Smoking Ribs on the Weber Kettle is a Pain!

[valkman]

But, I've found if I adjust for the high temps at first I can produce the best ribs we've ever had. Like right now I'm smoking a rack of spares and the temps the first 2 hours were over 300* so instead of 3 hours I go 2 and now have them in foil with apple juice for 2 hours and then out of the foil for 1 hour.

BTW I had ordered a Smokenator and Hovergrill and they showed up during this smoke. Figures! But I'll be using it from now on and maybe I can get the temps down some.

Q-View to come!

 

[planeguy]

I have the smokanator in my Weber Kettle and it works well. I didnt order the Hovergrill, i just got a 18" grill and propped it up with two blocks of wood.

Do yourself a favor - smoke a slab of ribs or something small just to get used to it. Depending on weather, wind, etc you will have to manage the vents until you get the hang of it - just my opinion and what I did when I got mine.

 

[valkman]

Thanks - the Smokenator book explains vent management pretty well and I'll try that.

 

[bigsteve]

I have a SMokenator, and was thrown for a loop in the begining, but not because the Smokenator was at fault.

You'll need an accurate thermometer either in the lid or on the grate. I installed a lid theremo that tested okay in boiling water. But as I was using the smokenator the first couple of times, it showed very high temps. Turns out the thermo was bad. It was causing me to fiddle with the temperature a lot and cook too low. About that time my Maverick thermo showed up and it was easy to see what the problem was, a defective lid thermo.

The point is (of course) make sure you can accurately determine your temps until you get comfy with the Smokenator.

Oh, and I've been having great results with it...........

 

[deltadude]

Smoking in a Weber kettle without a Smokenator.......

Here is an easy Mod that I use for my Kettle, I came up with this a few years ago to make it easier to smoke ribs, pork butt, brisket, etc. I was too cheap to buy a Smokenator. I played with the number of briquettes and the timing of when to add them, to maintain a temp of 225-250. But as you already know it requires a lot of fire tending.

I am now a proud member of the MES club, smoking great food the easy way.

BTW I still use my kettle all the time, grilling pizza, steaks (esp. tri-tip), etc, etc.

 

[valkman]

I have a Maverick ET-73 coming!

Interesting, thanks!

 

[valkman]

The Ribs and Wicked Beans came out great - the wife just keeps eating and saying "Oh My God!" which makes me happy of course.

Overall view



Ribs



Beans!



If you haven't tried Wicked Beans they are superb!

 

[isutroutbum]

Man those ribs look fantastic . . . got my mouth watering, and I just ate supper!! Well done.

It is a bit tricky on the Kettle, but I love cooking on mine too!

Best,
Trout

 

[the dude abides]

Great looking ribs and a beautiful ring.
I do a lot on the Kettle and without the smokenator. Never saw the need for it. But I will admit it's work and constant tending on a kettle. I recently have borrwed (stolen from my dad) a Weber Smokey Mountain and man what a treat this is. It's like learning to play guitar on a really crappy acoustic and then swithing over to a Les Paul. Once you learn how to do it the hard way, moving over to a real smoker makes life seem too easy.

Stick with the Kettle for a while and keep churing out what you did tonight then upgrade. You'll feel like a master.

 

[valkman]

Thanks Dude!

 

[old poi dog]

"Ummmm.....may I have some beans and ribs at my table please?" Beans and ribs look great! Nice smoke ring on the ribs too. And as a added bonus if the Maverick is delayed you can manipulate the kettle to get great results....

Thanks for sharing the pictures..

 

[valkman]

I just had a couple more ribs and some beans and I tell ya, I screwed up! I used the 28oz can of beans instead of the 55oz and now there's not enough for leftovers tomorrow!