Weber Kettle, low-n-slow, let's see your setup - Page 3

Q-Dat · 04-07-2012, 02:45 AM

I've posted this before, but here goes.

On the charcoal grate goes a ring filled with briquettes and wood chips.

Then directly over that a pizza stone sits on the cooking grate.

Then a 18" by 3" deep round cake pan sits on the stone. Inside the pan is a rack that sits about halfway up from the bottom of the pan.

Then water goes in the pan, and the food goes on the rack.

That was two untrimmed racks of spares that I fit in there. So far I have only used it for ribs, but I see a brisket in the near future.

SmokeDiddy · 04-07-2012, 08:50 AM

The Smokenator 1000 seems to do the trick for me. The only thing I do differently from the instructions is I do not use the included water pan, I use a meat loaf pan and set it on the cooking grate. This way I can move it so that the liquids don't boil dry so fast....

IMG_5243.jpg

Pictured is a 9lb Boston Butt I put on at 0500 hours this morning.

SmittyJonz · 07-28-2013, 10:11 PM

I see this thread is older but it has some good pics/ideas. What about air control for you all that bank coals on one side - esp on the Silvers with the 3 blade system? wouldn't it be best to only have air incoming thru the one on the coal side or has it not mattered? I just bent up a Pizza pan for a homemade smokenador that I wanna tryout this week but thinking I may add a spare air intake/damper to that side for smoking purposes and just keep the 3 blade system closed?

grantw · 07-29-2013, 02:29 AM

Dont hack it up, i have the 3 blades almost closed, if you wanted to block two off just use that metal tape loks like this http://www.swiftpackco.com/products//2010/0825/120.html

Pyle's BBQ · 07-29-2013, 08:17 AM

I like to build a wall with the wood I am using to smoke. The wood only burns where there are hot coals. I can reuse this set up mulitple times. The top one is with whiskey barrel slats and the bottom one is with oak pieces.

cholloway · 07-29-2013, 08:37 AM

Like others, I've been using my Smokenator, without the water bowl, more often for LnS.
The amount of charcoal I use in it keeps the temperature consistent.

code3rrt · 07-29-2013, 09:21 AM

Here is what I have used with great success. I have gotten 10-12 hours depending on conditions and cook temp, sometimes with coals left over. I put a drip pan on top of the brick.

KC

qnbiker · 07-29-2013, 09:47 AM

Quote:

Originally Posted by fingerlickin'

I have a question for those who bury the chunks in the coals. Do you have a problem with bad smoke, as in not thin blue? I don't have a kettle, yet, but my dad has been performer that I would like to show him how to use. :) I know when I start my egg I throw the chunks on top and it takes a little while to get the thin blue.

If you bury them and use some form of the Minion Method, they will heat up before igniting, decreasing the chance of getting "bad smoke".

Bludawg · 07-29-2013, 09:55 AM

If you really want to gain control you must control the air and direct it to the base of the fire so it is draw up and through it. I cover the unused portion of the coal grate with Foil and make sure it seals at the union of the grate and the body of the kettle.

dwfisk · 07-29-2013, 10:02 AM

Thanks for posting this thread, I'm seeing some really great ideas. Here is what I've used so far on my 26.75 OTG, similar to a lot of others.

I got a used 2" X 16" pizza pan from my local restaurant supply place cheap ($3.00). It works centered on the grate with a complete ring of charcoal but so far I've only used it as pictured, a 3-1/2 cook and had about 1/3 of the charcoal left over. I do like the CI ideas.

Edit-PS: I'll also just use a couple firebricks to split the grill surface when I want to smoke indirect for a while then do a direct reverse rear (chicken,steaks, tri-tip, etc.). I'll be adding Bludawg's technique for air control to this in the future!

INphotog · 07-30-2013, 01:24 AM

Good ideas and thanks for the pictures. Im going to try my first smoke thjs weekend.

SmittyJonz · 04-19-2015, 12:07 PM

Whitewookie · 04-19-2015, 04:07 PM

Quote:

Originally Posted by BobM

Simple.

Bob

That's me too. If ya foil that drip pan you can 4 or 5 runs out of it...

VR,
Harold

HOG FAN · 04-19-2015, 04:46 PM

I'll be saving this thread for future reference for sure!

Tiger862 · 04-19-2015, 05:16 PM

[/IMG]

This is Pork Loin with Corn Cob and Potatoes in foil. This was the most tender and juicy meat I have had or cooked.

04-07-2012, 08:50 AM	#32
SmokeDiddy On the road to being a farker Join Date: 03-15-07 Location: Westminster, SC	Smokenator all the way.... The Smokenator 1000 seems to do the trick for me. The only thing I do differently from the instructions is I do not use the included water pan, I use a meat loaf pan and set it on the cooking grate. This way I can move it so that the liquids don't boil dry so fast.... IMG_5243.jpg Pictured is a 9lb Boston Butt I put on at 0500 hours this morning.

07-29-2013, 02:29 AM	#34
grantw is One Chatty Farker Join Date: 09-13-12 Location: canada	Dont hack it up, i have the 3 blades almost closed, if you wanted to block two off just use that metal tape loks like this http://www.swiftpackco.com/products//2010/0825/120.html __________________ Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.

07-29-2013, 08:37 AM	#36
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Like others, I've been using my Smokenator, without the water bowl, more often for LnS. The amount of charcoal I use in it keeps the temperature consistent. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

07-29-2013, 09:21 AM	#37
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Here is what I have used with great success. I have gotten 10-12 hours depending on conditions and cook temp, sometimes with coals left over. I put a drip pan on top of the brick. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
	1 members found this post helpful.

07-29-2013, 09:55 AM	#39
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	If you really want to gain control you must control the air and direct it to the base of the fire so it is draw up and through it. I cover the unused portion of the coal grate with Foil and make sure it seals at the union of the grate and the body of the kettle. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-07-2012, 02:45 AM	#31
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I've posted this before, but here goes. On the charcoal grate goes a ring filled with briquettes and wood chips. Then directly over that a pizza stone sits on the cooking grate. Then a 18" by 3" deep round cake pan sits on the stone. Inside the pan is a rack that sits about halfway up from the bottom of the pan. Then water goes in the pan, and the food goes on the rack. That was two untrimmed racks of spares that I fit in there. So far I have only used it for ribs, but I see a brisket in the near future.

07-28-2013, 10:11 PM	#33
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I see this thread is older but it has some good pics/ideas. What about air control for you all that bank coals on one side - esp on the Silvers with the 3 blade system? wouldn't it be best to only have air incoming thru the one on the coal side or has it not mattered? I just bent up a Pizza pan for a homemade smokenador that I wanna tryout this week but thinking I may add a spare air intake/damper to that side for smoking purposes and just keep the 3 blade system closed?

07-29-2013, 10:02 AM	#40
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Thanks for posting this thread, I'm seeing some really great ideas. Here is what I've used so far on my 26.75 OTG, similar to a lot of others. I got a used 2" X 16" pizza pan from my local restaurant supply place cheap ($3.00). It works centered on the grate with a complete ring of charcoal but so far I've only used it as pictured, a 3-1/2 cook and had about 1/3 of the charcoal left over. I do like the CI ideas. Edit-PS: I'll also just use a couple firebricks to split the grill surface when I want to smoke indirect for a while then do a direct reverse rear (chicken,steaks, tri-tip, etc.). I'll be adding Bludawg's technique for air control to this in the future! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

07-30-2013, 01:24 AM	#41
INphotog Got rid of the matchlight. Join Date: 07-11-13 Location: valparaiso, in	Good ideas and thanks for the pictures. Im going to try my first smoke thjs weekend.

04-19-2015, 12:07 PM	#42
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	__________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-19-2015, 04:46 PM	#44
HOG FAN is one Smokin' Farker Join Date: 10-21-14 Location: NW Arkansas	I'll be saving this thread for future reference for sure! __________________ Jason ___________________________________________ hold my beer and watch this...

04-19-2015, 05:16 PM	#45
Tiger862 On the road to being a farker Join Date: 04-15-15 Location: Slidell, La.	[/IMG] This is Pork Loin with Corn Cob and Potatoes in foil. This was the most tender and juicy meat I have had or cooked. Last edited by Tiger862; 05-07-2016 at 07:42 PM..