Using Brickettes in a Pizza / Wood Fired oven

[MikevR]

A query came up regarding how to keep a constant heat as close as possible for slow cooking and smoking. Some ideas were mentioned and one was using a Webber Kettle Braai basket loaded with Brickettes. I gave this some thought, and the following is the direction I am taking. I will give feedback on my findings, once I have successfully slow cooked at a fairly even temperature. This should be good for overnight Ham Hocks, Briskets and short rib or even Chicken or a lamb leg roast or lamb shanks.

I made 2 basket type holders from a drum I had. Its galvanized so I had to wash of the nickel with acid then burn it before constructing the basket holder. I have designed it so that I have the following options.

• Make half size fire in W/F oven - This is to initially heat up the oven for slow cooking. Push coals aside and add two basket holders primed with Brickettes. Light brickettes from each edge so you get a slow long burn (Webber Snake Method)
  or
• Make half size fire in W/F oven - This is to initially heat up the oven for slow cooking. Instead of pushing coals aside, fill basket holder with one layer of coals, stack brickettes on top and they will start a slow burn. I will be experimenting with both and give you feed back.
  
  Please note these basket holders can be move closer to or further away from the meat. they are curved nearly matching oven curve.

[Damdan]

This is brilliant.

[PJ SA]

Mike please stop, you making us all look bad

[Estee]

Awesome Mike.

Us WSM guys stack the briquettes like dominoes, on the narrow end, leaning towards the ignition point, like the pic below. I am not sure if it makes a material difference but you will be assured that if the preceding coal is lit, then it will definitely ignite the following one. I have seen them stacked like in your photo but I have never tried them like that although I am sure they will burn uninterrupted.

Looking forward to the results of this project

[MikevR]

Thanks Folks - with this idea I may have turned my Wood Fired oven into a Webber in Big Green Egg. Who knows

[Therackermann]

By opening and closing the bottom of the Weber one controls the temperature of the oven inside and essentially the rate at which the coals burn.

If you don’t mind me asking, how are you going to control the temperature inside the oven for an overnight cook with a pizza door either open or closed?

[MikevR]

By opening and closing the bottom of the Weber one controls the temperature of the oven inside and essentially the rate at which the coals burn.

If you don’t mind me asking, how are you going to control the temperature inside the oven for an overnight cook with a pizza door either open or closed?

Very good question. Thats why I will be doing trials. I can adjust door opening to regulate burn. trials will tell me how long the burn will be and what will the temp variable will be. I try between 2 level snake to 3 level snake and trials can take place during the day without cooking anything but just monitoring performance. Even Weber performance is reliant on experience for controlling temp. If I get it right, I will add adjustable air flow in and out on slots on the door.

[spicydave]

Magic is to get the bottom part warm first ...

Flames is just extra magic ...

[spicydave]

Like so ...

[Estee]

Very good question. Thats why I will be doing trials. I can adjust door opening to regulate burn. trials will tell me how long the burn will be and what will the temp variable will be. I try between 2 level snake to 3 level snake and trials can take place during the day without cooking anything but just monitoring performance. Even Weber performance is reliant on experience for controlling temp. If I get it right, I will add adjustable air flow in and out on slots on the door.

57 Weber, single level snake, two wide, I get approx. 8+hrs from a 2/3rds around the grate, charcoal brand dependent. Chaka I have found to be the most consistent and longest burning. I aim for a temp in the 120 to 160 range and I can maintain this with some adjustment to the bottom and top vent.

The WSM has a large water bowl which acts as a hunidifier but also a heat sink for temp stability, but does require topping up, something you might want to consider.