Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on November 25, 2015, 09:41:57 PM
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Here is a interesting new product for the 22-1/2" and the 26" Weber kettles. I haven't seen a review yet but other than the price, seems like it might work quite well.
I am not affiliated with this product in any way but just thought it might be interesting to the Weber owners on this forum.
https://www.facebook.com/873646532676410/videos/vb.873646532676410/973331549374574/?type=2&theater
http://firebutler.com/
Sure wish they made on for the 18-1/2" kettle.
Dave
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Hmmm... very interesting.
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What a great accessory for the Weber and the Akorn!
This is way yonder better than my Smokenator. It will revolutionize the way we use the Weber.
I have a birthday coming up soonly if that gives you any ideas.
just sayin'...
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That is interesting. Quite the set-up! Looks very well made.
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I am thinking I need to forward the link to my wife since she is looking for Christmas ideas for me ;)
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I am thinking I need to forward the link to my wife since she is looking for Christmas ideas for me ;)
While your at it...give her my address too....I think I want one of these...... :D :D :D
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I am thinking I need to forward the link to my wife since she is looking for Christmas ideas for me ;)
While your at it...give her my address too....I think I want one of these...... :D :D :D
Add my name and address to the list too - except I need the weber grill as well ;D
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Hmmm... very interesting.
x2
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Dadgum...I thought about this thing till I fell asleep last night. A great concept!
But...I asked this: where does the water pan go? When I have the hibachi covered with foil, where do the drippings go?
Could I fill the hibachi with water when I'm cooking ribs or butts and catch the drippings there?
What say you?
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I need one of those for my Akorn. They said they will be working on that at the beginning of the year. I had better cut one of the wife's xmas gifts out so I can get one.
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where does the water pan go?
anywhere you put it
When I have the hibachi covered with foil, where do the drippings go?
On the foil
Could I fill the hibachi with water when I'm cooking ribs or butts and catch the drippings there?
It's covered with foil
Sorry to easy 8)
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I think I like it, might wanna make a dip in foil to catch drippings, sprayed with some Pam maybe, will see what wverone says about water pan, like the concept tho. ;*))
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I am also wondering about grease with this set up. At first I thought the hibachi/diffuser was filled with water.....then she foiled it.........could be one messy set and it looks like a potential grease fire waiting to happen...........................sure is a cool idea though
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Looks really cool!
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I'm wondering if I could put water in the hibachi with NO FOIL and use it as heat deflector and drip catcher, too. If it's covered with foil, it won't hold all the drippings that come off a butt or multiple racks of ribs. In the video, the foil is stretched over the hibachi.
My only concern.
Just sayin '
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I saw this on another site and thought it looked interesting. I'm not sure exactly where (how) the"hibatchi" fits. A cutaway photo shows it sitting directly on top of the coal chute, it just doesn't seem like it would flow enough air through those eight little holes.
I mean, I guess it does, Just doesn't seem like it would. I like to see a video of it actually cooking.
BD
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I mean, I guess it does, Just doesn't seem like it would. I like to see a video of it actually cooking.
BD
There is a link to the video in the original post. It shows the hibachi being about 20 inches across so there is a gap all the way around to allow for smoke and heat to come up around it.
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I mean, I guess it does, Just doesn't seem like it would. I like to see a video of it actually cooking.
BD
There is a link to the video in the original post. It shows the hibachi being about 20 inches across so there is a gap all the way around to allow for smoke and heat to come up around it.
Right, I saw that part, but in the cutaway it looks like it's sitting flush on top of the charcoal chute.
(https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12193670_975279625846433_3127303365816070757_n.jpg?oh=ff22a62155f2ca72b376b77e6db1d890&oe=56B0887A)
That being the case, the airflow through the charcoal chute would be limited to those eight little (what, maybe ¼"?) holes.
I'm not saying that it doesn't work. Obviously it does. I just don't understand it. It's just that before I lay out two bills for one . . . .
BD
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I assumed that when using the hibatchi as a heat deflector, that they have it turned over with the flat side up.
To control the drippings, a fellow could use a pan with a rack in it for his product. This would make for an easier cleanup, and also have your product up and out of the drippings, and solve any of the drippings problem.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02158.jpg)
Look close and you can see the rack under the turkey.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC03323.jpg)
This is a shallow pan setup.
As far as a water pan, I guess you could use a foil bread pan and set it anywhere you wanted or had some extra room. I am not sure it would be needed.
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I assumed that when using the hibatchi as a heat deflector, that they have it turned over with the flat side up.
To control the drippings, a fellow could use a pan with a rack in it for his product. This would make for an easier cleanup, and also have your product up and out of the drippings, and solve any of the drippings problem.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02158.jpg)
As far as a water pan, I guess you could use a foil bread pan and set it anywhere you wanted or had some extra room. I am not sure it would be needed.
Admittedly, I had not thought of that. That would explain why the foil is flat, in the video, when they use it as a deflector. But they clearly demonstrate the hibachi by sitting it flat on top of the charcoal chute to cook "fajitas, sausage, biscuits & gravy," etc. If I was concerned that having the hibachi sitting there would make it hard to maintain a 250º fire, I just don't see those eight little holes flowing enough air to keep a 500º fire going.
Please know that I am not "panning" this product. I know absolutely nothing about it. I've seen it discussed on two forums. But, as far as I can tell, no one in either location has actually seen one in action, and I couldn't find any actual reviews of the product.
I think at this point, Dave, I'm just going to fade into the background . . .
BD
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I can see the potential for this with the gravity feature alone.
I'll contact the guy directly and see what I can find out.