Bob Correll
R.I.P. 3/31/2022
Since Smokekettle is a new advertiser on TVWB I thought I'd give it a try and detail my cook.
I even took notes!
A 3+ lb., full 13 bone slab of baby backs was my victim.
Here's my more/less snake coal setup, started with 15 lit, all Kbb, with apple wood chunks.
Water or not? I decided to add a quart to start, then run dry once it was gone.
I worried about the ribs getting steamed.
I put a piece of foil under them to help with cleanup, and possibly protect a bit from the steam.
Placed opposite side from the coals.
Bottom vents half open, top full, she ran 225 steady.
First peek 2 hrs. in, they look a little steamed, but the water was mostly gone.
I swept the ashes, and opened the vents a bit more.
Next look in after 3.5 hrs. they were starting to take on color, dome was running 290-300.
Wrapped them in butcher paper at this point.
After another half hr., 4 total, I unwrapped.
Then sauced.
Off after a total of 4.5 hours, rested and sliced.
A little smoke ring, small ones were fall off the bone, larger ones bite off, all tasted darn good.
We were well pleased with the results, but I plan to do a few more cooks with the device before forming a final opinion.
On the plus side, I feel it helps block the airflow, in a good way, if you want to control the burn time and temp.
I'll go with less water, or none the next time depending on what I cook.
Sorry for the long post, my intent is to help others decide if they want to give the Smokettle a try.
Thanks for viewing!
I even took notes!
A 3+ lb., full 13 bone slab of baby backs was my victim.
Here's my more/less snake coal setup, started with 15 lit, all Kbb, with apple wood chunks.
Water or not? I decided to add a quart to start, then run dry once it was gone.
I worried about the ribs getting steamed.
I put a piece of foil under them to help with cleanup, and possibly protect a bit from the steam.
Placed opposite side from the coals.
Bottom vents half open, top full, she ran 225 steady.
First peek 2 hrs. in, they look a little steamed, but the water was mostly gone.
I swept the ashes, and opened the vents a bit more.
Next look in after 3.5 hrs. they were starting to take on color, dome was running 290-300.
Wrapped them in butcher paper at this point.
After another half hr., 4 total, I unwrapped.
Then sauced.
Off after a total of 4.5 hours, rested and sliced.
A little smoke ring, small ones were fall off the bone, larger ones bite off, all tasted darn good.
We were well pleased with the results, but I plan to do a few more cooks with the device before forming a final opinion.
On the plus side, I feel it helps block the airflow, in a good way, if you want to control the burn time and temp.
I'll go with less water, or none the next time depending on what I cook.
Sorry for the long post, my intent is to help others decide if they want to give the Smokettle a try.
Thanks for viewing!
