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Newbie smokin on a weber

post #1 of 11
Thread Starter 
Hey guys thanks for having me. 24 yr old student at Florida State University. I bought a weber 1 touch gold a couple months ago (my first grill ☺️) and have mostly only grilled, but recently, I have been experimenting with it as a smoker. Any and all advice is appreciated. Thanks! Meat porn coming soon.
post #2 of 11

Welcome, first of all!


As for advices, a more specific questions would ease the process :). Other than that - smoke low, match your wood to the meat/fish/whatever you're smoking and finally - do not peek :)



post #3 of 11
I do short smokes on my weber kettle all the time. Get a set of charcoal baskets and a hinged grate from HD and youre good to go! I only use one charcoal basket and put a aluminum pan with foil in in to collect the juices for easy cleanup.

BTW we all love meat porn!
post #4 of 11
Thread Starter 
I'm still having difficulty fully-managing the temperature so I decided to try my hand at beef back ribs before I ruin a nice pork shoulder or brisket. Can anyone give me some pointers on burning the coals down to an ideal temperature? My bottom vents are 1/3 open, the top vent about 1/4. Kings ford coals & mesquite wood.
post #5 of 11

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #6 of 11

Welcome to the board! I don't know your version of a Weber but I've always run them with the bottom vents open and the top vent restricted to control airflow for desired temperature. You should see the "Thin Blue Stream" of smoke coming from the top.


Many here suggest starting out with smoking chicken, just to get the hang of managing the fire the way you like it, before you invest a lot of money in expensive cuts that might not work out right.

post #7 of 11
Thread Starter 
I got these beef back ribs pretty cheap from Publix (the greatest grocery store of all time.) using mesquite wood, (lightly) applied a dry-rub last night. Will glaze with sauce the last 30 minutes. Any suggestions? Right at 2 hours
post #8 of 11
Thread Starter 
It's dark out so please excuse the lighting. Also, I had trouble locating the membrane. I'm assuming the butcher removed it when he sliced them but I tried to remove what I thought was the membrane and it was just a fat cap.
post #9 of 11
Use the snake method of get long consistent cooks and temps. Lots you info on it and imo the best idea for cooking with charcoal.I
post #10 of 11

texas.gif  Good morning and welcome to the forum, from a cool East Texas. Lots of great people with tons of information on just about everything




post #11 of 11

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

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