PDA

View Full Version : Arranging coals to cook indirect on a kettle


Brian in Maine
06-18-2014, 12:01 PM
When cooking indirect on a weber kettle how many of you pile your coals on one side, and how many put them on both and cook in the middle?

Mikeinctown
06-18-2014, 12:09 PM
I have always watched BBQ U on PBS and have done them on both sides on my kettle. It is hard to keep the temperature low enough that way though. nect time I am just going to experiment on one side. You gain a bit more cook room that way as well.

aawa
06-18-2014, 12:10 PM
Depends on how much space I need, the temperature I want to cook at, and the piece of protein i'm cooking.

I have done 2-3 racks of ribs in a rib rack using the 2 piles on either side, while cooking in the middle.

I have also done a whole chicken while I had all the coals piled on just 1 side.

If I spin to win on a rotisserie, I would do the 2 pile method as well.

sliding_billy
06-18-2014, 12:10 PM
When cooking indirect on a weber kettle how many of you pile your coals on one side, and how many put them on both and cook in the middle?

For short indirect cooks, I put the coals in the baskets with one on each side and cook in the middle. For longer indirect cooks, I use a ring of fire.

B-More BBQ Junkie
06-18-2014, 12:20 PM
I have a 22.5 without baskets, and i just use one chimney dumped on one side piled up against the side of the kettle. Works great, never really saw much use for a basket

dwfisk
06-18-2014, 12:23 PM
I have the Craycort CI grates for my 26.75 OGT. The Craycort design has a frame and 4 inserts that each cover 1/4 of the cooking surface. For convenience on shorter cooks I usually just remove one of those grates, set up a couple firebricks to keep the charcoal in 1/4 of the area and cook indirect on 3/4. Works fine for anything from 250*-350* ( or hotter). For longer duration smokng, I set up a snake around the perimeter and size the snake for how hot and how long I want to cook.

Fwismoker
06-18-2014, 12:35 PM
Not a kettle but i like what the Big Poppa drum does. Grill or searing in the middle (depending on how much charcoal is loaded) and indirect around the outside.

I have seen similar setup on a kettle but i think it had a charcoal basket in the bottom.

http://i1226.photobucket.com/albums/ee407/Amerivet/sear_zpsa1126c9b.jpg (http://s1226.photobucket.com/user/Amerivet/media/sear_zpsa1126c9b.jpg.html)

1buckie
06-18-2014, 12:41 PM
A lot of times one side, esp. if the area is needed:
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012059.jpg

or if what you're cooking needs a lower temp, coals more to one side.......

http://i1223.photobucket.com/albums/dd520/1buckie/Craigs%20B%20Day%203%203%202012/JuneOne2012048.jpg

Maybe more even heating is needed, then both sides:

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-10-2013%20%20Bacon/3-10-2013Bacon077.jpg

Lower heat stuff, maybe just one side:

http://i1223.photobucket.com/albums/dd520/1buckie/Craigs%20B%20Day%203%203%202012/CraigsBDay332012020.jpg


Short answer is like what AWAA said, depends on what you're cookin'................

Ron_L
06-18-2014, 12:45 PM
It depends on what I am cooking. For steaks, burgers, chops, etc. I put the fire on one side so I have a direct sone and an indirect zone. For roasts, whole birds, etc. I put the coals on both sides.

TheWolfePit
06-18-2014, 12:45 PM
I like to pile them on one side and light a couple pieces with a hand torch. By doing this method and controlling the heat with the vents while the meat is on will give you rock solid temperature control.

Barbecue Pulled Beef BBQ - The Wolfe Pit - YouTube

dad2jsc
06-18-2014, 01:48 PM
On the side, everytime.

Grimm5577
06-18-2014, 01:56 PM
i do one side on the kettle for most lowish temp indirect, i bank them when i do rotisserie.

dano
06-18-2014, 02:03 PM
Usually just one side unless it is a whole chicken.

N8man
06-18-2014, 02:04 PM
100 percent of my kettle cooks are done like this, two zones...
http://i717.photobucket.com/albums/ww171/n8man_album/Oak_T_Bone1.jpg

dadsr4
06-18-2014, 02:22 PM
For low heat indirect, I keep the coals on one side. For high heat cooks, if there is room for all the meat, I place coals on both sides. This works out well when cooking a turkey, for example.
This covers about all the possibilities.
http://bbqviking.files.wordpress.com/2012/06/www-bbqviking-com-charcoal-setup1.png?w=584&h=412

MJ_Tenn
06-18-2014, 02:44 PM
I have a 22.5 without baskets, and i just use one chimney dumped on one side piled up against the side of the kettle. Works great, never really saw much use for a basket

I do the same. Works like a charm

Brian in Maine
06-19-2014, 05:55 AM
Thanks everyone!

Sevengoals
06-19-2014, 06:47 AM
On the one side and the amount varies depending on what will be cooked.

NeilH
06-19-2014, 06:50 AM
Ive been using the Vortex and it cooks nice and even for direct and indirect and controls temps well.

SmokinM
06-19-2014, 07:24 AM
100 percent of my kettle cooks are done like this, two zones...
http://i717.photobucket.com/albums/ww171/n8man_album/Oak_T_Bone1.jpg
Nice, where did you get that separator?

B-More BBQ Junkie
06-19-2014, 08:23 AM
The wire mesh looks like it's just some expanded steel. The bars that stick up and are holding the expanded steel up look like Weber's charcoal rails: http://store.weber.com/accessories/category/cook/tools/1348

HankB
06-19-2014, 09:02 AM
I do one side behind a barrier of a couple firebrick. This is in my 26:

https://lh5.googleusercontent.com/-3XovOCXNv-A/U6Ldg6MzF7I/AAAAAAAAZFM/GaYk87xjAMc/s800/IMG_20140212_171338_020.jpg

When I flipped the neck bones, I expected to have to rotate them from one side of the grate to the other but they were cooking evenly. You can see how evenly these chicken leg quarters were cooking.

https://lh5.googleusercontent.com/-5YwThvcVKHE/UuhtDHBkJaI/AAAAAAAAUj0/nu1VrTHWpmo/s800/IMG_20140128_155707_696-PP.jpg

My latest project was to make a rack from some pencil rod to keep me from knocking the bricks over.

https://lh6.googleusercontent.com/-_1_e3jUCzik/U59flW3BuII/AAAAAAAAZBg/k83aheF8jvE/s800/IMG_20140616_120343.jpg

https://lh4.googleusercontent.com/-Wb4eg6v5dmE/U59fxS-zJGI/AAAAAAAAZBo/qaMX0s7xIxc/s800/IMG_20140616_120031.jpg

The other technique I use when I'm looking for lower temps for a longer time (up to four hours or so) is the snake (AKA fuse.)

https://lh6.googleusercontent.com/-5zekw1Cs1tA/U6Le6D-vUJI/AAAAAAAAZFc/795BLxL6b5o/s800/IMG_20140531_140351.jpg

Longer and slower and I fire up one of my WSMs.

Brian in Maine
06-19-2014, 05:26 PM
Ive been using the Vortex and it cooks nice and even for direct and indirect and controls temps well.

What's the Vortex?

1buckie
06-19-2014, 06:13 PM
Couple of enterpising youth getting them manufactured up...........

http://madhunkymeats.com/opencart/index.php?route=product/product&product_id=65

How it works:

http://madhunkymeats.com/VortexManual.pdf


I'm not affiliated & do not have one, but have seen a number of really great cookups done with them..............

cricky101
06-20-2014, 04:30 PM
I always have just put them on one side. Sometimes I use my coal baskets (empty) to help block-off the charcoal and hold it up against the side. Other times I'll use an aluminum pan under my food and that helps keep the coals pushed up against the side of the kettle.