His book describes a modification to a Weber Kettle whereby he plumbs a
hairdryer into the fire area with a metal pipe. The purpose is to feed the
fire and create very hot grilling conditions for insanely hot searing. This
would be nice for things like grilled ahi, fillet mignon, skirt, stuff like
that where you want really fast and hot. Kinda like a BBQ Guru on steroids
and methamphetamine.

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have a
gasser and bullet right now).

Anyone try this? Surprisingly it's not mentioned once in the archives.

Jason in Dallas wrote:

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have
a gasser and bullet right now).

Anyone try this? Surprisingly it's not mentioned once in the archives.

That's the first I've heard of it, Jason, although it sounds intriguing.
Dave

On 2004-05-17, Jason in Dallas wrote:

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have a
gasser and bullet right now).

Another option I saw (AB?) was to let the briquettes stay in the starter
chimney till they get white hot, then slap a grill over the top of the
chimney and sear that lump of meat in a heartbeat.

nb

notbob wrote:

On 2004-05-17, Jason in Dallas wrote:

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have a
gasser and bullet right now).


Another option I saw (AB?) was to let the briquettes stay in the starter
chimney till they get white hot, then slap a grill over the top of the
chimney and sear that lump of meat in a heartbeat.

nb

Another technique he recommends, which I'm not likely to try, is to
clear away the ashes and cook the meat directly on the hot coals. One
thing is for sure, this guy is adventurous.

"Jason in Dallas" wrote in message
. com...
His book describes a modification to a Weber Kettle whereby he plumbs a
hairdryer into the fire area with a metal pipe. The purpose is to feed the
fire and create very hot grilling conditions for insanely hot searing.
This
would be nice for things like grilled ahi, fillet mignon, skirt, stuff
like
that where you want really fast and hot. Kinda like a BBQ Guru on
steroids
and methamphetamine.

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have a
gasser and bullet right now).

Anyone try this? Surprisingly it's not mentioned once in the archives.


Old idea based on bellow that is used by blacksmiths, very very hot. Same
idea as people using a hairdryer to start eggs and chineys up

It is just as easy to run the kettle with the top off and a firebrick on one
side to move the coals up closer. Then again a cast iron pan on a 150k
burner is what I use to sear. White hot and sears faster than a tec and
finish on the kettle

The 150k also gets the coals ashed over in 5min using a chimney.

-CAL

For pizza baking and seafood grilling, I have had my Kamado (with no mods,
not even a hairdryer poised at the damper, or the food on a grate just above
the coals) up to a dome temp of 550-600°. This is plenty hot for searing
anything. Over the years I have heard of people pinning the thermometer on
the K (last mark is at 750°; the pin might be close to 1,000°) deliberately
(or cooking just above the coals). I've done it accidently a couple of
times, and it's just too hot to cook anything, unless you want to cremate
it.

Even shrimp cook way too fast at temps like that so that they dry out before
you can flip them or take them off the heat. And, it's pretty damn
uncomfortable not to say dangerous to reach over a grill that hot, even with
tongs.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Jason in Dallas" wrote in message
. com...
His book describes a modification to a Weber Kettle whereby he plumbs a
hairdryer into the fire area with a metal pipe. The purpose is to feed the
fire and create very hot grilling conditions for insanely hot searing.
This
would be nice for things like grilled ahi, fillet mignon, skirt, stuff
like
that where you want really fast and hot. Kinda like a BBQ Guru on
steroids
and methamphetamine.

I'm so intrigued by the idea I'm tempted to buy a kettle (I only have a
gasser and bullet right now).

Anyone try this? Surprisingly it's not mentioned once in the archives.

"Louis Cohen" wrote in message
...
For pizza baking and seafood grilling, I have had my Kamado (with no mods,
not even a hairdryer poised at the damper, or the food on a grate just
above
the coals) up to a dome temp of 550-600°. This is plenty hot for searing
anything. Over the years I have heard of people pinning the thermometer
on
the K (last mark is at 750°; the pin might be close to 1,000°)
deliberately
(or cooking just above the coals). I've done it accidently a couple of
times, and it's just too hot to cook anything, unless you want to cremate
it.

Even shrimp cook way too fast at temps like that so that they dry out
before
you can flip them or take them off the heat. And, it's pretty damn
uncomfortable not to say dangerous to reach over a grill that hot, even
with
tongs.

I clocked the thermo on the gd not too long ago It said 225 and was prolly
closer to 800 or so. Can't remember if the chicken was a 20 or 25 minute
bird...was still a not too bad meal.
Jack

Louis Cohen wrote:
For pizza baking and seafood grilling, I have had my Kamado (with no mods,
not even a hairdryer poised at the damper, or the food on a grate just above
the coals) up to a dome temp of 550-600°. This is plenty hot for searing
anything. Over the years I have heard of people pinning the thermometer on
the K (last mark is at 750°; the pin might be close to 1,000°) deliberately
(or cooking just above the coals). I've done it accidently a couple of
times, and it's just too hot to cook anything, unless you want to cremate
it.

Even shrimp cook way too fast at temps like that so that they dry out before
you can flip them or take them off the heat. And, it's pretty damn
uncomfortable not to say dangerous to reach over a grill that hot, even with
tongs.



Been there, done that (accidently). It sure does clean out all the grease and
fat, though. Stainless steel grates look *almost* new after that.

600° is really hot enough for a good sear, or to bake that pizza (or Calzone,
Stromboli, etc).

BOB

On Mon, 17 May 2004 21:55:56 -0400, " BOB"
wrote:


600° is really hot enough for a good sear, or to bake that pizza (or Calzone,
Stromboli, etc).

BOB


Then you aren't doing the equivalent to the
NYC coal-fired pizzas at 800+ degrees Bob?

http://www.sltrib.com/2003/Feb/02092003/sunday/27016.asp
http://www.washingtonpost.com/wp-dyn/articles/A58001-2003Jan28.html

Greg

In article , "Louis Cohen"
wrote:

For pizza baking and seafood grilling, I have had my Kamado (with no mods,
not even a hairdryer poised at the damper, or the food on a grate just above
the coals) up to a dome temp of 550-600°. This is plenty hot for searing
anything. Over the years I have heard of people pinning the thermometer on
the K (last mark is at 750°; the pin might be close to 1,000°) deliberately
(or cooking just above the coals). I've done it accidently a couple of
times, and it's just too hot to cook anything, unless you want to cremate
it.

Even shrimp cook way too fast at temps like that so that they dry out before
you can flip them or take them off the heat. And, it's pretty damn
uncomfortable not to say dangerous to reach over a grill that hot, even with
tongs.

Ahh yes-tripping the light fantastic on a Kamado! I've only pegged mine
once so far. The secret to avoiding runaways (other than damping down)
is not to load so much lump in for a grilling session.
Now sometimes, the darn thing won't get to 600-650F (my usual steak
temp) with any expediency, so I use a small battery powered fan perched
right up against the draft door opening (my Weber chimney puts it at
the exact right height!)
Holy Turbo Boost Batman!

monroe(whoosh-she's ready)

Monroe, of course... wrote:

Ahh yes-tripping the light fantastic on a Kamado! I've only pegged mine
once so far. The secret to avoiding runaways (other than damping down)
is not to load so much lump in for a grilling session.
Now sometimes, the darn thing won't get to 600-650F (my usual steak
temp) with any expediency, so I use a small battery powered fan perched
right up against the draft door opening (my Weber chimney puts it at
the exact right height!)
Holy Turbo Boost Batman!

monroe(whoosh-she's ready)

I talked about doing this about a year ago, and you guys ripped me a new
one for being too impatient. Since then, I've heard BOB say that he used
a shop-vac to get his K started, and now this. What gives?

In article , cory
wrote:

Monroe, of course... wrote:

Ahh yes-tripping the light fantastic on a Kamado! I've only pegged mine
once so far. The secret to avoiding runaways (other than damping down)
is not to load so much lump in for a grilling session.
Now sometimes, the darn thing won't get to 600-650F (my usual steak
temp) with any expediency, so I use a small battery powered fan perched
right up against the draft door opening (my Weber chimney puts it at
the exact right height!)
Holy Turbo Boost Batman!

monroe(whoosh-she's ready)

I talked about doing this about a year ago, and you guys ripped me a new
one for being too impatient. Since then, I've heard BOB say that he used
a shop-vac to get his K started, and now this. What gives?

Hunh? I don't remember that particular ripping of a new one-
Most of the times I've had trouble is when I'm down to smaller pieces
of lump to try to grill with-the airflow through the pile gets kinda
stifled. Fanning with a record album cover is the classic way to get
recalcitrant coals lit. The extra airflow helps clear the ash from the
grate holes and blows it up into the dome as well-make sure there's no
food in the cooker when you do this.
This fan I speak of is about 6", runs on 4 D-cells and has foam rubber
blades. Got it at Wallyworld or Target I fergit which. It's a portable
beachgoing model-was over with all the sunbathing supplies.

monroe(more cfm)

Monroe, of course... wrote:



I talked about doing this about a year ago, and you guys ripped me a new
one for being too impatient. Since then, I've heard BOB say that he used
a shop-vac to get his K started, and now this. What gives?

Hunh? I don't remember that particular ripping of a new one-
Most of the times I've had trouble is when I'm down to smaller pieces
of lump to try to grill with-the airflow through the pile gets kinda
stifled. Fanning with a record album cover is the classic way to get
recalcitrant coals lit. The extra airflow helps clear the ash from the
grate holes and blows it up into the dome as well-make sure there's no
food in the cooker when you do this.
This fan I speak of is about 6", runs on 4 D-cells and has foam rubber
blades. Got it at Wallyworld or Target I fergit which. It's a portable
beachgoing model-was over with all the sunbathing supplies.

monroe(more cfm)

You guys ever try grating a few strokes of magnesium on your charcoal piles?
;-) Starts it up real fast and it always makes the children nervous. Their
counselors say they get over it real fast, however.

Actually, I like the whole idea a of lower draft forced air blower white hot
unit makie fire burn right now oxygenating Bessemer-inspired high-temp
titanium blast furnace add-on....but I'm pretty happy right now with my
charcoal chimney. ;-)

John in Austin (hey to Monroe....hey to Goober!)

"Monroe, of course..." wrote in message
...
This fan I speak of is about 6", runs on 4 D-cells and has foam rubber
blades. Got it at Wallyworld or Target I fergit which. It's a portable
beachgoing model-was over with all the sunbathing supplies.

monroe(more cfm)

Hell, just break out the leaf blower.

"cory" wrote in message
.. .
Monroe, of course... wrote:
I talked about doing this about a year ago, and you guys ripped me a new
one for being too impatient. Since then, I've heard BOB say that he used
a shop-vac to get his K started, and now this. What gives?

Like I said, they are hypocrits.

It is so funny that they think they are cutting edge and know the grilling
and q world yet cannot even tell a person what type of 'Q a particular
section of the states is known for. Many people do this. You can even blow a
fan over the chimney of you k to increase air flow, but baby forced air is
where it is at . I'd presume the gas option accomplished the same task
though.


-CAL