? on ABT

smokerdude · 08-08-2010, 03:51 PM

ABT what temp and how long do you cook them on a weber kettle?

19texan69 · 08-08-2010, 04:04 PM

I usually cook them indirect till they look good on about half chimney of briqs or lump(whichever I have). I try to keep my temp around 300 -350 depending on how fast I or the family wants a snack. The wife and kids like their bacon crispy, so I will slide some direct to get them how they like em. This is just me and by no means do I have half the knowledge a lot these guys and gals have. Good luck.

chambersuac · 08-08-2010, 04:35 PM

anywhere from 250-375, like 19texan said, depending on how quickly we want to eat :)

Cook them until the bacon is the crispiness you want. I start mine indirect and then spin the grate directly over the heat for a minute or two at a time to speed them up, if I'm in the mood.

Honestly, I don't worry to much about the temps, as long as I watch them closely.

Make ya up a batch and enjoy!!!

smokerdude · 08-08-2010, 08:48 PM

Thanks they turned out pretty nice. With a lot of help from my friend Meat Burner.

chaddie · 08-08-2010, 08:59 PM

This is not a hijack but how about a medium tater at 250* on an UDS? How long?

Meat Burner · 08-08-2010, 10:19 PM

Quote:

Originally Posted by chaddie

This is not a hijack but how about a medium tater at 250* on an UDS? How long?

It's not ?

08-08-2010, 03:51 PM	#1
smokerdude On the road to being a farker Join Date: 07-01-07 Location: Springfield, MO Downloads: 0 Uploads: 0	? on ABT ABT what temp and how long do you cook them on a weber kettle? __________________ UDS Weber 22 1/2 KCBS CBJ

08-08-2010, 04:35 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	anywhere from 250-375, like 19texan said, depending on how quickly we want to eat :) Cook them until the bacon is the crispiness you want. I start mine indirect and then spin the grate directly over the heat for a minute or two at a time to speed them up, if I'm in the mood. Honestly, I don't worry to much about the temps, as long as I watch them closely. Make ya up a batch and enjoy!!! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

08-08-2010, 08:59 PM	#5
chaddie Full Fledged Farker Join Date: 10-25-09 Location: Ridgefield WA Downloads: 0 Uploads: 0	This is not a hijack but how about a medium tater at 250* on an UDS? How long? __________________ *************** Good morning, Miss Ratched

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08-08-2010, 04:04 PM	#2
19texan69 Knows what a fatty is. Join Date: 07-05-10 Location: Gulf Coast, TX Downloads: 0 Uploads: 0	I usually cook them indirect till they look good on about half chimney of briqs or lump(whichever I have). I try to keep my temp around 300 -350 depending on how fast I or the family wants a snack. The wife and kids like their bacon crispy, so I will slide some direct to get them how they like em. This is just me and by no means do I have half the knowledge a lot these guys and gals have. Good luck.