Posted on 04/19/2026 5:41:19 PM PDT by PJ-Comix
Not only did I have an absolute blast using the barrel extension on my 22 inch Weber grill that converted it into a much larger smoker for the first time but I was amazed that I was able to create bright red picanha. How that happened I am not sure. However, I will attempt to replicate it again next month and most importantly, PULL the picanhas from the Weber when it hits peak red color rather than let it cook for another hour. Although they tasted great and had beautiful reddish smoke rings in the interior, they would have been much juicier with less cooking time. In fact, after reviewing this video I have made the soul searching decision to NOT sear the picanhas next time. They cook so nicely hanging from the top of my Weber that as long as the interior temperature reaches about 135 degrees, searing should be unnecessary.
BTW, I was very happy to see how the snake method of temperature control worked so beautifully. As stated in the video I will be making minor adjustments (and a major one of NOT searing) as I go along. It's all a highly enjoyable barbecue learning experience.
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PING!
That would work nice on my Komodo Kamado!
If you can get that red color via the Komodo Kamado then don't sear it in order to preserve the bright red color. Otherwise it will turn it dark maroon. BTW, the hanging picanha I ate at Wild Fork wasn't seared.
Good work!
They look tasty.
I think they came out well-done the way I like it LoL — and I’d prefer the one without garlic — but I understand that’s not ‘gourmet’ or most people’s preferences.
Enjoy Spain! 🇪🇸
looking forward to the followup video once you experiment with temperature. Keep us posted, ok? Nice setup
My allergy ridden vision had me seeing Red Piranha…
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