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Bobinfla
Member
Post Number: 1190
Registered: 2-2002
| | Posted on Tuesday, May 10, 2005 - 4:43 pm:
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Here are a couple of shots of 3 tiered cooking on a Kamado #5.
The lower bracket is holding the fire grate from the K5 as a heat deflector.
I'm guessing a #7 could have at least one more level, and a #9 at least 2 more levels.
That's a lot of spare ribs!
BOB
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Jpr1624
Member
Post Number: 152
Registered: 2-2004
| | Posted on Wednesday, May 18, 2005 - 5:18 pm:
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Bob:
Is that a weber smokey joe grill for your uppermost grill? I have a #3 shipping in a week or two and I believe that is what I would need for an upper grill on the #3. I don't know if I would ever need to use the #3 with two layers since I have a #7 with an upper bracket and grill, but I just thought I would check. What did you use for legs? Is it just some long bolts with washers and a nut on each side of the lower washer or is it something more advanced? Thanks.
Jason R |
Bobinfla
Member
Post Number: 1202
Registered: 2-2002
| | Posted on Monday, May 23, 2005 - 3:50 pm:
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Jason,
I don't remember if it is a Smokey Joe grill or not. My first one was, but it was from a "Homer Simpson" limited edition Smokey Joe, and I returned the grille to its rightful home. The grill from a Kamado #1 will work, but since it is hinged, it will only have three legs (and I might need the grille for the #1!)
Yes, it would fit the #3, that's what I made it for in the first place. The legs are made from 1/4 inch all-thread cut into (about) 4-1/2 inch lengths. Nut on top, fender washer, grille, fender washer, nut then at the bottom, a nut, fender washer and another nut. Six feet of 1/4 inch all-thread is cheaper than four 4 inch bolts, and all the bolts I could find weren't threaded the entire length, so the "feet" might slip through the lower grille without the fender-washer.
Some day, I will re-make the legs and bend the all-thread out slightly so that the legs sit closer to the edges of the grill below. It is a continuing "work-in-progress". I can almost understand how Richard feels when he gets a new idea for a new Kamado TOY (accessory).
BOB |
Davidm
Moderator
Post Number: 1041
Registered: 8-2002
| | Posted on Tuesday, May 24, 2005 - 6:57 pm:
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93lbs on a #9 for 20 hours - We were catering for a local restaurant featuring our BBQ on Sunday so last Saturday after the cook-off we used our overnight rest time to cook.
On the main grill: one 18 pound corned beef brisket and two 8.5 pound Boston butts.
I had room for on the upper upper grill for three more brisket flats if needed.
All the meat drew rave reviews from the restaurant patrons.
On the upper grill: four 8.5 pound Boston Butts.
On the upper upper grill: three 8 pound brisket flats.
First time we slo-smoked a corned brisket -- it was on of the most wonderful tasting pieces of beef that we have ever been cook on our Kamado. |
Alanz
Moderator
Post Number: 830
Registered: 7-2001
| | Posted on Tuesday, May 24, 2005 - 7:41 pm:
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David,
I'm so glad you did a smoked corned beef... it's one of my favorite things to do on the K.
Did you corn it yourself?
As you may recall, Lauren and I use a 6 day dry rub technique instead of a 2 week brine, and get wonderful results. |
Davidm
Moderator
Post Number: 1042
Registered: 8-2002
| | Posted on Tuesday, May 24, 2005 - 9:24 pm:
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We bought the brisket corned - but will try your technique next time. This was a last minute request from Kitty O'Sheas Pub - our local watering hole. On Flag Day (June 14th) we are setting up our Kamados and smoking Ribs, Chicken, and Blue Cheese Burgers for the Pub crowd. |
Clausenk
Member
Post Number: 930
Registered: 1-2004
| | Posted on Wednesday, May 25, 2005 - 5:46 am:
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David,
That's a serious looking rib rack. How do you like it and where is it from?
Thanks,
Clausen
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Davidm
Moderator
Post Number: 1043
Registered: 8-2002
| | Posted on Wednesday, May 25, 2005 - 7:46 am:
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Clausen, Since I was using it as a brisket flat rack I needed something stronger then wire. This rack even bolts to the grill if needed. I learned some new tricks when cooking flats in racks. Find it at:
http://www.genuswinebbq.com/bbq-sauces.htm
DavidM |
Harry
Member
Post Number: 1248
Registered: 7-2001
| | Posted on Wednesday, May 25, 2005 - 9:19 am:
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Awesome display, David.
Harry |
Clausenk
Member
Post Number: 932
Registered: 1-2004
| | Posted on Wednesday, May 25, 2005 - 10:18 am:
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David,
You're teasing us. Can you divulge any of these new tricks?
Clausen |
Jpr1624
Member
Post Number: 156
Registered: 2-2004
| | Posted on Wednesday, May 25, 2005 - 12:57 pm:
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Thanks Bob. My #3 will be here next week, so in the meantime I'll have to go create an upper grill for it so I can do some dual level cooks during the break in. Plus I could do some three level cooks on my #7. |
Main, Upper and Upper-upper Grills