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Slow Cooking on the Kettle - Pic Heavy Pulled Pork

post #1 of 6
Thread Starter 


Here is one of the other methods I've been using for slow cooking w/ the kettle. Just flipped over the Vortex chimney so the wide end is up, and it turns the kettle into an indirect cooker as well as acts as a deflector for the meat

The Setup


Charcoal loaded around it. Foil in the middle to catch drippings and block the air coming up the center


Threw some Pecan chunks on top


Lit a few briquettes to start it






Boston Butt. Tried the 'Smoke On Wheels' Injection for this one


Butt loaded




The 'cleaner handle' is almost completely shut. Probably only open a 1/2 cm


Aiming for 250


Here it is about 2 hours into cook


Not a whole lot of charcoal consumed


Got good clean smoke going
PART 2

Just over 3 hours


The thermo and lid exhaust gets rotated opposite where the hot coals have snaked their way around


Almost to 4 hours








Not a whole lot stays lit to hold @ 250






6 hour mark. Time to foil


Showing the coals


All done w/ a little to spare


All done. The Smoke On Wheels injection is great by the way


post #2 of 6

I'm impressed. You get to the point where you're thinking, "Oh, joy, ANOTHER pork butt post. " But I'm glad I opened this one. I wonder if a deep pan could be used in place of the inverted cone, as I suspect most folks don't have a vortex cooker. This is about the most innovative way of using a kettle as a smoker I've seen. Hats off!

post #3 of 6

Looks great. I shouldn't browse the forums before lunch. You're making me hungry!

post #4 of 6

nice pork, the weber kettle is such a versatile cooker.  I love my weber.  I ve tried this method only i just placed charcoal around outside.  i like your idea to help hold coals to the outside

 

how long was the total cook?  What IT?  I ve been smoking all week and i did three butteye roasts on my weber using the smokenator and 2 boston butts on my charbroil silver.  The weber performs the same with little difference in different weather.  the off set is greatly effected by weather, especially high winds

700

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 

I'm impressed. You get to the point where you're thinking, "Oh, joy, ANOTHER pork butt post. " But I'm glad I opened this one. I wonder if a deep pan could be used in place of the inverted cone, as I suspect most folks don't have a vortex cooker. This is about the most innovative way of using a kettle as a smoker I've seen. Hats off!

 

Thanks!

 

Quote:
Originally Posted by greechneb View Post
 

Looks great. I shouldn't browse the forums before lunch. You're making me hungry!

 

I'm in the same boat. 1 hour before lunch and I'm looking at all these posts

 

Quote:
Originally Posted by bagbeard View Post
 

nice pork, the weber kettle is such a versatile cooker.  I love my weber.  I ve tried this method only i just placed charcoal around outside.  i like your idea to help hold coals to the outside

 

how long was the total cook?  What IT?  I ve been smoking all week and i did three butteye roasts on my weber using the smokenator and 2 boston butts on my charbroil silver.  The weber performs the same with little difference in different weather.  the off set is greatly effected by weather, especially high winds

700

 

Thanks! I took it to 165, foiled, then took off @ 195. It took about 7 hours to finish

post #6 of 6

I know how how good that butt is. That is a great way to cook. When you are watching every once in a while you can tell when a hunk of wood gets lit and the blue blue smoke starts coming out the vent.

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