Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: tnjimbob on August 06, 2013, 10:34:01 AM
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This is how it all started for me. A Weber kettle, given to me by my precious wife & daughters for Father's Day a few years ago. I thought I would cook something on it, because "Blackie" sits lonely at the edge of the patio, having been passed over by newer & allegedly "cooler" grills & smokers. I wanted some pulled pork, and it's been a while since I smoked anything, so I thought I would return to how I used to smoke everything - just a basic kettle, charcoal & smoke wood. I used hickory chunks & cherry wood chips this time.
Rather than cooking with two fire bricks close to one side & a Minion method cook, I went with the ring of fire technique, building a layer or two of KBlue briquettes around the charcoal grate, with smoke wood mixed in. Using this method does not require rotating what you are cooking to maintain even heat. **Note to self - build a bigger fire to run hotter next time. Had a hard time keeping temps above 225°, even with all vents wide open. For those of you who have cooked this way, smoking in a kettle is usually an exercise in keeping temps low enough, but this time I had to prop the lid open with a small piece of hickory just to keep temps anywhere near 250°. Here's the setup:
(http://i848.photobucket.com/albums/ab48/tnjimbob/ringoffiresetuponkettle_zps64d13adc.jpg)
For some reason, this butt had been deboned. Couldn't tell until I removed it from the cryovac 2-pack, so I used a few bamboo skewers to hold it together. I put a half pan underneath to catch the drippings and keep Blackie from getting greasy. Here it is after an hour:
(http://i848.photobucket.com/albums/ab48/tnjimbob/shoulderonkettle_zps4f9653ef.jpg)
Temp control is easy to manage once you learn your grill. All I use to monitor temps is a Taylor candy thermometer, around $8 at Ace Hardware. This is all you need for smoking in your kettle grill. It will turn out great BBQ, as good or better than your local restaurant in most cases.
(http://i848.photobucket.com/albums/ab48/tnjimbob/kettlesmoking_zpsf1c9309f.jpg)
Mostly because I wanted some sleep, I made sure that the grill temps were stable after a couple of hours, then I set an alarm and took a nap for a couple of hours and checked it again. After the butt attained the color I wanted, I wrapped it in foil & kept cooking. Once it reached my desired temp, I put it into a cold oven with a little apple juice & let it sit for a couple of hours. Here it is ready to pull:
(http://i848.photobucket.com/albums/ab48/tnjimbob/foiledbutt_zpsa93ea55c.jpg)
***Samples may have been taken to insure it was safe to eat. No plated or pulled pics. Since the fam & I have been in pulled pork withdrawal, we began eating it immediately. I bagged up a couple of pounds to repay a favor to a friend from church and froze the rest in 1 lb. packages so we have some on hand.
Kettle smoking is easy once you learn your grill & how it responds to opening & closing the bottom vents. Best way to learn how is to cook on it. Now get out there & smoke something on your kettle! :)
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I use my Weber Performer fairly often, but haven't smoked on it in some time. I've never tried (or seen) the "ring of fire" technique - so, a couple questions. It looks like you lit one end of the ring and let it burn around - is that right? Did you need to add any charcoal or wood during the cook?
The result looks fantastic - I will definitely try this!
Thanks for sharing.
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Dr. Holly - That is exactly what I did. I put a couple of fire bricks in a V, and poured in ten lit coals up against one end of the charcoal ring. The ring of fire helps cook more evenly and keeps temps more stable throughout the cook and you never have to rotate what you are cooking. BTW - I still have about 1/4 of the coals & wood I started with, even after cooking for nearly nine hours.
Place two (or three) rows of briquettes against the side of the grill on the edge of the charcoal grate, then stack another row or two on top of that. Place smoke wood intermittently on top around the ring. I will put the lit coals in & let it go for 30 minutes or so just to make sure that the ring starts burning & temps are where I want them depending on what I am cooking. Some people will fabricate a ring from expanded metal about 2-3" smaller than the charcoal grate and just dump unlit coals around that to form a ring.
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tnjimbob - Thank you! Perfect explanation and sounds like a great technique. I will definitely be experimenting with that!
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A good cook and a hot rock... ;)
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My best briskets have come off of a 22.5 kettle.......way to go on this old school cook......
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That is a very nice job of cooking. And the process that you used is educational especially for me. Really good.
Thank you,
Ed
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Great post and great results. I tried something similar to the ring.....and it does work
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Looks great Jim!
And the old school technique always makes the meat taste a bit better to the one cooking it ;)
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I've done that also. great good. got to love a weber kettle. 8)
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Nice, now why didn't you bring me some? Knowing I'm laid up and all :D :D
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I first started smoking on a Weber kettle a long, long time ago.
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Great post! The ubiquitous Weber kettle is still one of the most versatile cooking devices to be found anywhere. Yes, there are easier and more user-friendly newer appliances but they typically come at much higher prices, too. Traveling around the competition BBQ circuit, I still see the occasional Weber kettle in use. And, as I've often opined previously, a good cook can turn out dynamite chow on just about anything.
Hub
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Speaking of competitions, I got my first ever call in chicken on a Weber kettle. :)
Tommy - if I didn't have a comp this weekend, I could make a delivery.
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That looks great. Love the ring of fire idea
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Looks great!