Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: smokeasaurus on August 26, 2015, 06:30:25 PM
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Why am I posting a cook in the Charcoal smoker section using the Kettleman charcoal grill?
Because it is also supposed to be used as a smoker! We shall see.
Got the picnic thawing out for tomorrow mornings cook.
Here is the Kettleman all set up for tomorrow mornings cook.......all I got to do is make some coffee and light one end of the "C" of Kingsford :)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0826151440_zpsfadis5tq.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0826151440_zpsfadis5tq.jpg.html)
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can't wait
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Watching...
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Smoke,
How are you lighting the "C"? Are you putting lighting fluid on one or two briquettes at the beginning of the "C"?
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Will be watching...
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Smoke,
How are you lighting the "C"? Are you putting lighting fluid on one or two briquettes at the beginning of the "C"?
I am debating on lighter fluid or a little map torch........... 8)
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Smoke,
How are you lighting the "C"? Are you putting lighting fluid on one or two briquettes at the beginning of the "C"?
I am debating on lighter fluid or a little map torch........... 8)
And....
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No kidding on the "slo" part of this cook. :D
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No kidding on the "slo" part of this cook. :D
I just thought, I wonder if this has started yet... Couldn't agree more :P
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No kidding on the "slo" part of this cook. :D
I just thought, I wonder if this has started yet... Couldn't agree more :P
Easy cowboys..easy ;D
Used sm-oak-in rub on the almost 12 lb picnic......this is a beast
(http://i1213.photobucket.com/albums/cc469/s1cott11/0827150745_zpsma1nlggd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0827150745_zpsma1nlggd.jpg.html)
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Ok..used lighter fluid to start the burn. Post Oak was chopped into chunks.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0827150722_zpsljzjm79l.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0827150722_zpsljzjm79l.jpg.html)
Not sure how to set the vent..for lower temps the vent needs to be wide open..gonna play around with this during the cook
(http://i1213.photobucket.com/albums/cc469/s1cott11/0827150755_zps0f6q9qbr.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0827150755_zps0f6q9qbr.jpg.html)
Here we go..round 8 am
(http://i1213.photobucket.com/albums/cc469/s1cott11/0827150751_zpsk9lknsdg.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0827150751_zpsk9lknsdg.jpg.html)
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Still watching and learning... ;) :D
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Still watching and learning... ;) :D
Me to D-Holly......I almost fired up the Good One for this monster picnic............we shall see....... ;)
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Still watching and learning... ;) :D
Me to D-Holly......I almost fired up the Good One for this monster picnic............we shall see....... ;)
Looking forward to your results. I am still learning to use this kettle, but I am enjoying (and so are my kids - they love cooking on it.)
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Update:
temps are running at 375-475 I opened up the vent wide open with no help...maybe I should have had the vent wide open from the start.
It looks like my "C" ring is almost gone......gonna have to reload the "C" and try again.....this cook has a long way to go...... :(
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My major concern about this grill was a long lo 'n slow cook. Talked with the Char-Broil folks - they told me to try the c-ring you are doing. Haven't had much luck. But as a grill - still liking it.
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Yeah, I got the PBC fired up to finish the cook. As a grill, it is far better than a Weber. As a smoker..it sucks. >:(
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:( I hope you can salvage the cook.
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Smoke, that is a big picnic! Must've been a huge hog. I see you chose to leave the skin on.
Not sure how to set the vent..for lower temps the vent needs to be wide open..gonna play around with this during the cook
If it's the same principle as a Weber Kettle, you should close the vent down to just a crack for lower temps, so there's less air flowing through to feed the fire. And if there's a bottom vent, close it down to just a crack as well.
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They actually call for less heat with the grill ventall the way open, but with set intake holes it does not seem to work that way.............
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Wished it worked for you Smoke :(
Next time get Smoochy to help out ;) if it can be done Smoochy can do it! :D :D :D :D
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Did you REALLY read the "instructions"?
The video I watched said they got about 7 hours or more, if I recall rightly.
Send that thing over here and lemme give it a go...
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Did you REALLY read the "instructions"?
The video I watched said they got about 7 hours or more, if I recall rightly.
Send that thing over here and lemme give it a go...
:D :D good try Jack...go get your own :) :)
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Smoke this is about the slowest cooked picnic ham I ever saw!!! ::) Don
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The Kettleman is different than the Weber - it has open vents all around the lower part and a BIG adjustable vent on top. Seems to be a different way to control temps. I am sure with some experimentation and discussion, I could figure out how to do low and slow on this cooker... But, honestly, with the CB smoker, Weber Performer, and CB 500X, I don't need this to be a smoker - it IS a kick butt grill and works well at that - so, I am happy.
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Did you REALLY read the "instructions"?
The video I watched said they got about 7 hours or more, if I recall rightly.
Send that thing over here and lemme give it a go...
:D :D good try Jack...go get your own :) :)
;D ;D ;D