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Hi Wade It has similar vents to mine, but a tray for the ash, rather than the ash bucket. I wouldn't have thought this would have made much difference, but the temperature started off very low, so I opened top and bottom vents, temperature then went very hot (220c) at which point I shut the...

A quick update on my experience of  A quick update, albeit delayed from me. Only just sobered up after Christmas ;-)  I took Wade's advice word for word above, and although the heat ran away with me a bit as I was using my dad's weber, rather than my own, it was an older model with slightly...

Thanks for all the info Wade. I'll be giving this a try for the family on Christmas day, so will post the results.  I will have to do a side by side comparison in the new year, but for now will stick with brining! My previous technique has involved lots of rinsing, as it used more salt, but...

Hi All Just finished work for the year, so my mind has turned to how I'm going to smoke the turkey this year, I've used my weber kettle to BBQ the turkey the last couple of years. Cooked it fairly hot with coals each side in the dividers, and no wood.  I brined the turkey in salt water before...

Happy with the detail! Thanks for advice. Will

Did a second lot of brisket yesterday. Took your advice, and just used salt and pepper, Also took some advice from other threads and tried without injecting and wrapping, worked really well, was nice to let the meat shine! No photos this time. 

Thanks for the thread, a good read. I'll try this next time. My butcher trimmed the fat, even though I asked him not to, but he promised not to screw it up next time! :-) 

Thanks, there will definitely be more attempts. This one got devoured by the guys I had around, I was hoping for some leftovers. I confess to cheating, and bought a packet of this:  It has Garlic Powder, Kosher Salt, a few different types of chilli powder, dark brown sugar, sweet paprika...

Hey  Uncooked is was 3.5kg (7.7lbs) Do you usually use larger? I had the butcher cut off about 1/4 of the thin end. (that's probably not the technical term!)

Thanks Danny.  I went to school with a guy who now runs his own local butchery, so meat was good, but he did trim a lot of the fat from it, even though I asked him to keep it on.  Will check out the thread, and change up my tactics for try no.2!

Hey all Had my first pop at brisket on my Weber yesterday, a few photos of various stages.  I injected with beef stock and used a ready made rub I'd been bought, some generic Texas BBQ Cherry wood blocks for smoking.  Relatively happy with the results. Not quite as juicy as I'd hoped, I did...

Thanks Smokin Monkey and Wade, great to see so many people using a Weber. I've BBQ'd the turkey for the last 2 years now, and don't think I'll ever go back to using an oven, well to be honest, I never cooked it in the oven, it only became interesting when using the BBQ! I'll probably get some...

Hi Guys New here, looking for some advice.  Found the forum because I was researching the Landmann Kentucky Smoker. Homebase have a good deal on it, just under £100 I've heard there are mods which can make this smoker better, I wanted to know specifically what these are? is it mainly around...

Hi All Just joined. Thought I'd follow the rules and introduce myself! I found the forum when researching whether a Landmann Kentucky Smoker is worth the money.  Since doing some reading, it sounds like I can do a lot more with my Weber Kettle BBQ than I currently am, I'll start a new thread...