ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-30-2011, 08:44 PM   #16
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cliffcarter View Post
I use little sticks about 1"X3" buried in the unlit coals-



since this pic was taken I have started standing them on end between the briqs rather than laying them down, that way I don't get too many lit briqs at once.
I use 4 or 5 pieces per cook on a butt
Yep. Didn't even think about that. Works great for low-n-slow but don't think I've tried it cooking at HH on the kettle. Thanks.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-31-2011, 03:52 PM   #17
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Grilled some jerk chicken today for lunch and tried the holy foiled pouch approach with allspice berries and applewood. The smoke definately was nicer than the other day and the foil most definately prolonged the smoke. However, the foil was quite dissintegrated where it sat on the coals. Guess I could save a couple of tuna cans, huh?
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-31-2011, 06:42 PM   #18
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jeff Hughes View Post
No foil needed, just smaller pieces...
this is the thing, dave. yes, they will burn up faster and provide you with sweet blue in the smaller enviornment of the kettle.

in an offset or WSM the amount of smoke from a large chunk is dispersed more throughout the cooker; less dense.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Reply

Tags
weber kettle methods, weber kettle mods

Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you use your kettle lid when cooking hot and fast (steaks, burgers, dogs, etc.)? LoveBBQ Q-talk 15 06-30-2011 01:16 PM
HOT & FAST Pork Butt~on WEBER PERFORMER keale Q-talk 15 07-14-2010 05:01 AM
Hot-N-Fast Brisket + Smoke Ring Experiment thirdeye Q-talk 66 07-11-2010 11:17 PM
hot n fast brisket in a kettle boogiesnap Q-talk 4 06-27-2010 03:23 AM
hot & fast spare ribs on the kettle blues_n_cues Q-talk 2 09-17-2009 08:11 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts