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KevinJ

Pensacola

Member since 27 January 2013 | Blog

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Comment 29 Jun 2015

I first started smoking on a Electric Chest Smoker years ago but I have gravitated to using my Weber Performer 22" Kettle, I put 2 Fire Bricks off to one side of the grill. 

Fill it up with charcoal and 4 to 6 wood chunks, using the minion method I can usually get in a 10 - 12 hour cook at 225 to 275 without adding fuel. It will keep pretty consistent temperature without any crazy drops or spikes, from time to time I do have to make an adjustment to the bottom vents. If I do need to add fuel, the side of the grate flips up so I can add briquettes if needed.

I get a lot more satisfaction using the Weber than the Electric Smoker and it's always cool to see the expression on peoples faces when they find out it was smoked on a Weber Kettle, I started out doing a couple of racks of Ribs on it about 3 years ago and never looked back. I just gave the electric smoker away last week and want something more dedicated to smoking.

Not my grill but this is how I have mine setup for smoking, if I'm smoking Ribs I'll place bricks on both sides leaving the middle of the grill open and use a Rib Rack. I used to throw in a water pan but I get great results without using water, I'll add moister later in the cook with a spray bottle filled with either apple juice or 1 part beer and 1 part apple cider vinegar, sometimes I'll make a mop.

Comment 29 Jun 2015

I don't use the food probe for ribs, but I like to monitor the grill temp and with the remote I don't have to go outside to check the grill unless I need to make an adjustment on the vents. It comes in really handy if I'm doing an overnight cook on a large Brisket or Boston Butt, the remote alarm will wake me up if there is a temperature/fuel issue.

Strongly considering purchasing a Pellet Grill so I can set it and forget it, but I think it would take some of the fun out of the cook.

More than likely going to pickup a WSM 18.5" when I get back from Vacation and I'm looking forward to learning the smoker, I may add a temperature regulator kit for a consistent cook later on down the road. 

Comment 29 Jun 2015

Purchase a Maverick ET-733 or ET-732 dual probe thermometer with remote so you can monitor both the smoker and food temperatures accurately. The remote will alert you when you have a spike or drop in temperature, I have been using the ET-732 for a couple of years now and it has been worth every penny.

Comment 25 Jun 2015

I turn 55 this fall and I have a Home Gym, I like to workout fast with little to no rest between sets. I have a set of Power Blocks which I purchased in 2001 and they are awesome, I also added a Parabody 777 weight machine which has severed me well. Getting ready to move and I'm replacing the Parabody with this Inspire FT1 which will take up less space in my new workout room.

I have a 7 Cycles Road Bike for cardio and a Spin Cycle for when I can't get out on the road, I also like to Surf when Mother Nature provides us with waves here on the Gulf Coast and wish I could still run but between the Army and Basketball my knees are shot.

Comment 24 Jun 2015
What the hell, everybody gets an Up Vote.
Comment 21 Jun 2015

Save your money you don't need that to smoke on a Weber Kettle, I smoke on mine almost weekly. All you need todo is move the coals to one side or split them, I like to use the Weber charcoal holders to split the coals creating an indirect cooking surface. Then I lay a sheet of foil to catch drippings this helps to keep the grill clean, if you want to add a water pan just use a cheap aluminum pan.

For longer cooks like a Pork Shoulder or Brisket use the "Minion Method" placing hot coals on top of unlit briquettes this will give you a good steady burn that can last 12 hours plus. Get you some good wood chunks to throw on top of the coals I prefer Pecan or fruit woods like Apple, Peach or Cherry and you're ready to smoke.

You'd be better off spending your money on a good thermometer that monitors grill temperature and meat temperature like this Maverick ET-732 don't rely on the grill thermometer. Also when controlling the the temps I always leave the bottom vents open and only use the top vents to control the draft and grill temp. I'd also recommend getting a Rib Rack so you can smoke multiple racks at the same time.

I have a electric smoker but enjoy using the Weber Kettle most of the time.