05-27-2018, 01:13 PM
I love my classic weber kettle. Been getting pretty good with it.
Had a nice expensive stainless gas grill that mice wouldnt leave alone. Every time i pulled it out of the garage mouse turds everywhere. Way too much of a hassle.
I use a chimney but just for starter briquettes. Ever since i discovered indirect grilling ive been setting the weber up with the coals just on one side. Lay out what i need then ball up some newspaper and put that and 10-12 briquettes in the chimney. Once they get white arrange them evenly on top of your main pile. Gives you time to finish prep and in 20 minutes the kingsford is ready.
Attempted the snake method on the weber for just the second time yesterday. 2X2 row of charcoal arranged around the edge with intermittent piles of wood. Get 8-10 coals going in the chimney and start the fire on one end of the snake. Temp stays low controlled with bottom vent. And it smokes for hours. Successfully smoked 2 racks of baby backs for 3 hours yesterday at around 220-230 degrees then wrapped in foil moved the fire to one side and finished the ribs in foil for another 2 hours while i grilled corn and asparagus over the coals.
Firing that baby up again today.
Had a nice expensive stainless gas grill that mice wouldnt leave alone. Every time i pulled it out of the garage mouse turds everywhere. Way too much of a hassle.
I use a chimney but just for starter briquettes. Ever since i discovered indirect grilling ive been setting the weber up with the coals just on one side. Lay out what i need then ball up some newspaper and put that and 10-12 briquettes in the chimney. Once they get white arrange them evenly on top of your main pile. Gives you time to finish prep and in 20 minutes the kingsford is ready.
Attempted the snake method on the weber for just the second time yesterday. 2X2 row of charcoal arranged around the edge with intermittent piles of wood. Get 8-10 coals going in the chimney and start the fire on one end of the snake. Temp stays low controlled with bottom vent. And it smokes for hours. Successfully smoked 2 racks of baby backs for 3 hours yesterday at around 220-230 degrees then wrapped in foil moved the fire to one side and finished the ribs in foil for another 2 hours while i grilled corn and asparagus over the coals.
Firing that baby up again today.
