Hello All

[mturney]

Looking forward to chatting and getting new ideas. Got into smoking about three years ago and have been hooked ever since, even though I'm not always getting the outcomes I want. I live in McKinney, TX and have a Weber Kettle 26. My wife and I have two small boys so I'm limited time-wise.

Ribs are usually my most common cooks (3 - 1.5 - .5) with the occasional pork butt. Haven't tried a brisket. My biggest challenge is temp control. I broke down and got a Slow n Sear thinking it would help but I can't say I agree with the raving reviews I read before I got it. I just can't keep the temp from spiking once it gets to the middle (wider) part. I've done the snake method with better control but would like to master other techniques.

Always looking for new perspectives so I'd love to hear yalls thoughts. Thanks!

- Matt

 

[SmokinAl]

Welcome aboard Matt!

Plenty of folks putting out awesome Q with a Weber kettle!

Al

 

[mturney]

Thanks, Al! Love the site [emoji]128046[/emoji][emoji]128055[/emoji][emoji]128020[/emoji]

 

[lemans]

Hey Matt,
Welcome brother.. make sure you maintain the water level. And keep the bottom vent at like 1/3 and
Control temp with the top vent . I hope you r not relying on the lid thermo?? They only are good for an idea. Usually the difference between the actual temp and the lid term is like 50 degrees

 

[mturney]

Hey bud, thanks so much for the response. I usually start with approx 1/3 to 1/2 open on the bottom and 3/4 on the top vents then go down to 1/4 on the bottom 1/2 on the top when I hit 200 to try and stabilize close to 225. Works for a while but after a couple of hours it spikes on me. I use a full chimney...thinking of trying a half. I use a Thermoworks Dot.

 

[gary s]

  Good afternoon and welcome to the forum from a sunny, warm and windy day here in East Texas, and the best site on the web.          Lots of great people with tons of information on just about everything.

        Gary