Weber Kettle, low-n-slow, let's see your setup

[INphotog]

Good ideas and thanks for the pictures. Im going to try my first smoke thjs weekend.

 

[SmittyJonz]

 

[Whitewookie]

Simple.

Bob

That's me too. If ya foil that drip pan you can 4 or 5 runs out of it...

VR,
Harold

 

[HOG FAN]

I'll be saving this thread for future reference for sure!

 

[Tiger862]

[/IMG]

This is Pork Loin with Corn Cob and Potatoes in foil. This was the most tender and juicy meat I have had or cooked.

 

[dadsr4]

Here are a few more links.
http://tvwbb.com/showthread.php?25107-A-longer-burn-process-for-kettles
http://bbqviking.com/2012/06/07/techniques-grill-setups-for-direct-indirect-and-rotisserie-grilling/

 

[BBQdisciple]

I'm new to Weber kettle smoking and have done a few 4 hour cooks on ribs and a 6 hour cook on a small butt, and I am definitely a 2X2 snake kinda guy.

Just seems to keep temps the most consistent and I've yet to have to load more coal.

I'm sure the setups here are effective and I know the experience outweighs mine, but if it a aint broke, don't fix it.

 

[smoke ninja]

Bricks divide. You can go hot indirect



Low and slow




Hot sear



All at the same time



It's a most versatile, dynamic setup.

 

[aawa]

Ninja you need to give the ring of fire a go. It will change the way you do pork butts/briskets on the kettle.

 

[Tom Sellecks Mustache]

I'm so glad that this thread popped back up. I've been having a hell of a time trying to figure out a setup that works on my kettle. Thread bookmarked and now I have all sorts of tasty experiments to try!

 

[dadsr4]

Ninja you need to give the ring of fire a go. It will change the way you do pork butts/briskets on the kettle.

The ring of fire limits the size of the meat you can cook,

unless you choose to open the lid to adjust the cooking grate periodically. I use an expanded metal ring sometimes to hold the coals closer to the sides

but for ribs

and spatchcocked chicken, a couple of bricks to hold the coals to one side

works better for me.

 

[Joezx14]

Any techniques out there to do LnS on the kettle but be able to use the entire rack for food?

im a noob and have been using either bank or snake method and have it down for the most part. Now I just wish I had more room to cook on. I can fit 2 racks of St.L ribs barely, would love to fit 3 or 4 though.

 

[aawa]

The ring of fire limits the size of the meat you can cook,

I haven't had any issues with cooking 2 butts or a full 15lb packer on my kettle. I just make sure fat cap is towards the fire. When the ring goes under the meat the fat cap protects it.

 

[psdexcursion]

This is a couple 8 pound butts on my 26". I use the smokenator with out the water pan. I dont add water pans when smoking in my weber. I trim fat caps for more bark.

 

[mchar69]

I cut a 1$ sheet pan - works great.

 

[SmittyJonz]

Bump for Newbs. :shock:

 

[Bluebyyou]

 

[Bludawg]

Any techniques out there to do LnS on the kettle but be able to use the entire rack for food?

im a noob and have been using either bank or snake method and have it down for the most part. Now I just wish I had more room to cook on. I can fit 2 racks of St.L ribs barely, would love to fit 3 or 4 though.

rib rack

 

[deadbuzzard]

nice..... just need one of these threads for the chargriller........... :idea:

 

[SmittyJonz]

nice..... just need one of these threads for the chargriller........... :idea:

Start one :mrgreen: banking on one side and fire bricks oughta work