Fun Weber kettle/brisket article - Page 2

kevrol · 07-11-2019, 10:50 AM

Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn.

rwalters · 07-11-2019, 11:04 AM

Quote:

Originally Posted by kevrol

Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn.

Interesting! First time I have ever heard this. Wonder why? [emoji848]

arclite · 07-11-2019, 01:16 PM

Love my ceramic, but if I could only have one it would be a kettle.

I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side.

They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat.

Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.

rwalters · 07-11-2019, 01:29 PM

Quote:

Originally Posted by arclite

Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.

That’s funny but true! Curious to hear why you’d choose a kettle over ceramic...

arclite · 07-11-2019, 03:03 PM

Quote:

Originally Posted by rwalters

Curious to hear why you’d choose a kettle over ceramic...

I grew up with Weber kettles and cooking on one (especially grilling) is almost second nature to me.

It's not a huge preference and I love the ceramic, especially for low and slows.

70monte · 07-12-2019, 07:54 AM

Great article. I've never tried the snake method in a Kettle or even have done any real long cooks on one. I did buy the SnS for it when it first came out but have only used it a few times. I started buying other dedicated smokers shortly after and never really tried perfecting smoking on the Kettle.

The article just shows how you can get great smoked food with minimal equipment.

Kanco Connection · 07-12-2019, 11:40 AM

Thanks for posting this, RW. I use the s&s all the time and get good results smoking brisket on the kettle with it, but I’m definitely going to try this. I like to experiment. Thanks

rwalters · 07-12-2019, 12:02 PM

Quote:

Originally Posted by Kanco Connection

Thanks for posting this, RW. I use the s&s all the time and get good results smoking brisket on the kettle with it, but I’m definitely going to try this. I like to experiment. Thanks

Would love to hear your thoughts and see you compare/contrast after trying the fuse/snake method :)

kevrol · 07-12-2019, 02:51 PM

Quote:

Originally Posted by rwalters

Interesting! First time I have ever heard this. Wonder why? [emoji848]

For one it takes a lot more charcoal.

Sent from my iPhone using Tapatalk

BeerBQ · 07-12-2019, 11:10 PM

Any idea why they added more charcoal for the last 2 hours even with half of the snake left?

TheHojo · 07-22-2019, 11:57 AM

For those that have used this method in the past -

You keep the top and bottom vent wide open as the article suggest - i could see the kettle running pretty hot under this method

If not, what do you suggest for the top and bottom vents

Intend on smoking a 10 pounder packer this weekend with my Kettle

07-11-2019, 10:50 AM	#16
kevrol Knows what a fatty is. Join Date: 06-17-19 Location: Greensboro, NC Name/Nickname : Kevin	Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn. __________________ Weber Performer Deluxe, Oklahoma Joe Bronco, Weber Genesis II E-435, Member's Mark 4 Burner Griddle

07-11-2019, 01:16 PM	#18
arclite is one Smokin' Farker Join Date: 05-18-15 Location: Chicago	Love my ceramic, but if I could only have one it would be a kettle. I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side. They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat. Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search. __________________ Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS Last edited by arclite; 07-11-2019 at 01:23 PM..

07-12-2019, 07:54 AM	#21
70monte is One Chatty Farker Join Date: 04-29-17 Location: Aurora, Mo	Great article. I've never tried the snake method in a Kettle or even have done any real long cooks on one. I did buy the SnS for it when it first came out but have only used it a few times. I started buying other dedicated smokers shortly after and never really tried perfecting smoking on the Kettle. The article just shows how you can get great smoked food with minimal equipment. __________________ Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360.

07-12-2019, 11:40 AM	#22
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Thanks for posting this, RW. I use the s&s all the time and get good results smoking brisket on the kettle with it, but I’m definitely going to try this. I like to experiment. Thanks __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

07-22-2019, 11:57 AM	#26
TheHojo is One Chatty Farker Join Date: 12-24-09 Location: Dallas, Tx Name/Nickname : Ted	For those that have used this method in the past - You keep the top and bottom vent wide open as the article suggest - i could see the kettle running pretty hot under this method If not, what do you suggest for the top and bottom vents Intend on smoking a 10 pounder packer this weekend with my Kettle __________________ [SIZE="2"][/SIZE][FONT="Franklin Gothic Medium"]Blue Collar Smoker by Big Phil Weber Kettle 22'' and Custom Table Direct Heat Smoker by Royale BBQ Fabrication Johnson Smoker Compact Ultimate Patio - retired Brinkmann Stillwater - retired Old Smokey 18'' - retired[/FONT]

07-12-2019, 11:10 PM	#25
BeerBQ On the road to being a farker Join Date: 05-20-13 Location: Indiana	Any idea why they added more charcoal for the last 2 hours even with half of the snake left?