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ChefJRD
10-07-2015, 01:21 PM
Alright guys! Thanks for all the responses to my questions regarding setting up the kettle to smoke. :clap2:

I picked up this sweet 22.5 Weber kettle on Craigslist yesterday. He was asking $25, but when I showed up with a $20 and a $10, he didn't have change, so he gave to me for $20. :boxing:

So, I set up to run minion method, with a couple of bricks to hold them in and provide some indirect heat.

I used up the rest of my lump to start in the chimney, and put some KB in the kettle and mixed it with applewood chunks.

While it was heating up, I rubbed one rack down with some Charleston Pig Co. rub. It smells and tastes great by itself, the first ingredient is evaporated cane juice. Should turn out great, it's my first time using it as I got it from the last trade round. The other rack I rubbed down with some SM Cherry. MMM... I love that smell. Then, sitting pretty at 265, I threw 'em on and now it's time to wait!

ChefJRD
10-07-2015, 01:23 PM
I apologize for the sideways pics. The original files are all straight.:oops:

rickv14623
10-07-2015, 01:55 PM
Looks good so far! I'll send you the chiro bill. Pics of the finished product please.

Woody Butthrie
10-07-2015, 01:58 PM
Great setup. Good luck.

dadsr4
10-07-2015, 03:22 PM
It's just that simple, good job. At around the 3 hour mark, swap sides of the rib rack so that the slab farthest from the coals is the one closest.

ChefJRD
10-07-2015, 03:46 PM
Spraying with sugar and sweet seduction water. Gives us a nice bark. Just did a bend test, gonna take these off and foil them and allow to rest in a cooler in a few minutes

ChefJRD
10-07-2015, 04:08 PM
Once again, sorry for the sideways pic. I don't know what's going on. I even texted this pic to the wife and it was right side up.

effinUker
10-07-2015, 04:11 PM
Nice way to break your weber "cherry" :grin:

I cook on mine 4-5-6 sometimes 8 times a week. Winter is a challenge, I work for our city's street department, so with overtime on snow operations it gets tough to have time. (We work 12 hour shifts 'til the work is done) so I can only cook between snow storms.

ChefJRD
10-07-2015, 04:14 PM
Nice way to break your weber "cherry" :grin:

I cook on mine 4-5-6 sometimes 8 times a week. Winter is a challenge, I work for our city's street department, so with overtime on snow operations it gets tough to have time. (We work 12 hour shifts 'til the work is done) so I can only cook between snow storms.

Lol, nice.

I'm looking forward to doing more. It was super easy and held the temps great once it was going.

Thule
10-07-2015, 04:23 PM
Looks good! I just picked one up for the same price. I need a new rack and then I'm doing a brisket this weekend. How did you like the rib rack? I am contemplating getting one. Could you stack more on there or not enough room?

ChefJRD
10-07-2015, 04:32 PM
Looks good! I just picked one up for the same price. I need a new rack and then I'm doing a brisket this weekend. How did you like the rib rack? I am contemplating getting one. Could you stack more on there or not enough room?

I really like the rib rack, as I think two would be the max without it and one of them would be very close to the coals. I think with the rack I could fit 4-6 full racks in there (St. Louis cut or baby backs of course). If I were doing 4-6 ribs, I think I would do the snake/fuse/ring of fire method and try to center them and maybe switch out the center ribs on the rack with the outside ribs so they would cook somewhat evenly. Just my .02, but someone with much more experience may have a better idea.

ChefJRD
10-07-2015, 06:41 PM
Here they are just before cutting and serving. Served with a pint of Sam Adams Oktoberfest. I would say it was a success!

bigpernz
10-07-2015, 08:08 PM
Hell yeah! Bones look great. Enjoy your kettle they are a lot of fun.

Thule
10-07-2015, 09:31 PM
I just ate and I am hungry looking at your pics!!

Smoke on Badger Mountain
10-07-2015, 11:03 PM
Nice cook! enjoy the kettle. They are great tools

ChefJRD
10-08-2015, 06:16 AM
Thanks all!