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Smoking on a weber kettle grill - Page 2

post #21 of 37

Which place do you measure the temperature ? I noticed that thermometer inserted trough top vent gives about 60° bigger reading compared to level of cooking grate.

post #22 of 37
Always trust temp by the meat. Always!
post #23 of 37

I drilled a hole in the lid and installed a temp gauge. I then subtract 25° from the reading for the grill temp. I've found this one is accurate w/in 5° that way. And I always use another temp probe in the meat.

This was a shot when I was grilling steaks.

 

Placement on the lid.


Edited by mneeley490 - 4/26/14 at 1:08pm
post #24 of 37
Quote:
Originally Posted by bosox20 View Post

Always trust temp by the meat. Always!

 

I always use thermometer for bigger meat chunks. The temp on the top-vent doesnt seem right to me since it gives bigger temps than on the grate, it doesnt matter what the temp is on top-vent since im not cooking there. Its a little strange to me that the thermometers are usually located at the top of the lid, i guess you can just decrease 20-30% of the reading and then you have cooking grate temp.

post #25 of 37
Quote:
Originally Posted by Savupoika View Post
 

Which place do you measure the temperature ? I noticed that thermometer inserted trough top vent gives about 60° bigger reading compared to level of cooking grate.

 

 

I modded my Weber by putting a thermometer in the lid at grate level-

 

post #26 of 37

That's probably what I should have done, but I was looking at where Weber was placing thermometers on some of their models.

post #27 of 37
Quote:
Originally Posted by cliffcarter View Post
 

 

 

I modded my Weber by putting a thermometer in the lid at grate level-

 

Imo that gives more realistic reading of the temp on grate level. Thats a nice mod!

post #28 of 37
I just got the 26.75 kettle and the smokenator 2600. I've smoked butts and chicken. 100% better than my electric. It doesn't matter which smoker you use, you'll still have to tend the meat every hour or two. Weber kettle is the way to go for grilling or smoking, access to the meat is easier on the kettle than a regular smoker like my electric. Use the snake or minion meathods. Good luck and have fun!
GO BEARS!!
post #29 of 37
Just realized you started this thread in January . Have you tried smoking anything?
post #30 of 37

I've had the luxury of having several smokers at home and more often then not if I'm just doing

something for the family I like to use my weber kettle. It's easy and produces great food. 

this weekend we had two friends coming over and we wanted chicken so. I put these two on.

 

 

They came out great. And for chicken I like that on the Kettle I can easily maintain

a temp of 300 deg for some nice crisp skin. 

post #31 of 37
They look awesome. Congrats!
post #32 of 37
I managed a first attempt at a pork leg and ribs while the mrs was away.
The food was amazing and the cold beers just as good.
The leg took 7 hours at 125f and the ribs were on for 6
Happy days indeed
post #33 of 37
Quote:
Originally Posted by cliffcarter View Post
 

Yes you can-

 

LaborDay butt (8a).jpg

 

This is how I set it up, here I am using Stubbs briquettes and apple wood pieces 3"long

by 1" thick, set on end in the charcoal. About 15 fully lit briquettes go in the open space

to the left of the foil pan-

1000

 

I like to cook my butts at temps between 260° and 280°, the last one was a 7.25 pounder that cooked to pulling temp in about 8 1/2 hours.

Ash build up will restrict air flow over time so be sure to sweep the ash out of the kettle about once per hour.

I use Stubbs briquettes too with almost the exact same setup on my Kettle grill.  I haven't done Pork butt yet but am very interested to try it.

 

What time do you typically start cooking on the grill for pork butts?  I'm wondering if I can start it at say 3 or 4 AM and then get up at 7am or 8am and if the vents would be too clogged by then so that the temp would have crashed?

post #34 of 37

 

 

 

 

 

 

 

I smoke everything in my kettle. Well, unless everything doesn't fit and then I fire up the uds. This is my setup and it works like a charm. Weber charcoal baskets 12 bucks. Priceless.

post #35 of 37
Quote:
Originally Posted by carbine1koos View Post
 

I use Stubbs briquettes too with almost the exact same setup on my Kettle grill.  I haven't done Pork butt yet but am very interested to try it.

 

What time do you typically start cooking on the grill for pork butts?  I'm wondering if I can start it at say 3 or 4 AM and then get up at 7am or 8am and if the vents would be too clogged by then so that the temp would have crashed?

 

6 or 7 AM, I cook at 300°+ so they get done in a reasonable amount of time. An 8 pound butt gets done in seven hours or so. No more interrupted sleep or overnights for me:icon_smile:.

IMHO the quality of the finished product is better as well, so it's a win-win.

post #36 of 37
Quote:
Originally Posted by cliffcarter View Post
 

 

6 or 7 AM, I cook at 300°+ so they get done in a reasonable amount of time. An 8 pound butt gets done in seven hours or so. No more interrupted sleep or overnights for me:icon_smile:.

IMHO the quality of the finished product is better as well, so it's a win-win.

 

I'll give that a shot thanks sir!

post #37 of 37
I had the choice between a Weber and a Coleman kettle grill. Choose the later for it's leg construction. I have smoke a few things on it and it comes out great. Love the info on this post. Learned a few things.

Here is my kettle and one of it's babies. LOL







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