Pappy
is One Chatty Farker
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I've done it for Wings.
Weber Kettle, low-n-slow, let's see your setup
- Thread starter landarc
- Start date
fingerlickin'
Quintessential Chatty Farker
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.
I know when I start my egg I throw the chunks on top and it takes a little while to get the thin blue.
I use this same set up for low and slow.
dadsr4
somebody shut me the fark up.
There is not much difference in the way I use bricks, except that I use one that is broken on an angle.
Before I add lit coals
After I added coals
For long cooks, I use a ring of expanded metal, with one of the broken bricks as a spacer.
I add 8 to 10 lit coals up next to the brick, you can kind of see them as light gray to the right of the brick. I have an old stainless steel pot without handles that I use as a drip pan in the middle.
I don't have a picture, but for quick and hot cooks I use the ring as a fire ring on steaks and such.
Before I add lit coals
After I added coals
For long cooks, I use a ring of expanded metal, with one of the broken bricks as a spacer.
I add 8 to 10 lit coals up next to the brick, you can kind of see them as light gray to the right of the brick. I have an old stainless steel pot without handles that I use as a drip pan in the middle.
I don't have a picture, but for quick and hot cooks I use the ring as a fire ring on steaks and such.
bigabyte
somebody shut me the fark up.
You know, since I have WSM's, I have simply never bothered to use my kettles for low and slow. However, I have been thinking about trying it lately. This thread is great for ideas. Thanks for sharing.
Question though...How many who have both a 26 and 22 inch kettle do this with the 22? Just curious is all.
Question though...How many who have both a 26 and 22 inch kettle do this with the 22? Just curious is all.
caseydog
somebody shut me the fark up.
Although I wasn't going for low and slow on this particular cook, this is my basic indirect setup. For low and slow, I use the Minion method, instead of all lit coals, but it looks just like this.
CD
CD
G
Ground Pounder
Guest
Half-ring method for me. I go 2-high for low & slow (250'ish), 3-high (like the photo below) for hotter-and-faster (300-325'ish).
Foil on the ring contains a combination of cherry, apple, and hickory woodchips. (foil on the lip is just a gasket, as my Silver don't seal too good.)
Foil on the ring contains a combination of cherry, apple, and hickory woodchips. (foil on the lip is just a gasket, as my Silver don't seal too good.)
landarc
somebody shut me the fark up.
I may have to try that setup, interesting
G
Ground Pounder
Guest
It works pretty darned good with regular ol' K-blue, especially if you can get a tight seal (hence the gasket). I haven't tried anything like this with lump (as I would be there all day meticulously stacking charcoal
My only problem is ash, which isn't too bad with a double stack, but triple stacking I end up with a ton. Nowadays I'll grab a bag of Stubbs if I want to do a chuckie or some mock pulled pork on the kettle (like the pic above).
Boshizzle
somebody shut me the fark up.
Nice!
Landarc, are those pics posted on your blog? I'd love to use them for reference for the readers of my blog. I don't cook on a kettle but a lot of people ask me about it and I'd love to have some pics/links to show them how to do it.
Landarc, are those pics posted on your blog? I'd love to use them for reference for the readers of my blog. I don't cook on a kettle but a lot of people ask me about it and I'd love to have some pics/links to show them how to do it.
Q-Dat
Babbling Farker
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.
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
Full Fledged Farker
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....
Pictured is a 9lb Boston Butt I put on at 0500 hours this morning.
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....
Pictured is a 9lb Boston Butt I put on at 0500 hours this morning.
SmittyJonz
somebody shut me the fark up.
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
is Blowin Smoke!
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
Babbling Farker
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.
The amount of charcoal I use in it keeps the temperature consistent.
code3rrt
Babbling Farker
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
qnbiker
is Blowin Smoke!
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".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.
Bludawg
somebody shut me the fark up.
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
Quintessential Chatty Farker
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 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!
