Weber Kettle - Best charcoal setup for long smokes

[scvinegarpepper]

I've been using my Weber kettle for years now. Probably use it more than anything else to smoke. I've tried different methods. But I haven't settled on one tried and true method for long smokes.

I've tried just using the baskets. I've used baskets with unlit coals and dumping lit coals on top, a la minion method, sort of.

I've also used the ring of coals technique. I've also tried a half ring with one basket of lit coals on the other side.

I find sometimes the ring of coals method takes too long to get up to temp and often never gets as hot as I want it to. I think the most successful I've been is using the half ring plus a basket of lit coals.

In looking around here, I've seen a lot of people using one basket, walled off with bricks/metal/etc, and the bottom grate covered with foil (other than under the basket). I'm considering this but I'm curious how long of 225ish you can get with this setup.

What are your favorite methods for maintaining a 225ish smoke for the longest amount of time in your Weber? Doing a brisket tonight/tomorrow, so I'm open to ideas. Thanks.

 

[SmokinAl]

I do it just like I would in my WSM.

I mix up a bunch of briquettes (about 2 chimneys) with some wood chunks & put them on one side of the kettle. 

I put an aluminum pan on the other side under the meat.

Then I light up about 10-12 briquettes & put them on the top of the pile next to the wall.

Keep the vents wide open until it gets to temp., then close the bottom ones a little to stabilize the temp & you should get 8-10 hours without adding any more charcoal.

Al

 

[scvinegarpepper]

 
I do it just like I would in my WSM.

I mix up a bunch of briquettes (about 2 chimneys) with some wood chunks & put them on one side of the kettle. 

I put an aluminum pan on the other side under the meat.

Then I light up about 10-12 briquettes & put them on the top of the pile next to the wall.

Keep the vents wide open until it gets to temp., then close the bottom ones a little to stabilize the temp & you should get 8-10 hours without adding any more charcoal.

Al

Thanks, Al. When you add the lit briquettes to the pile, at what point do you add them? Meaning, do you wait until they're totally ashed over, or still got some flame action on them? 

Also, when you dump them on the unlit pile, you just scatter the lit coals throughout on top, or keep them to one side of the pile?

 

[tropics]

I did a mod with a pizza pan

http://www.smokingmeatforums.com/t/...cooking-on-the-18-5-weber-kettle#post_1653967

here is a cook I did

http://www.smokingmeatforums.com/t/259336/beef-ribs-my-turn

Richie

 

[scvinegarpepper]

 
I did a mod with a pizza pan

http://www.smokingmeatforums.com/t/...cooking-on-the-18-5-weber-kettle#post_1653967

here is a cook I did

http://www.smokingmeatforums.com/t/259336/beef-ribs-my-turn

Richie

Yeah man, I dig that. Stumbled across your post earlier today. I definitely want to try that in the future.

 

[tropics]

 

 
I did a mod with a pizza pan

http://www.smokingmeatforums.com/t/...cooking-on-the-18-5-weber-kettle#post_1653967

here is a cook I did

http://www.smokingmeatforums.com/t/259336/beef-ribs-my-turn

Richie

Yeah man, I dig that. Stumbled across your post earlier today. I definitely want to try that in the future.

I am going to do another mod,the air intake on the bottom is going to be sealed and a ball valve installed maybe next week.I will post when I do it

Richie

 

[SmokinAl]

 
Thanks, Al. When you add the lit briquettes to the pile, at what point do you add them? Meaning, do you wait until they're totally ashed over, or still got some flame action on them? 

Also, when you dump them on the unlit pile, you just scatter the lit coals throughout on top, or keep them to one side of the pile?

I wait until they are ashed over, and put them together on one side of the pile, next to the wall.

Al