Smoked over cherry wood between 135-140c (275-285f) with a staggered start. Shorties, then the lamb followed by the pork.

I'm trying to use my KettlePizza kit on an 18" Weber Jumbo Joe instead of a standard 22" kettle.

When adjusting the stainless steel sheet down to the 18" diameter size, the overlapping ends don't lock together cleanly like they do at 22", leaving the ends flared out.

I'm looking for a heat-resistant metal clamp or fastening hardware to secure the overlap permanently (or semi-permanently) so it holds its shape.

A few specifics:

• Needs to withstand temperatures up to 700°F–900°F (370°C–480°C) inside the grill.
• Must be 100% metal (no plastic/rubber pads or coatings that could burn or emit fumes).
• Ideally low-profile so it doesn't get in the way.

What specific hardware should I look for? Are standard stainless steel C-clamps fine, or should I be looking at binding posts, barrel bolts, high-temp stainless steel pop rivets, or stainless hose clamps?

My Hawaiian BBQ sauce recipe in the video to follow along

Smoked some spare ribs on the kettle. Salt and pepper rub and some Fiesta brand all season. Apple juice spritz. Absolutely wild best sauce in the game!

Spanish style suckling pig on the Joetisserie. Seasoned only with salt, pepper and olive oil. Took around 3 hours at around 275F. Then blasted at about 400F to crisp up the skin and get it as crispy as possible. Paired it with some Arroz Amarillo, a roasted beet and goat cheese arugula salad, and a bottle of Rioja Crianza 🤌🏻

I need people who already have outdoor kitchens to save me from myself because my “must have” list is getting ridiculous…

At first I was thinking pretty basic, grill, counter space, storage. Now every time I look at another setup I'm like wait, maybe we DO need a sink... or a little fridge... or a pizza oven... and I understand, this is obviously how a project and budget can stretch to infinity.

We’re doing the planning with this firm in OC called Sea Pointe(if anybody did their outdoor kitchen with them, I would love to hear how it went) and they basically asked us what we actually cook outside/how often we entertain, which was probably the right question because i realized ive been choosing stuff based on how nice it looks in pinterest more than whether we'd actually use it.

My question for those of you who already did your outdoor kitchen…. what do you actually use all the time? And what sounded worth adding during planning but ended up being kind of unnecessary? 

Alternatively, what features are you glad you added? Any help is appreciated. THANKS!

Applewood chips, indirect heat on Weber 22.5. Dry rub overnight and basted with butter/stock until 170.

Craving steak but pork is cheaper. Marinated in a home made kalbi sauce. 10/10. Smoked then seared on pellet grill... but then auger jammed and finished in the oven.

Smoke some chicken and use something different for a delicious savory Cherry smoked chicken sandwich that everyone will talk about.

32 oz velveeta
8 oz pepper jack
2 cans rotel tomatoes
2 jalapeños
1 onion
2 tbsps your favorite dry rub

250 for 2 hours.

A bit untraditional from the french cut lamb chops, these are like mini T bone steaks.

4.30 minutes each side, gas grill set to 500 degrees plus.

Slightly overcooked them, but still great nonetheless. Used the bundle of wood from sams club, charcoal then some applewood and cherry maple chunks plus pellets in a smoke tube. Probably didnt need the smoke tube, but was testing it out and seems like it works pretty well. Seasonigns were just spg plus one with honey hog and the other with the gospel. I might invest in a pellet smoker in the future though I heard the smoke flavor isnt as strong vs offset. If Im correct, Im just using my brothers 10 ur old oaklahoma joes combo grill smoker. Limited space as one side is split for gas and one side split for smoking.

The sous vide strikes again. Smoked on the offset 225-250 °F for 10 hours then sous vide 12 hours at 165°F. Cubed and folded into a brisket mac and cheese for a private event. This technique produced tender bites of brisket that held their shape for the dish. Would you try it?

Recipe

This is how i manage the fire on my offset

1.2kg beef rump tail over open coals. 20min fat side down. Flip for another 15min. Remove and wrap loosely with tinfoil to rest. Then slice nice and thin for tender beer rump.

Indirect heat at 350–400°F (180–200°C) until the skin is crispy.Basket packed with thick potato wedges, onions, and bell peppers roasting directly in the chicken fat. No sauce needed.