How much should I get?

[smokinggorilla]

I was wondering who could give me some advice on what size meats to get for smoking on a Weber 22.5 Kettle.  I don't what to get something so big that it would infinge on the high heat side of the grill.  I have gotten my technique down for keeping the temp where I want it.  I really want to try some pork shoulder, and some brisket.  Thanks for the help

 

[turnandburn]

I was wondering who could give me some advice on what size meats to get for smoking on a Weber 22.5 Kettle.  I don't what to get something so big that it would infinge on the high heat side of the grill.  I have gotten my technique down for keeping the temp where I want it.  I really want to try some pork shoulder, and some brisket.  Thanks for the help

you can fit virtually anything on there.. a pork butt is a good start or a medium size packer brisket....

 

[bkleinsmid]

Check out the BBQ Pit Boys on the web. They Q just about everything on a kettle.....

Brad

 

[turnandburn]

Check out the BBQ Pit Boys on the web. They Q just about everything on a kettle.....

Brad

yeh the pit boys is pretty good and yes they do nearly everything on a kettle. if you can get over the dumb commentary and voice youll be alright...lol.

 

[daveomak]

SmokingGorilla, Morning and welcome to the forum......  Lots of members use the Weber kettle that hang around on this forum.....   I used the search bar at the top of the page, and the link below has some good stuff in it...   click on it to see what's happening here....  

http://www.smokingmeatforums.com/newsearch?search=weber+kettle

Please take a moment and stop into " [color= rgb(146, 144, 139)]/[/color][color= rgb(128, 0, 0)]Roll Call[/color][color= rgb(146, 144, 139)]/[/color]   " and introduce yourself and get a proper welcome from our members.... .    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

 

[mneeley490]

I have a 22.5" Weber, and I have done darn near everything in it, including a half ham, and 2 beer can chickens.

I usually place the coals on one side and the meat on the other. But if you're doing something very large, you can put it in the middle, and make a ring of charcoal along the outside rim of the bottom grate. Then smoke by using the Minion method.