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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.


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Unread 02-25-2014, 06:30 PM   #31
aawa
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Originally Posted by bbqgeekess View Post
Thanks, so do you rotate your pork butt at least once during the cook? Because it seems like there would be a lot of direct heat around 3 sides of it and the back side (away from the coals) wouldn't be as well cooked.
I dont move the meat at all. The only thing that moves is the lid (check it every couple of hours to move it to the opposite side of the fire). The fire also moves but it goes really slowly all the way around.
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Unread 02-25-2014, 06:36 PM   #32
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Originally Posted by sliding_billy View Post
You have a couple of options using a ring. You can do a partial ring leaving a gap at the end where you would position the end of the ribs or even two crescent moons (light each separately of course) so that there is a gap on each side. It is kind of like two small banks but with a more controlled burn. I sometimes like to cut off the end ribs and cook them separately (chef's snacks). The end ones tend to cook too quickly anyways, so it is easier to just get them out of the way at the beginning. Using a rib rack, you should have room to put those 8 small ribs flat on the sides of the rack.
Thanks for the info. Looks like a good way to use a kettle for indirect cooking.
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Unread 02-25-2014, 06:39 PM   #33
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My Inverted Snake Fuse Method!

Here is a good thread...LINK
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Unread 02-25-2014, 06:46 PM   #34
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More often than not, here is what I do.

1. Place a large cast iron skilled in the middle of the fire grate. You want at least 3" clear around the entire pan. 4" is better.

2. Place a layer of briquettes, currently I use Stubbs, but, any kind works. This layer should be a roughly even layer around almost the entire kettle. I like to leave a gap of a couple of inches. Then I place either lump or briquettes, or a mixture, which is most common for me these days. I will mix in small chunks of wood, about 2x3x3 in size. one every 4 to 6 inches. I pile the charcoal up as much as possible without falling into the pan.

3. Fill the cast iron pan with water, I feel this makes a difference in the texture of both the meat and the bark. I am of the belief that a moist cooking environment early in the cook is important.

4. Dump 8 to 10 fully lit briquettes on one end of the charcoal ring, set lower grate on One-Touch system to about the opening of e pencil width. Cover with upper vent open. Let sit for one hour.

5. Cook.
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Unread 02-25-2014, 06:47 PM   #35
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I have this 16" perf pizza pan I am thinking about wiring to the bottom of the cooking grate and using it with a snake method. That should make it a lot more indirect no? Looks like landarc is doing that with his snake fuse method with the cast iron pan.
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Unread 02-25-2014, 06:53 PM   #36
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I only bank 3/4 chimney, throw dry chunks on top
(I've used Mesquite. Lotta flavor)
The pile of coals to the left, the meat to the right.
I can do 2 6 lb boneless butts, and some jalapenoes
floating around. I only rotate, not flip the meat, fat cap up.
Add 1/3 chimney every hour then less and less (hinged grate is great.)
2 bottom vents closed, under the coals is 1/4 open, depends.
Top vent is over the meat. 3 hours including spray mop, foil and 1 1/2
2 hours (no more) 250 ish. I really could experiment more.
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Unread 02-25-2014, 06:53 PM   #37
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I got all manner of ways to cook, I just did a 4 pound butt,



and you can see, all I did was loosely pile the briquettes on one side of the kettle and the meat on the other, piece of foil to diffuse a little of the direct heat. You can open the lid all you want, just remember that every time you do, you are affecting your cook time and control. The kettle is a small cooker, and holds no thermal mass other than what you add, hence my use of cast iron. So each time you open it, you will be cooking at a lower temperature for 15 minutes or so.

Also, to get the best control, and you can learn to control heat on a kettle very precisely, is to block off any part of the fire grate that is not being used for charcoal. That forces air to pass through the heated area, and creates a cleaner burn.
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Unread 02-25-2014, 06:57 PM   #38
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la your butt looks like it has promise.
Is that a Weber 22 1/2 seems like it's HUGE!

Quote:
hence my use of cast iron.
I agree, is that why some guys use a tray of sand?
I might like firebrick.
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Unread 02-25-2014, 06:59 PM   #39
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I like to pile coals on the side Sometimes using bricks as a divider. I just add coals if the they run low. I use a folded piece of aluminum as a heat diffuser. I put a water bowl under the food to lower temp some, over the fire to lower it more. Don't be afraid to choke the top vent halfway if the temp drifts.

The ring sound interesting. I've never done it because what I do gas always worked for me. I may try it.
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Unread 02-25-2014, 07:02 PM   #40
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Quote:
Originally Posted by mchar69 View Post
la your butt looks like it has promise.
Is that a Weber 22 1/2 seems like it's HUGE!


I agree, is that why some guys use a tray of sand?
I might like firebrick.
No, a 22.5 kettle, my butt is slender, but, thanks for looking

Sand offers an easy clean up and better mass, but, I don't like it as in a kettle I think the added water improves the cook. Also, as the cook proceeds, the water evaporates off and the second half of the cook has the meat juices and fat hitting the hot cast iron, adding flavor.
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Unread 02-25-2014, 07:03 PM   #41
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Quote:
Originally Posted by smoke ninja View Post
I like to pile coals on the side Sometimes using bricks as a divider. I just add coals if the they run low. I use a folded piece of aluminum as a heat diffuser. I put a water bowl under the food to lower temp some, over the fire to lower it more. Don't be afraid to choke the top vent halfway if the temp drifts.

The ring sound interesting. I've never done it because what I do gas anyways worked for me. I may try it.
I knew it!
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Unread 02-25-2014, 08:21 PM   #42
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^^^^^^

It's on the internet it must be true

They call me gas ninja

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Unread 02-27-2014, 09:04 PM   #43
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Quote:
Originally Posted by aawa View Post
This is how I like to do my pork butts and briskets on my kettle.



I do a layer of 2 coals, layer of 2 coals, layer of 1 coal. I light off 10 coals and this will rock about 300-325 for a good while.

Here was one of my last pork butt cooks on a kettle.
http://www.bbq-brethren.com/forum/sh...d.php?t=175327
That's how I like to do it as well
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Unread 02-27-2014, 09:47 PM   #44
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Quote:
Originally Posted by bbqgeekess View Post
I keep hearing from MANY on this forum that the kettle can produce as good BBQ as a WSM, UDS, Mini WSM etc..

that's a good one!

... oh you were serious?
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Unread 02-27-2014, 09:51 PM   #45
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^^^^ if I could only have one cooker it would be a kettle.
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