weber kettle temperature control

[joe cossack]

I see the #250 often as far as 250 degrees. On a kettle, how do you keep the temp low to cook at 250 for a long time? Also how do you then get the temp screaming for a sear (reverse sear)?

 

[kruizer]

My Weber Kettle is used as a direct-indirect system. I use a coals basket on one side for the heat source and the other side is used for indirect cooking. The temp is controlled with a damper on the bottom and one in the lid. These will control the temp quite well for smoking and then direct cooking which is done over the coals. Don't rely on the thermometer in the lid as it can be a long way off. Also, in most applications that I use it for, the thermometer us over the hot portion or coals side and will not reflect the grate temps on the indirect side. I hope I have answered your questions.

 

[noboundaries]

It's been a while since I did a pure smoke on the Kettle. Kruizer has it right. The trick to low temps on the Kettle is to BARELY crack open the bottom vent, load cold briquettes in the basket, then top with only 4-6 hot briquettes. Some folks use the Snake method, but I don't have the patience.

As far as reverse searing, fire up more briquettes and add them to the basket. Having the flip grates really helps.

 

[Alpha Suerte]

One of my favorite cooks is reverse searing Santa Maria style tri-tip on the kettle. Like the gent above said, I'll put a charcoal basket on one side of the kettle, fill it up, and place 6 to 10 lit briquettes on top of those, depending on the outside temperature. A wood chunk or two will go on the charcoal for smoke, and the tri-tips will be of the other side of the grill, with their thickest sides facing the heat. I'll have the bottom dampers at about 50%, and the top anywhere from 25 to 75% open to keep the temp right around 275*F. About 5 minutes before I'm ready to take the tri-tips off the smoke (for a 10 minute rest), I'll light up some lump charcoal in a chimney for the searing. The tri-tips come off, get loosely covered in foil to rest, and then I dump the lump charcoal (hotter than hell) into two charcoal baskets in the center of the grill. I keep it in the baskets so it stacks up closer to the grill level; after the tri-tips rest, I want to sear them as quickly as possible so I'm not 'cooking' them all over again. So, after the rest, the tri-tips get a quick brush w/ olive oil, get seared for a crispy finish, and go straight to the cutting board. After reverse searing them like this, my wife won't let me cook tri-tip any other way again.

 

[joe cossack]

TY

 

[gmc2003]

I agree with all of the above. I might also add that the Vortex can get you a screaming hot kettle.

Chris