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outagas
well done
Joined: 23 Aug 2005
Posts: 1068
Location: Pewaukee, WI
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 Posted: Sat Apr 08, 2006 6:06 pm Post subject: Product Review - BBQ Baffle |
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I tried my first low & slow cook using the BBQ Baffle today. A discussion of the Baffle and my previous test runs is here.
I used the Minion Method, using ten lit coals to start a chimney load of charcoal and some chunks of oak and hickory. This image shows the amount of coal I used (sorry about the camera strap). Instead of foiling the charcoal grate as instructed, I cut a piece of dryer vent for a reusable grate cover (under chimney on left).
I had difficulty keeping temperature controlled, it ran at 325 with the bottom vents closed and the top vent open just enough to insert a thermometer. I stuck my head under the kettle and found that my One-TouchTM cleaning system does not properly seal the grill. I'll blame that for the temperature problems.
At 3-1/2 hours I opened the grill and foiled the ribs. The temperature ran between 255 & 280 for the remaining 2 hours. There was charcoal left burning at the end of the cook.
Lessons Learned -
1. Repair or replace my kettle vents for better temperature control.
2. Using the Minion Method, six or more hours of cooking without adding fuel can be achieved with the BBQ Baffle. Maybe longer if temperature can be controlled near 250.
3. The BBQ Baffle is useful for smaller smokes, maybe 4 racks of ribs or one large butt or brisket.
For $29.95, the BBQ Baffle is an inexpensive way for Weber kettle owners to convert for barbecue cooking. You can order it here: http://www.bbqbaffle.com/OrderOne.html
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"El método del Su Excelencia, el Rey Minion"
Last edited by outagas on Sun Apr 09, 2006 5:41 pm; edited 1 time in total |
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Longmill
well done
Joined: 06 May 2005
Posts: 2814
Location: North Carolina
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| Posted: Sun Apr 09, 2006 4:05 am Post subject: |
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Thanks for sharing your experience with the baffle. I'm sure it'll help other Weber owners make their decision about it.
It's always fun to discover a new "toy" for our pits that works. 
Longmill
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CharGriller Super Pro SFB
Charcoal GOSM
Sunbeam gas grill |
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YardBurner
BBQ Deputy
Joined: 16 Sep 2003
Posts: 4907
Location: Damascus, Maryland
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| Posted: Mon Apr 10, 2006 7:41 pm Post subject: |
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Define "dryer vent"?
If you mean dryer duct you are using galvanized metal and
are exposing you and whoever eats your food to toxic fumes.
I would cut down an aluminum cookie sheet to the
desired dimensions (the regular kind not Bakers Secret or other non-stick versions.
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Kenmore Elite Six Burner
Weber 22" MasterTouch
New Braunfels Hondo
Weber Smokey Joe Silver |
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outagas
well done
Joined: 23 Aug 2005
Posts: 1068
Location: Pewaukee, WI
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| Posted: Mon Apr 10, 2006 8:05 pm Post subject: |
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| YardBurner wrote: | Define "dryer vent"?
If you mean dryer duct you are using galvanized metal and
are exposing you and whoever eats your food to toxic fumes. |
I think they call it al-u-nim-ium in the U.K. At least that what the duct I bought was fabricated from (a product of Canada). Not the same thing as furnace ducting - I never would have made it through galvanized steel with my tin snips.
jrp
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"El método del Su Excelencia, el Rey Minion"
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