Hi everyone,
I’m trying to replicate a Korean BBQ experience using my 22" Weber Kettle.
As you can see in the attached photos, the key to this style is having the meat almost "touching" the coals—it's all about high-heat, close-proximity infrared grilling on a thin wire mesh.
The problem is, the Weber Kettle is quite deep. The distance between the charcoal grate and the cooking grate is too far for that authentic "scorched" flavor you get in Korean restaurants.
How would you achieve this specific setup in a Weber? I'm looking for any creative hacks, specific accessories, or modifications you've used to physically bring the coal bed higher up toward the grate to mimic this restaurant-style experience.
Thanks in advance!
by hyc4763
7 Comments
Idk I think using charcoal indoors is a bit risky without really good ventilation. The best way would be an electric hotplate.
My first instinct would be to fill the *entire* kettle with charcoal so you can get the coals as *close* to the grate as possible.
Weber go anywhere charcoal would be perfect for kbbq at home
You could use fire bricks in the bottom to help raise the coals higher. If you leave space between the bricks it should help with air control.
Maybe put charcoal on the “top” rack and then add another rack that sits on the rim of the kettle. Im not looking at it, but i’d guess that’s enough room for a shallow bed of coals.
Another option would be to put some fire bricks on the lower rack. Put the coals between the bricks and lay a rack on that. You’d be doing your cooking ‘inside’ the kettle in this setup.
Or maybe buy a rack for a smaller kettle such that it sits in your kettle between the coal rack and the cooking rack.
I would just do a 2 zone set up and stack the coals really tight and up so now you got a ripping hot zone and a cool zone. You could also get one of the small Smokey joes. If you need the full cooking surface you can try a fire safe brick or two and play with it. Picture of my Korean Kalbi ribs I grilled with first method mentioned (Sous vide first since I can’t find thin flaken cuts in my area)
https://preview.redd.it/ksop42p6pjog1.jpeg?width=4000&format=pjpg&auto=webp&s=8714ced499baee65e83a0c2b7f8d3e18773bdcc1
I’d just load up the lump charcoal, get it rocking hot, and you can buy grid like bbq grates like that lots of places like Amazon. Just lay it over the standard Weber grate.