Smoking with a Weber Kettle

grumio · Newbie Joined: 17 Feb 2010 Posts: 28

Glad it worked for you, Caliel! I'm doing a Cuban-style pork butt today.

Woodreaux BBQ · Joined: 15 Dec 2009 Posts: 18

grumio · Newbie Joined: 17 Feb 2010 Posts: 28

Wet rub of garlic, olive oil, cumin, oregano, black pepper, salt. Served with mojo sauce - olive oil, orange juice & lime juice, garlic, cumin. Actually bitter orange juice, I think, if you can find it. I wanted to make "mojo rojo," using blood orange juice, but the market didn't have any.

I don't tihnk Cubans traditionally do hardwood smoke with this; I did & it's delicious.

bbohanon · Posted: Mar 03 2010 Post subject:

Ya know, I have me a 22 Weber Kettle and I should try this method. I remember seeing this method in a BBQ book but forgot about it..
Looks like you got it dialed in perfectly!
Smile

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dj-brent · Newbie Joined: 20 Apr 2010 Posts: 37 Location: NW Florida

I read on the weber site that if you are just trying to light a little bit of charcoal, turn the chimney upside down and use it that way.
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Big_AL · Posted: May 30 2010 Post subject:

Awesome tip! I cannot wait to try this...gotta go to the store and buy something, anything to smoke!
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bama6977 · Posted: May 31 2010 Post subject:

Man your cook looks great. Not sure you can improve but look at a Smokenator. Ordered one off this site and well worth the money.
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BRBBQ · Posted: May 31 2010 Post subject:

Nice, nice, nice!

ckone · Posted: May 31 2010 Post subject:

zysmith · Posted: Jun 02 2010 Post subject:

Whatever you call it, the food looks AWESOME! keep up the good work.
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silver8ack · Newbie Joined: 29 May 2010 Posts: 46

I'm smoking on the weber kettle today using this method. It's going great so far. I've never been able to keeps temps this steady before with the ECB!

http://www.thesmokering.com/forum/viewtopic.php?t=40280

dmike25 · Posted: Jun 05 2010 Post subject:

Good lookin eats grumio! I've been smokin in a kettle for a few months, always keepin the coals shoved off to one side, like I did in second picture in this post:
http://www.thesmokering.com/forum/viewtopic.php?t=39762&highlight=
I'm plannin on firing up the Weber Sunday, gonna try it your way for sure! Thanx for the tutorial!
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wax_eagle · Joined: 05 Jun 2010 Posts: 13 Location: Lookout Mountain GA

Thanks for the tutorial grumio. I was able to use it on an 18.5" kettle to make a nice rack or ribs this past weekend. Will hopefully be trying it again with a butt soon.

soholingo · Newbie Joined: 24 May 2010 Posts: 47

so far so good if the coals last until 6pm EST, then I will be set. I will post how it goes later on the forum.

Jay

SmoknCamo · Posted: Jun 07 2010 Post subject:

Wow, that food looks amazing! Great Job smoking on that kettle!
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PearchMan · Posted: Jun 07 2010 Post subject: Smoking with a Weber Kettle

I'm new on here. I found your site in the book, "Low and Slow" by Bary Wiviott. Great site, by the way. I just tried this "snake" method today, while smoking my first spare ribs ever. I didn't cook them long enough. 4 and a half hours. And they were in the freezer, and wern't defrosted enough. But, let me tell you, this method works. I had a consistent 225 degrees throughout the cook. I was just amazed at how easy this was, being the first time trying this. I used to just bank some coals to one side, and throw the meat on the other. I set up the coals less than two thirds of the way for a six hour burn. And sure enough, after 4 and a half hours, there was enough left over for another hour and a half. And that blue smoke coming out of the top. And it was rather windy today. But by shutting the bottom vents almost all of the way, and the top vent was 3/4 of the way open, it worked. Thank you for this great method of smoking. And I was using some cheap imitation of a Weber grill. It was half the price. But now I see why. Very flimsy. I plan on buying me a Weber One-Touch Silver 22.5 Inch Black Charcoal Kettle Grill next payday. I can't wait to try this method the next time I throw some chicken on the grill. Thanks again for this no hassle, sit back and relax, while opening up a cold one, type of smoking.

soholingo · Newbie Joined: 24 May 2010 Posts: 47

I was able to hold 250 for about 4 hours. I used wood chips wrapped in aluminum instead of wood blocks. I liked that I got 4 hours of smoke (actually think it was too much smoke as all the meat was pink, and it had a strong smokey taste.

I had a better go of it by stacking a big pile of brickets on one side of the weber, and letting it go. I was able to keep 250 for about 6 hours this way.

In either case I get a long consistant burn. I was hoping I had found a way to get an 8 hour smoke out of a weber.

I may end up getting a smokenator...

dmike25 · Posted: Jun 09 2010 Post subject:

Check this out soholingo - http://www.thesmokering.com/forum/viewtopic.php?t=39762&highlight=
8 1/2 hrs. and it I only used 2 or 3 pounds of briqs. I'm pretty sure that strategic placing of the chunks of applewood was pretty important. I watch my temps with a Maverick, and I always notice a spike when a chunk of wood lights, and then it goes back down, usually about a 15-20* swing. I think that when the wood is burning the fire isn't seeking fuel, so the briqs. get a bit of a time out, therefore they last longer. I tried grumio's "snake" method this past weekend with great success. Just got the pics off the camera tonight, but it's bedtime now, too late to start a new post. Mayhaps I'll git er done tomorrow! I do believe that I could have gotten a 12 hour cook for the butt if I needed to. And I'll bet that I could do the same using grumio's snake method. G'nite,
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soholingo · Newbie Joined: 24 May 2010 Posts: 47

Mike,

I am looking at your fire and looks like a straight up Minion. Is that what you did? By the way GREAT looking grub, but if I come to your house you are going to have to put more meat on that sandwhich.... Smile

Jay

grumio · Newbie Joined: 17 Feb 2010 Posts: 28

Jay -

Did your temperature fall after 4 hours? I've done 9 hours with no trouble...

One thing that occurs to me is using large hardwood chunks - the only way I've done it - adds a significant amount of fuel, in a way that chips wrapped in foil might not. If that's the case, you could try beefing up the charcoal ring with a few more briquets.

I've thought about adding more briquets to the end of the ring to try to get the temp up for the last hour to help set a glaze on ribs.

I did 2 5.5 lb butts last week. I smoked 'em for 3.5 hours (charcoal ring about a quarter of the diameter) & then put them in a dutch oven in a 250 oven for 4 hours. Worked great; plenty of smoke flavor. But I won't want to do that when the weather gets warmer...

I'm glad (most of) you are getting good results with this technique!