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Unread 03-27-2012, 01:47 PM   #1
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Default 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.

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.

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.

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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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