Cast iron skillet sitting on top of the chimney is quick, easy, and provides a great hot sear if your in a hurry.
On mine the warning label was glued to the outside of the chimney. Figured after the first burn there weren't any rules as there wasn't any label anymore!
I use a store bought piece, it’s old and rusted now -not a Weber- but if I’m doing a big smoke, I’ll start in the chimney, and then dump into one of these, which I’ll fill 1/3 with lump charcoal- I time it so that when both briquettes and the lump are greyed over, it’s ready to go in the side box.
Busted it out tonight! It was around 50 today and I couldn’t resist grilling so of course I had to try the chimney! 2 small sheets of newspapers touched her off 4:57pm 5:07pm 5:11pm 5:19pm Yeah this thing is sweet!!
Next time skip the news paper (they still make those? ) and set it on your propane burner like from a turkey fryer or brewing setup. The times you posted will come down substantially. For a fast sear, get a $10 replacement grill grate for a small Weber and set it on top. Better air flow than using a pan.
I’ll have to try the propane shot! As far as the pan that was a piece of sheet metal I hacked with my sawzall to fit the grill for my Dutch Oven otherwise the legs fall in between the grates. Soon to be thread on my welding project for a D O cooking table
I was referring to the suggestion of putting a cast iron pan on top of the chimney to sear. Fill it up and get it going like your last pre-dump pic, set a cheap grate on top and you have the perfect searing setup. You can sear a steak in about 30 seconds per side.
Got ya! I’m a bit slow sometimes That sounds like a plan! I’ll have to see what I’ve got kicking around here might just have one
You can use anything that won’t melt or let your food fall through. That said, the best results actually come from a cheap thin grate that doesn’t block the flame and intense IR. Instead of grill marks, for best flavor, you want a dark even sear all over, especially on the big spaces between the grates. A cast iron pan or griddle will also give a nice even sear but it blocks too much airflow on that style chimney. If you want to go that route, I am guessing you have the fab skills to come up with something to sit on top and let the flames spill out and around the pan or griddle.
When I’m in a hurry and don’t have any of those old fashioned newspapers Matt Fine mentioned, I’ll drop about 5-6 “instant” light briquettes in first, then load regular briquettes and fire them with the MAPP torch.... yields ready coals in 10 minutes or so....
I have been guilty of buying gizmos, that is what I thought this was years back when I saw one. If you have ever tried just starting charcoal, then starting charcoal in one of these, it is amazing the difference! Just built and gave my son in law a D O table for Christmas (still in the bed of my truck. He had been lusting after mine, so built him his own.
Looked through my phone, have a couple shots of it in its build. It was originally a U shaped piece of metal, had a student cut it off and reweld it as a Z. You can see it in the pictures. Legs were added with braces for a shelf if he wants it.
How thick is that steel? I’ve been trying to decide what I wanted to use. I want it to be somewhat portable but don’t want it to be flimsy and warp from heat. Ps is that a 154 cub in the background?
I think it is 16 gauge, might be 18 gauge. Two people can move it easily. Why yes that is a 154 with the wide tires.
