The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-30-2011, 02:48 PM   #1
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default Smoke ? re: Hot-n-Fast Weber kettle

Yesterday, I let the Weber indirect magic do it's thing on a 10lb bag of leg quarters by putting to use a couple of small rib racks. The legs were done in only about an hour and I got the best skin ever. However, I ran into an issue I haven't had on my kettles or wsm cooking low-n-slow.

My queastion is... do any of ya'll have tips for getting good smoke when you've got a pile of charcoal that's heavily engaged for HH on the kettle?

After lighting a chimney's worth of Kbb piled on one side with my weedburner, I put one well-seasoned chunk of pecan on, and waited and waited for good smoke. The smoke just poured on, but I finally put the chicken on the grill thinking it was just a matter of time and the Missus doesn't like chicken to be late for supper.

Well, the smoke just wouldn't lighten up, so I pulled the chunk off only a little while later. The smoke flavor wasn't too harsh, but it definately got some bad smoke in the little time I let it roll.

Is this just something that goes with kettle cooking when you have the vents wide open and really hot coals? If I can't come up with something I'll probably just settle for the flavor from the charcoal next time. Just don't have this issue smoking chicken low-n-slow. Should I put my wood in a smoking box or what? Appreciate any tips.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-30-2011, 03:22 PM   #2
Will32Rod
Full Fledged Farker
 
Join Date: 09-19-10
Location: Cleveland, Texas
Downloads: 0
Uploads: 0
Default

I have 2 of those charcoal holders that form fit to the radius on the inside of my 22.5. I use about 3/4 chimney of charcoal split between the two holders. I use small chunks they tend to burn up fairly fast so if I want more smoke I open the lid flip the side of the grill open and add a small chunk to each side.
I buy wood chunks at Academy and I will still take an ax and cut them down to about 2in long then 1in by 1in.
Find I can regulate the amount of smoke I want this way.
Will32Rod is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 03:33 PM   #3
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Thanks for the feedback, man.

My pecan chunk was about 3/4 fist size, but I'm not so sure that the larger size was the issue. I've used chunks that large before with lownslow cooks and didn't have rolling dense smoke. The charcoal was really stoked, though. That's what was different about this cook. Just trying to get crisp chicken skin, AND I DID.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-30-2011, 03:53 PM   #4
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

high heat = faster burn. maybe stick small chunks in a foil packet and just put a few holes in it.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 04:01 PM   #5
Will32Rod
Full Fledged Farker
 
Join Date: 09-19-10
Location: Cleveland, Texas
Downloads: 0
Uploads: 0
Default

When I use the Weber, about the minimum temp I will use it is around 275 and up.
If want lower I use the offset.
The Weber is an efficient cooker, with the grill that flips open on each side its always easy to add a few pieces of wood or briquettes if needed.
I have been practicing St. Louis on mine and they do very well at 275.
Will32Rod is offline   Reply With Quote


Unread 10-30-2011, 04:04 PM   #6
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Downloads: 0
Uploads: 0
Default

Too big a chunk of wood...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Thanks from: --->
Unread 10-30-2011, 04:20 PM   #7
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mbshop View Post
high heat = faster burn. maybe stick small chunks in a foil packet and just put a few holes in it.
Thanks. That's what I'm thinking.

Any issues with foil fumes on REALLY hot coals though? One reason my charcoal pile was so hot that in addition to the vents being wide open, my Slide-aside lid holder allowed a gap on that side of the grill. Coals were stoked, and temps maxed at around 400*, and I guess that's why the skin on the legs was so good.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-30-2011, 05:42 PM   #8
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Downloads: 0
Uploads: 0
Default

No foil needed, just smaller pieces...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 06:16 PM   #9
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

I'll try that, Jeff, but don't they just burn up faster?

I can get sweet smoke on a stickburner with a clean burning fire, and can also get pretty good smoke on charcoal cooking low and slow if I wait for it. I probably just need to remove my Slide-aside lid holder next time so the fire won't get quite as much air.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-30-2011, 07:06 PM   #10
Brian in Maine
is One Chatty Farker
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Will32Rod View Post
I have 2 of those charcoal holders that form fit to the radius on the inside of my 22.5. I use about 3/4 chimney of charcoal split between the two holders. I use small chunks they tend to burn up fairly fast so if I want more smoke I open the lid flip the side of the grill open and add a small chunk to each side.
I buy wood chunks at Academy and I will still take an ax and cut them down to about 2in long then 1in by 1in.
Find I can regulate the amount of smoke I want this way.
I do about the same thing, but I don't look for that nice blue smoke when I'm cooking hot and fast. I think that you need a heavier smoke because the meat isn't going to be in it that long. What you want to avoid is a dark smoke that means that your wood is burning, rather than smoldering. I'm just a back yarder, but that is what works for me.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 07:16 PM   #11
cliffcarter
Full Fledged Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dave Russell View Post
I'll try that, Jeff, but don't they just burn up faster?
I use little sticks about 1"X3" buried in the unlit coals-



since this pic was taken I have started standing them on end between the briqs rather than laying them down, that way I don't get too many lit briqs at once.
I use 4 or 5 pieces per cook on a butt
cliffcarter is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 08:11 PM   #12
troytime
Full Fledged Farker
 
Join Date: 11-05-10
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

i do my chicken the same way as you, and have encountered the same problem

now when i do it, iuse chips instead of chunks. I soak them, and wrap them in foil with a small hole punctured.
I've had better luck leaving the foil pack on top of the grates above the charcoal - but i pile the charcoal pretty high.
troytime is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 08:20 PM   #13
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

All I cook on is a kettle and I can run cooks up to 350F and down to 225F with good smoke. I use chunks about half of my fist size, which would be around 2x3, I bury them in the coals for most things, although, for pork butts, I will also put them on the grate, over the heat and let them smoulder. I use primarily apple, cherry and peach, although I also have used oak, pecan and manzanita to good effect.

I bank the charcoal or use a modified ring of fire method, I have had good success running hotter cooks with the banked method, the MROF method gives me much better long cooks at 250F to 270F. I do not like chips as they ignite too fast and I do not like opening the kettle. I really try to cook at least an hour without opening the kettle and I have found dry chunks to be the best method for me.

My MORF setup...
__________________
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..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 08:23 PM   #14
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I normally don't link externally like this anymore, but, here is the method explained, I can run this from 225F to 300F in my 22.5" kettle.
http://smoke-n-brew.blogspot.com/201...xperiment.html
__________________
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..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2011, 08:26 PM   #15
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by troytime View Post
I've had better luck leaving the foil pack on top of the grates above the charcoal - but i pile the charcoal pretty high.
I'll have to try that. Thanks.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Reply

Tags
weber kettle methods, weber kettle mods

Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you use your kettle lid when cooking hot and fast (steaks, burgers, dogs, etc.)? LoveBBQ Q-talk 15 06-30-2011 01:16 PM
HOT & FAST Pork Butt~on WEBER PERFORMER keale Q-talk 15 07-14-2010 05:01 AM
Hot-N-Fast Brisket + Smoke Ring Experiment thirdeye Q-talk 66 07-11-2010 11:17 PM
hot n fast brisket in a kettle boogiesnap Q-talk 4 06-27-2010 03:23 AM
hot & fast spare ribs on the kettle blues_n_cues Q-talk 2 09-17-2009 08:11 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:55 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts