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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-24-2014, 11:21 PM | #1 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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What is your favorite way to BBQ a Pork Butt in your 22.5" Weber Kettle?
I want to try and cook my first pork butt in my Weber 22.5" OTG Kettle. (I've had great success, many many times, in my Mini WSM and UDS in the past.)
I keep hearing from MANY on this forum that the kettle can produce as good BBQ as a WSM, UDS, Mini WSM etc.. I'd like to know what you think is the best way to BBQ a Pork Butt on this kettle--how do you burn your charcoal? Right now I have 2 fire bricks and the coals on one side and the meat on the other side of the bricks, with foil under what I am cooking to catch drips and to redirect airflow to the coals. But maybe I should get rid of these bricks? Banked Minion, Fire Bricked Minion, Metal Shielded Minon, Perforated Metal Shielded Minion, Fuse/Snake Burn , Ring of Fire, and so on.. There are too many choices! I need to go with the very best proven method so I can have success with this pork butt. (I am going to buy a Maverick 732 on Amazon today and will have in a couple days for this first cook.) (I need details on where to set the intake vent, the exhaust vent, how large of a pile of coals or how they are positioned, etc..)
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18.5" WSM and 22.5" OTG. |
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02-24-2014, 11:24 PM | #2 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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With the Mini WSM it has been easy: minion and control temp with intake vents.. that's it.
I just can't get into the kettle because I don't know which is the best way. Made me doubt the capability of the kettle because there were so many ways to cook in it -- I figured people couldn't make their mind up which was the best way, so that's why I felt the kettle was not that great for bbq.
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 12:11 AM | #3 |
Got Wood.
Join Date: 02-15-14
Location: Cascade Locks, OR
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I started cooking pork butts on the kettle. I never got to fancy with it. I use a deep aluminum pan for water and to keep the charcoal on one side of the cooker. About 3/4 full chimney of charcoal with some kind of fruit wood chunks on top. Top vent wide open above food, and my bottom vent is almost closed. At some point I have to throw a few handfuls of unlit charcoal on lit coals. The hard part for me is to keep the temp down. The kettle gets hot a lot easier than WSM. I cook from 250 - 275 degrees.
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Weber WSM 22.5, Kettle 22.5, Genesis Gold, Smokey Joe |
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02-25-2014, 12:16 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Ring o fire. 2 coals wide 2 coals high 1. Chunk of wood every 3" light up. 15 dump on one end open all the vents wide open let it rip tater chip that gives me 300 or so takes about 50 min lb. All you need to do is rotate the exhaust port 90 deg every 3-4 hrs so it is opposite the fire.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-25-2014, 12:25 AM | #5 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 12:34 AM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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get some Stubbs or RO I forgot I make a drip pan out of some foil I put it in the middle of the ring helps to control your air and makes cleanup a snap. I get about 10 hrs on this setup.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-25-2014, 12:40 AM | #7 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
I use Ozark Oak lump for everything right now--it's the best lump available. Also do you shield the ring of coals with a metal ring or perforated metal ring? So that way the meat would have less direct cooking?
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 05:08 AM | #8 | |
is One Chatty Farker
Join Date: 01-15-14
Location: Byram Twp., NJ
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Quote:
Question: My kettle has the vent dead center on top. Shouldn't be an issue, or is it?
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BGE XL, BGE Mini, MAK 1 Star #385, 22.5 WSM, Weber Platinum, mini-WSM, PBC, Bradly OBS w/Auber & La Caja China |
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02-25-2014, 05:41 AM | #9 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Quote:
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-25-2014, 05:50 AM | #10 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Hey, so if you put a full ring around , what diameter of cooking area do you have left? Can you cook 4 full racks of ribs (on edge) ?
Won't some areas of the ribs get direct heat from the fuse burn? seems like with the fuse burn it would be more of an uneven cook than banked minion. (I know I asked about pork butt, but just wondering about ribs now.)
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 06:04 AM | #11 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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With the kettle, the only real hurdle is cook time. You could easily get 6 or so hours out of a ring/fuse setup, then wrap and finish in the oven. The difference would be very little.
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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02-25-2014, 07:28 AM | #12 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Quote:
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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Thanks from:---> |
02-25-2014, 07:45 AM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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
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~Ren~ Fat Kids Club Founding Member |
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02-25-2014, 07:52 AM | #14 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=169991
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Matt...Sauk City, WI |
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02-25-2014, 08:17 AM | #15 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Thanks for the pic aawa. that was exactly what I was describing with the partial ring.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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Thanks from:---> |
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