Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: veryolddog on September 18, 2013, 12:30:36 PM
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A month or so ago, I was walking through Lowes and they were clearing out their summer grilling equipment and had a special on quite a few of their products, some of which were display items. That's when I decided to purchase a Weber Kettle which included the rotissieri, indirect heating trays, and a few other items for $75.00. Since then I purchased the rapid charcoal can to fire up the charcoal, the Kettlepizza attachment and the cast iron insert for grilling steaks and burgers. You can also obtain a wok, griddle, and few other things to fit into the insert. Many of these items can be purchased from Amazon and another company called Firecraft who also have good product selectiona and good prices.
Others have turned their Kettles into smoking machines using Smokenators that seem to do incredible things like an offset smoker. Sparky1 has produced outstanding ribs and other wonderful creations on the Weber. And, I can't wait to see the cooks from Smokeasaurus.
All in all, I am quite impressed with the Weber and never dreamed that it had such versatility. I might not have purchased my pellet smoker if I was aware of this capability. But, that's ok.
I have watched while many of you have produced outstanding dishes on this Kettle or the sister product, the Weber Smokey Mountain. So many companies have provided a lot of innovation for aftermarket attachments and products for this one device such as Smokenator and Kettlepizza. And, there are other products like Cajun Bandit, and Smoke EZ that also turn the product into a smoker.
Let's hear your comments about the Weber Kettle and share with us the many uses and devices that you have added.
thanks,
Ed
(http://i1120.photobucket.com/albums/l494/edsigman/wegeronetoudh.jpg) (http://s1120.photobucket.com/user/edsigman/media/wegeronetoudh.jpg.html)
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I have a lil Weber at the campground..only thing wrong with it is that it is not big enough. So watching this to see comments..am thinking the 22"'er. Pam .☆´¯`•.¸¸. ི♥ྀ
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I love mine. for my high school graduation my dad asked me what I wanted. I told him a weber kettle. still have a few. been cooking on them for over 40 years (did I say that out loud?). my wife and I 1st weber was the smokey joe. we have made some great meals on the little guy. just the two of us in our 20's cooking things like crab legs or lobster tails w/ filets (no kids back then). the I had a 18" weber kettle. wow, I was in heaven. i'm not leaning on the ground and the one touch thing. oh my. the best thing weber ever did. welp, we had some kids (when are these little money pits moving out?) and got a 22" kettle. does it get any better than this. look at all the room I had. ribs, chicken, tri's, butts, turkeys. I could do anything. and the best part was I could take it to tailgate parties, beach, camping. I love my weber kettle. and all the toys you can buy for a weber 22". a lot of them. I have most according to my wife. I bought my son a weber performer, my daughter one too. bought my older daughter a weber kettle. what? I like webers.
shhhhhh: don't tell anyone but if my wife goes on another business trip I would like to get the old weber silver bbq emblem (its on all the weber wheels and knobs) tattoo'd on my calf. my 18" wsm on my other calf. won't be for awhile thou. don't tell my wife. shhhhhhh. :-X
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I have three. The Weber portable (small rectangular one), 22.5 Platinum and the 22.5 WSM. Each has its own use, but the Platinum is used the most.
Ever since smoke showed me how to do a brisket on the Platinum, I have a renewed interest with the charcoal cookers.
The brisket cook was not a set it and forget it cook. It was something I tended to all day. And to be honest, it was fun. I never did anything like that before.
Love the Webers.
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I've had my Performer (blue, gas starter) for about six years. On the plus side you can do just about anything in it -- grill, smoke, bake, adapt for pizzas, get a wok ring, griddle, etc., etc. On the minus side there is a space limitation caused by the dome (big/tall stuff has to go in the center) and you'll need to allot some time to tend it (add coals -- adjust baffles for temps) on long cooks. The best features are the gas starter (quick and easy), the attached work table, and the ash catch pan under the bottom vents. I still use it now and then but it is nowhere near as versatile or roomy as my pellet machines.
Hub
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I've had two Weber kettles for several years now, and I wouldn't trade them for the world.
As Hub said - space limitation is about the only issue I have with my kettle & Performer. For a majority of my other cooks, they will do everything I need. They are economical, using little fuel and they can do anything. I have done everything from burgers & dogs to pizza, to low & slow cooks.
About the only mod I have done to mine is use a couple of fire bricks a few inches from one side to make an indirect/Minion setup for longer cooks, sometimes up to 10 hrs. without refueling. I wouldn't mind a rotisserie and a kettle pizza setup, but only if Santa Claus brings them my way. 8)
Otherwise, I am very satisfied with my Weber Kettles and I hope to have them for a long time. My father had one for nearly 20 years, and he was not nice to it.
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I've had my Weber Performer (Green) with the gas lighter for several years. It is a workhorse - almost anything I can imagine cooking has been cooked on this grill. As Ed points out, there are a zillion gadgets and accessories, I've tried a bunch and many are great. But, at the end of the day, I don't use that many any more. I do like the Kettle Pizza device - it really works. The other ones that I really like are the cast iron grates. I can drop in a griddle, grates, beer can chicken holder, etc. They grab and hold heat and are easy to lift if I need to add some charcoal or wood chunks. I really do enjoy the little propane charcoal starter - easy, no fluid, just gets the coals going. And the ash catcher is wonderful.
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About the only mod I have done to mine is use a couple of fire bricks a few inches from one side to make an indirect/Minion setup for longer cooks, sometimes up to 10 hrs. without refueling. I wouldn't mind a rotisserie and a kettle pizza setup, but only if Santa Claus brings them my way.
Some pictures and explanation of this technique would be most appreciated! It could go in the Tips and Tricks....please?
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About the only mod I have done to mine is use a couple of fire bricks a few inches from one side to make an indirect/Minion setup for longer cooks, sometimes up to 10 hrs. without refueling. I wouldn't mind a rotisserie and a kettle pizza setup, but only if Santa Claus brings them my way. 8)
I'd like to see / understand your mod.
I have a rotisserie - but don't use it anymore since I found the PBC.
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I've had a 14, 18 & 22 kettle.
18 WSM all covered by others.
I've bought a Q-220 & a Q-320 for kids & not only are they great grills for quik cooks but nearly indistructable ::)
My son has had a Q220 uncovered on his deck for 6 years ( yes he had a cover at one time)
It hasn't rusted, it still lights & cooks fine , just a little faded!
Q-320 too new to judge but I expect it'll last a long time!
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Got a Weber Performer to begin my BBQ charcoal adventure 1 year ago. Been loving learning on charcoal. Got grill grates for it.....which are awesome. That was a nice buy you got VOD!
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Ask and ye shall receive my friends.
At first, I was using a couple of pavers wrapped in foil as shown below. Notice the foil pans to catch drippy things. I hate to have to scour & scrub my kettle, so these days neatness counts. 8)
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202011/pork/BB%20Ribs%207-16-11/Minionkettle.jpg)
I have since been told this is a big no-no, since basic concrete/portland cement can contain moisture & this could cause the bricks to crack or worse, explode. Now, I use a couple of fire bricks bought from Ace Hardware for around $12/6 bricks. These are longer and taller than standard bricks, and most folks use them to line wood stoves. They are made for extremely high temps, so I have no worries about anything bad happening.
After some digging, I cannot find pics of the setup with fire bricks. Guess I will have to cook something this weekend to show the setup. Oh well. I am glad to take one for the team when necessary! ;D
What I like to do is cover 3/4 of the charcoal grate with heavy duty foil. This promotes good airflow up to the coals and helps keep the mess down. Then, I put in the fire bricks, about 4" from one side of the grill. I add charcoal (usually K Blue) inside the fire bricks up to about 3" from one end. This gives room for 10-20 lit coals for a Minion method start. Depending on the cook temp, you can get anywhere from 4-8 hrs. burn time, and my kettles maintain temps from 250-300° fairly well. All you have to do is adjust the bottom intake vent about halfway open and leave the top vent wide open unless temps creep up too high.
The real trick is to get your temp fairly stable and close to where you want it before you put on whatever you are cooking. Kettles seem to maintain temps much better if you aren't chasing the temp up & down, and especially if you can catch the temp on the way up and keep it within a certain range for the entire cook.
Another method that I have used recently I call the "ring of fire". Just to be clever, I may end up calling this Johnny Cash for obvious reasons. Here's a pic of that setup:
(http://i848.photobucket.com/albums/ab48/tnjimbob/ringoffiresetuponkettle_zps64d13adc.jpg)
I used more hickory in this cook than usual because these were smallish pieces that didn't burn very long.
I put a half pan under this butt to catch the drips, again avoiding greasy gunk in the bottom of the grill. I have seen grills flare up when you cook over high heat after letting grease build up in the bottom of the grill, and I guess I am attached to my eyebrows, so I don't want to have that happen. Also, a little work on the front end will save you cleanup on the back end and will have your grill ready for the next cook in no time.
(http://i848.photobucket.com/albums/ab48/tnjimbob/shoulderonkettle_zps4f9653ef.jpg)
Ironically, this setup with K Blue briquettes had a hard time staying @ 250°, believe it or not. Next time I use this setup, I will put a row of three briquettes on the bottom and two on top instead of two and one.
I can watch the basic temps with an inexpensive Taylor candy thermometer, around $9-10 at most stores. No, this isn't as precise as some more expensive thermometers out there, but I have learned to cook more by feel than temp, and I use this thermometer purely to make sure that things don't get out of hand temp wise rather than trying to maintain an exact temp. A Boston butt isn't very picky about the cook temp and that's mostly what I cook low & slow on my kettle. I usually try to stay around 250-275°, and most 8 lb. butts will go anywhere from 8-12 hrs. Like they say, "it's done when it's done." I will foil butts in two layers of HD foil and put them back on the grill to speed up the process a little. Here's my thermometer in action. I bent the clip that comes with it so it will stay fairly snug in the vent hole.
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/tempgaugeribs7-31-10-1.jpg)
I promise to get some good pics that I will add to this post over the weekend. Feel free to ask questions and hopefully I can help.
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Haven't had a kettle in years, but you all are sure making me want to have one again. I do have the 22.5 WSM, so I guess I can still be part of the Weber club.
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Thanks, tnjimbob - this is very helpful. I'm going to try the ring of fire this weekend. Look forward to anything else you offer.
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One of the things that I have found is interchangeability of parts of different Weber products. I wanted to get a smoke ring to contain the charcoal in the center of the grill so that I could cook more centered over the cast iron grill. So, I purchased the smoke ring of the 18.5 inch WSM and placed it into my 22.5 inch Kettle on top of the charcoal grill grate which is 16 inches. This works great for direct heat. Here's a picture. The ring is 14 inches in diameter.
(http://i1120.photobucket.com/albums/l494/edsigman/WebersmokeringforWSM.jpg) (http://s1120.photobucket.com/user/edsigman/media/WebersmokeringforWSM.jpg.html)
I filled the center area to cook steaks and pork chops and it works great!
Then I figured out that the outside of the ring would make a great area for indirect cooking such as on the rotissieri making a chicken or without the rotissieri just smoking meat by placing chunks of wood on the coals. What I am suggesting is circle the outer ring with charcoal but do not make the ends meet. Pour a dozen hot coals on one side and let them burn at the beginning of that end. You will find that you can get 10 hours out of that ring and by adjusting the bottom damper and the damper on the lid, keep the temperature at 225 to 250 degrees.
Now, wait, I am not finished. By taking a steel pizza pan that is 14 inches wide, you place this on top of the inner circle to make sure that the heat is diffused to the edge of the kettle. Then place a pan full of water on that pizza pan to add moisture to the air. Now you have an elementary smoker.
The ring costs $39.00 and the pizza pan is $15.00 on Amazon.com. If you have a "Prime" account, 2 day shipping is free.
If you open up the WSM, you will see the same concept deployed. If you look at two other products that convert the Weber Kettle to a smoker i.e. the Smoke EZ and the Cajun Bandit, you will also see the same concept deployed.
If you purchase a "Hovergrill" from Smokenator, you can raise the base of the standard grill and have 17.5 inches of space to add your chicken or ribs higher into the dome of the kettle. The price of the "Hovergrill" is $15.95. You can also use the Hasty Bake-small grill extender which looks very sturdy and is 13 1/2" long x 11 3/4" wide x 3" tall. This can be purchased from Big Poppa's for $24.95.
In terms of options, plenty to choose from and lot's of flexibility. Frankly, I am not aware of too many products that have this extensive versatility.
Ed
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Great tips, Ed! Thank you. The ring, especially seems like a great idea.
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Great tips, Ed! Thank you. The ring, especially seems like a great idea.
x2!
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Dogonnit Ed!
All this Weber talk from you and Sparky and now Smoke....I am driving back from Athens GA right now with a classic old Weber Performer :D.... Per 2005 model. all steel square tube frame and stainless steel table top. :D
Pictures when I get her scrubbed up an perfumed ;)
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Welcome to Weber Nation Tee 8) 8) 8) 8)
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Welcome to Weber Nation Tee 8) 8) 8) 8)
Cheers! ;) ;D
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Dogonnit Ed!
All this Weber talk from you and Sparky and now Smoke....I am driving back from Athens GA right now with a classic old Weber Performer :D.... Per 2005 model. all steel square tube frame and stainless steel table top. :D
Pictures when I get her scrubbed up an perfumed ;)
about time you drove down there and picked up that beauty. its a real gem. there are 3 very rare things on T's kettle. rare and valuable to me at least. its truly a fantastic weber kettle that T bought.
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I am going to try and clean it up this weekend. Just got a call that put me on the road tomorrow.... BTW Sparky, these folks were kind enough to sell her to me for $125.
Craigslist.....it does a wallet good!
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Sounds great! Can't wait to see it!
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Here is the Craigslist ad for it:
http://athensga.craigslist.org/for/4040123633.html
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Nice buy! Mine has the small propane tank for a starter. This should be good for that price.
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Tee - That's what I paid for mine w/o the propane tank, hose & regulator. You got a heckuva deal.
Here's mine. Not the best pics (old camera phone), but it scrubbed up pretty good. Weber Kettles are like Lay's potato chips. You can't have just one. ;)
(http://i848.photobucket.com/albums/ab48/tnjimbob/SS%20Performer%203-22-12/After%20pics%2032512/0325121611a.jpg)
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(http://i848.photobucket.com/albums/ab48/tnjimbob/SS%20Performer%203-22-12/After%20pics%2032512/0325121611a.jpg)
now that is a thing of beauty. stainless table, non gas assist, thermometer in lid. one of the nicest of have ever seen. 8)
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(http://i848.photobucket.com/albums/ab48/tnjimbob/SS%20Performer%203-22-12/After%20pics%2032512/0325121611a.jpg)
now that is a thing of beauty. stainless table, non gas assist, thermometer in lid. one of the nicest of have ever seen. 8)
That is a beauty.
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Smoochy wants everyone to know that he has been a member of Weber Nation since he got his redhead last X-mas
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsbe3734c0.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpsbe3734c0.jpg.html)
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Here are some vintage Weber commercials for everyone to enjoy:
http://www.youtube.com/watch?v=qgOVbxkhIDE
http://www.youtube.com/watch?v=amR6Ee9QQf4
http://www.youtube.com/watch?v=LfMZPMSA2As
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From Weber Nation: here is the Weber story by decade
http://www.weber.com/about/weber-story-1950
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As promised, pics of today's setup with fire bricks.
Started out by wrapping the charcoal grate 3/4 of the way with HD foil. Then, put the fire bricks 4-5" from one side, end to end or overlap as necessary. I added one layer of briquettes, then placed in a piece of hickory and a piece of cherry, with the last of the cherry pieces from the bag. I'm out of cherry wood and need to find a source (cheap!) for cherry chunks, since most stores here only carry hickory & mesquite chunks year round.
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202013/Gameday%20ribs%209-21-13/FirebrickMinionsetup_zps1309c4f5.jpg)
I add the lit coals (15 today, and more or less depending on how hot or cold it is outside) to the can, with a piece of hickory underneath to get the smoke rolling.
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202013/Gameday%20ribs%209-21-13/CoalsincoffeecanMinion_zpsd6e73bc7.jpg)
Remove the can with a pair of pliers, and then I let the grill come up to temp with the bottom vent wide open. When it hits 200°, I close the bottom vent to 1/4-1/2 as the grill gets closer to the temp you want.
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202013/Gameday%20ribs%209-21-13/Coalsincoffeecanpliers_zps38b9606e.jpg)
Today's meal on the grill, with a half pan to catch drips. Rib trimmings will go into a pan of beans... and into the cook's mouth as a snack. ;)
(http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202013/Gameday%20ribs%209-21-13/Ribsonsmoker_zps92549322.jpg)
Hope this makes sense. I liked the video showing how to use a charcoal basket and add briquettes & wood hourly from the other post, but this way is usually good for 5-6 hours without refueling, depending on where your desired cooking temp is set. Also, the fire bricks act as a good heat sink so if you open the lid for any reason, temps recover easily. Today, I am cooking ribs around 250°, but I'm not that picky if it goes up or down 25°. I will adjust the bottom vent to maintain temps as necessary. If the sun comes out and shines directly on the grill, I may have to close the top vent halfway, which will bring it back down easily.
Good luck smoking on your kettle! 8)
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Wife and I have a Weber Smokey Joe, Jumbo Joe, three 22.5" kettles, a rotisserie ring, 22.5" Smokey Mountain and plenty other smokers & grills to cook on. But charcoal Weber's are just the reliable, can't go wrong, old school, fairly inexpensive, perfect outdoor cooking machines.
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Love those vintage commercials, smoke
Those and what I read in the forum makes me want one. :)
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Equipment Review: Best Charcoal Grills
The Winner by a Knockout - Weber!!!!!!!!!! :D :D ;D ;D
http://youtu.be/nhAqT6a77nU
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I like it. :D
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Great video, Ed!
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I also have several Weber grills and an 18.5 WSM! My main go to grill is my $100 CL Performer
with gas assist. After buying both of my pellet cookers I sold my OTS and OTG to one of
my co-workers who has been after me to let him "borrow" them! ;) I am still learning the
ins and outs of the pellet cookers but I do know that I will not give up either of my Webers
and come the first part of next month will probably be adding the new 14.5 WSM to my stable.
I am really not trying to keep up with my wife's shoe buying and if I did I wouldn't have any space
for any cookers! ;D
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tnjimbob - great tutorial!
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tnjimbob - great tutorial!
You're welcome. This method has worked many times without a problem for me and I still use it from time to time. I have done a fuse burn by building a ring of briquettes stacked two layers tall around the edge of the charcoal grate, but that limits cooking capacity to the very middle, usually not much more than one butt or a slab of ribs.
Trade offs are part of the game sometimes, but I will never be without a Weber Kettle.