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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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09-03-2011, 07:33 PM | #1 |
Got Wood.
Join Date: 07-21-10
Location: Festus , MO
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Weber kettle ribs- what fuel technique?
Guys- is the minion method the best way to go for ribs on my kettle? If so, how many lit coals should I start with, and how many underneath? Any tips would be appreciated...
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09-03-2011, 07:42 PM | #2 |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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This is my kettle setup for... well, just about everything I do low and slow.
- The foilpack around the outer rim has a mix of hickory and cherry chips, with holes poked throughout. - Yes, I meticulously arrange my charcoal to promote an even, long burn. - The lit coals are grey - black coals are unlit. They burn around the half circle. Open the lid exhaust wide open, and control your temp with the kettle vents. - Drip pan in the open area if you like can contain some water for further temp regulation. Good luck!
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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09-03-2011, 07:45 PM | #3 | |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Quote:
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09-03-2011, 07:51 PM | #4 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i just use the bank on one side style. firebricks, minion method works for me.
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george spam, can't live without it |
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09-03-2011, 07:51 PM | #5 |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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That particular cook was 8 lbs of country style ribs cooked to pull, and a 3 lb. chuckie. That load of coals lasted 6 hours at 250, and was opened three times during the cook.
On my OTS with temps outside at around 85 degrees, I had the lid exhaust wide open and the kettle vents opened about 1/3 of the way for intake.
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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09-03-2011, 08:01 PM | #6 |
Got Wood.
Join Date: 07-21-10
Location: Festus , MO
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I usually bank some coals behind some fire bricks as mentioned in the thread. How many should I have lit initially?
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09-03-2011, 08:14 PM | #7 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
The open spot to the left of the drip pan is for the lit coals, 12-14 of them. If you use wood chunks in the charcoal ring place them on end, if you lay them down they will light the charcoal ahead of the main fire and make it more a bit difficult to maintain even temps. |
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09-03-2011, 09:42 PM | #8 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i just pack as much as i can. then i light about a 3rd of a weber starter. also i foil the rest of the charcoal grate. this prevents cold air from mixing with the hot air and driving temps all over the place. since i did this years ago i find it easier to control the kettle temps.
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george spam, can't live without it |
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09-03-2011, 10:43 PM | #9 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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those are some good ideas on how to control temp. in a kettle.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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09-03-2011, 11:14 PM | #10 | |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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Quote:
Another plus to using the chips, for me, was the convenience of trying different wood combinations in a steady, controlled smoke without burning down whole chunks. It comes in pretty handy when I do a butt, which I use equal parts apple, hickory, and cherry.
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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09-03-2011, 11:58 PM | #11 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
Ribs are pretty good to experiment with, IMO. They are kind of hard to mess up. Your temperatures will fluctuate, especially if this is your first smoke on a kettle. Don't let it rattle you. Work mostly with the bottom vents. You will probably end up with the bottom vents open about 1/8 of an inch, and the top vent closed or just barely open. Temperatures will go up and down slowly, so don't over correct. At the end of the day, you will eat well, and know more about your kettle. Just don't get flustered by the temperature fluctuations. You will be cooking for 4 to 5 hours with a big rack of spares, and at least 3 hours for baby backs, so those fluctuations will not be that big of a deal. Relax and enjoy. CD |
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09-04-2011, 12:36 AM | #12 |
Knows what a fatty is.
Join Date: 08-22-11
Location: Edmonton, AB
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Would this approach still work using lump. I have sworn off briquettes for good. To Yucky and I can't stand the smell!!!
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Weber Platinum Kettle 22 1/2, Red Thermapen,...Ceramic Cooker coming soon. |
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09-04-2011, 08:35 AM | #13 | ||
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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BTW Stubbs briquettes smell great IMHO. |
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09-04-2011, 08:40 AM | #14 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
If you're going to spend the time to meticulously arrange the charcoal you should have taken a few extra minutes to make sure that all of the 'K's were showing and aligned to polar north. You'll get at least a 10% increase in burn time that way.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-04-2011, 10:43 AM | #15 | |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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Quote:
I find that the lump burns a little hotter, which makes it a bit more difficult to choke down using the OTS. With briqs, I'm already only open about 1/3 of the way for most of the cook, so choking it down further than that takes a very light touch.
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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Tags |
weber kettle methods, weber kettle mods |
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