Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: LostArrow on October 03, 2013, 06:14:44 PM
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One rack of St. Louis spares seasoned with Tim's BBQ rub.
Charcoal & pecan chunks.
I'm sure someone else has done this with a kettle but couldn't find.
Fire Bricks & pecan
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zpsd08d3b18.jpg)
Loaded for shorter cook
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zpsa4c66c46.jpg)
Heat shield in place
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zps36108857.jpg)
One rack ribs & thermometer
I want to be able to cook several & I haven't installed thermometer yet
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zpsdc974dcd.jpg)
We are cooking!
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zps27421c2a.jpg)
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Nice job! I am watching for the outcome. Provide details: temperature, duration, refueling, etc.
Ed
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Watching and waiting.........
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Very cool!
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i'm hungry now. ribs.
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Oh Yea :)
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I was just looking and not reading, that third picture looks like a witches cauldron of smoke then I realized it was a heat shield.
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Watching and waiting.........
Me too!
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Should be really good!
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You have that minion method goin' on, man.
That heat shield just might work.
Lookin' forward to the outcome.
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I'm watching - can't wait to see how it comes out....
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Pulled ribs @ 4 hours
They were a trial but look really good!
Will finish later in famous Dave fashion.
Was worried about bottom charing but didn't !
Cooker still chugging @ 240F @ 6 hours with full load should go 12 hours!!
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/null_zpsbf3e1ea1.jpg)
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they look good from here. throw some sauce on and lets cut them up.
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Heck of a trial if you ask me - great color
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They look great - love the color. Heck with sauce, pull a couple for me!
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Look like very edible practice ribs!
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Nothing trial about that!
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Trial smoke had no major problems!
The question was can a weber kettle smoke for 8 + hours unattended?
Yes !
I was worried that the bottom of food would char with heat shield only 1 in below grate but didn't .
Temps were very stable, for the 6 hours till I shut her down stayed between 240-260F
Going to take to LA hunting camp & next cook will be a butt next weekend.
If all goes well I'll post in weber mods section
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Those "trial" ribs came out better than any of mine and that unattended cook time is real impressive.
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Those "trial" ribs came out better than any of mine and that unattended cook time is real impressive.
Notice I only cooked 1 rack ::)
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Those "trial" ribs came out better than any of mine and that unattended cook time is real impressive.
Notice I only cooked 1 rack ::)
Gotcha :D :D
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Ribs look awesome! In my many years of Weber kettle smoking I have never seen
that method. Looks like it really worked good!
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LA - what did you use for the diffuser? Is it just resting on the firebricks?
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LA - what did you use for the diffuser? Is it just resting on the firebricks?
20 in pizza pan & it sits on bricks.
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Thx!
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Very nice looking ribs.
Ed
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LA KNOWS how to improvise...he thinks "outside the box" and comes up with some creative ideas.
Wanna learn somethin' new? Watch LA...
just sayin'...
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I'd say the trial was a definite success.
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I really like the idea of using a pizza pan for a "diffuser". I'm going to try it.
I've cooked lots and lots of ribs on my Performer but have never gotten any consistency in either the level of doneness or in the smokiness. It seems I always overcook and all too frequently over-smoke them. I'm going to keep trying, though, and I'm going to learn from your post. There are many times when all I want to do is one rack and firing up the PBC wastes charcoal unless you're doing several. I want the "charcoal" flavor profile but I don't want to have to tend the cooker all the time, I don't want to use a lot of charcoal, and I don't want creosote-belch smokiness.
Hub
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looks great.