A Question For Fans Of The Weber Charcoal Go-Anywhere In Regards To The Grate Modification

I have a question for those of you that have modified the cooking grate to cut it in half so you can remove a portion of it to add coals without removing the food. Also they cut it so it can be packed flat in the bottom of the grill so they can transport a mini- chimney and other cooking tools.  Where do you cut it?

In videos I’ve watched, most people cut it right down the center.   I was thinking about cutting it 1/3- 2/3 and using the 2/3 section for the cooking area and 1/3 area for the section over where I’d add the coals.

Here’s a video demo by Mike Reyher describing how he modified and packs his Weber Charcoal Go-Anywhere-

I purchased this stainless replacement grate to do the mod with.  It gets reviewed as being a nice heavy true stainless grate (as opposed to a chrome plated steel one) but many customers said it was a touch too long to fit.  My guess is that’s why it’s such a cheap price, but seeing as I plan to cut mine to modify it anyway that’s not an issue.

Stainless Steel Go Anywhere Replacement Cooking Grate

Link to purchase on Amazon

Price: $16.99 & FREE Returns

Stainless steel Go Anywhere Replacement Chrome Plated Cooking Grate, Listing is for a single cooking grid
Fits Both Charcoal and Gas Go Anywhere Grills
Weber 121020 Go-Anywhere Charcoal Grill, Weber 1141001 Go-Anywhere Gas Grill
Dimensions: 16″ x 10″, Material: Stainless Steel

Football Saturday: Carando Spiral Ham


It’s so easy and feeds so many people I almost feel guilty…almost

You take it out of the package, wash and dry it while you’re getting your coals ready for a minion or snake style offset cook with a foil pan underneath to catch the drippings.

The rub: a cup of brown sugar, two tablespoons black pepper, a tablespoon of paprika, a quarter cup of BBQ rub (I used McCormick Grill Mates Mesquite Barbecue Seasoning).

Coat the ham in the rub by packing it on and pressing it to the sides.  the ham is pretty greasy to start so the sticky brown sugar based rub adheres pretty good.

Get the pit temp to 275, add a chunk of apple or cherry wood for smoke, place the ham flat side down offset the coals and over the foil pan and don’t open the cover for an hour and a half.

At an hour and a half you apply a glaze-  one cup of apple juice and a cup of orange juice mixed with some of your brown sugar rub to keep it glistening.  At this point you can rotate the ham 180 degrees so the side that was facing away from the coals will now be facing the side of the grill where your bank of coals is.

Every half spritz or mop more glaze on and it is done when the internal temp reads 135.