British BBQ Society Forums

Hi all, just wondered if any of you have upgraded beyond the standard 2 stackers? I'm considering starting up a popup BBQ business and I think the Excel would cope admirably, but I may need some extra cooking space. How does the extra stacker affect temp and fuel consumption? I'm assuming I'll need a little more fire as there's more space, but I'd rather it not be a huge difference

Cooking on 3 stacker's can be done but i wouldn't advise it there are massive temp' differences between the stackers. I cooked 3 briskets for a catering job this way and it was very stressful!!! When i went to foil the Briskets after they had been cooking for 11 hours, I had the one on the lowest stacker very crispy, the one in the middle where i expected it to be and the one on the top still had blood running out of it , i managed to get around this by swapping them around and they came out ok, but i would advise getting another cooker if you're serious about getting into catering.

Also you asked about fire, i use a forced draft system and it was constantly blowing on the coals trying to get the smoker up to temp'

Dave I don't know what you want to cook? But have you seen these step up stackers from Mac's http://www.macsbbq.com/accessories/prod ... nder-grill
Had some sent to me and I was very pleased with the product.

Eddie

Thanks for the heads up, I think another unit may be in order (what a shame! ) I've got one of the step up grills already but I was thinking of another stacker for big bits o' meat like shoulder. I actually bought that extra grill as I was taking the lid and base of the Excel on holiday and wanted to be able to cook more whilst using it like a little kettle BBQ, and was a bit disappointed to find that it won't fit in that configuration

I think the same principal applies to your oven, but in reverse - bottom cold - top hot. Are you going to be cooking similar 'mass' items (all butts etc.)
If so, as a test - could you cook 3 similar (cheap) items and start them off at staggered times and / or swap the bottom and top half way through cooking time, keeping accurate recording of temps etc. Analise your data and adjust times etc. for next time?
If different 'mass' items are used then the above could still apply or thinner stuff on top etc.

Those 'step-up' grills look good - I haven't seen them before. What size gap do you get between each level?

You get a good few inches - enough for some large pieces of chicken, turkey legs, ribs, etc etc

The "step-up" grills - does anyone know if they fit an WSM? Sound like a great idea if I'm doing ribs for a big crowd

RobinC wrote:The "step-up" grills - does anyone know if they fit an WSM? Sound like a great idea if I'm doing ribs for a big crowd

They are sold in two sizes, 17 & 20 inches I don't have a WSM but if you do you should be able to work out whether they will or not. At the end of the summer (when we get one) you could probably buy a real cheapie BBQ in the sale and use those grids with bolts as legs, if the ProQ ones won't fit.

Thanks Yeti - That was going to be my next question - can you fit a couple of extra rib racks on them - Perfect, might have to buy me some!