I would say that, with all that charcoal below, that plate get very hot and will radiate up to the grate, so no matter the changes you do for temperature, it will still be hot and since your sensor is right above the plate, it will not read the overall grill temperature. It would be good to add a temp gauge to the grill cover and test about the temp control. This is a problem even pellet grills have.
It has 39 reviews since the end of May. 80% of this are five star. Do you reckon that many positive reviews on a product that has only been listed eight months, are all legit?
They may not be legit. I wonder if they were given the product through promotion. The grate sits up higher due to the charcoal basket and i was thinking maybe every time I put the lid back on, I didn't place it back on correctly. Which cause maybe some gaps and allowed air in? But idk. It felt like every time I put in back on it felt flush with the bottom of the kettle. Wind could play a part in Temps being high, but as you saw both vents were almost closed. I'm gonna use the B&B charcoal again on a day it's not windy. I will also try another brand charcoal.
True on the brisket. Maybe I did something wrong and it's not the accessorie. All it does is allow me to cook and eat lol. For sure in the coming days I will use it again.
I have it. I bought it and paid for it. I use a cast iron pizza pan on top and a water pan on top of it. I can maintain 225 temp as long as there's water. I have gotten great results.
Interesting. The accessory looks like it's transformed your Weber into a Kamado (without all the charcoal savings & heat retention via heat soaked ceramic/metal lid and lid gasket). I think the reason it ran hot was because you lit the center of the charcoal. The smallest volume of charcoal is closest to the center. As it burns and ignites the briquettes outward, a lot more charcoal caught fire as it burned outward. Which is why you struggled to regulate heat downward as more & more caught fire. If you wanted a steady burn, a better practice might be to put gaps between charcoal piles. Leave center empty and divide the inside of the center section into halves, or 3rds or 4ths and then only light one end of each group of charcoal. That way, during the whole cook, about the same number of briquettes are producing heat for you at any one time. Let's say you made 3 piles of charcoal and lit the 8 briquettes on the end. With gaps at 2-6-10 o'clock, lighting the nearest clockwise fuel to 2-6-10 o'clock gaps would be in order for an even travelling heat across the whole surface.
The ring itself seems too small/compact for this kit as well doesnt it? seems it doesn’t allow for temp control with how tight everything sits in the center. Even if you set up gaps between charcoal, wouldn’t that cut fuel efficiency due to low charcoal? Seems like the aura kit is the way to go since it allows for a wsm ring to sit in the bottom and comes with spacers between the stone deflector and fuel
This is what I’ve asked my wife to get me for Christmas. Couple things: 1. What all have you cooked so far? 2. What is the temp gauge you were using and where can I get one? Thanks
I've thought about the slow n sear, but after watching meatcranium videos about the slow n sear, I decided not to buy one. I picked this one because I saw it would allow me to use the whole cooking grate, compared to using the slow n sear or the weber charcoal baskets.
I think they both have their place. I’ve been pondering the slow and sear for a long time and the only thing that keeps me from getting it is the cooking area it takes up.
I understand the hype about the slow and sear, but I went for cooking space. This allows me to use all the cooking grate. Plus, it allows me to cook for a long period of time.
That would be PERFECT for doing pizza in every way!
Yes it would be!
Great review man 🤙🏽
Thank you for watching!
I’ve been thinking about getting a Weber Kettle! Ribs look delicious 👍🏻
You should get one. They are so fun to use and can cook food in many ways.
I would say that, with all that charcoal below, that plate get very hot and will radiate up to the grate, so no matter the changes you do for temperature, it will still be hot and since your sensor is right above the plate, it will not read the overall grill temperature. It would be good to add a temp gauge to the grill cover and test about the temp control. This is a problem even pellet grills have.
It has 39 reviews since the end of May. 80% of this are five star. Do you reckon that many positive reviews on a product that has only been listed eight months, are all legit?
They may not be legit. I wonder if they were given the product through promotion. The grate sits up higher due to the charcoal basket and i was thinking maybe every time I put the lid back on, I didn't place it back on correctly. Which cause maybe some gaps and allowed air in? But idk. It felt like every time I put in back on it felt flush with the bottom of the kettle. Wind could play a part in Temps being high, but as you saw both vents were almost closed. I'm gonna use the B&B charcoal again on a day it's not windy. I will also try another brand charcoal.
@@MoesBlackGoldBBQ I guess so. Maybe you’ll figure it out and get it to working well for you. At least you didn’t practice with a brisket.
True on the brisket. Maybe I did something wrong and it's not the accessorie. All it does is allow me to cook and eat lol. For sure in the coming days I will use it again.
I have it. I bought it and paid for it. I use a cast iron pizza pan on top and a water pan on top of it. I can maintain 225 temp as long as there's water. I have gotten great results.
That's good to know! I used it again today and had a better experience with it. I'm happy I bought it. Next cook I'm gonna use water pan.
Interesting. The accessory looks like it's transformed your Weber into a Kamado (without all the charcoal savings & heat retention via heat soaked ceramic/metal lid and lid gasket).
I think the reason it ran hot was because you lit the center of the charcoal. The smallest volume of charcoal is closest to the center. As it burns and ignites the briquettes outward, a lot more charcoal caught fire as it burned outward. Which is why you struggled to regulate heat downward as more & more caught fire.
If you wanted a steady burn, a better practice might be to put gaps between charcoal piles. Leave center empty and divide the inside of the center section into halves, or 3rds or 4ths and then only light one end of each group of charcoal. That way, during the whole cook, about the same number of briquettes are producing heat for you at any one time.
Let's say you made 3 piles of charcoal and lit the 8 briquettes on the end. With gaps at 2-6-10 o'clock, lighting the nearest clockwise fuel to 2-6-10 o'clock gaps would be in order for an even travelling heat across the whole surface.
The ring itself seems too small/compact for this kit as well doesnt it? seems it doesn’t allow for temp control with how tight everything sits in the center. Even if you set up gaps between charcoal, wouldn’t that cut fuel efficiency due to low charcoal? Seems like the aura kit is the way to go since it allows for a wsm ring to sit in the bottom and comes with spacers between the stone deflector and fuel
Can you fit a water pan in between the plate and the grate?
This is what I’ve asked my wife to get me for Christmas. Couple things: 1. What all have you cooked so far? 2. What is the temp gauge you were using and where can I get one?
Thanks
I've cooked chicken leg quarters, chicken legs, whole brisket, and sausage. It is an inkbird product. I bought it from Amazon.
I think you’re better of with a Slow N Sear. You get better temperature control, and it has lots of good reviews. I really like mine.
I've thought about the slow n sear, but after watching meatcranium videos about the slow n sear, I decided not to buy one. I picked this one because I saw it would allow me to use the whole cooking grate, compared to using the slow n sear or the weber charcoal baskets.
@@MoesBlackGoldBBQ Exactly why I just purchased one. Tired of being able to only use half the grate.
It comes in handy and has been great to use. Love having entire cooking grate to use.
I think they both have their place. I’ve been pondering the slow and sear for a long time and the only thing that keeps me from getting it is the cooking area it takes up.
I understand the hype about the slow and sear, but I went for cooking space. This allows me to use all the cooking grate. Plus, it allows me to cook for a long period of time.
Hey 👋 Will this deflector plate fit on the Oklahoma Joe Kettle?
Looked good, maybe next time the temp will stay where you want it, I am sure you will get it.
I'm gonna cook on it again. Gives me another reason to cook lol.
Hi, i have a question. What is the space between the deflector and the grill grate????
Do they have this accessory for the 26” or can I use the same ?
It states it is compatible with the 22" kettle. I'm not sure how well it will work with the 26".
@@MoesBlackGoldBBQ thanks for responding I’m debating on which one to get 22” or the 26” but with this accessory u can use the whole grate 🤷🏻♂️
@deemoney8228 Take your time in deciding.
There is 1 made for 26"
Main thing, how did the ribs turn out?
They tasted great. These small beef ribs are perfect if it's just you eating.
What’s that thermometer you got broth?
It is the Inkbird IBT-6XS. I bought it off Amazon. I have had it for almost 4 years and it has been great. It's a 6 probe meat thermometer.
@@MoesBlackGoldBBQ appreciate it man! Love the content
You're welcome, and thank you for the support.
Does this raise the grates?
It raised the grate just a little bit. But no issues with it being that way. Lid still closes properly.