Has anyone here tried Wiviott's Low and Slow recipe #1 on a Weber Kettle. If so, what was your result?
Last week I checked out Low and Slow from the library and read every chapter and skimmed the recipes. I respect the coherency of the book from a local author, the primary graduated recipes and techniques, the supplemental recipes and the intent to simplify the process without an abundance of equipment or "futzing." That said, I think that the "KISS" fire and technique for recipe 1 will create a fire which is way too hot and will overcook the split bird by the time you are instructed to check for doneness. Looking over Wiviott's message board I saw two posts which seemed to have a very similar experience, "First time newbie. Lesson # 1. Fire too hot" and "Weber Kettle and the Raging Inferno of Death.")
There really is some good information in this book with stuff for me to learn on varying marinades, brines, sensory clues to look for while cooking, etc. But 1/2 (Weber) chimney lit lump + hickory chunk on top of 3/4 chimney unlit lump + hickory chunk results in a very hot fire for me (I wish I took a thermometer reading.) FYI, the vent settings were all wide open for 30 minutes, then bottom vent closed by 1/3. This dried out my split bird which was prepared as directed (except that I removed the keel bone as well which is probably verboten) before I am instructed to start checking for doneness (60 minutes.)
If you have any personal experience on this program from the perspective of a Weber kettle I'd love to hear about how it has worked out for you. After one lesson I'm inclined to give up on it, having found it better to modify your WSM recipes from this "engineer site" which make no reference to a kettle, to run on a kettle, namely the basic BBQ chicken, pulled chicken, etc.
Last week I checked out Low and Slow from the library and read every chapter and skimmed the recipes. I respect the coherency of the book from a local author, the primary graduated recipes and techniques, the supplemental recipes and the intent to simplify the process without an abundance of equipment or "futzing." That said, I think that the "KISS" fire and technique for recipe 1 will create a fire which is way too hot and will overcook the split bird by the time you are instructed to check for doneness. Looking over Wiviott's message board I saw two posts which seemed to have a very similar experience, "First time newbie. Lesson # 1. Fire too hot" and "Weber Kettle and the Raging Inferno of Death.")
There really is some good information in this book with stuff for me to learn on varying marinades, brines, sensory clues to look for while cooking, etc. But 1/2 (Weber) chimney lit lump + hickory chunk on top of 3/4 chimney unlit lump + hickory chunk results in a very hot fire for me (I wish I took a thermometer reading.) FYI, the vent settings were all wide open for 30 minutes, then bottom vent closed by 1/3. This dried out my split bird which was prepared as directed (except that I removed the keel bone as well which is probably verboten) before I am instructed to start checking for doneness (60 minutes.)
If you have any personal experience on this program from the perspective of a Weber kettle I'd love to hear about how it has worked out for you. After one lesson I'm inclined to give up on it, having found it better to modify your WSM recipes from this "engineer site" which make no reference to a kettle, to run on a kettle, namely the basic BBQ chicken, pulled chicken, etc.