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Spider Grills Venom Fan for Weber 22
Posted on 3/22/23 at 11:33 pm
Posted on 3/22/23 at 11:33 pm
There was a post a few weeks ago about the best charcoal grill to buy. The consensus was a Weber 22. That’s the only grill I own and has been for many years.
One fine gentleman posted extensive links to many of the available accessories. One of them being the Spider Grills Venom automatic fan control.
First things first, at $200 it cost more than my grill. BUT, it’s freaking awesome and totally worth it.
I cooked a pork shoulder overnight this weekend as a test. After the fire calmed down it held a steady 225 for 18 hours. And I mean steady. I didn’t open the lid once.
Tonight I fired it up to 550 for some thick pork chops. Then as an experiment I dialed the temp back to 300 to burn the remaining coals and it’s been there for two hours.
You can control and monitor the grill temperature from anywhere. Like work. And monitor the meat temp as well.
Some might call it cheating, but it’s the best of all worlds. You basically get the convenience of a high end pellet smoker but still have your trusted Weber kettle.
I understand the appeal of minding a fire all day and getting lubed up, but that just ain’t me anymore. Putting some beef ribs on the pit and going fishing or running errands or whatever while being able to control and monitor the heat while I’m doing it is the proverbial tits.
Highly recommend.
One fine gentleman posted extensive links to many of the available accessories. One of them being the Spider Grills Venom automatic fan control.
First things first, at $200 it cost more than my grill. BUT, it’s freaking awesome and totally worth it.
I cooked a pork shoulder overnight this weekend as a test. After the fire calmed down it held a steady 225 for 18 hours. And I mean steady. I didn’t open the lid once.
Tonight I fired it up to 550 for some thick pork chops. Then as an experiment I dialed the temp back to 300 to burn the remaining coals and it’s been there for two hours.
You can control and monitor the grill temperature from anywhere. Like work. And monitor the meat temp as well.
Some might call it cheating, but it’s the best of all worlds. You basically get the convenience of a high end pellet smoker but still have your trusted Weber kettle.
I understand the appeal of minding a fire all day and getting lubed up, but that just ain’t me anymore. Putting some beef ribs on the pit and going fishing or running errands or whatever while being able to control and monitor the heat while I’m doing it is the proverbial tits.
Highly recommend.
This post was edited on 3/22/23 at 11:35 pm
4
Posted on 3/23/23 at 8:34 am to Irregardless
Have to agree with you. There was a time in my life when smoking meats on the offset, WSM and other grills was very satisfactory and yielded amazing results. I first sold off the offset smoker, vertical offset, Primo Oval XL and one of the WSM's I had. All were used during my tailgating tenure and LSU away games. As that time has settled down, I have kept three of my 22" Weber Kettle and acquired a Venom. I would compare its ability to cook for extended periods of time to that of the WSM with the same taste and texture. I am contemplating the sale of more of my equipment, including the Weber Genesis late 90's as I find all of my grilling is dedicated to two weber kettle's. All that just to say the Venom is a great purchase for simplicity and ease for overnight cooks, especially.
Posted on 3/23/23 at 12:44 pm to jmon
quote:
jmon
Great post. I was toying with the idea of getting a new smoker/grill for long cooks until I got the Venom. Now I just don't have a need. That said I'm never cooking more than one huge hunk of meat at a time so I can certainly understand the need for more that a 22 Kettle. But for my life this has eliminated the need for anything more.
Posted on 3/23/23 at 7:30 pm to Irregardless
quote:
There was a post a few weeks ago about the best charcoal grill to buy. The consensus was a Weber 22. That’s the only grill I own and has been for many years.
One fine gentleman posted extensive links to many of the available accessories. One of them being the Spider Grills Venom automatic fan control.
First things first, at $200 it cost more than my grill. BUT, it’s freaking awesome and totally worth it.
I cooked a pork shoulder overnight this weekend as a test. After the fire calmed down it held a steady 225 for 18 hours. And I mean steady. I didn’t open the lid once.
Tonight I fired it up to 550 for some thick pork chops. Then as an experiment I dialed the temp back to 300 to burn the remaining coals and it’s been there for two hours.
You can control and monitor the grill temperature from anywhere. Like work. And monitor the meat temp as well.
Some might call it cheating, but it’s the best of all worlds. You basically get the convenience of a high end pellet smoker but still have your trusted Weber kettle.
I understand the appeal of minding a fire all day and getting lubed up, but that just ain’t me anymore. Putting some beef ribs on the pit and going fishing or running errands or whatever while being able to control and monitor the heat while I’m doing it is the proverbial tits.
Highly recommend.
Why that would be me.
I've been waiting for this review. Thanks for this.
My guess is you would probably produce a better product than a pellet grill because it's charcoal.
But do this, see voo play. Give us a three month review and let us know if that thing is still working proper. And one other thing. Maybe you want to try it with this...
only fire Stainless Steel Grill Cooking Smoking Attachment, Rib Hanging System for Weber 22 inch Kettle Grills - Turns Your Kettle into Smoker LINK
And also this...
Fireblack® Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black LINK
Posted on 3/23/23 at 7:39 pm to Pandy Fackler
Have you used the venom with a slow n sear and/or a vortex?
Posted on 3/23/23 at 7:58 pm to KosmoCramer
I haven't used the Venom at all but I may pick one up.
Posted on 3/23/23 at 8:00 pm to Pandy Fackler
Gotcha.
Probably gonna buy it for my father in law for father's day.
He's more of an old school grilled, I have recently finally convinced him to use a probe thermometer
Probably gonna buy it for my father in law for father's day.
He's more of an old school grilled, I have recently finally convinced him to use a probe thermometer
Posted on 3/24/23 at 8:24 am to KosmoCramer
quote:
Have you used the venom with a slow n sear and/or a vortex?
I honestly don’t see the need for a slow and sear but if someone gave one to me I’d check it out for sure. I have two baskets that tuck nicely in the edge of the grill. Throw in a water pan and you essentially have a slow and sear.
I smoked wings last night at 225 for an hour then cranked up the fan to 400 to crisp them up. Got up to temp in about 10 minutes. No adding additional lit or unlit coals. The fan does the work.
This post was edited on 3/24/23 at 8:25 am
Posted on 3/24/23 at 9:50 am to Pandy Fackler
quote:
Fireblack® Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black
Came in the mail last night. Will apply it this weekend. What is the grilling attachment?
Posted on 3/24/23 at 5:44 pm to Irregardless
quote:
Came in the mail last night. Will apply it this weekend. What is the grilling attachment?
You probably know this already but clean the rim of your lid real well before applying that gasket.
The other thing I linked is a great attachment for doing chickens, mass quantities of ribs, and numerous butts or brisket combos at the same time. shite like that.
Check out the images on the Amazon link. They'll give you an idea of what it does. Also, if you get one of these you'll have a perfect heat diffuser set up, just like a Kamado.
Kettle Zone Cooking System for 22 Inch Weber Kettle Grills - Turn your grill into a smoker, oven, and more LINK
Combined with the Spider, it'll probably perform as well or better than any komado or pellet grill out there.
If folks knew just how much they could maximize their weber, I don’t think they would buy anything else. I've got a Kamado I never touch anymore.
This post was edited on 3/24/23 at 5:51 pm
Posted on 3/24/23 at 5:46 pm to Pandy Fackler
Cajun bandit accessories are excellent. They have pretty good sales twice a year.
Posted on 3/24/23 at 5:50 pm to USEyourCURDS
quote:
Cajun bandit accessories are excellent. They have pretty good sales twice a year.
Yeah those are good options. A little pricey though. The extension ring with the hanging rib rack i linked is a better bargain and a bit more versatile.
Posted on 3/25/23 at 12:54 am to Irregardless
What charcoal are you using?
Posted on 3/25/23 at 7:50 am to Pandy Fackler
quote:
I've got a Kamado I never touch anymore.
Same thing happened to me and I sold my Primo Oval XL. There's something about the versatility and ease of use with Weber's that always makes them the go to for cooking, and the Venom steps that up a notch.
Posted on 3/25/23 at 9:21 am to Rip N Lip
quote:
What charcoal are you using?
I stick up on plain old Kingsford Blue Bag when I can find it at Costco. I’ll use the regular blue and white bag too.
I do keep some lump around but typically only use that when searing stuff off on my chimney starter. If you don’t know that trick, there’s no way I’m aware of to get that much heat that easily. Fire up the chimney with lump and put the grate that normally holds your coals over it. It’s like a freaking jet engine.
This post was edited on 3/27/23 at 4:33 pm
Posted on 3/25/23 at 9:26 am to Pandy Fackler
quote:
Stainless Steel Grill Cooking Smoking Attachment, Rib Hanging System for Weber 22 inch Kettle Grills - Turns Your Kettle into Smoker LINK
Okay. That looks freaking awesome.
Posted on 3/25/23 at 1:47 pm to Irregardless
quote:
Fire up the chimney with lump and put the grate that normally holds your coals over it. It’s like a freaking jet engine.
I did something similar with a wok just no grate inbetween. It helped make a fantastic stir fry.
Posted on 3/25/23 at 11:24 pm to McVick
quote:
I did something similar with a wok just no grate inbetween. It helped make a fantastic stir fry.
Noted. Great idea.
Posted on 3/25/23 at 11:55 pm to Irregardless
quote:
If you don’t know that trick, there’s no way I’m aware of to get that much heat that easily. Fire up the chimney with lump and put the grate that normally holds your coals over it. It’s like a freaking jet engine.
Alton Brown did an episode on this very early on “Good Eats”. Best way to do a Pittsburgh style steak. But I use a heavy stainless grate.
ETA: He dud a porterhouse in that episode, IIRC.
This post was edited on 3/25/23 at 11:59 pm
Posted on 3/26/23 at 11:05 am to Pandy Fackler
quote:
Rib Hanging System
This is an idea that I had for sometime... I have the 18 inch weber and it's too small when trying to smoke a turkey for Thanksgiving. I end up having to take the grill out and put the bird (in a roasting pan) down on the coal grill.. I also use some tin foil as a shield from the coals. It works out pretty good for rigging it up... The rib hanging system would allow for the room to keep the bird on the top grill and have the top cover on the unit...
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