Cookin' Spares on a Weber Kettle
- Thread starter Jim Lampe
- Start date
George Curtis
TVWBB Olympian
nice, very nice. do you still feel that water helps ? but i find it really funee that you look very close to what i mentally figured you looked like !
Bob Correll
R.I.P. 3/31/2022
The <span class="ev_code_RED">LAMPENATOR</span> (pat. pending) in action!!
Front row seat, drink in hand!
Let 'er roll!!
Front row seat, drink in hand!
Let 'er roll!!
Jim Lampe
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
nice, very nice. do you still feel that water helps ? but i find it really funee that you look very close to what i mentally figured you looked like ! </div></BLOCKQUOTE>george,
shut the hBll up
YES, water over coal is helping me today tremendously... kinda breezy, just added the 3rd round of coal to keep it between 220' and 250'F ... although the wind has died down a bit since the start.
Water UNDER iss only for clean-up, though, the more i think about it, the lamer it soundswhere's my gin????
btw, on at 135 this afternoon, it's now 615... looks like another hour...??? perhaps??
and you kow what?! IM GETTIN HUNGRY!!!!!!
nice, very nice. do you still feel that water helps ? but i find it really funee that you look very close to what i mentally figured you looked like ! </div></BLOCKQUOTE>george,
YES, water over coal is helping me today tremendously... kinda breezy, just added the 3rd round of coal to keep it between 220' and 250'F ... although the wind has died down a bit since the start.
Water UNDER iss only for clean-up, though, the more i think about it, the lamer it soundswhere's my gin????
btw, on at 135 this afternoon, it's now 615... looks like another hour...??? perhaps??
and you kow what?! IM GETTIN HUNGRY!!!!!!
W
Willie S
Guest
Wow Jim you just took us up to a new level!!!
Can't wait to see the update video!!
Can't wait to see the update video!!
Jim Lampe
TVWBB 1-Star Olympian
Jim Lampe
TVWBB 1-Star Olympian
as Bob Correll from Missori is patiently waiting...
W0W, WhAt HaPpEnEd To BoB??!
in case you missed the post bout a 28G stainless steel sheet cut to size and oll bent up an' such, replacin' a foiled 2/3rds charcoal grate to smoke using a Weber kettle, read this........Spares seasoned with only PENZEY'S BBQ3000 then a touch of GALENA STREET
Started with bout 25 lit kingsfordblue bag bricks (spellin' it BRICKS cuz i screw up bricquttes, ok?)
throughout the cook, the temp held pretty dang steady... bout 225'- 235'F... vent under the coal wide open to begin with (then closed to half way) and the two under pork closed... (top fully open) ...shallow water pan under pork with water for drips ...water bucket (meatloaf pan) over the coal helped aLOT!
Added coal twice... bout the two and 1half hour mark then again nearing the end (bout 15 to 25 bricks each time)... i wanted to have heat when i added the sauce to the ribs.
after 5 hours, i brushed on jjjuuust a little Stubb's Original BarBeCue sauce on the back side, 15 minutes later, the front side also.
The temp rose to 275-290'F at this time cuz i removed the water pan from over the hot coals.
Removed the rack from the grill after 6 and oneHalf hours cuz i'm gettin' pretty daggumHungry!
Tossed some trees together and buttered up the Yukon, sliced up the ribbies... poured a little fine chianti
...
then time to eet (i love this part
)
Thank you for viewing, very much appreciated.
W0W, WhAt HaPpEnEd To BoB??!
in case you missed the post bout a 28G stainless steel sheet cut to size and oll bent up an' such, replacin' a foiled 2/3rds charcoal grate to smoke using a Weber kettle, read this........Spares seasoned with only PENZEY'S BBQ3000 then a touch of GALENA STREET
Started with bout 25 lit kingsfordblue bag bricks (spellin' it BRICKS cuz i screw up bricquttes, ok?)
throughout the cook, the temp held pretty dang steady... bout 225'- 235'F... vent under the coal wide open to begin with (then closed to half way) and the two under pork closed... (top fully open) ...shallow water pan under pork with water for drips ...water bucket (meatloaf pan) over the coal helped aLOT!
Added coal twice... bout the two and 1half hour mark then again nearing the end (bout 15 to 25 bricks each time)... i wanted to have heat when i added the sauce to the ribs.
after 5 hours, i brushed on jjjuuust a little Stubb's Original BarBeCue sauce on the back side, 15 minutes later, the front side also.
The temp rose to 275-290'F at this time cuz i removed the water pan from over the hot coals.
Removed the rack from the grill after 6 and oneHalf hours cuz i'm gettin' pretty daggumHungry!
Tossed some trees together and buttered up the Yukon, sliced up the ribbies... poured a little fine chianti
then time to eet (i love this part
Thank you for viewing, very much appreciated.
Timothy Hoffman
TVWBB All-Star
Looks mighty tasty Jim!
How you liking the BBQ3000? Got my free jar last week. Only thing I used it on so far is a batch of ATBs.
How you liking the BBQ3000? Got my free jar last week. Only thing I used it on so far is a batch of ATBs.
W
Willie S
Guest
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">poured a little fine chianti ... </div></BLOCKQUOTE>
Call me the next time your ready to sit down and enjoy the evening! of course along with those ribs...
Call me the next time your ready to sit down and enjoy the evening! of course along with those ribs...
Scott Dace
TVWBB Super Fan
Great post Jim! I'm purchasing an OTS to add to my competition teams equipment and was wondering about a low and slow technique for it.
Do you think the "baffle" really helps control the heat better? And why did you trim just one side of the spares? And what year is that TJ in the background and are you selling those half doors?
Do you think the "baffle" really helps control the heat better? And why did you trim just one side of the spares? And what year is that TJ in the background and are you selling those half doors?
Bob Correll
R.I.P. 3/31/2022
Well I must say:
That was worth the wait!
Fine job Jim!!
Take a little tending, coal additions, but bet a butt would chug along just fine with this set-
up using <span class="ev_code_GREEN">The LAMPENATOR</span>.
Well, nobody else has said it, and I'm not gonna say it, I won't say it, the heck I won't!
You look sharp in your TVWB Tee
>removed my foot tapping smilie 'cause I didn't want you to feel under the gun, and try to speed up the cook
That was worth the wait!
Fine job Jim!!
Take a little tending, coal additions, but bet a butt would chug along just fine with this set-
up using <span class="ev_code_GREEN">The LAMPENATOR</span>.
Well, nobody else has said it, and I'm not gonna say it, I won't say it, the heck I won't!
You look sharp in your TVWB Tee
>removed my foot tapping smilie 'cause I didn't want you to feel under the gun, and try to speed up the cook
Jim Lampe
TVWBB 1-Star Olympian
Thanks everyone, that was fun
Scott, using this "baffle" works like a charm. Never did i think i could smoke spares on a kettle for 6 hours at 225 consistantly. And the ribs were GREAT! Tender and juicy....w0w!
Thanks to george curtis to get my mind moving
I don't trim spares to the STL cut, i like'm whole, what was on the grill in the start was only the skirts.
The X is an 06 and no, the door halves are not for sale
Scott, using this "baffle" works like a charm. Never did i think i could smoke spares on a kettle for 6 hours at 225 consistantly. And the ribs were GREAT! Tender and juicy....w0w!
Thanks to george curtis to get my mind moving
I don't trim spares to the STL cut, i like'm whole, what was on the grill in the start was only the skirts.
The X is an 06 and no, the door halves are not for sale