I need some fire tips for a Weber with the 3 daisy wheels

Churrasqueiro Bob · 12-22-2011, 05:09 PM

I just got an unused 1999 Weber 18 1/2 " kettle from a family member. It has been outside for years, most of them covered. It is in excellent shape, but the wooden handles will need to be refinished. I have no experience with the three wheel system for air intake and I would appreciated any help and hints for a good fire as I am going to give this a whirl later tonight or tomorrow.

I am planning on cooking a a whole chicken that has had all the bones removed except for the wings. It is just over 2lbs. I think I might put a few lemon wedges and some onions and garlic inside and use McCormick Garlic and Onion seasoning on the outside. I like to lay a fairly heavy layer of this on the chicken, almost like a rub.

I will cook it indirect, using either Stubbs briquettes or Royal Oak or Wicked Good lump.
Any input will be greatly appreciated. Feel free to make suggestions for the chicken too along with the best way to make a good fire.

I should also add that I had returned to charcoal cooking at the beginning of summer for the first time in 20+ years. I have been using my Smokey Joe a few times per week since then, even now that it is getting cold here. I am also planning on doing a nice fat single bone prime rib as a steak for Christmas Eve. I ordered a 2" cut from the small end, Certified Black Angus, from my local butcher shop.

Thanks for the help!

Pappy · 12-23-2011, 07:28 AM

I just bought a 3 wheeler off of CL. Going to use it for the IQ 110 if I want to do something small.

Churrasqueiro Bob · 12-23-2011, 10:18 AM

Does anyone else here use this style Weber? How does the fire control compare to the One Touch system? Coming from a Smokey Joe I'm guessing I'll have to adjust my cooking times and technique a bit since the food is closer to the charcoal on the SJ.

smokeyw · 12-23-2011, 11:11 AM

You can control it pretty much like the one touch but you have more options. I have one and when cooking indirect I only use one vent. I put the coals directly above a slightly opened vent with the other two completely closed. The food is on the opposite side of the grill from the coals and the exhaust vent is directly above the food. This draws the heat past the food very nicely and gives you good control of the heat.

dadsr4 · 12-23-2011, 12:12 PM

Try this link-
http://bbq.netrelief.com/tips/how_to...ber_gill.shtml

Stoke&Smoke · 12-23-2011, 02:10 PM

First off...have a chat with Marty about your handles http://www.bbq-brethren.com/forum/sh...ht=marty+leach

The three vents work about the same as a large single one, just more flexibility

12-22-2011, 05:09 PM	#1
Churrasqueiro Bob Full Fledged Farker Join Date: 06-14-11 Location: Boston, MA	I need some fire tips for a Weber with the 3 daisy wheels I just got an unused 1999 Weber 18 1/2 " kettle from a family member. It has been outside for years, most of them covered. It is in excellent shape, but the wooden handles will need to be refinished. I have no experience with the three wheel system for air intake and I would appreciated any help and hints for a good fire as I am going to give this a whirl later tonight or tomorrow. I am planning on cooking a a whole chicken that has had all the bones removed except for the wings. It is just over 2lbs. I think I might put a few lemon wedges and some onions and garlic inside and use McCormick Garlic and Onion seasoning on the outside. I like to lay a fairly heavy layer of this on the chicken, almost like a rub. I will cook it indirect, using either Stubbs briquettes or Royal Oak or Wicked Good lump. Any input will be greatly appreciated. Feel free to make suggestions for the chicken too along with the best way to make a good fire. I should also add that I had returned to charcoal cooking at the beginning of summer for the first time in 20+ years. I have been using my Smokey Joe a few times per week since then, even now that it is getting cold here. I am also planning on doing a nice fat single bone prime rib as a steak for Christmas Eve. I ordered a 2" cut from the small end, Certified Black Angus, from my local butcher shop. Thanks for the help! Last edited by Churrasqueiro Bob; 12-22-2011 at 08:25 PM..

12-23-2011, 07:28 AM	#2
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	I just bought a 3 wheeler off of CL. Going to use it for the IQ 110 if I want to do something small. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

12-23-2011, 11:11 AM	#4
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	You can control it pretty much like the one touch but you have more options. I have one and when cooking indirect I only use one vent. I put the coals directly above a slightly opened vent with the other two completely closed. The food is on the opposite side of the grill from the coals and the exhaust vent is directly above the food. This draws the heat past the food very nicely and gives you good control of the heat. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

12-23-2011, 02:10 PM	#6
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	First off...have a chat with Marty about your handles http://www.bbq-brethren.com/forum/sh...ht=marty+leach The three vents work about the same as a large single one, just more flexibility __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

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12-23-2011, 10:18 AM	#3
Churrasqueiro Bob Full Fledged Farker Join Date: 06-14-11 Location: Boston, MA	Does anyone else here use this style Weber? How does the fire control compare to the One Touch system? Coming from a Smokey Joe I'm guessing I'll have to adjust my cooking times and technique a bit since the food is closer to the charcoal on the SJ.

12-23-2011, 12:12 PM	#5
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Try this link- http://bbq.netrelief.com/tips/how_to...ber_gill.shtml