danwtmoon

Do the direct grilling on the WSM... just bring the charcoal baskets / grates to a higher level

As for sourcing accessories... anything for a 57cm kettle fits a 57cm WSM so the weber rotisserie etc (though it won’t seat as neatly given the opposite facing lip vs a kettle)

Think rotisserie will be great on a WSM especially as you can then choose to use the full height and so cook over natural wood at similar heights / distances to asado and the like... and as above, use the higher grate levels for same setup as a kettle but in the WSM 👍 

Neat solution but wondering if that’s the root cause as shouldn’t be an issue dialling in low temps... are you leaky somewhere perhaps or something in your setup: how many lit coals you start with, using a deflector/heat sink and top vent position?

On 4/30/2020 at 7:13 PM, Skagg2000 said:

Tried using the Mini Chef Kamado as a Tandoor Oven today with mixed results.

Given it's size the amount of meat you can cook is limited & trying to find a balanced heat to ensure the meat doesn't burn to aggressively before it's cooked internally is a challenge, but got there in the end. Almost gave me the excuse to invest in a full sized Kamado Joe!

Cheers n Gone Nick 

 

Use a potato at the end of the skewer to protect the meat from burning and so it cooks evenly 😉 

Best, fastest and easiest way to clean is wipe grates with a ball of foil after each cook or if you forget then no worries, do it as it’s coming up to temp in your next cook.
 

As for the pit itself, a cycle of all vents open and let it go will burn everything off, simply let it go up, stay there for ~15mins and then slowly bring it down (shutting vents at 1000 degrees can have fireball consequences) and when cooler but warm, get your ball of foil to wipe off any cremated residue which will be like dust and not gooey nor greasy. 
 

The more you use the less you “clean” but every now and then a heat cycle clean is good maintenance and if after a period of use, you get mold then no difference, just heat cycle and you’re good to go. 
 

I would discourage the soap and water approach as the soap can leave residue and the water can damage. 

Get some 57cm accessories for the WSM rather than a whole new pit...

hanging kit for ribs 

slow n sear

plancha / cast iron ring

flip n grate

all the bandit accessories

with an WSM you can “hack” it a lot and so I’d spend the £££ on doing that 

Angus and Oink import Yoder and ProSmoke the Cactus Jack as an option

Oxford charcoal marabu is great

(although recently delivery damage has been an issue)

I’ve got the dragon and it’s good for lots... e.g. starting an egg or it allows to start directly on the grate with a few coals in a kettle or in a slow n sear 

also great for example when doing reverse sears and needing a quick change in temp plus it’s handy for managing fire pits 

think of it more as a general fire and temp management tool than as an accessory for a chimney

+1 for Kirkland

Tomahawk 🥩 in the drum 

I’ve this cast iron one from amazon which has been fantastic as a pit and for cooking (57cm accessories fit perfect)

Esschert Ff44 21 x 59 x 59cm Large Fire Bowl Cast-Iron - Black https://www.amazon.co.uk/dp/B000V031H8/ref=cm_sw_r_cp_api_i_48bYEbCRR93DJ

+1 sherwood especially their baby backs 

Kettle. 
 

You can do everything and anything on a kettle. It’s the all round best.  
 

Get a 57cm weber and get good at everything and then with experience add bullets and drums and eggs and stick burners 🤪