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How much should I get?

post #1 of 6
Thread Starter 

I was wondering who could give me some advice on what size meats to get for smoking on a Weber 22.5 Kettle.  I don't what to get something so big that it would infinge on the high heat side of the grill.  I have gotten my technique down for keeping the temp where I want it.  I really want to try some pork shoulder, and some brisket.  Thanks for the help

post #2 of 6
Quote:
Originally Posted by SmokingGorilla View Post

I was wondering who could give me some advice on what size meats to get for smoking on a Weber 22.5 Kettle.  I don't what to get something so big that it would infinge on the high heat side of the grill.  I have gotten my technique down for keeping the temp where I want it.  I really want to try some pork shoulder, and some brisket.  Thanks for the help

 

you can fit virtually anything on there.. a pork butt is a good start or a medium size packer brisket....
post #3 of 6

Check out the BBQ Pit Boys on the web. They Q just about everything on a kettle.....

 

Brad

post #4 of 6
Quote:
Originally Posted by bkleinsmid View Post

Check out the BBQ Pit Boys on the web. They Q just about everything on a kettle.....

 

Brad

 

yeh the pit boys is pretty good and yes they do nearly everything on a kettle. if you can get over the dumb commentary and voice youll be alright...lol.

post #5 of 6

SmokingGorilla, Morning and welcome to the forum......  Lots of members use the Weber kettle that hang around on this forum.....   I used the search bar at the top of the page, and the link below has some good stuff in it...   click on it to see what's happening here....  

 

http://www.smokingmeatforums.com/newsearch?search=weber+kettle

 

Please take a moment and stop into " /Roll Call/  " and introduce yourself and get a proper welcome from our members.... .    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

post #6 of 6

I have a 22.5" Weber, and I have done darn near everything in it, including a half ham, and 2 beer can chickens.

I usually place the coals on one side and the meat on the other. But if you're doing something very large, you can put it in the middle, and make a ring of charcoal along the outside rim of the bottom grate. Then smoke by using the Minion method.

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