THE BBQ BRETHREN FORUMS

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This was a different type of cook using two different cooking zones. 1st was in the floating dome with a griddle for some onions and bacon, and the 2nd was on the newly installed grate an inch down from the top for the burgers (only in when not rotisserie)

Did up some patty melts.

I think that extra grate is gonna be a game changer for you.
 
I think that extra grate is gonna be a game changer for you.
IDK maybe, Right now it'll be just an occasional spot for higher heat grilling. I removed my hanging rack for now until I make it easy to take on and off so I might use the grate to hold a pan/diffuser for indirect cooks. I can see some 1/2 indirect and half direct cooks too.

The magic on the majority of non rotisserie cooks happens above the cylinder in the floating swivel area because it's the perfect balance of slow sear/smoke plus no burning and the exhaust exits below the meat.

It'll be fun to experiment with this going forward for sure though. Tons of cooking options.
 
Warming mode in the swivel area. Pointed the exhaust to the outside and just pull enough heat to keep some hushpuppies warm while some fish was grilling in foil.

 
Ugggh- I'm constantly reminded that I have no room for more cooking related gear- and she's right. But I'm about ready to give into my "just one more" disease and start scavenging for parts for a 007. God help me.
 
hmmm "Bond Marathon" vs. "NFL" - tuff decision. Probably going football - seen most every Bond movie 10 times.

Regardless- looking forward to seeing what you decide on making. Every new cook nudges me a bit closer to build mode.
 
hmmm "Bond Marathon" vs. "NFL" - tuff decision. Probably going football - seen most every Bond movie 10 times.

Regardless- looking forward to seeing what you decide on making. Every new cook nudges me a bit closer to build mode.


I love these old Bond movies, Roger Moore is fantastic....this is a welcome TV marathon and I gave up the NFL this year.

Cook post coming.
 
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