Reddit mentions: The best grilling cookware & rotisseries

Two things that I use all the time that I don't see mentioned:

Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.

Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.

I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.

If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.

And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.

First, let me just address this: Pork isn't red meat. :P

To properly do this with a gas grill (and don't let anyone tell you that you can't!), you will need a smoke box. These are easy to find, not very expensive, and easy to use (and you can even make one yourself using heavy duty aluminum foil).

You'll want to get wood chips for smoking as well. I like combining applewood and hickory or mesquite. These you'll soak before adding to your smoke box; I soak mine in a mixture of water and apple cider. They only need to soak 15-30 minutes, so you can replenish as need be. If you're going with the foil route, soak some, make foil packets with the well drained wood, and poke small holes in the top with a skewer. Make a couple in advance, so as one stops smoking (when all the wood has turned to ash) you can replace it with another. It helps to keep a metal pail near the grill to drop the spent packet into. Each packet should last roughly 90 minutes. You'll replace wood in a smoker box at roughly the same rate.

You'll want to smoke the meat over indirect heat. I have both charcoal and gas grills. My gas grill is a 3 burner, each with individual temperature controls. You'll only need to light one or two, depending on the configuration of your grill. Over the unlit burner would be where your roast is placed. You want a temperature between 205-225F.

I do my rub the day before. Make sure you take your roast(s) out of the refrigerator at least 40 minutes (preferably an hour) before they hit the improvised smoker, and that you bring your grill to temp before you put the meat on it.

If you're using a mop sauce, use it whenever you're changing out the wood in the smoker box (or packet), so as not to open the lid excessively.

After 4-6 hours of smoking (depending on the size of the roast(s)), when you can wiggle the bone, I will double wrap the meat in aluminum foil, give it one last mop, and seal it up for the remainder of its time. This has a two-fold purpose. First, if you've done everything right, the meat will be meltingly tender and this will make transferring off the grill a whole lot easier. Second, it retains a lot of moisture while still leaving the most excellent crust in place. (You can also add additional meats during the last couple hours like chicken pieces and sausages).

It's done when you can pull the bone free easily, or when you can stick a fork in it and easily twist it.

That's pretty much it. Super easy, and well worth the effort.

1. Learn how to use a chimney starter. Not needed, but very nice, are the weber starting cubes.
   
   
2. Learn how to use 2 zone cooking. AmazingRibs.com is a great starter.
   
   
3. If you want to upgrade your getup: Slow N Sear by Adrenaline BBQ Co is amazing and worth every dollar. Buy some bbq insulation for the lid as well, super cheap and prevents leaking.
   
   With this you can cook everything from amazing tuna steaks, to slow cook brisket.

For what this is worth I own a cheap vertical offset, Original PK Grill, Weber Smokey Mountain, Weber Performer, A Smokey Joe, A Weber Spirit Gas grill, and an Oklahoma Joe offset. I have experience with all of these grills/smokers and they all have their plus's and negatives.

Here is what you are looking at. You can't get a smoker to grill, but you can get a grill to smoke. If he is looking to steak and burgers, but also smoke a bird, smoke a butt, smoke some ribs etc, then you want a grill that also does well as a smoker. For the money, IMHO, your best bet if your budget is in the 500-800 range is to get a Weber Performer and a Smoke and Sear attachment. That grill, with that smoker attachment, will cook not only near everything but it will cook near everything perfect. The only thing you might struggle with is brisket. But brisket is not a beginners cut of meat to smoke with.


Grill - https://www.amazon.com/Weber-Performer-Premium-Charcoal-Grill/dp/B00N634UJK/ref=sr_1_7?keywords=weber+performer&qid=1562791435&s=gateway&sr=8-7

Smoke n Sear - https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_1?keywords=smoke+and+sear&qid=1562791531&s=gateway&sr=8-1

The Trager's are nice. However, they are electric and pellet. Which means that you are relying on pellets and electricity to cook. If you get a storm, and your power goes out, you are SOL. If you can't find pellets, you are also shit outa luck. Also, With the Trager's, the more complicated they are, the more things there are to break. The Weber is literally a steel bowl with a hard ass paint on it. You can use charcoal, wood, or a mix of both. If you keep it out of the rain, and keep it covered, it will easily last a decade or more. The same can not be said for the Trager's firebox.

PS Buy Meatheads and Franklins books, they are well worth the money.

Just my opinion. Good luck!

For sure! This is the cake cooler I use. I got pretty lucky, it's nice and high so it sits well over the element and has the handle to easily take it on/off. It looks like you can actually find them branded as Roti grills on Amazon. Works great! Found mine at a sketchy dollar store for a few bucks and it really helps get enough heat to puff it up nicely.

Thanks for the reply, couple more questions for ya:

For the burn out clean do you just run it all vents open with or without the baffle in? How easy is it to clean the RF baffle/tube?

How’s the seal on the door? Should I get some gasket?

Is the door on the firebox like a square foot? Wondering what size splits I should buy

Also thinking of getting a charcoal basket like this to do minion method so I don’t have to throw a split on every ~45 min every cook. And maybe an ash pan to go under to make cleaning easier? Would love to hear your thoughts on that

Thanks again!!

In an oven with a broiler, conductive materials like steel are king, but, in a broilerless setup, conductivity becomes a defect. As you move into less conductive materials, you generally more into less density and more fragility- and not just physical fragility, but thermal fragility as well. My setup shields the stone and protects it, so in this setting, any stone will last a very long time, but, the best stones for this application, by their nature, will be the least durable.

The redditor in the link above, u/rs1n, spent a healthy chunk of change on a fibrament stone, which, for a broilerless setup, works very well, due to it's low conductivity. Fibrament is reinforced with fiberglass, which makes it a bit more durable, but, being cast refractory, it will be less durable than cordierite.

This is the first time I'm bring this up, since these stones tend to be so incredibly fragile, but something like this might actually work well in my broilerless setup:

https://www.walmart.com/ip/Pizzacraft-15-Round-Ceramic-Pizza-Stone-and-Baking-Stone-with-Wire-Frame-for-Oven-Grill-or-BBQ-PC0001/22951001

The huge upside is price, but a big potential downside is recovery between bakes. This should do one fast bake, but then it will be thoroughly depleted and will need a good chunk of time to recover- maybe 15 or even 20 minutes.

If you want to go with a more durable, more traditional cordierite stone, because of the increased conductivity, it could add as much as a minute to your bake time (6 instead of the most likely 5 minutes), but this should be cordierite:

https://www.amazon.com/Pizzacraft-Round-ThermaBond-Baking-Pizza/dp/B005IF2ZNM/

I'm not in love with the 15" width, but this is cordierite and 5/8" thick (thicker = more pizzas without need to recover):

https://www.amazon.com/dp/B01LZFX4NY/ref=psdc_3480718011_t1_B07F1M9XRD

Here's the link for the fibrament stones:

https://bakingstone.com/

The pressure smoker is a good idea. It won't give you a good bark, but so what; you can still get great flavor.

Another option, if you have a range hood that vents outside, is a stovetop smoker. I have this one. It's great for pre-smoking food before pan searing to finish: steaks, chops, chicken breasts, burgers, sausages. Also for smoking onions, garlic, cauliflower, cheese, nuts, butter, salt, etc. If you remove the sliding lid and fashion a foil balloon, you can smoke a pork butt or chuck roast for 2-3 hours, then finish in the oven at 250F.

As far as powdered smoke goes, it seems this product is better suited to using as an ingredient in spice rubs, since it's in dry form. If you're going to inject, you might as well use liquid smoke.

But sure, heat up equal parts apple juice and cider vinegar, then dissolve some salt, brown sugar and powdered smoke. Let cool and season to taste with Worcestershire and crushed fresh garlic. Inject a 5-6 lb pork butt. Add some of the smoke powder to your rub, and apply, then chill overnight. Roast at 250F to an internal temp of 200-205F, probably 7-9 hours. I'd cover with foil after 4-5 hours, once the surface is a nice roan color.

I live in an apartment as well and I've been using one of these to smoke. It's not true smoking, but it actually does get a good smoke flavor into your food. If you're not able to use the parking lot, a Cameron's smoker is a great hold-over. I've made sausage, pasta sauce, burgers, chicken, pork, salmon, turkey legs, and even venison with it. The food tastes great and it's perfect for apartments.

Glad to hear you are getting real food.

Here's one to wow your group. Get a vertical poultry roaster, a duck, brown rice, wild rice, onion, and mushrooms. Roast the duck, boil the rices, sautee mushroom and onion in duck fat, add cooked rice, keep a few pieces of duck sliced up on top and mince up the rest into the rice. Add a little rosemary or savory, and toast some bread to serve it on. It's not hard to make and no one will believe you can't cook.

Some other (maybe thematic) ideas: pasties (inn bought meat pies), get a chicken spit roaster and have it going in the background, savory oatmeal (oatmeal, barley, beef broth, maybe some bacon, savory, onion, etc served with a hardboiled egg on top) - yummy gruel, olive oil and herb (again, I like rosemary) roasted root vegetables (turnips, carrots, potatoes, etc) - winter rations, and bree wrapped in a Pillsbury pastry sheet baked with a little egg wash and served with sliced fruits and fudge - spring festival food when visiting the city. Also, never underestimate the deliciousness of chicken or pork just roasted with salt and pepper.

Personally, I think it would be awesome to run a game with a meal that was part of the game.

(Oh, and as a kid I learned to eat and enjoy split pea soup with ham by pretending it was orc gruel with Halflings toes in it... or knee if my mom used a pig knuckle.)

I'm a ran fan of the XB85 Spit Roast system. Sure, it's a bit on the expensive side, but it'll give you great rotisserie for years to come. Think of it as an investment in your future AND your meat!

Here's the system: http://www.amazon.com/XB85-Spit-Roast-Rotsserie-System/dp/B00821BK2Q

EDIT: To be serious, if you're coming into HL for the first time, just have all the latest flavour-of-the-month heroes. They're generally power-creep'd more than the older heroes so it's an easier time.

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

It might be splitting hairs, but some would argue that 600 degrees is still not hot enough to get the proper rise out of your dough for a "true" Neapolitan pizza. Though you're right that a pizza oven can be made for much less with a Weber Kettle grill and you can still achieve the 1000 degree + heat some suggest you need.

I use this setup, along with the absolutely necessary steel top and a few other modifications. Others have made something like this for even less. When burning white/red oak, olive, or almond wood, I'm able to get things well over 1000 degrees (max heat of my thermometers) inside and cook a pizza in less than 2min.

Now I just need to master the process of making dough. If anyone knows where I can get a good sour dough starter on the cheap, please let me know! =)

Also, for those who care to know, the purist think the best, most simple, most consistent pizza sauce is nothing more than canned San Marzano tomatoes, drained, and crushed up with salt. I've found that—when considering the law of diminishing returns—I can't really argue with that.

Welcome to the club. Here are some things I have noticed about the WSM:

When you lift the lid to look/spritz/adjust, you lose some heat but the open top of oxygen makes the fire burn more. When i open the top for a couple minutes and close, the temp falls then jumps up 10-15 degrees higher than normal and then falls down to the previous temp.

Use wood chunks rather than chips. Chips burn hot and fast and produce some nasty smoke, chunks burn slower and produce less hardcore smoke then the chunks turn to a piece of coal and burn out.

Experiment, experiment, experiment and let us know. Nothing better than someone coming out with a tip that i try and works awesomely.

Invest in a rib rack for the WSM, you can put ribs on it, flip it upside down and put your pork shoulders in it and make it easy to move without disrupting bark, lat it flat and put a huge packer brisket over the top until it loses some size.

I have this:
http://www.amazon.com/Charcoal-Companion-Non-Stick-Reversible-Roasting/dp/B000OHBXJ6/ref=pd_sbs_lg_4

Works like a charm.

Good luck, cheers!

I got one of the Weber large grill baskets and it works great with veggies. Weber 6678 Large Original Grill Basket https://www.amazon.com/dp/B009IH0I5I/ref=cm_sw_r_cp_apa_i_Ci--AbW6S1YEK


I'd also second the recommendation for a good instant read thermometer along with a remote thermometer. The Thermapen is the tops, and I love mine. For a lot cheaper the Thermopop is a good choice if you don't want to spend as much.

I love my cast iron. The 12" Lodge cast iron skillet gets plenty of use, but probably the best cast iron thing I've bought in the last five years is this griddle. I use the heck out of it both indoors and out. Friday night I made smash burgers out on the patio over a propane burner. Then I made grilled chicken/cheese sandwiches Monday night. Used it again last night for caramelized onions and hot peppers, with some grilled sausages. Could have cooked those on the griddle too. The Lodge pans come "pre-seasoned" and I use that term loosely.

What I do is take some 100 grit sandpaper and sand down their not-so-smooth surface. I have an orbital sander but by hand using a sanding block would work fine with some elbow grease. Then season with flax seed oil four or five times and you are golden. Mine is so non-stick it's effortless to clean up just using a stiff bristle nylon brush and hot water. Which is the way I clean all cast iron. I should note that I've never even used the ribbed side of the griddle, just the smooth side. If I want grill marks I'll just use my ceramic grill.

You're not going to get a good pellet or offset smoker for $300. In that price range if you want to do charcoal your best bet would be a Weber Kettle and add a Slow 'N Sear. If you want something easier to manage as a beginner, the Camp Chef Smoke Vaults are really good options. I started with the 18" and then bought the 24" and converted it to natural gas so I never have to worry about changing propane tanks again.

Smoke Vault 18
Smoke Vault 24

Well, I have no idea what your price point is, but there are a couple really nice options that I have my eye on:

A nice 'Cold Smoker' will allow him to smoke cheese, salt, or anything else that might melt if too much heat hits it.

How about a wireless thermometer (definitely need a wireless one, not blue tooth) so he can keep watch on his grill from inside

Maybe a real nice skewer set with an elevated cooking system?

or maybe a portable smoker so he can tailgate?

OR.... how about a new Grill with all the works?

The options are limitless

https://www.amazon.com/gp/product/B004FKUMKE/

The more I think about it, the more I realize I don't really need it. I suppose it's probably meant for people doing catering or something like that. I originally thought I would swap it on and use it for burgers and dogs, but that seems like a lot of work and the griddle works fine for burgers anyway. I think it would still be nice to have grates for something that's extremely fatty and I want the fat to drain away quickly, or for something like veggies where I don't want it directly on the entire griddle (asparagus, maybe?)

One product that I saw used in this Youtube video was GrillGrates.

> Maybe more with a fancy rack gizmo but i'm not sure how that would work; I can't see how it would.

The fancy rack gizmos are not very complicated. A rack like this one will let you do cooks like this pretty easily. (Not my image or my cook. I have done similar, but didn't think to take pics)

What's your home ventilation like? Depending on that you have a couple of options:

• Wok smoking - use a foil-lined wok with a wire rack and tight-fitting lid.
  
  
• A stovetop smoker - same principle as the above, but a dedicated pan you can buy for the purpose. Looks to have a larger area for smoking than a wok would provide.
  
  
• Dhungar technique - you light a lump of charcoal and leave it in your covered pan for like 30 seconds.
  
  If your kitchen is poorly ventilated, then I'd recommend using a smoky ingredient (liquid smoke, smoked paprika, smoked cheese, etc.) instead.

Smoke it on a stovetop smoker.

This article will give you a good overview: http://query.nytimes.com/gst/fullpage.html?res=9901E0D6153FF934A25752C1A9629C8B63

This is the smoker you want: http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416272496&sr=1-1&keywords=cameron+stove+top+smoker

A turkey is too big to fit flat inside the smoker. You'll be making a dome of heavy-duty aluminum foil, smoking the bird on the stove for an hour or so, and finishing it off in the oven.

Don't worry about collecting a piece of cookware you'll only use once. A stovetop smoker is a wonderful tool for an apartment dweller. Salmon, chicken, pork, and root vegetables are out of this world when cooked on a smoker.

My dad has a Little Chief electric smoker, and they make a smaller version. (http://www.amazon.com/Smokehouse-Products-Mini-Chief-Smoker/dp/B001NZRLTO). I personally have had the Emson 5-qt indoor electric smoker (https://home.woot.com/offers/emson-5-qt-electric-indoor-pressure-cooker-smoker?ref=cnt_dly_tl), but it only lasted about a year. There are some stovetop smokers as well if you want to go that route, like the Camerons (http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_2?ie=UTF8&qid=1450200138&sr=8-2&keywords=indoor+smoker) that have good reviews.

As a fan of and dabbler in classic charcuterie, you can definitely make your own bacon, though I'm not sure of taking store bought bacon and curing it yourself. the main things you need are approximately,1/2 tsp prague powder #1(or pink curing salt), 1/8th cup kosher salt, 1 tsp black pepper, and 1/8th cup brown sugar for each pound of pork belly. Once you've made it a few times you can adjust seasonings, add different things like paprika, red pepper flakes or any number of other seasoning. the prague powder is what gives it the pink-ish color and the salt and sugar help cure it. you can also use different kinds of sugars when you are comfortable.


take the thick rind off of the pork belly and rub the curing mix all over it, put it in a ziplock bag in the fridge for 5-7 days, flipping every day. liquid will release and essentially turn it into a brine. this is good. after curing, take it out of the bag and rinse off all the extra salt and pat it dry, then put it back in the fridge uncovered on a baking rack for 6-12 hours. then smoke it at about 175 for about 3 hours or until internal temp of 150 in whatever smoking device you have access to. Before I got my bbq pit with a smokebox I started off with something similar to this. After smoking let it cool to room temp, then wrap it in plastic wrap and then cool it overnight. slice, fry, and enjoy.

What I normally do when I make it is after the final cooling stage I'll slice it all up and put on parchment paper and freeze it. Depending on what all they've done to your uncured bacon you might be able to do cure it like this but I've never done that so I don't know what would happen.


*edit* also instead of relying on some random person on reddit you can always look up a few recipes and go from there.

I smoked meat in my oven a few times when I lived in an apartment.

You can buy something like this: https://www.amazon.com/dp/B00004SZ9D or build your own with a large aluminum foil pan, lots of aluminum foil, and a baking rack. Regardless, you should use special indoor wood chips and the Camron instructions for indoor smoking. As you can see from the reviews, a lot of people do smoke indoors. It will make your apartment smell like BBQ and if you have a sensitive smoke detector, you may want to cover it or take it down (I have always had to take down apartment kitchen "smell" detectors everywhere I have ever lived)

With this method, I got a nice smoke taste on the meat, but not as much as a real smoker, so I also added liquid smoke to my BBQ sauce. Now that I have a real smoker, I still add liquid smoke to my BBQ sauce as it just makes it better.

I'd have to agree with the pit master... Albeit, I am biased as an amateur BBQ enthusiast. I'm not saying oven brisket can't be good, but it is an apple to oranges comparison. The cooking process is very different without smoke exposure. I feel like liquid smoke is a poor means of replicating the flavor. It can be done right but easily overdone. What kind of space are you working with? There are small vertical smokers. Do you have any room for a small grill? [This] (https://www.amazon.com/Stovetop-Smoker-Stainless-Indoor-Outdoor/dp/B00004SZ9D) seems like more trouble than it's worth but may be an option if you have good ventilation.

Grill mats transfer grill marks really well and would be pretty good for this.

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

Do you have the smoking stone?

https://smile.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC/ref=sr_1_1?ie=UTF8&qid=1465761524&sr=8-1&keywords=akorn+stone


The Akorn seems like it would cover both bases quite well. The only issue is that I've never bbq'd with charcoal lol.

Thanks! Is this the deflector? https://www.amazon.com/gp/aw/d/B009E8NATC/ref=mp_s_a_1_3?ie=UTF8&qid=1519660334&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Akorn+deflector&dpPl=1&dpID=31CljtEArKL&ref=plSrch

I heard that about the temp being hard to drop -- I'll try to be conscious of that. I want to get it now so I'll hopefully have a decent idea by time summer comes.

Any probe you recommend? I have a thermapen, so set on the instant read.

Appreciate the advice!

Definitely get the classic 1 and put some of your savings towards extras (ash basket, cast iron griddle, grate rack). I've had a classic 1 for three years and it's great (and it was $1000 when I bought mine). $750 is a no brainer!
https://www.amazon.com/gp/product/B07C9XJ28J/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B00MON188E/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00TG16HN8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I had a similar problem the last couple of weeks. I made these two recipes and substituted pumpkin for squash. The enchiladas are time consuming, especially waiting for the beans to cook down, but oh so delicious. You will get at least 10 meals out of it - and it freezes well.

Enchiladas

Aromatic Beef Stew

Also I smoked some pumpkin in my stovetop smoker and pureed it and added it to this Black Bean hummus recipe I found on reddit - whoa delicious.

There's also the option of using an inexpensive stovetop smoker. Obviously you wont be able to cook anywhere near the volume of a larger, freestanding smoker, but the stovetop smokers work fantastic all the same and you can't beat the price/convenience.

whats a manageable price for you? i have two of these traeger rib racks and theyre fantastic, solidly built, and fit 8 ribs in a single go

I've found that with my egg knock-off (Char Griller Acorn Kamado) the restriction of airflow is a good thing. The convection caused by the shape of these smokers is fantastic for cooking at high temps, and reducing the amount of fuel you need to use, but I suspect it's this very convection that's "grabbing" air from the vent on the top, and pulling oxygen down to the coals.

After I put the stone in place, I found that the temperature was MUCH easier to control.

This Stovetop Smoker works well for a friend of mine.

They make rib racks to lay them vertically. Something like this (check dimensions of course).

I also added an upper rack to my daniel boone with some angle iron so that I could fit some more.

I got this for my KJii and it works great : Grate Rack for a Classic KJ - Fits Classic Only https://www.amazon.com/dp/B00TG16HN8/ref=cm_sw_r_cp_apa_i_3UC7CbBW9KB4X

Those come with many Bradley smokers.

Amazon has a couple of listings but they're only 3rd party sellers:

https://www.amazon.com/Bradley-Set-4-Jerky-Racks/dp/B000FJZ1C8

https://www.amazon.com/Bradley-Set-4-Xtra-Racks/dp/B000FJZ1BY

Yeah. Like this. https://www.amazon.com/Grillaholics-Grill-Mat-Accessories-Manufacturers/dp/B00KUJCH66

Yup. It's one of these: http://www.amazon.com/Camerons-Products-Stainless-Stovetop-Smoker/dp/B00004SZ9D

I had one in my old apartment. Not too bad for chicken and fish, but it did smell like you'd been smoking meat indoors.

Agreed.
$13 on amazon and its prime: http://www.amazon.com/Charcoal-Companion-Non-Stick-Reversible-Roasting/dp/B000OHBXJ6

$18 for stainless: http://www.amazon.com/Charcoal-Companion-CC3096-Stainless-Reversible/dp/B0045I6CIC/

Don't waste your time cleaning it.

My wife got me one for Christmas, and I've used it for smoking a few times so far. I've used it so far on fresh tomatoes (for making Bloody Mary mix), salmon, chicken, and pork chops. A little teaspoon of the wood chips (they go a long way...) produces a lot of smoke.

It definitely works well for smoking delicate meats (and now I'm going to try it on cocktails!). Putting smoke into pans covered with foil / plastic wrap, and into ziplocs, the smoke will leak into the room, so be aware of that. Also, I've found for some things that 2 or 3 applications of smoke may be needed.

I am looking forward to experimenting with teas and dried herbs (Earl Grey-smoked pork?) - but don't think coffee would work in it.

Will this work on anything large you want to smoke? Probably not. But something like ribs, with maybe several applications over several hours? Maybe.

You might also look into a stove-top smoker. It will cook and smoke, but also something you want to use with a window open...

You might try a Cameron's Stovetop Smoker. I've been using it for years - for beef, pork, chicken and fish. It's a real treat for indoor smoking.

The Stovetop Smoker is a tightly sealed metal drawer that sits on the stove. As the burner underneath heats up, the wood chips smoke, sending smoke around the baffle, up to your food. Very little smoke escapes, so there's not much to vent.

They usually come with a few types of wood chips and a recipe book. Try the Scotch Eggs or smoked trout.

I find that I do about 1.5 lbs per time. The racks that I have only fit that much, give or take. However, I may get another set of the same ones so I can increase my output. I have this set of racks: http://www.amazon.com/Bradley-Set-4-Jerky-Racks/dp/B000FJZ1C8

Yeah I also use a chimney for normal cooking. I think it would be way too hot for smoking if you light with the chimney.

Char broil makes their own diffuser which is what I have:
https://www.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC

Here you go. This is the only attachment you’ll ever need.

https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_awdb_t1_r777CbTHVNV7N

Blackstone Signature Griddle Accessories - 36 Inch Grill Top Accessory for 36 Inch Griddle - Non Stick Coating - Foldable Windscreen - Drip Tray Included https://www.amazon.com/dp/B004FKUMKE/ref=cm_sw_r_cp_api_i_NOx3Db6S44ZQM

Nope... inside smoking:

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?ie=UTF8&qid=1408223268&sr=8-1&keywords=cameron+stove+top+smoker

I have one similar to this, don't know the exact size difference, but I can get 20 or so wings in there. Takes 20-30 minutes or so and if you prep correctly, it's almost no clean up.

It's a Slow N Sear. I think it's this one: https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_3?keywords=slow+n+sear&qid=1562335881&s=gateway&sr=8-3

This is the answer you're looking for. If you have a weber, pick up the Slow n Sear, it's an inexpensive answer to having a smoker.

Ask and ye shall receive.

https://www.hammacher.com/Product/84974?cm_cat=ProductSEM&cm_pla=AdWordsPLA&source=PRODSEM&gclid=EAIaIQobChMIzqHniPmv1wIVQhuBCh31QgMbEAQYAyABEgKo3PD_BwE


https://www.amazon.com/Stovetop-Smoker-Stainless-Indoor-Outdoor/dp/B00004SZ9D


http://www.dopehome.com/indoor-meat-smoker

They actually make these, she even mentions Camerons in the video

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

There's a stovetop/outside grill smoker you can get in various sizes.

Have you never heard of grill mats? It's apparently a thing.

Stovetop smoker for smoking food inside. Works amazing.

Why don't you look into getting a Slow and Sear for your Weber?

Get a slow n sear
Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_zVdQBbTJWKBAY

Slow n Sear!

Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_i_lx6YDbFPZ97D5

Sorry for this cut and paste abortion on mobile - Stovetop Smoker - Stainless Steel Indoor Or Outdoor Smoker Works On Any Heat Source - with Recipe Guide and Wood Chips https://www.amazon.com/dp/B00004SZ9D/ref=cm_sw_r_fm_apa_5MWjzb29J7V1E

Nope, not at all!

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

It's nothing like the fancy stuff you guys are used to, but it gets the job done.

I use a combo of a dutch oven and stovetop smoker, and I can't ever go back to crock pot style pulled pork or brisket. I tried many different non-smoking recipes, and there's just no contest when compared to smoking.

FWIW, I live in a small apartment and smoke my own bacon and other things all the time. I've got one of these stovetop smokers and it imparts a great deal of smoke to the meat without actually producing much smoke at all. Your place will smell a little but it is no worse than regular cooking and really, there are worse things than having your place smell like bacon for a couple hours!

I bought a Slow N Sear, but you co do without. If you need to do a 10+ hour smoke, do the snake method, if less, just pile a bunch of charcoal off to one side.

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Most important is you are only firing up a dozen or so coals in the chimney first, and dump them off on one side of the unfired charcoal. The unlit stuff will catch with time, and give you a long cook. You don't need more than a dozen coals fired off to begin with to get to 225 on a kettle.

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After you dump hot coals on the cold coals, drop 2 or 3 wood chunks on top of your pile.