burn times on a kettle low and slow setup

[LT72884]

Ello all. Hope everyone is having a awesome spring. I have a questiin. How long will minon method burn for on a 22.5 otg weber grill setup low n slow with no firebriks? Just coals banked up to oneside and a waterpan? Oh and Will fire briks extend burn times on a kettle set up for low and slow? I know they are used to kind of keep the heat isolated and the grill from cooling to quickly.

I have been expiermenting and i think i have found that 15 lit coals my be to many but in my elevation, im thinking 10 lit will work. I have also discovered that anything smaller than billard ball in wood chunk size burns up to fast to enjoy any tbs. Haha

Thanks all. Oh and i got hired part time at a pro kitchen teaching bbq and artisan breads. Woot woot

[code3rrt]

I've used both the minion method and the ring of fire method in my kettle , and have gotten cook times of 10+ hours with coals leftover. That was with KBB and wood chunks at temps of 225-275, I try to dial in at 240-250 for "my" low and slow cooks.

KC

[LT72884]

10+ on coals banked to the side or just with ring of fire?

Thanks

[1buckie]

these ones ran about 11~12 hours, bottom vents mostly open, top always open.....at approx. 250~260.........it will depend some on outside air temp & moisture & also a little bit on how much of an internal layer of 'insulation' you have built up in the cooker.......

Stubb's & Wicked sprinkled over, black walnut ~>


Stubb's & pecan ~>


Wicked w/ maple ~>


Banked always seems to end out burning a bit hotter / faster than I'd like; for ribs, I'll use just a shorter fuse, or two, one on each side burning opposite directions & jump the grate around now & then to keep from directly over the heat.......

[Bludawg]

I can get 16 hrs with the ring of fire on lump keeping my temps 250-275 Banked about 8 hrs I don't use any fire brick but I do cover the empty are with foil so the air has to draw up through the fire it makes it temps very controllable.

[bacchus99]

+1 for ring of fire. That's the way to go for low and slow in the kettle.

[Tenderfoot]

I got about 11 hours with a ring of regular Kingsford and hickory on the brisket I'm doing as we speak. I just now added to the end of the ring to continue on around for hopefully another 4 hours.

[LT72884]

Dang, it seems that the ring of fire is the way to go. haha.
I have decided that chips are not worth the time or hassle. they burn up way to fast before the good ol tbs is even ready. haha But what bites is all the wood chunks at the store that you buy in bags, they are like small.. no fist sized ones at all. so frustrating. haha.

In the past, i used a charcoal basket in the kettle and covered it with a pizza stone so that i could put food all over the cooking grate. works pretty good. just wanted to see what else existed out there. haha.

thanks guys,

How many lit do you all use to light the unlit stuff?

[ultra800_96]

I made a plate from 1/8" steel to cover about 2/3rds of the charcoal grate & bent it up to act as a barrier. Like a smokenator of sorts. Then I fill the area up with lump & chunks mixed. Light 3-4 pieces of lump to start. Then I plug in my digiq wifi & let it bring up to temp & take over. During the Iowa winter here, I've gotten 5+ hours @ 250 degrees, with some left over. I'll probably get longer times when the weather warms up. I've done pork loin, ribs & chicken wings so far this way, & like the results. I'll have to try the ring of fire sometime also.

[HankB]

I can't argue with the ring of fire as I have not tried it, but this many brethren cannot be wrong.

I only use chips for stuff like fish or chops that are going to be on a few minutes.

If you cannot find chunks the size you like at the store, see what you can scrounge up locally. I've gotten oak, maple, hickory, cherry (sour), apple (crab), mulberry, black walnut, lilac, grape either on my lot, in my neighborhood or found on CL. No mesquite or pecan 'round here so I have to buy those. Not sure I would recognize an alder either. Then I cut to the size I want.

The few times I have done low 'n slow on a kettle, I used one charcoal basket and closed the bottom One Touch vent to just a sliver. Only downside is that I have to open it occasionally to replenish the briquettes. (At my son's place and he did not have lump.)

[Bludawg]

Originally Posted by lt72884

dang, it seems that the ring of fire is the way to go. Haha.
I have decided that chips are not worth the time or hassle. They burn up way to fast before the good ol tbs is even ready. Haha but what bites is all the wood chunks at the store that you buy in bags, they are like small.. No fist sized ones at all. So frustrating. Haha.

In the past, i used a charcoal basket in the kettle and covered it with a pizza stone so that i could put food all over the cooking grate. Works pretty good. Just wanted to see what else existed out there. Haha.

Thanks guys,

how many lit do you all use to light the unlit stuff?

12-15

[Tiger fan]

You gotta get a Smokenator !

http://www.smokenator.com/

[LT72884]

Originally Posted by Bludawg

12-15

perfect. thats the range i thought i needed to be in for my kettle. i have heard of people doing 6 briqs as well. i wonder why though.

[LT72884]

Originally Posted by Tiger fan

You gotta get a Smokenator !

http://www.smokenator.com/

i have seen these. very interesting things. haha
wouldnt mind trying one. hey, you just gave me a good idea.

[LT72884]

thanks guys all the tips. i need to try this ring of fire out. jut wish it didnt take up so much room.. haha. thats why i have a UDS. haha