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Long Cooks on Weber Kettle
Posted on 4/3/18 at 2:50 pm
Posted on 4/3/18 at 2:50 pm
Any of you long smoke briskets or pork butts on your Weber Kettle? What's your method with the coals? Snake? Other?
I see devices like the "slow n sear" out there. Worth the investment?
I see devices like the "slow n sear" out there. Worth the investment?
10
Posted on 4/3/18 at 2:54 pm to Hat Tricks
I smoke wings on it all the time.
Tried a butt once, and temp regulation was just too hard.
Tried a butt once, and temp regulation was just too hard.
Posted on 4/3/18 at 2:55 pm to Hat Tricks
Snake method works great. I've done butts and brisket for 4-5 hours, long enough to get plenty of smoke, then finished in the oven.
Posted on 4/3/18 at 3:01 pm to Hat Tricks
I've done a couple briskets (10-12 hrs) and butts and was very pleased with the results, the grill really does hold its temp very well
you are somewhat limited on the larger cuts of meat but I've never had a piece not fit. I use lump charcoal that I get from Costco
shite will burn along time no issues with it
Weber does sell a heat deflector or you can make your own, I used a couple bricks and its worked out pretty well
Im not sure about the "slow and sear" thing have to look that 1 up but I'm impressed with the kettle
you are somewhat limited on the larger cuts of meat but I've never had a piece not fit. I use lump charcoal that I get from Costco
shite will burn along time no issues with it
Weber does sell a heat deflector or you can make your own, I used a couple bricks and its worked out pretty well
Im not sure about the "slow and sear" thing have to look that 1 up but I'm impressed with the kettle
Posted on 4/3/18 at 3:11 pm to Hat Tricks
I use the snake method
Posted on 4/3/18 at 3:13 pm to Hat Tricks
Snake works really well but if you dont mind spending a few dollars the Slow N Sear is really nice.
Posted on 4/3/18 at 3:23 pm to Hat Tricks
Slow and Sear works as advertised. I have used mine a number of times, and yesterday smoked a 15 pound ham on it for 5 hours. You are limited by the size of your Weber relative to the size of the meat.
Mostly use it for rib due to the convenience and water pan (slot).
Mostly use it for rib due to the convenience and water pan (slot).
Posted on 4/3/18 at 3:29 pm to jmon
I use two bricks and a water pan to do pretty much the same thing as the slow and sear unless I'm missing something.
Posted on 4/3/18 at 4:07 pm to Hat Tricks
BBQ Guru DigiQ if you have the cash. Makes it pretty much automatic.
Works on the Weber Kettles in addition to the Smokey Mountain smoker.
Minion method for the charcoal.
Works on the Weber Kettles in addition to the Smokey Mountain smoker.
Minion method for the charcoal.
Posted on 4/3/18 at 4:09 pm to TigerWise
Well just learned that "slow and sear" is the name of the deflector 
But yeah the two bricks and a little bit of aluminum foil is still going strong, I'll save my money for a pt and do some burnt ends
But yeah the two bricks and a little bit of aluminum foil is still going strong, I'll save my money for a pt and do some burnt ends
Posted on 4/3/18 at 4:12 pm to Hat Tricks
I have the Smokenator and it works like a charm
Posted on 4/3/18 at 4:20 pm to Hat Tricks
Don't waste money on a slow n sear. I've done plenty of butts and brisket on my kettle using only the snake method and never had an issue.
Not the best pic but here's my typical setup. 2X2 circle of coals covering 90 percent of the outside of the grill. Wood on the first half of the circle. Water pan in the middle.
Here's a brisket I did using the above method. Took roughly 10 hours at 275-285 degrees.
Not the best pic but here's my typical setup. 2X2 circle of coals covering 90 percent of the outside of the grill. Wood on the first half of the circle. Water pan in the middle.
Here's a brisket I did using the above method. Took roughly 10 hours at 275-285 degrees.
This post was edited on 4/3/18 at 4:23 pm
Posted on 4/3/18 at 4:29 pm to Centinel
quote:
BBQ Guru DigiQ
Those things are steep. Your almost halfway to the cost of a Green Mountain Smoker.
Posted on 4/3/18 at 4:32 pm to Chucktown_Badger
quote:
Those things are steep. Your almost halfway to the cost of a Green Mountain Smoker.
I'm not a fan of pellet smokers. Old school charcoal and wood chunks only for me when it comes to brisket and pork shoulder.
Posted on 4/3/18 at 4:48 pm to Dav
quote:
Not the best pic but here's my typical setup. 2X2 circle of coals covering 90 percent of the outside of the grill. Wood on the first half of the circle. Water pan in the middle.
Yep, I do the same thing with mine. I have a larger Weber and it will hold temp well for 5-6 hours at least. Probably longer but I never cook anything that takes longer than that. I use a mix of wood chunks and some chips in there as well. And natural lump charcoal.
Posted on 4/3/18 at 5:31 pm to Dav
Pretty much the same thing I do, except I can't hold the temp for the life of me. I sometimes want a ceramic because I think it would make smoking meat much easier on myself.
Posted on 4/3/18 at 5:42 pm to LSUballs
quote:
Snake method works great. I've done butts and brisket for 4-5 hours, long enough to get plenty of smoke, then finished in the oven.
This.
The versatility of the Kettle is what makes it greats. Can do much pretty anything on it
Posted on 4/3/18 at 6:54 pm to fillmoregandt
Do you use lump or briquettes for smoking?
Posted on 4/3/18 at 8:04 pm to Centinel
I cooked a bunch of ribs for some family. I cooked some in the electric smoker..some on the gas grill with a smoker box and some on the charcoal grill. The charcoal was by far the better of the bunch...I know cause I heard about it from the ungrateful bastards. In fact I haven't touched the electric or the gas grill in years and I spent $700.00 + on that natural gas grill.
Posted on 4/3/18 at 10:34 pm to Athis
Am I the only completely frustrated by the latest Weber Kettle ash disposal system. I'm on my 2nd kettle in 10 years and this current one is about to be thrown in the trash, too. The welds holding the ash-catcher to the grill have rusted and broken on both grills.
The old system just had a swivel inside of the grill to move ash freely to a pan sitting a few inches below the bottom vents. No rusting, no issues. This new shite with the removable pan is just awful.
I love all things Weber, including my WSM, but this "one touch" system is trash.
The old system just had a swivel inside of the grill to move ash freely to a pan sitting a few inches below the bottom vents. No rusting, no issues. This new shite with the removable pan is just awful.
I love all things Weber, including my WSM, but this "one touch" system is trash.
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