it? 😉😁😝
it should work on any 22in weber...
Tri tip is the bomb if you cook it properly. But if you sleep at the switch and it get “well done” you’ve got a tough block of meat.
But a Santa Maria style Tri tip can’t be beat.
Weber hacks are the bomb like bbq Legos for adults I seen a guy make a mini weber smokey mountain using the mini portable weber kettle grill and a stock pot with drilled holes on the bottom for the mid section the weber smokey mountain is a great starter smoker
Great Job on the video! If I can make one point to look out for, I wouldn't wrap any food in direct contact with aluminum foil. The aluminum reacts to the Oleic acid and is drawn into the meat much the same way as tomatoes and aluminum pots or pans react. It's not good and in addition to being very unhealthy to your system, it also gives of a slightly metallic flavor.
The onlyfire rotisserie/pizza ring works better for this. Smoke won't come out at the bottom, nor will you have to drill holes. The onlyfire ring also has handles on the sides........... Great video! I also thought I came up with this because I never saw a video about it until now 😂.
I can see that being used for direct heat rib's. It would keep the ribs a good distance from the charcoal
Nice. Finally I'll get some use out of my ring. Cover the hole with foil tape.
Absolutely...cheers
Genius !!
TY
That is a great hack. Is the all purpose rub the same as the Texas style rub on the website? Thanks.
Yes, exactly
Great idea, never thought of it. What’s the ballpark bolt placement? Couple of inches from the top?
Yes...just low enough to give you a lip...so when you move food...it doesn't fall right off...
Love the idea great hack... but Cajun Bandit sells the ring for two racks setup
unless im crazy...I didnt see anyting..
What is that you are spooning on before wrapping ?
Smoked beef tallow
It’s now a miniature Smokey Mountain but even more flexible.
Absolutely
You need to build a smoke shack! 😊
That would be cool!
Great hack. So much more room for activities. I’ll definitely add water pans on the bottom rack.
Got to give credit. We'll done!
TY...appreciate that
Have done this set up with a piece of sheet metal formed the shape some bolts for a fraction of the price compared to purchasing the rotisserie
But then you also have a rotisserie to do chickens 😅
A remodel of the Smokey mountain?
I mean I wouldn't go out and buy this stuff to make it....but if you already bought the rotisserie kit...make it work for you....
How can I get a shirt like the one you are wearing?
theflattopking.com/
Just use and stick on a cheap heat-resistant gasket and you can trap more smoke in and keep air seeping in to a minimum
How LONG are the bolts?
I cant remember...i mean just long enough to hold a bolt and the screen...i would try maybe 3/4 in to an 1in...
You should mention that you can monitor the temperatures remotely through the app on your phone.
My wife and I have been enjoying your content since last year. Well done (or med rare) and keep em coming :) I'm starting to us my 22" a bit more in my rotation and this IS a game changer.
Did you find your wooden cutting block on Amazon?
which one exactly are you asking about...the logo one...the big one on my tool box...
The one you're slicing on in this video. It has the hand grab on one corner. It probably looks bigger on screen than it is but it's nice.
Love that shirt! 😂
TY
How do you get the charcoal to burn for 7 hours?
Not sure the question....fire, fuel. and oxygen....3 things it takes to make fire...start with fuel...the charcoal in a snake method...add some lit coals....and reduce the amount of oxygen