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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-18-2018, 10:02 AM   #31
dadsr4
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Quote:
Originally Posted by el luchador View Post
good points.

I didnt realize the kettle is hotter up high. Im just stack two grates with the top one upside down so it rests on the handles of the bottom one. It comes up almost flush with the top of the kettle. I think it should be fine for pork shoulder, brisket etc.

this is just an idea I have. if it doesnt work, I still have my trusty UDS, thats why I plan to spend as little as possible on this.
That's what some do to to get the higher temps for pizza cooking on a kettle. I have used bricks on the cooking grate to raise a smaller cooking grate up into the lid area for higher pizza cooking temps.
The higher temps up in the lid are why lid mounted thermometers always read higher than the temp at grate level.
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Old 04-18-2018, 10:05 AM   #32
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Originally Posted by dadsr4 View Post
That's what some do to to get the higher temps for pizza cooking on a kettle. I have used bricks on the cooking grate to raise a smaller cooking grate up into the lid area for higher pizza cooking temps.
The higher temps up in the lid are why lid mounted thermometers always read higher than the temp at grate level.
that's so interesting. on my uds the higher grate is always a lower temp.

I wonder what's at work in the kettle to make this opposite.
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Old 04-18-2018, 10:13 AM   #33
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that's so interesting. on my uds the higher grate is always a lower temp.

I wonder what's at work in the kettle to make this opposite.
Hot air rises and is trapped under the lid.
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Old 04-18-2018, 11:50 AM   #34
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I've been smoking on a kettle for a long time, sometime in the 70's. Outside of using the snake method, this is how all my indirect cooks are done.

You can work quite a bit harder and fit more meat on, but that was the reason I added a second kettle in the 90's, plus it allows you to cook at two different temps.
Weber came out with a solution to what you are talking about, the WSM. Maybe you could get a WSM water pan and try it, up to you.
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Old 04-18-2018, 12:02 PM   #35
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Originally Posted by dadsr4 View Post
I've been smoking on a kettle for a long time, sometime in the 70's. Outside of using the snake method, this is how all my indirect cooks are done.

You can work quite a bit harder and fit more meat on, but that was the reason I added a second kettle in the 90's, plus it allows you to cook at two different temps.
Weber came out with a solution to what you are talking about, the WSM. Maybe you could get a WSM water pan and try it, up to you.
thanks for posting that pic. its good to know the kettle will last even with hot coals touching the porcelain.

Im planning to just dump my coals on the bottom of the bowl.
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Old 04-18-2018, 01:33 PM   #36
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thanks for posting that pic. its good to know the kettle will last even with hot coals touching the porcelain.

Im planning to just dump my coals on the bottom of the bowl.
I've been doing it that way for decades.

For chicken, I use a full lit chimney. No effect on the coating.
I just looked at the manual for the 26" kettle, and that's how they instruct to do an indirect cook.
"After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set
on either side of the food (B). Position the
charcoal on the sides of the bowls opposite the
handles (C). A drip pan may be placed between
the charcoal to collect drippings."

"Im planning to just dump my coals on the bottom of the bowl."
You might have a problem with air flow without using a grate on top of the one touch system.
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Old 04-18-2018, 01:39 PM   #37
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Quote:
Originally Posted by dadsr4 View Post
I've been doing it that way for decades.

For chicken, I use a full lit chimney. No effect on the coating.
I just looked at the manual for the 26" kettle, and that's how they instruct to do an indirect cook.
"After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set
on either side of the food (B). Position the
charcoal on the sides of the bowls opposite the
handles (C). A drip pan may be placed between
the charcoal to collect drippings."

"Im planning to just dump my coals on the bottom of the bowl."
You might have a problem with air flow without using a grate on top of the one touch system.

I am using the uds system for this. I drilled a hole for a 1" npt pipe on the side of the bowl and will attach my heater meter damper to that

I also blocked the bottom vent holes with aluminum foil so my heater meter has full control of the "pit".
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Old 04-18-2018, 06:41 PM   #38
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so far so good. my problem so far on this first test has been getting the pit hot enough. it was struggling to get to my 250 target temp. I had to make some adjustments.

oh, I put a probe on the bottom grate and top grate with no food on and the bottom grate is hotter than the top by about 20 degrees.
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Old 04-18-2018, 08:23 PM   #39
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First test was a resounding success. The juiciest chicken I've ever tasted. It was kinda ridiculous how juicy the meat was. My theory is that being that close to the coals creates a very humid environment, and the meat juices dripping on the hot coals and coming back up as steam works to further tenderize the meat. I can't wait to try this on a brisket. I'll be doing a pork butt this weekend for test two.
Thanks again guys for your input

Grate pic is coals before the cook and pic without the grate is after the cook
Attached Images
File Type: jpg IMG_20180418_194433802.jpg (80.8 KB, 36 views)
File Type: jpg IMG_20180418_194556235.jpg (44.4 KB, 37 views)
File Type: jpg IMG_20180418_194609598_BURST001.jpg (43.7 KB, 37 views)
File Type: jpg IMG_20180418_173241501.jpg (57.5 KB, 37 views)
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Old 04-18-2018, 08:41 PM   #40
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last image. it cooked for almost 3 hours and used about a quarter of the fuel.
I put one chimney of coals in and added a nice helping of oak chips.

I need to tweak the heatermeter and airflow to exercise much better control over the pit.
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File Type: jpg 20180418_194042first-chicken-kettle.jpg (18.0 KB, 35 views)
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Old 04-20-2018, 08:14 PM   #41
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Going ALL IN on the kettle direct smoker

I removed the one touch system and blocked the factory vent for full control by the heater meter. I added a second damper port for the hm.
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File Type: jpg IMG_20180420_194204264_BURST000_COVER_TOP.jpg (77.5 KB, 14 views)
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Old 04-20-2018, 08:16 PM   #42
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Perfect stainless steel basket for the kds.
Will hold a chimney full and let the ash out and make cleanup easier
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