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My new Weber Kettle rule of thumb...

post #1 of 8
Thread Starter 

Dunno how exactly this will come in handy quite yet. But found it interesting...too close to be a coincidence.


Weber kettle when cooking offset is almost exactly 100 degrees different from hot to cool side.

Hot side


Cool side


After it cooled down a bit...cool side


Then over to the hot side



Opened up the cleaner and did it again. Hot side


Cool side


At any temp range, the greatest difference on the surface temp thermo was no more than 2 degrees away from a 100 degree difference

 
post #2 of 8

sound interesting thanks for the info

post #3 of 8

That's kinda cool. You could smoke some chicken wings on the cool side then move them to the hot side to crisp up the skin, by just rotating the grate.

post #4 of 8

Very useful info since I use the kettle for small cooks.

post #5 of 8
Thread Starter 

I'm thinkin i'll try some at-the-grate temp comparisons to really see if the 100 degree difference is fair

post #6 of 8

The grate temps are what really matters.  The infrareds have their place, but they can give weird readings on shiny surfaces.

 

Good luck and good smoking.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Venture View Post

The grate temps are what really matters.  The infrareds have their place, but they can give weird readings on shiny surfaces.

 

Good luck and good smoking.



I agree. I never thought this would translate to a cooking temp. It was purely an observational thing w/ my IR thermo. The fact that it was almost 100 degrees exactly was bizarre.

 

I do use the hand-test on the lid quite a bit for a ballpark temp, so i suppose it would help in some way in that regard

post #8 of 8

I will be inheriting the Weber Kettle 22 I bought my dad so this is interesting 

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