Let's Talk BBQ
MEMBER VIDEOS => Videos => Backyard Jack => Topic started by: Jaxon on December 09, 2015, 04:02:26 PM
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Just had a couple of ideas to run past you guys. You know I'm not the sharpest knife in the drawer, but I had these ideas I couldn't shake.
Take a look and share YOUR ideas:
http://youtu.be/ECX2RAwF8Is
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I tell ya, the Backyard Jack line needs to be introduced one of these days...
The wok idea looks very good - I have a Discada I use as a wok on my Weber - love using it - great heat and the little bit of a charcoal flavor is great. I think your plan makes good sense. I aso have a cast iron wok I use on my SRG that works perfectly.
Can't speak to the second as I don't have a stick burner (yet...)
Good luck - look forward to the results.
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I like the idea in your offset. I thought about it in my tank . I have a small square grill pan I use inside the tank now when I want it to cook hotter than smoking temps. This might extend the burn time for me. and maintain a nice steady temp.
Good Idea...
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Weber makes a grate with a hole in the middle for accessories. Maybe the wok would sit in that hole...?...
http://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q/ref=pd_sim_86_8?ie=UTF8&dpID=61N5%2B4ajWyL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0V1QBPDV7282Y1X1B3MB
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Weber makes a grate with a hole in the middle for accessories. Maybe the wok would sit in that hole...?...
http://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q/ref=pd_sim_86_8?ie=UTF8&dpID=61N5%2B4ajWyL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0V1QBPDV7282Y1X1B3MB
I have that Terry and I don't think the hole is big enough and it also puts the wok further away from the fire.
Jack, excellent ideas on the wok. I think that will work. Also as far as your stick burner goes if you are just going to use charcoal and chunks instead of
your splits I can't see it not working. Way to think outside of the box my friend.
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The problem I expect with the offset is that the charcoal may not be hot enough. I know it wont be in mine but maybe in the small unit it will be ample...
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The problem I expect with the offset is that the charcoal may not be hot enough. I know it wont be in mine but maybe in the small unit it will be ample...
That's the same question I have, Terry. I'll do a practice run and check the temps.
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I think Mike is right re: the Weber solution for a wok - if you look in a Chinese or Japanese kitchen you will see the woks are heated by jet fuel burners - they are screaming hot. To get that on an outdoor cooker means we have to get the fire VERY close to the wok. I have had good luck with the SRG and my cast iron wok - hit 700* plus. Less on the discada on the Weber. It will be interesting to see what Jack gets on the wok over the F B fire box - looking forward to his results. If this works it could be a real interesting asddition to the F B story.
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Great ideas! :)
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I like the idea in your offset. I thought about it in my tank . I have a small square grill pan I use inside the tank now when I want it to cook hotter than smoking temps. This might extend the burn time for me. and maintain a nice steady temp.
Good Idea...
I've thought about that, too, especially in conjunction with a Vortex (sorry if I'm not supposed to mention other products). But I don't believe they make one of those grates for the 26 and my 22 has been demoted to the travel team (Competition).
BD
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Not to tinkle in Jacks Kool-Aid, but I think the butler might be too small for a offset..adding charcoal briqs...don't think it will get hot enough.Especially if it has a large smoking chamber and 1/4" steel. Now maybe a POS Home Depot off-set might work..................thinner steel....smaller overall cooker............just sayin..............
Heck, if you don't try...how will one ever know.....go for it Jack and thanks for getting us all thinking............. :)
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Jack,
I gotta be honest here. I'll be surprised if it gets up to temp. You may have to have a lil space between the lid and the fire box so it will breathe a lil better. I have often thought of closing off the firebox to a small stick burner and putting the firebuler in the center the grill. I have designed a lil stand to hold it up so the ashes can fall out, but with all that's goin on some things just don't get tested as soon as I'd like. once again you have my attention Jack. It's probably safe to say I'm the most anxious here to see your results. Thanks again!
Troy@firebutler.com
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My plan is to start with screamin' hot charcoal and droppin' it into the fire box - then, I'll add pecan and cherry wood chunks along with pieces from my wood pile. Hey, the wood chunks are gonna burn a lot better than the charcoal.
I'm thinkin' I'll have to limit the amount of wood I load into it. I only have to hit 250* max.
Just last week I picked up a huge bag of cherry chunks for less than $4.
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Just thinkin, is this too large to fit in the bottom of the PBC? If it did it might make for some extended low and slow.. :)
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Ya gotta give it a try, Tom.
Yeah, that might be one way to convert it to a slow smoker.
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Jack rhe wok idea is great 8)
The offset won't work , sorry smoke is correct. :o
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offset might not work but I would be interested in the results. Go get 'em Jack