cast iron Heat Sink

[squirtthecat]

I've read a few posts about piling bricks and such in the bottom of the OBS to help with temperature recovery...   So I thought earlier, what about a big chunk of cast iron?   Perhaps a Lodge griddle pan would fit in the bottom of the OBS - but no.

This pan does fit, and is nice and heavy...  (10x10x1.5")




I had to do some minor surgery on it, as in lopping the handle off.  But after that, he fits nicely in the bottom drip pan.  I put a 9x9 foil cake pan inside of it to replace the Bradley supplied water bowl.

Carefully sliding into place... (everything is hot, and now *heavy*):




In final position:




I mentioned the recovery times/temps in another topic, but will repeat here.

- Started w/ pre-heated 225 cabinet temp
- Opened door and slid in a very cool 4lb ham
- Shut door and turned on biscuit burner (it was off so I didn't burn myself working around it)
- After 15 minutes, the cabinet temp had jumped back to almost 190 degrees
- Within 45 minutes, it was cruising along at 200


Granted, I'm working with a small load of meat, but the temps outside have dropped quite a bit, and the wind has picked up...    I'll try it again with a big load next weekend.

[NePaSmoKer]

Very good idea there squirt.

nepas

[mikecorn.1]

Thanks for the pics. Will be looking forward to the new findings.

[pensrock]

Good idea, too bad the wife is going to kill you for ruining her new pan.  ;) ;D

[Habanero Smoker]

Great idea. You definitely have more mass then the single brick that I use. What did you use to cut off the handle, and was it difficult?

I never got around to adding the tip about the bricks on the recipe site. When I get around to it, could this be added to the site as an alternative to using bricks.

[squirtthecat]

Good idea, too bad the wife is going to kill you for ruining her new pan.  ;) ;D

Naw, she's out of town for a few days, and I'm the chief cook & bottle washer..

[squirtthecat]

Great idea. You definitely have more mass then the single brick that I use. What did you use to cut off the handle, and was it difficult?

I just used a hacksaw to slice the handle off - only took a minute or 2.  I smoothed the rough edges with the sharpening steel from my knife block. (and a few whack of a ball peen hammer)  It really wasn't difficult at all.

I think those pans for around 20 bucks at the store before tax.  Ideally, one could pick up a deal at a garage sale..

I'm sure what it actually weighs..  At least 4 pounds I would guess.

[Tenpoint5]

Very interesting might have to consider this!

[lumpy]

Great idea
So what did you do with the handle? ;D
Just kidd'n

Lumpy

[Roadking]

Great idea there, and the cast iron should hold the heat better then the brick.

[HawkeyeSmokes]

Great idea
So what did you do with the handle? ;D
Just kidd'n

Lumpy

If it was me, I would toss that in the smoker to. Just a little more iron in the pot so to speak.  ;D

[squirtthecat]

Not sure what I did with it... 

Anyway, the expected side-effect of a cat iron pan in a moist box came to fruition.   RUST.

Oh well, it's not for real cooking use anyway.

[Roadking]

Maybe you have to season it first with cooking oil, just to prevent the rust. But like you said your not eating off of it.

[westexasmoker]

Not sure what I did with it... 

Anyway, the expected side-effect of a cat iron pan in a moist box came to fruition.   RUST.

Oh well, it's not for real cooking use anyway.

So now what did you do with that Cat again!   ::)

C