18.5" OTS


 
S

Steve Mattheis

TVWBB Member
I have an 18.5" OTS and would like to do some indirect cooking like ribs or pork butt and maybe smoke some fatties or abt's. Since I am fairly new to the whole charcoal thing I'm seeking some advice.

1. How many briquets should I use to maintain a 250-300 degree temp?

2. How should I set the upper & lower vents?

3. Should I use a water pan or drip pan?

4. Are the charcoal holders Weber makes for the 18.5" worth buying?

5. Should I mount a thermometer in the lid or just stick one in the vent hole?

Any advice would be greatly appreciated. We have a summer home in Antioch IL and plan on using my grill a lot.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Mattheis:
I have an 18.5" OTS and would like to do some indirect cooking like ribs or pork butt and maybe smoke some fatties or abt's. Since I am fairly new to the whole charcoal thing I'm seeking some advice.

1. How many briquets should I use to maintain a 250-300 degree temp? About 1/2 chimney unlit

2. How should I set the upper & lower vents? If you desire to cook at 250, then leave all the vents open 100% until you get to 200. Then since you're cooking on a kettle, shut the top one 50% and the bottom 75%. If you desire to cook at 250, then leave all the vents open 100% until you get to 200. Then since you're cooking on a kettle, shut the top one 50% and the bottom 75%.

3. Should I use a water pan or drip pan? Drip pan or foil, yes. Water pan if you desire, but it's not necessary.

4. Are the charcoal holders Weber makes for the 18.5" worth buying? Not really, but they do work. You can accomplish the same thing without them.
5. Should I mount a thermometer in the lid or just stick one in thI put mine in the vent hole.e vent hole? I put mine in the vent hole.

Any advice would be greatly appreciated. We have a summer home in Antioch IL and plan on using my grill a lot. </div></BLOCKQUOTE>
 
Larry,
Thanks for all the info. You seem like you are really on top of your game and I enjoy reading all of your responses and get hungry every time I look at all your pictures. I donated to your cause and really look forward to getting your rub receipes. I am glad I can help. I do have one more question - You said start with a 1/2 chimney of unlit charcoal. Should I just light the 1/2 chimney of unlit with one of the weber lighter cubes that I have or should I use a couple of lit coals sort of like a minion method way of starting?
Steve
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Mattheis:
Larry,
Thanks for all the info. You seem like you are really on top of your game and I enjoy reading all of your responses and get hungry every time I look at all your pictures. I donated to your cause and really look forward to getting your rub receipes. I am glad I can help. I do have one more question - You said start with a 1/2 chimney of unlit charcoal. Should I just light the 1/2 chimney of unlit with one of the weber lighter cubes that I have or should I use a couple of lit coals sort of like a minion method way of starting?
Steve </div></BLOCKQUOTE>

Thank you Steve!!

Yes, add about 5 lit coals to the top of th unlit coals. Or if you have a small propane torch, use that to light a couple spots in the pile, that's my preferred method.

Keep in mind, for any cook over a couple hours on the 18.5 Kettle, you're going to have to add more coals. I think you'll be okay for a rib cook, but will need to add fuel several times for the butt cook.
 
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