Weber Kettle

Been trying out my new Weber kettle. Think I'm going to like it.

That's a nice kettle there! May as well get a "slow and sear" rack for it, and a vortex. Google it.

Mighty Nice!!!!!!!!!!!!

Wow. Looks like you've got that thing dialed in pretty good! Looks great!

I love a Weber

Been using them as far back as I can remember
and never had any problems smoking/cooking/grilling anything.
(suitable for that size implement)

NO WAY I'm paying scads of money on the
latest fancy stuff.

All I use

Good lookin setup you got there, and them vittles look tasty. One question I have, since I'm an Akorn cooker. It looked like, from the lid on pic your vent was in the rear center, handle orientation in front, splitting the differnce on the meat and coals. Not an expert in Kettle cooking by any means, but seems like you would want your coals in the front drawing the heat and smoke across the meat and exiting the back??

Trying to learn something I know nothing about here.

Miguel Cervantes said:

Good lookin setup you got there, and them vittles look tasty. One question I have, since I'm an Akorn cooker. It looked like, from the lid on pic your vent was in the rear center, handle orientation in front, splitting the differnce on the meat and coals. Not an expert in Kettle cooking by any means, but seems like you would want your coals in the front drawing the heat and smoke across the meat and exiting the back??

Trying to learn something I know nothing about here.

Click to expand...

The first pictures was the day I bought the grill and was just burning charcoal in it

I love mine

What's with brick on the grill. I got two Weber's, a smaller one for when it is just the wife and I and a larger one for when we are cooking for a crowd

KyDawg said:

What's with brick on the grill. I got two Weber's, a smaller one for when it is just the wife and I and a larger one for when we are cooking for a crowd

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^^^^ I'm wondering about the brick as well..... looks like you would at least put a dab of BBQ sauce on it

i think he is containing charcoal on charcoal rack and protecting from heat burning meat on the cooking rack. nice idea

Bream Pole said:

i think he is containing charcoal on charcoal rack and protecting from heat burning meat on the cooking rack. nice idea

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He is, that's his indirect method.

Sweet Red Weber !!!!

Miguel Cervantes said:

Good lookin setup you got there, and them vittles look tasty. One question I have, since I'm an Akorn cooker. It looked like, from the lid on pic your vent was in the rear center, handle orientation in front, splitting the differnce on the meat and coals. Not an expert in Kettle cooking by any means, but seems like you would want your coals in the front drawing the heat and smoke across the meat and exiting the back??

Trying to learn something I know nothing about here.

Click to expand...

When using my Weber kettle I'll often spin the lid around some during the cook to get even draw time over the meat.

Jeff C. said:

He is, that's his indirect method.

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Yes Sir

When using my Weber kettle I'll often spin the lid around some during the cook to get even draw time over the meat.[/QUOTE]

Great looking meats. Dub is the Weber Kettle Connoisseur!!

Lane, are those beef or pork ribs? They look mighty tasty.

LaneH,

You will love that thing, man. Super versatile.

You may already have a good way to light....if not, then give these Weber chimneys a try. I find myself using the small one more often. EDIT: just noticed you already have one in the pic.


















Weber's elevated rack comes in handy sometimes, too.

naildrvr said:

When using my Weber kettle I'll often spin the lid around some during the cook to get even draw time over the meat.

Click to expand...

Great looking meats. Dub is the Weber Kettle Connoisseur!![/QUOTE]



I do enjoy playing around with the Webers. They are really lightweight and easy to throw in the back of the truck for cooking elsewhere. Especially this little one....locks into table...legs snap off & store underneath and would fit in a car trunk with ease.
















I've really enjoyed there Smokey Mountain Smoker, too.

Added a DigiQDX2 pit fan & controller to it and it runs that thing within a very tight window of temp range. Set it and forget it.

Also added a Cajun Bandit door and some of their wheels to it. Roll it in /out of the garage and have it running with ease.







My last cook on it was three weeks ago, I had it loaded with 60lbs of butts and it powered through the night.







Made up a batch of pulling sauce.....large batch...enough for a large cook later this month, too.












Helped to feed some hungry folks at our local soup kitchen.






I have to say that those may have been the best tasting I've ever cooked. Since I knew it was an overnight deal and I had plenty of time I let the WSM run lower than I usually would....had it at 230 degrees. The fat rendered off almost completely and the bones pulled out really clean & easy. I hit them with a shredder that attaches to my cordless drill and shredded them a bit finer than I typically would for the family. On purpose because of some of the folks having dental problems. I added in the pulling sauce just prior to shredding, too.

Gonna try to go for 120lb butts next time. I'll have to use that WSM on automatic....and then break out the stick burner, too.


I can't speak highly enough about Weber's customer service. It is spectacular. They make it easy to set up your claims and they process things very quickly. I've had two issues and they shipped my parts from Chicago in 3 days to my house. One of the parts was the large center section of this 22" WSM, too. The original was out of round and the top lid gapped really bad. Zero questions....bamsucka on my front porch in 3 days.

As long as you take care not to scratch them up the paint on them will last for eons.

I rotate the lid as well on my Webber. I believe that for the money, the Webber kettle is the best grill. I have cooked everything on mine and made a lot of happy faces from the food that has come off it.