For smoking things like ribs, brisket, and butts?
1) ring of fire
B) divider, coals to the side
T/F) smokenator
IV) I have ways
1) ring of fire
B) divider, coals to the side
T/F) smokenator
IV) I have ways
I'm bored, time for a poll. how to you set up your kettle......
- Thread starter smoke ninja
- Start date
allboy
Full Fledged Farker
I like to use the Weber charcoal holders, or homemade ones I have made. Hinged Weber grates work good for replenishing charcoal, and wood.
1buckie
Babbling Farker
I have no Smokentater, so every way but that......
Don't mean to be difficult, hard to actually vote when it happens all different ways......
Ribs, a lot of times, two short arcs, running opposite ways so the grate can be rotated & meat's never directly over coals...............
So, maybe IV) I have ways?
No, no let me see..... 1) Ring of Fire....yeah, that's it....I'll go with that one....
Except for the times when it's coals banked w/ no divider & shread is used for tons 'o 'Turds......
Skewers criss-crossed thru a turkey breast....
Shread thing, for medium length cooks, used for small ribs, loins, several batches of 'Turds & such in a row......
Alternate arcs for ribs.....
Banked, ribs..........
The usual ring, black walnut & Stubb's w/ chips of lump all over the top for burn insurance..................
I've seen a few folks here that use expanded or solid rings to contain the coal ring....that seems like a grate idea..............
Don't mean to be difficult, hard to actually vote when it happens all different ways......
Ribs, a lot of times, two short arcs, running opposite ways so the grate can be rotated & meat's never directly over coals...............
So, maybe IV) I have ways?
No, no let me see..... 1) Ring of Fire....yeah, that's it....I'll go with that one....
Except for the times when it's coals banked w/ no divider & shread is used for tons 'o 'Turds......
Skewers criss-crossed thru a turkey breast....
Shread thing, for medium length cooks, used for small ribs, loins, several batches of 'Turds & such in a row......
Alternate arcs for ribs.....
Banked, ribs..........
The usual ring, black walnut & Stubb's w/ chips of lump all over the top for burn insurance..................
I've seen a few folks here that use expanded or solid rings to contain the coal ring....that seems like a grate idea..............
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N8man
Babbling Farker
I made a divider with expanded steel and I've doubled up on the coal grates turning the top one 90 degrees to the bottom one so as not to lose smaller pieces of the lit coals...
Makes grilling life so much easier....
Makes grilling life so much easier....
STS
Wandering around with a bag of matchlight, looking for a match.
I bank my coals, always. I use a foil drip pan placed over center, held in place with small chunks of wood used as spacers wedged between the pan and the wall of the grill opposite the fire. So the space available for coals is about the same as if I used a small Weber charcoal basket.
This setup has worked for every smoke I have had.
This setup has worked for every smoke I have had.
jsperk
Babbling Farker
I go back and forth from three methods. Ring of fire, divide and smokenator. They all work great for me.
Here was yesterday using my performer score I received Friday. Two full grates of ribs.
I used tooth picks since I had 4 different rubs on the ribs. This way I knew which was rub was on the ribs when done.
Here was yesterday using my performer score I received Friday. Two full grates of ribs.
I used tooth picks since I had 4 different rubs on the ribs. This way I knew which was rub was on the ribs when done.
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JDM46
is one Smokin' Farker
Coals to one side using three fire bricks. Foil pan or just foil.
1buckie
Babbling Farker
Ok, geez.....no I'm not.....and I didn't see this ominous warning 'cause I was busy cooking dinner & adding pics.....Uh Oh...............:shock:
el_matt
Babbling Farker
I use all of the methods, depending on the cook situation. Mainly I use the banked/indirect for the majority of my kettle cooks.
This is a great poll.
Matt
This is a great poll.
Matt
Well it wouldn't seem right after you posted those great pics but failure to get off the fence may result in lasers :laser:
Or a ton of bricks to the dome.
ile:
But since your so sharing I think I'll give you a :hug:
Or a ton of bricks to the dome.
ile:But since your so sharing I think I'll give you a :hug:
1buckie
Babbling Farker
Oh, whew !!!
I was thinking I would have to post up a thread involving the simply stunning hyena brisket I cooked for dinner to actually squeak out of trouble.......
Sneak Peek:
(Droop Test)
I was thinking I would have to post up a thread involving the simply stunning hyena brisket I cooked for dinner to actually squeak out of trouble.......
Sneak Peek:
(Droop Test)
ajstrider
is Blowin Smoke!
I prefer the ring of fire for longer cooks. All my kettles have the one touch and I can't seem to control temperatures worth a crap unless I use the ring of fire. It is also nice because you can constantly keep smoke going by spacing out the wood chunks on top, I really like this feature.
If I am cooking something short like bratwurst or some appetizers like wings or ABTs, I will simply put the coals to one side.
If I am cooking something short like bratwurst or some appetizers like wings or ABTs, I will simply put the coals to one side.
dadsr4
somebody shut me the fark up.
1buckie
Babbling Farker
Do you foil over the entire bottom to force the air up under the coals?
I've seen people do that to great effect ........
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