kettle smoking 101 ......
- Thread starter Becky M-M
- Start date
I had good results with a weber kettle and a smokenator. I smoked on that combo for about two years. In read a lot of internet sites and blogs. I still have a lot to learn, but I'm definitely enjoying experimenting. I started with pork. Lately i have been using beef. Brisket will probably be my next smoke. I moved up to a 22.5 wsm recently because the kettle/smokenator needed to be tended to about once an hour.
The smaller the meat' the less time it will take. Ribs will take four to six hours (depending on temps). I smoked a 4.25 lb rib roast in about 2 hours.
The smaller the meat' the less time it will take. Ribs will take four to six hours (depending on temps). I smoked a 4.25 lb rib roast in about 2 hours.
George Curtis
TVWBB Olympian
firstly its not rocket science. you need to just relax and enjoy the process. do a few of the basics and let 'er rip. you will soon find yer rythem. one thing i came up with is to foil the unused part of the coel grate so the air goes through the coals.
Rob (Rob_af0h)
New member
Becky, when I first got my 18.5" Kettle, I found the thread 'A longer burn process for kettles' - which was provided in the above post. I went by this to a T, as well as George's tip about foiling the remainder of the charcoal grate.
Works great! I've smoked Ribs, Pork Butts, Turkey Drumsticks, Pork Chops, Brisket Flats, you name it - all on a Kettle. Now I did use the 22.5" kettle for ribs or multiple cuts of meat, but what the hay.
It's amazing how much meat you can put onto a kettle for smoking. Don't overlook the foiled grate below the meat - it is great place to cook foiled potatoes and/or vegetables.
Works great! I've smoked Ribs, Pork Butts, Turkey Drumsticks, Pork Chops, Brisket Flats, you name it - all on a Kettle. Now I did use the 22.5" kettle for ribs or multiple cuts of meat, but what the hay.
It's amazing how much meat you can put onto a kettle for smoking. Don't overlook the foiled grate below the meat - it is great place to cook foiled potatoes and/or vegetables.
Dave Russell
TVWBB Honor Circle
Most of us use the Minion method when smoking on a kettle, and the best advice I can give is to make sure the lid/kettle fit is good. The fit doesn't have to be totally air-tight, but the worse the fit is, the less control you'll have with the vents, so checking the diameter around the lid and bowl with a yardstick isn't a bad idea. You can easily tweak either if needed, but don't overdo it. For the same reason, don't hang a tool holder or a slide-aside lid catcher on the kettle side since they both create a small gap that further provides air to the fire.
I smoked many a slab of ribs on kettles before getting my wsm and had little problems keeping the temp around 250*... as long as I didn't light too much lump or briqs to begin with or someone hadn't dropped the lid and knocked it out of round.
I eventually fell for a Smokinator since you can fit more on the grate, but don't recommend 'em at all. The water pan boils off VERY quick and the sheet metal baffle pretty much ruins the even cooking you have with a plain old indirect kettle set-up, although you can certainly use foil and firebricks to your advantage. A loaf pan of water above the coals to help moderate heat isn't a bad idea, either.
I smoked many a slab of ribs on kettles before getting my wsm and had little problems keeping the temp around 250*... as long as I didn't light too much lump or briqs to begin with or someone hadn't dropped the lid and knocked it out of round.
I eventually fell for a Smokinator since you can fit more on the grate, but don't recommend 'em at all. The water pan boils off VERY quick and the sheet metal baffle pretty much ruins the even cooking you have with a plain old indirect kettle set-up, although you can certainly use foil and firebricks to your advantage. A loaf pan of water above the coals to help moderate heat isn't a bad idea, either.
George Curtis
TVWBB Olympian
i think i used water a few times and then stopped. i didn't really see a differance and what a pain to deal with. i now use the brick trick on long smokes. i don't on short smokes.
I started smoking in my kettle using a method described in Weber's Charcoal Grilling. It involves placing two zones of charcoal below the hinged grates with a aluminum pan between the coals. This is a good way to make you want a WSM. It works great but requires a lot of tending to.
One thing to keep in mind. I have read in this forum that if you pile your coals up the side of the kettle it will eventually damage the bowl. I smoked on my kettle quite a few times "banking" my coals without ill effect, but the amount of fuel I was able use with the split zone was not that much. just something to keep in mind.
One thing to keep in mind. I have read in this forum that if you pile your coals up the side of the kettle it will eventually damage the bowl. I smoked on my kettle quite a few times "banking" my coals without ill effect, but the amount of fuel I was able use with the split zone was not that much. just something to keep in mind.
Thanks for all the info everyone. it is greatly appreciated! i am reading up and just might try it this coming weekend.
i picked up some hickory and oak chips. i was going to get the little reusable CI holder, but figured that heavy duty foil will work just fine.
i know that i for sure need to get something to read my temps.... so i will be picking that up this week.
its funny about the firebricks... i have been using bricks (just regular bricks i bought @ meijer) and sitting them up next to my banked coals. i did it thinking it would help with the heat.
seems like i have the right ideas, and i'm glad i came here and am getting the help i need to get it right.
finally, whoa! that thread "longer burn process".... soooo much information there. great help with pics as well.
i picked up some hickory and oak chips. i was going to get the little reusable CI holder, but figured that heavy duty foil will work just fine.
i know that i for sure need to get something to read my temps.... so i will be picking that up this week.
its funny about the firebricks... i have been using bricks (just regular bricks i bought @ meijer) and sitting them up next to my banked coals. i did it thinking it would help with the heat.
seems like i have the right ideas, and i'm glad i came here and am getting the help i need to get it right.
finally, whoa! that thread "longer burn process".... soooo much information there. great help with pics as well.
Jeff R
TVWBB Pro
Becky, I just did two slab in my kettle today. Unlit banked on the side held by two split fire bricks. Just enough room for two slabs indirect. No water pan. Mixed in about 4 chunks of hickory in the unlit. Added 8 lit coals and 1 lit hickory chuck. For some reason the temps ran away with on me even with bottom vents closed from the start. It was very windy here, so that must have been the cause.
On the kettle, I like to flip the ribs inside for outside and 180 about mid way through. Good luck and tell us how it comes out.
On the kettle, I like to flip the ribs inside for outside and 180 about mid way through. Good luck and tell us how it comes out.
Dave Russell
TVWBB Honor Circle
Like I mentioned earlier Jeff, lid fit is likely the problem if you're unable to control the fire with the bottom vents. However, one other cause can be that the bottom vent fins don't seal good, like if one or more are bent away from the bowl. If the kettle is in good shape and the bottom vents are closed 100%, the fire will start to die down, regardless of the wind.
