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should i get a weber kettle? - Page 2

post #21 of 49
How do you do a turkey in the Weber kettle?
I LOVE my Weber kettle, but find it getting less and less use since the CGSP smoker arrived.
post #22 of 49
Cheapest place I've found to buy a Weber kettle is here:


Check it out.
post #23 of 49
Not really complicated, get a bird thats about 18 pounds or less. (otherwise the lid wont close) Make 2 piles of charcoal on the sides of the grill leaving the center empty. I prefer using mesquite chunk coal because it burns longer, but regular charcoal will work as well. Spice your bird. I use a cajun seasoning, and garlic powder. Buy the thinist cheapest fatty bacon you can find. 2 pounds is enough. Take the first pound and cover every sqaure inch of the bird. legs and wings included. Put the whole thing on a cheap METAL cookie sheet. Do not cover with foil. it will stick to the bird. The cookie sheet with edges is what you want. flat sheets wont work because of the grease. Put the whole thing in the middle of the grill between the coals. Put on the lid and leave the vents basically wide open unless your using mesquite. then about 3/4 open. you want it hot! I usually throw on some soaked white oak or Hickory right on the coals before closing the lid. get a beer and do nothing but tease your neighbors with the scent of BBQ turkey and bacon for about an hour. Do check periodically to see if the bacon is done, and add a few more wood chips to the coals. Once the first batch of bacon is done, remove and replace with a fresh batch. The cooked bacon is an awesome snack, or great as a salad or tator topping. The cook time is 10 to 12 minutes a pound. my average turkey is 3 hours. You will want to pull all the bacon and let the bird brown for the last 45 minutes. the second batch of bacon is usually not fully cooked, but I pan fry it to add to the dinner. Key notes are to make sure you use plenty of charcoal or you will be trying to add during the process. not easy to do with most of the grills. some webbers have the side access on the grills to make it easier. Anyhow. A big indicator other than temp to look for is that the skin and meat start to pull from the ends of the legs. Now here is an important tip. DO NOT TRY AND LIFT THE COOKIE SHEET AND BIRD OFF THE GRILL TOGETHER! Get spatchula and loosen the bird from the sheet. take tongs or forks and lift the bird from the sheet on to a platter. Let rest 20 minutes, and carve. The birds come out so juicy your family will be amazed. Even the little strips of white meat on the breast are oozing juice. Good luck and PM me if you have any questions.
post #24 of 49
A Weber kettel is an essential piece of equipment and in my opinion everyone should have at least one. I have had lots of different smokers and grills over the years but I still use the kettle on a regular basis.
post #25 of 49
I dont think I could live without my Weber kettels (I have 2 18" ones and a 22" one). I use them all the time!
post #26 of 49
got my Weber kettle this past spring when I did some mods to my chargriller offset(before the offset was banished to the garage, and soon to be sold at a garage sale).

I enjoy grilling on it, and I have done a couple smokes on the Weber kettle as well (I have the 22"). I wouldnt want to be without the Weber kettle.
post #27 of 49
Always worth having a weber kettle in the arsenal, especially since you can pick them up off of craigslist for about $30-$40. biggrin.gif

Hell mine originated in Sweden, and the family brought it to the states with them - and they have only used it about a dozen times... lol.
post #28 of 49
All Weber products cost more than the competition, but they are built to last. They have been around since just about forever and have a very loyal following, of which I am one. My first Weber was a Smokey Joe portable, which we used while camping, and ultimately the family demanded that I buy one for the house. I have owned several since then, including a somewhat rare propane kettle, and now I am down to three...two for the home, and one for the motorhome.

The design of the kettle is such that food cooks very evenly, so that even a lazy BBQ'er such as I can throw a steak or a hamburger on the grill over indirect heat and turn it every 10 minutes until it is done to perfection. Add some smoking chips and it will turn you into an instant gourmet chef.

One of the most useful accessories for the kettle is the rotisserie, which costs as much or more that the kettle itself. I have already worn out one motor on ours, but I found an excellent replacement motor on eBay. I rotisserie a stuffed 18 ~ 20lb. turkey on Thanksgiving every year...a 5 or 6 hour cook...the tenderness and flavor is simply incomparable. The leftovers don't last very long, less than a week. A spiral sliced ham on the rotisserie...a whole chicken like we had last night...the juices are distributed throughout, instead of settling to the bottom and getting soggy.

If you are new to BBQ'ing, or otherwise hesitant to take the plunge, either buy an used kettle, or if you are lucky like I was, one of your neighbor's will put one out at the curb. Once you get the feel for the way it works, you won't be without one.
post #29 of 49
A buddy gave his old one 3 or 4 yrs ago. LOVE it, especially for small smokes. Here's some examples.
Dino Bones

Whole Yarbird

post #30 of 49
100% agree.
post #31 of 49
YE, get the rotessorie attachment also.
post #32 of 49
I do turkeys too in the weber kettle similar to Fourthwind, but some differences. I have an older weber which used to have the solid grate, now I have the hinged grate which makes adding briquettes so much easier. Indirect cooking with coals on both sides, drip pan in center. I don't try to get the fire hotter than regular oven temps, I do about 30 briquettes on each side and add as necessary, I'm trying to achieve 350-400 deg temp. I haven't used bacon but that sounds good. I use a roast rack so I can easily move the bird. I lay alum foil in the bottom of (cut slots in foil to let juices drip)with exta length on the sides so I can protect the legs and wings from burning. If the bird is browning faster than the internal meat is cooking, cover with foil when you get the look you want. If you don't do this the bird will get real dark and look unattractive. A stuffed bird will take longer than un-stuffed to cook.

It is amazing how juicy moist a weber kettle cooked turkey will be, some great eating.
post #33 of 49

Yes to the kettle

I have both the ECB and kettle. Highly recommend the kettle for multi-use.

When finished grilling, I shut the top and bottom vents to save on coals.

Good luck.
post #34 of 49
Older thread, but since it's been bumped, I agree with the above. I don't even use the EVB any more. I put an afterburner in the ECB, but I still rarely bother, the Kettle is that good.
post #35 of 49
My first grill was a weber kettle, and here's your short answer: get one.

The longer answer: It's a simple design, which is the great thing about it will last a really really long time like all Weber grills if you take care of it. I would even be willing to venture and say to get an old one that's in good condition since I have a hunch that they were made better back in the day.

The performer is allright, but I don't think the extra features add enough to justify the price hike. Better to stick with the original.
post #36 of 49
post #37 of 49
I used to only have a built in BBQ, but in the last month I decided to up my stakes and now have all the items in my signature. Weber Kettle a must. Can do anything with them, including smoking, I am just obsessive and have to have a variety.
post #38 of 49
kettle = yes!!

short enough of an answer for ya?
post #39 of 49
short answer = yes
post #40 of 49
I have had several over the years and YES I would get one...
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