עָטִין
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 01-24-2014, 04:45 PM   #16
husker_bbq
Found some matches.
 
husker_bbq's Avatar
 
Join Date: 09-07-13
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LongTong View Post
I have both types of kettles and will try the daisy vent one and will block off the other two and use foil where there's no charcoal on the bottom grate...
I do that more often then not. A friend of mine got me started doing some of my direct cooks with only 1 daisy wheel open. Much like the first kettles from the 50s that only had one bottom vent and one top. I love that method when I do burgers and chicken thighs.
__________________
Various Weber Kettles 22.5 and 18.5, SJP, Red JJ, Several Smokey Joe's and a mini WSM.
husker_bbq is offline   Reply With Quote


Unread 01-24-2014, 04:50 PM   #17
cliffcarter
Full Fledged Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Downloads: 0
Uploads: 0
Default

landarc started this thread, lots of approaches to kettle cooking-

http://www.bbq-brethren.com/forum/sh...d.php?t=129246
cliffcarter is online now   Reply With Quote


Thanks from:--->
Unread 01-24-2014, 06:25 PM   #18
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

I use one weber charcoal basket banked, i cover the rest of the charcoal grate with foil. I can dial in temps to what ever temp i desire. I add 6 briquettes of charcoal every hr after the first couple of hrs for long cooks. Very easy to dial in temps using the 26er.
Zin is offline   Reply With Quote


Thanks from:--->
Unread 01-24-2014, 07:10 PM   #19
crazej
Got Wood.
 
crazej's Avatar
 
Join Date: 12-27-13
Location: Bettendorf, Iowa
Downloads: 0
Uploads: 0
Default

I pile a mix of lump, briquettes and wood chunk on one side and a water pan on the other. I light about a handful of briquettes and place along the side touching the wall of the grill. I then open the bottom vents just enough to get a crack of light (one touch vent) and always leave the top vent wide open. then open the bottom vent a hair at a time and wait 5 minutes , repeat until you reach temp. if you find it getting too hot close the bottom vent wait 5 minutes start the above steps again. Its all about air flow from bottom to top. when the cooks over close both vents and save fuel after a couple times you will know where to vent without the waiting. Wind is the wildcard that is hard to control. Hope this helps.
crazej is offline   Reply With Quote


Thanks from:--->
Reply

Tags
kettle, Weber

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 08:22 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.