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Smoking on a Weber
Posted on 7/9/14 at 11:30 am
Posted on 7/9/14 at 11:30 am
So the Ribs I did on the 4th were a big hit. I used the snake method and big chunks of soaked hickory. I knew it wasn't going to be in there longer than 2.5 to 3 hours, so I didn't stack it really deep like I saw on the YouTube I watched.
But now I'm thinking of what all else I can do besides ribs. I have the 22.5 inch Weber One Touch Gold in a Royal Blue. Not that the color matters, but I liked it better than the basic black. I'm sure there's a thread here about it somewhere, so if someone wants to toss a link in here, thanks. Mainly thinking about a boston butt, or a brisket.
But now I'm thinking of what all else I can do besides ribs. I have the 22.5 inch Weber One Touch Gold in a Royal Blue. Not that the color matters, but I liked it better than the basic black. I'm sure there's a thread here about it somewhere, so if someone wants to toss a link in here, thanks. Mainly thinking about a boston butt, or a brisket.
4
Posted on 7/9/14 at 12:35 pm to TU Rob
I initially started my addiction to smoking meats on a royal blue weber. I would suggest doing a pork butt next, indirect heat with the coals tucked and stacked as far to one side as you can. Use about 3/4" chimney of unlit briquettes with wood chunks mixed in leaving a cavity in the center, light approx 15 add'l briquetts in the chimney and once white hot, pour into the cavity of unlit coals. Next to and underneath the butt, place a foil pan full of water to use as a heat sink. Place butt on the grill and not over the coals, moderate your temp to the 225°-250° range leaving the top vent wide open and using the bottom vent to control temp. Go until the internal temp of the butt hits 190°, pull off grill, wrap in paper and let sit for an hour. Internal temp will rise to near 200°. After an hour minimal, you can pull when you're ready! Smoke on, bro!
This post was edited on 7/9/14 at 12:37 pm
Posted on 7/9/14 at 1:48 pm to jmon
Thanks for the link and the tips. I've smoked a ton of stuff before, but it was on an old offset smoker/grill I had. It was one of those Char-Griller Duos with the gas/side burner on the left and the coal/smoker on the right. The gas side ended up rusting through and I got rid of it last year. I did a nice whole turkey breast one year at Thanksgiving that turned out very nice. I've always wanted to try a brisket so that may be up next.
Posted on 7/9/14 at 1:51 pm to jmon
You can smoke anything on it. I have the kettle and a Weber Smokey Mountain. I often use the kettle for small cooks.
An alternative to the snake, which many use and love, is to get a couple of fire bricks and use them to create a compartment for the fire, with the meat on the cool side. You can help keep the temps down by wrappping foil on the part of the charcoal grate under the meat and putting a water pan under the meat.
A great place to learn about using the kellte and other grills and smokers is the Virtual Weber Bulletin Board.
Here is a pic
An alternative to the snake, which many use and love, is to get a couple of fire bricks and use them to create a compartment for the fire, with the meat on the cool side. You can help keep the temps down by wrappping foil on the part of the charcoal grate under the meat and putting a water pan under the meat.
A great place to learn about using the kellte and other grills and smokers is the Virtual Weber Bulletin Board.
Here is a pic
Posted on 7/9/14 at 1:52 pm to TU Rob
Posted on 7/9/14 at 2:02 pm to TU Rob
I use the snake method all the time. Started using it with Old Smokie and now on my new Weber. Chicken halves smoke pretty good.
Posted on 7/9/14 at 2:16 pm to SW2SCLA
quote:
Smokenator
Been smoking on my Weber kettle for years with a Smokenator. Couldn't be easier.
This. Highly recommend it.
Posted on 7/9/14 at 2:40 pm to TU Rob
I smoke on my Weber kettle. I go with the snake method and a tray of water. If it's going to be a long smoke for a big piece of meat like a butt, I've gotten to where I smoke for a good while at 250-ish, then take the meat off at 160 internal and finish it wrapped in foil in the oven. To me it's less work and gets it over that stall. Chicken and ribs are no problem. I want to tackle some brisket or pork belly next.
Posted on 7/9/14 at 3:56 pm to LNCHBOX
quote:
quote:
Smokenator
Been smoking on my Weber kettle for years with a Smokenator. Couldn't be easier.
This. Highly recommend it.
- I use the Smokenator about every 2 weeks. Can hold 225 with slight adjustments for ~6 hours before adding more charcoal. Great addition to the weber.
Posted on 7/9/14 at 4:02 pm to SW2SCLA
Another vote for the Smokenator
Posted on 7/9/14 at 4:12 pm to weaveballs1
quote:
couple of fire bricks and use them to create a compartment for the fire
Exactly how I do it on my Weber.
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