To obtain sustained lower heat and improved temperature control inside our kettle barbecue, and to increase grate area and thus to be able
to accommodate more meat or larger cuts of meat, we set up our relatively small Weber Grill for indirect grilling and hot smoking on one side.
(rather than in the center as per the Weber instructions)
We first called this barbeque method "Juancho's Split Grill", but some people also call it the "Hot Smoke BBQ Smoker".
The advantages of Juancho's Split Grill include:
Sustained Lower Heat
With Juancho's Split Grill's single fire box (rather than 2) it is much easier to keep the temperature
inside the barbecue within the 250F - 300F range;
Improved Temperature Control
With Juancho's Split Grill's single fire box and improved air flow you have better control over the fire
- and the temperature inside the barbecue smoker;
More Meat Capacity
With Juancho's Split Grill's larger grate area you can grill more meat at a time;
Larger Size Cuts of Meat
With Juancho's Split Grill's larger grate area it is possible to accommodate larger cuts of meat.
With Juancho's Split Grill's larger fire box it is possible to first grill the meat directly above
the glowing charcoal until the outside has the desired shade of brown,
and then put it to the side - away from the coalfire - to finish cooking;
If you are interested or feel a need for either of the above advantages, go for
Juancho's Split Grill.
Try it out! It will cost you nothing!
Juancho's Split Grill
Setting Up Your Weber For a Better Result !
Step by step, setting up Juancho's Split Grill goes like this:
We use only one coal rack, placed further towards the center of the grill to
allow sufficient fuel for 3-4 hours of smoking;
By covering the 'cold' part of the coal grate with aluminium foil
we will have improved control over the fire;
We place a re-used aluminium dish that will support the improvised drip pan;
We make a drip pan made of heavy gauge aluminium foil;
Push it to the sides of the barbecue to obtain maximum area;
I have discovered that smoke wood will burn slower
if you put it in between the coals rather than on top;
Juancho's BBQ Tip
Smoke is like a condiment, adding a specific taste to your food,
like salt and pepper. And just like you don't want your food to get too salty or too spicy, you don't
want too much smoke either.
Too much smoke will leave a bitter and/or creosote taste on your food.
In general: do not exaggerate on the smoke.
Just a whisp should be enough.
The burning charcoal briquettes are loaded;
Once the charcoal and smoke wood are in the coal pocket, the barbecue grate goes in;
In the drip pan we pour 2 pints of water, or, to enrich the flavours inside the bbq,
a mix of water and beer or water and wine.
if you need all space on the grate,
you can avoid direct grilling of the meat by placing a horizontal baffle
along the side of the fire.
You can make this baffle on the spot using folded aluminum foil, as shown in the picture.
Alternatively, you can also lower a vertical baffle in between the fire and the drip pan.
This one is made out of 2 pieces of folded aluminium foil and works great!
After 10-15 minutes burning with the lid on,
the barbecue is pre-heated thoroughly and the party can start...