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-   -   Weber Kettle, low-n-slow, let's see your setup (https://www.bbq-brethren.com/forum/showthread.php?t=129246)

landarc 03-27-2012 01:47 PM

Weber Kettle, low-n-slow, let's see your setup
 
Let's see some of the various setups we all use for cooking low-n-slow on a kettle.

http://i166.photobucket.com/albums/u...g?t=1311924097

A large cast iron pan with charcoal around the edges, I like to put lump over briquettes, and the wood goes on top. Foil balls to hold up cast iron pizza pan. Water in skillet.

http://i166.photobucket.com/albums/u...g?t=1311924093

Cast iron pizza skillet on top of foil balls, the skillet is filled with water. The charcoal will eventually be lit in one end and it should burn around the edges.

http://i166.photobucket.com/albums/u...g?t=1311924099

Here is the wood on top of the charcoal. The end of the charcoal is lit in this image. That is a 14 pound packer and the charcoal burned at 275F, for 8 hours. The charcoal burned, counter-clockwise, around to about 8 o'clock in that photo.

Bigmista 03-27-2012 01:53 PM

Two butts and a brisket...

http://i77.photobucket.com/albums/j6...l/IMAG0352.jpg

landarc 03-27-2012 02:01 PM

Here is another setup I use...
http://i166.photobucket.com/albums/u...ettlesetup.jpg

Charcoal piled on one side of kettle. Large water filled cast iron skillet on the other side, sometimes I will place a folded foil barrier between the fire and skillet.

SirPorkaLot 03-27-2012 02:17 PM

I use concrete bricks on top of bottom grate. They act as a separator between temperature zones as well as heat sinks/barriers.

If I want 2 zones I put in a wall of bricks (2), If I want a 3 zone, I'll go t-shape with the bricks.

I bank the charcoal on the bricks, not the wall of the kettle. This allows for the circulatory air flow still.

BIG ALAN 03-27-2012 02:21 PM

Quote:

Originally Posted by landarc (Post 1994420)
Here is another setup I use...
http://i166.photobucket.com/albums/u...ettlesetup.jpg

Charcoal piled on one side of kettle. Large water filled cast iron skillet on the other side, sometimes I will place a folded foil barrier between the fire and skillet.

This is mostly the mod I use, that I give you credit for. Only difference is I divide the fire with fire bricks. Tri-tips, sausage, and ribs in Reichlin's rib rack. (for low, slow). I'll use the same set-up, but with more lit charcoal to reverse-sear a 2" thick ribeye. For a spatch cocked chicken, only foil in the empty cast iron skillet. Thank you landarc for these tips from at least a year ago, Alan :clap:

ROF, Texas 03-27-2012 02:23 PM

1 Attachment(s)
Pitmaster ique 110, Weber extension ring / rotis and ribolator. Cover charcoal grate in HD foil leaving about 6" exposed. Place one chimney of unlit charcoal over opened portion of grate. Place watedr pan on foiled area. Toss on 2-3 pecan wood chunks. Light with Weber starter cube, close lid, turn on ribolator and pitmaster 110, enjoy 225 degrees for up to 8 hours.

deguerre 03-27-2012 02:26 PM

I use a large disposable roasting pan to close off about 2/3 of the lower grate area. Fill the other 1/3 with unlit and drop about 10 lit briquettes off to one side for a long burn. Couple chunks of hardwood mixed in with the unlit. Sometimes I use a couiple steel cans for water in the roasting pan.

landarc 03-27-2012 02:33 PM

I used to use steel cans for water, but, someone threw them away while I was in the hospital. Decided I don't need them anymore. The disposable pan is a good thing, but, I hate the idea of throwing them away. The cast iron will last a long time.

BobM 03-27-2012 02:47 PM

Simple.
http://img600.imageshack.us/img600/4...ure0011024.jpg

Bob

tnjimbob 03-27-2012 02:47 PM

Previous LNS kettle setup, using a Smokenator and the extra shelf.

http://i848.photobucket.com/albums/a...adytosmoke.jpg


Nowadays I just use two firebrick splits to block off 3-4" from one side of the kettle, and fill the narrow . I wrap the charcoal grate with HD foil and put a foil pan on the bottom rack to catch drippings. I light the coals with the Minion method, using 6-10 lit briquettes placed at one end to get the fire going. I place 3-4 chunks of hickory, pecan, apple or cherry wood in the coals as I add them. The smoke wood changes based on what I am cooking on the kettle.

Here's a good pic of the setup I used for some ribs on one of my early cooks. I was using two paving bricks wrapped in foil, but I have started using fire brick splits because they handle heat better and they reach all the way across the kettle. Yeah, it looks like there's too much smoke wood in the charcoal, but what I had was very dry and burned up quickly with little smoke. I now bury the wood chunks in the coals instead of placing on top. Things you learn as you cook more. :idea:

http://i848.photobucket.com/albums/a...nionkettle.jpg

Notice the foil pans to catch drips. Not a big fan of flare ups on subsequent cooks. :shocked:

Mister Bob 03-27-2012 02:52 PM

This stainless steel bowl is part of the Smoke-EZ extension kit. It fits right inside the charcoal ring, so I can use it this way when I'm looking to add some extra moisture to the cooking environment.

My criteria for using a water pan or not in the Kettle is this: For a small quantity of meat, I use the water pan. A lot of meat in the cooker will produce enough moisture all by itself, so then I skip the added water.

http://i894.photobucket.com/albums/a...bTips86008.jpg

deguerre 03-27-2012 03:01 PM

Quote:

Originally Posted by landarc (Post 1994454)
I used to use steel cans for water, but, someone threw them away while I was in the hospital. Decided I don't need them anymore. The disposable pan is a good thing, but, I hate the idea of throwing them away. The cast iron will last a long time.

Love the cast iron idea but just haven't got an extra one yet. I can get several cooks out of one disposable pan though.

smokainmuskoka 03-27-2012 03:58 PM

I use a set-up similar to Brother tnjimbob's firebrick method, sometimes , like Brother deguerre,with a big oval disposable pan(excellent drip coverage), sometimes with a smaller disposable lasagna pan, or the enamel pan that came with my rib rack. When I remember, I put a water pan over the coals (usually the enamel pan mentioned earlier).
The oval pan is good because you bend up the one curved side facing the coals, creating a dollar-store Smokenator.
I'm not doing too well with the photo loading feature, otherwise there'd be pron.

Happy Hapgood 03-27-2012 06:24 PM

That's some Great solutions and a very informative post!

smokainmuskoka 03-27-2012 06:43 PM

2 Attachment(s)
Ok -sorted. Here we go.

msuman 03-27-2012 08:08 PM

1 Attachment(s)
Here is mine. Still tweaking it to get results I'm happy with. I put a water pan on the right side. Last time I foiled the cooking grate above the fire.

Sent from my SCH-I500 using Tapatalk

Big Bears BBQ 03-27-2012 08:21 PM

The Weber Kettle is one fine piece of equiptment for sure ......

LoneStarMojo 03-27-2012 08:32 PM

Quote:

Originally Posted by Bigmista (Post 1994411)

DItto....I've used this setup and works like a charm! Thanks Mista

cliffcarter 03-28-2012 12:02 PM

Meat goes over the pan, 10-11+ hrs @ 250°-260°-

http://i796.photobucket.com/albums/y.../EasterPP2.jpg

BobM 03-29-2012 01:35 AM

Fattys!

http://img841.imageshack.us/img841/9...c024491024.jpg

Bob

Pappy 03-29-2012 05:57 AM

I've done it for Wings.
http://i1117.photobucket.com/albums/...s/IMG_3376.jpg

http://i1117.photobucket.com/albums/...s/IMG_3378.jpg

http://i1117.photobucket.com/albums/...s/IMG_3379.jpg

fingerlickin' 03-30-2012 12:39 AM

I have a question for those who bury the chunks in the coals. Do you have a problem with bad smoke, as in not thin blue? I don't have a kettle, yet, but my dad has been performer that I would like to show him how to use. :) I know when I start my egg I throw the chunks on top and it takes a little while to get the thin blue.

Callahan-que 03-30-2012 01:22 AM

I use this same set up for low and slow.

http://i793.photobucket.com/albums/y...5/Truck011.jpg

dadsr4 04-06-2012 01:54 PM

There is not much difference in the way I use bricks, except that I use one that is broken on an angle.
Before I add lit coals
http://i1193.photobucket.com/albums/...sr4/Bricks.jpg
After I added coals
http://i1193.photobucket.com/albums/...Brickcoals.jpg

For long cooks, I use a ring of expanded metal, with one of the broken bricks as a spacer.
http://i1193.photobucket.com/albums/...4/firering.jpg

I add 8 to 10 lit coals up next to the brick, you can kind of see them as light gray to the right of the brick. I have an old stainless steel pot without handles that I use as a drip pan in the middle.
I don't have a picture, but for quick and hot cooks I use the ring as a fire ring on steaks and such.

bigabyte 04-06-2012 02:06 PM

You know, since I have WSM's, I have simply never bothered to use my kettles for low and slow. However, I have been thinking about trying it lately. This thread is great for ideas. Thanks for sharing.

Question though...How many who have both a 26 and 22 inch kettle do this with the 22? Just curious is all.

caseydog 04-06-2012 02:33 PM

Although I wasn't going for low and slow on this particular cook, this is my basic indirect setup. For low and slow, I use the Minion method, instead of all lit coals, but it looks just like this.

http://www.bbq-brethren.com/forum/pi...pictureid=5365

CD

Ground Pounder 04-07-2012 01:00 AM

Half-ring method for me. I go 2-high for low & slow (250'ish), 3-high (like the photo below) for hotter-and-faster (300-325'ish).

http://www.bbq-brethren.com/forum/at...2&d=1311437767

http://www.bbq-brethren.com/forum/at...6&d=1311440184
Foil on the ring contains a combination of cherry, apple, and hickory woodchips. (foil on the lip is just a gasket, as my Silver don't seal too good.)

landarc 04-07-2012 01:04 AM

I may have to try that setup, interesting

Ground Pounder 04-07-2012 01:12 AM

Quote:

Originally Posted by landarc (Post 2006594)
I may have to try that setup, interesting

It works pretty darned good with regular ol' K-blue, especially if you can get a tight seal (hence the gasket). I haven't tried anything like this with lump (as I would be there all day meticulously stacking charcoal :)

My only problem is ash, which isn't too bad with a double stack, but triple stacking I end up with a ton. Nowadays I'll grab a bag of Stubbs if I want to do a chuckie or some mock pulled pork on the kettle (like the pic above).

Boshizzle 04-07-2012 01:14 AM

Nice!

Landarc, are those pics posted on your blog? I'd love to use them for reference for the readers of my blog. I don't cook on a kettle but a lot of people ask me about it and I'd love to have some pics/links to show them how to do it.

Q-Dat 04-07-2012 02:45 AM

I've posted this before, but here goes.

On the charcoal grate goes a ring filled with briquettes and wood chips.
http://img.tapatalk.com/429d223c-ed32-2794.jpg

Then directly over that a pizza stone sits on the cooking grate.
http://img.tapatalk.com/429d223c-ee3b-4223.jpg

Then a 18" by 3" deep round cake pan sits on the stone. Inside the pan is a rack that sits about halfway up from the bottom of the pan.
http://img.tapatalk.com/429d223c-ef13-4d36.jpg

Then water goes in the pan, and the food goes on the rack.
http://img.tapatalk.com/429d223c-ef7e-0300.jpg
http://img.tapatalk.com/429d223c-f043-889e.jpg

That was two untrimmed racks of spares that I fit in there. So far I have only used it for ribs, but I see a brisket in the near future.

SmokeDiddy 04-07-2012 08:50 AM

Smokenator all the way....
 
1 Attachment(s)
The Smokenator 1000 seems to do the trick for me. The only thing I do differently from the instructions is I do not use the included water pan, I use a meat loaf pan and set it on the cooking grate. This way I can move it so that the liquids don't boil dry so fast....

Attachment 62729


Pictured is a 9lb Boston Butt I put on at 0500 hours this morning.

SmittyJonz 07-28-2013 10:11 PM

I see this thread is older but it has some good pics/ideas. What about air control for you all that bank coals on one side - esp on the Silvers with the 3 blade system? wouldn't it be best to only have air incoming thru the one on the coal side or has it not mattered? I just bent up a Pizza pan for a homemade smokenador that I wanna tryout this week but thinking I may add a spare air intake/damper to that side for smoking purposes and just keep the 3 blade system closed? :confused:

grantw 07-29-2013 02:29 AM

Dont hack it up, i have the 3 blades almost closed, if you wanted to block two off just use that metal tape loks like this http://www.swiftpackco.com/products//2010/0825/120.html

Pyle's BBQ 07-29-2013 08:17 AM

2 Attachment(s)
I like to build a wall with the wood I am using to smoke. The wood only burns where there are hot coals. I can reuse this set up mulitple times. The top one is with whiskey barrel slats and the bottom one is with oak pieces.

cholloway 07-29-2013 08:37 AM

Like others, I've been using my Smokenator, without the water bowl, more often for LnS.
The amount of charcoal I use in it keeps the temperature consistent.

code3rrt 07-29-2013 09:21 AM

Here is what I have used with great success. I have gotten 10-12 hours depending on conditions and cook temp, sometimes with coals left over. I put a drip pan on top of the brick.
http://i1072.photobucket.com/albums/...ps2b1458f7.jpg

KC

qnbiker 07-29-2013 09:47 AM

Quote:

Originally Posted by fingerlickin' (Post 1997263)
I have a question for those who bury the chunks in the coals. Do you have a problem with bad smoke, as in not thin blue? I don't have a kettle, yet, but my dad has been performer that I would like to show him how to use. :) I know when I start my egg I throw the chunks on top and it takes a little while to get the thin blue.

If you bury them and use some form of the Minion Method, they will heat up before igniting, decreasing the chance of getting "bad smoke".

Bludawg 07-29-2013 09:55 AM

If you really want to gain control you must control the air and direct it to the base of the fire so it is draw up and through it. I cover the unused portion of the coal grate with Foil and make sure it seals at the union of the grate and the body of the kettle.
http://i968.photobucket.com/albums/a...ictures012.jpg

dwfisk 07-29-2013 10:02 AM

Thanks for posting this thread, I'm seeing some really great ideas. Here is what I've used so far on my 26.75 OTG, similar to a lot of others.
http://i1311.photobucket.com/albums/...ps62b6a6bc.jpg
I got a used 2" X 16" pizza pan from my local restaurant supply place cheap ($3.00). It works centered on the grate with a complete ring of charcoal but so far I've only used it as pictured, a 3-1/2 cook and had about 1/3 of the charcoal left over. I do like the CI ideas.

Edit-PS: I'll also just use a couple firebricks to split the grill surface when I want to smoke indirect for a while then do a direct reverse rear (chicken,steaks, tri-tip, etc.). I'll be adding Bludawg's technique for air control to this in the future!

INphotog 07-30-2013 01:24 AM

Good ideas and thanks for the pictures. Im going to try my first smoke thjs weekend.

SmittyJonz 04-19-2015 12:07 PM

http://i1326.photobucket.com/albums/...psjopdrsaa.jpg

Whitewookie 04-19-2015 04:07 PM

Quote:

Originally Posted by BobM (Post 1994469)

That's me too. If ya foil that drip pan you can 4 or 5 runs out of it...

VR,
Harold

HOG FAN 04-19-2015 04:46 PM

I'll be saving this thread for future reference for sure!

Tiger862 04-19-2015 05:16 PM

[/IMG]

This is Pork Loin with Corn Cob and Potatoes in foil. This was the most tender and juicy meat I have had or cooked.

dadsr4 04-19-2015 08:37 PM

Here are a few more links.
http://tvwbb.com/showthread.php?2510...ss-for-kettles
http://bbqviking.com/2012/06/07/tech...erie-grilling/

BBQdisciple 04-21-2015 08:43 AM

I'm new to Weber kettle smoking and have done a few 4 hour cooks on ribs and a 6 hour cook on a small butt, and I am definitely a 2X2 snake kinda guy.

Just seems to keep temps the most consistent and I've yet to have to load more coal.

I'm sure the setups here are effective and I know the experience outweighs mine, but if it a aint broke, don't fix it.

smoke ninja 04-21-2015 09:12 AM

Bricks divide. You can go hot indirect

http://i1121.photobucket.com/albums/...psnsyc7dgp.jpg

Low and slow


http://i1121.photobucket.com/albums/...pszcfqwr3f.jpg

Hot sear

http://i1121.photobucket.com/albums/...psd2tfzpka.jpg

All at the same time

http://i1121.photobucket.com/albums/...psog59i5vo.jpg

It's a most versatile, dynamic setup.

aawa 04-21-2015 09:25 AM

Ninja you need to give the ring of fire a go. It will change the way you do pork butts/briskets on the kettle.

Tom Sellecks Mustache 04-21-2015 10:52 AM

I'm so glad that this thread popped back up. I've been having a hell of a time trying to figure out a setup that works on my kettle. Thread bookmarked and now I have all sorts of tasty experiments to try!


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