Okay, I'm not paying that much!
There has to be a better way.
So, here are a few ideas, and I'd be interested in comments.
Firstly, I was thinking of buying another pair of Weber Charcoal Holders. From memory they have a 'grate' on the 'open' side (to let the heat out, presumably) and flat, solid metal on the 'curved' side (to stop the charcoal burning the wall?).
Now the footprint of these looks pretty much the same as the smokenator, so I was thinking maybe cut the solid 'curved' side off one of them and flaten it out, then stick it to the 'open' side of the other, thus enclosing it.
Then maybe get a small, cheap baking tray and stick that to the side to make it a bit taller. This replaces the 'side' wall of the smokenator.
Then get a small, deep roasting tin for the water, and another small baking tray to put over the top of the coals; the idea being that, when small tray and water holder are in place, there's about as much open spade left as the holes leave on top of the smokenator.
TA-DA! (etc)
Doubtless there are 101 holes in the plan.
So, a few thoughts. This contraption won't be quite as 'sealed as the smokenator - by which I mean there won't be a solid join between the side and the top. Will that matter, if the gap is kept to a minimum?
I think this is the biggest worry. The Smokenator fits snugly all the way around the Weber. Al the coals are kept in their own little 'room'. With my idea the side wall is straight, not curved, so heat will be able to escape round the sides, as they won't be flush to the Weber's walls.
I could cut out a template in card, then use this to cut out a piece of metal. But that metal needs to be capable of standing the heat without buckling, and easy to cut (which stainless steel isn't). Ideas?
Will the thickness of the metal make a difference? Does most of the heat come out of the top of the smokenator, or does it radiate right through? In other words, is it vital to have 18 gague stainless steel (which is what the official version is made of) or is there anything else that can be used instead?
Could I do away with the water tray and just use a disposeable drip pan? Or would a disposable pan on top of a small baking tray do?
Anyway, any ideas, thoughts, etc, let me know.
BTW, if anyone has a smokenator, could you furnish us with all the measurements?
Cheers.
Steve W