Quote:
Originally Posted by caseydog
I started smoking on a kettle. I still use it for small smokes, like a rack of ribs.
I use Kingsford blue, because it is the fuel that I know best. I use the Minion method, with one half of the kettle full of lit and unlit coals, and the other side "cold." I add wood chunks a couple at a time for smoke. Do some practice cooks, and use what works best for you.
You will have to monitor your temperatures, and make adjustments. But don't "chase" your ideal temperature -- you will drive yourself nuts. Just plan for your temp to fluctuate, and deal with it.
If you chose to accept this challenge, I think you will become a better cook, because it will NOT be a set-it-and-forget-it cook. You will have to pay attention. You will have to think on your feet.
But, I know from about 15 years of kettle experience, that you can cook some righteous Q on a Weber Kettle, and many brethren can back me up on that. I'm sure I'm not the only one willing to help you out in any way we can.
CD
|
OK, so Casey basically said what I was trying to say, but as usual, he said it far better than I ever could have. Thanks, Casey!
__________________
[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris
[COLOR=Blue]Good Batch BBQ Competition Team[/COLOR]
[/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B]
[COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR]
[FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL]
[B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B]
[/FONT][/SIZE]
|