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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.


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Unread 03-27-2012, 08:08 PM   #16
msuman
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Here is mine. Still tweaking it to get results I'm happy with. I put a water pan on the right side. Last time I foiled the cooking grate above the fire.

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Unread 03-27-2012, 08:21 PM   #17
Big Bears BBQ
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The Weber Kettle is one fine piece of equiptment for sure ......
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Unread 03-27-2012, 08:32 PM   #18
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Quote:
Originally Posted by Bigmista View Post
Two butts and a brisket...

DItto....I've used this setup and works like a charm! Thanks Mista
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Unread 03-28-2012, 12:02 PM   #19
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Meat goes over the pan, 10-11+ hrs @ 250°-260°-

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Unread 03-29-2012, 01:35 AM   #20
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Fattys!



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Unread 03-29-2012, 05:57 AM   #21
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I've done it for Wings.




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Unread 03-30-2012, 12:39 AM   #22
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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.
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Unread 03-30-2012, 01:22 AM   #23
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I use this same set up for low and slow.

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Unread 04-06-2012, 01:54 PM   #24
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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.
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Unread 04-06-2012, 02:06 PM   #25
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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.
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Unread 04-06-2012, 02:33 PM   #26
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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.



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Unread 04-07-2012, 01:00 AM   #27
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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.)
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Unread 04-07-2012, 01:04 AM   #28
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I may have to try that setup, interesting
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Unread 04-07-2012, 01:12 AM   #29
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Quote:
Originally Posted by landarc View Post
I may have to try that setup, interesting
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).
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Unread 04-07-2012, 01:14 AM   #30
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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.
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