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Juancho's Split Grill

("Hot Smoke BBQ Smoker")

Improving Weber Performance at Zero Cost !

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".


Hot Smoke BBQ - Juancho's Split Grill


Hot Smoke BBQ Charcoal Briquettes


Advantages


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.

-

Cowboy Grill
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;

For an example of Cowboy Barbecue, you're welcome to check out our Hot Smoke Highway Chicken;


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:


1.

Photo of Juancho's Split Grill - Step 1 - Placig the Coal Rack. We use only one coal rack, placed further towards the center of the grill to allow sufficient fuel for 3-4 hours of smoking;

2.

hoto of Juancho's Split Grill - Step 2 - Prevent leaking of 'false air'. By covering the 'cold' part of the coal grate with aluminium foil we will have improved control over the fire;

3.

Photo of Juancho's Split Grill - Step 3 - Place re-used aluminium dish. We place a re-used aluminium dish that will support the improvised drip pan;

4.

Photo of Juancho's Split Grill - Step 4 - Drip pan made of aluminium foil. We make a drip pan made of heavy gauge aluminium foil; Push it to the sides of the barbecue to obtain maximum area;

5.

Photo of Juancho's Split Grill - Step 5 - Smokewood added. 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.

6.

Photo of Juancho's Split Grill - Step 6 - Charcoal briquettes glowing grey. The burning charcoal briquettes are loaded;

7.

Photo of Juancho's Split Grill - Step 7 - Place the grill. Once the charcoal and smoke wood are in the coal pocket, the barbecue grate goes in;

8.

Photo of Juancho's Split Grill - Step 8 - Filling of the drip pan. 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.

9.

Photo of Juancho's Split Grill - Step 9 - Placing of horizontal baffle. Optional:
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.

Photo of Juancho's Split Grill - Step 9 - Placing of vertical baffle. 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!

10.

Photo of Juancho's Split Grill - Step 9 - Pre-heating the barbecue. After 10-15 minutes burning with the lid on, the barbecue is pre-heated thoroughly and the party can start...



Related subjects:


Juancho's Double Grill

Photo of Juancho's Double Grill by Blue Smoke BBQ. Whereas Juancho's Split Grill will increase capacity and improve performance of your Weber Grill, Juancho's Double Grill will double the indirect grilling and hot smoking capacity.


Marking Your Weber for Better Performance

Photo of Bottom Ventilation Markings on Weber Gold Kettle Grill by Blue Smoke BBQ. By marking the open, close and middle positions of the bottom vent holes of your Weber Gold barbecue you obtain better temperature control during hot smoking.



If you want to check out more BBQ "technology" :




At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !