Weber Kettle, low-n-slow, let's see your setup

INphotog · Jul 30, 2013

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

SmittyJonz · Apr 19, 2015

Whitewookie · Apr 19, 2015

BobM said:
Simple.

Bob

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

VR,
Harold

HOG FAN · Apr 19, 2015

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

Tiger862 · Apr 19, 2015

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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 · Apr 19, 2015

Here are a few more links.
http://tvwbb.com/showthread.php?25107-A-longer-burn-process-for-kettles
http://bbqviking.com/2012/06/07/techniques-grill-setups-for-direct-indirect-and-rotisserie-grilling/

BBQdisciple · Apr 21, 2015

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 · Apr 21, 2015

Bricks divide. You can go hot indirect

Low and slow

Hot sear

All at the same time

It's a most versatile, dynamic setup.

aawa · Apr 21, 2015

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 · Apr 21, 2015

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!

dadsr4 · Apr 21, 2015

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

The ring of fire limits the size of the meat you can cook,

unless you choose to open the lid to adjust the cooking grate periodically. I use an expanded metal ring sometimes to hold the coals closer to the sides

but for ribs

and spatchcocked chicken, a couple of bricks to hold the coals to one side

works better for me.

Joezx14 · May 7, 2015

Any techniques out there to do LnS on the kettle but be able to use the entire rack for food?

im a noob and have been using either bank or snake method and have it down for the most part. Now I just wish I had more room to cook on. I can fit 2 racks of St.L ribs barely, would love to fit 3 or 4 though.

aawa · May 7, 2015

dadsr4 said:
The ring of fire limits the size of the meat you can cook,

I haven't had any issues with cooking 2 butts or a full 15lb packer on my kettle. I just make sure fat cap is towards the fire. When the ring goes under the meat the fat cap protects it.

psdexcursion · May 7, 2015

This is a couple 8 pound butts on my 26". I use the smokenator with out the water pan. I dont add water pans when smoking in my weber. I trim fat caps for more bark.

mchar69 · May 7, 2015

I cut a 1$ sheet pan - works great.

SmittyJonz · May 28, 2015

Bump for Newbs. :shock:

Bluebyyou · May 28, 2015

Bludawg · May 28, 2015

Joezx14 said:
Any techniques out there to do LnS on the kettle but be able to use the entire rack for food?

im a noob and have been using either bank or snake method and have it down for the most part. Now I just wish I had more room to cook on. I can fit 2 racks of St.L ribs barely, would love to fit 3 or 4 though.

rib rack

deadbuzzard · May 28, 2015

nice..... just need one of these threads for the chargriller........... :idea:

SmittyJonz · May 28, 2015

deadbuzzard said:
nice..... just need one of these threads for the chargriller........... :idea:

Start one :mrgreen: banking on one side and fire bricks oughta work

Weber Kettle, low-n-slow, let's see your setup

INphotog

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