Home Forums Hunting & Shooting Food, Cooking, and Game Preparation TUTORIAL - The Weber Kettle

The Weber Smokey is definitely more foolproof when it comes to all things smoking. That design is geared toward low and slow cooks, and it does them very well. Our local Lowes actually has one of the 18" for $188 right now and I'm tempted to grab it just because of the price. But I need another smoker like I need another handgun...

I do still use the BGE a lot and it is my go to for most anything BBQ. I'm going to cook for roughly 25 people on Halloween and I can tell you that I will not be fugking around with the Weber Kettle for that cook. Also, a BGE does things that the Weber Kettle simply cannot do in regards to maintaining high temps or setting and forgetting. If I do a 250-275 cook for 12 hours on my Egg I am literally setting temp, and walking away. I can get drunk, pass out, watch a movie, and hit a bucket at the driving range without ever even thinking about it. You're not going to do that on a Weber Kettle.

But I use my Weber Kettle a lot because they're a bit of challenge to do a range of cooks on and (to me) they're just fun. Or maybe it just makes me feel like Dennis Quaid in The Right Stuff. I don't know. I just like them.

That's very nice of you to say.

We should buy one another a drink some time.

It's made with real beef.

So you know it will be good.

That is a very cool old slicer.

I'll get better pics soon.

You are correct in assuming your question didn't make any sense, but I'll try to answer in my best Yiddish.

The taste difference between BBQ on a Weber Kettle vs. a traditional steel BBQ or ceramic is negligible. They're all equally delicious. And this is not just my opinion. I give plates of BBQ away often and they all receive the same amount of praise. And the consumer has no clue what I cooked them on.

If you're asking which of the two types of BBQ are better, I think most people agree that the brisket is the BBQ gold standard. If you put out ribs, a shoulder, chicken, and a properly done brisket, that brisket is going to be gone, gone, gone before the others.

Typically.

I agree with your technique, You stated it well and know what you are doing. In the part of the country I live in the butt ribs and chicken will all be eaten before the brisket.

Where is that, roughly?

Brined (wet or dry) and smoked is a winning combo.

A properly done brisket beats a lot of steaks too.

What are butt ribs?

Punctuation, is a thing !

It's pretty important.

You can help your Uncle Jack, off a horse

or....

You can help your Uncle jack off a horse.

Yep, Rooster understands !

Quote above cuts to the chase, especially about pellet, gas, and electric. This thread should be forum sticky. You can get a lot done with the simple kettle.

Never considered a frozen pizza before, but would be super convenient as a snack or appetizer prior to the main cooking session.

Great thread deflave. Thanks for taking the time.

After not using a Weber for decades, I got a Jumbo Joe for Christmas a few years ago. Love the thing.

I had forgotten how handy it is to rotate the grill grate, to move food closer or farther from the hot coals (offset).

Biggest fault with the Weber Kettle is the lower air vent/ash clean out slots.
They work great for sweeping ash from the bottom,but will close up (ash covered) when slightly opened for a long low and slow cook.
Using the snake method, I can maintain 250* (+/- 15*) for hours.
BUT, I have to sweep the lower lever to clear ash from covering and closing vents. ( every 3 hours) Temps will begin to fall, clean sweep and all is good.
They have addressed this in the newer grills with "P" shaped lower slots.
The SNS grill ( Weber clone) solved the problem with an adjustable vent hole higher up the lower kettle. They also put the thermometer in the right place.
Weber kettle is awesome grill, like the lump charcoal way better than briquettes.

Jack's for the win. My girls love them and you are exactly right. Perfect for throwing onto the counter to appease the masses while you get the other stuff going.

Ok, my final question on the topic, with a local twist. What effect does weather have on using a kettle? In particular, when it's winter in Montana, can you still use the Weber? Logically, I'd assume the answer is yes, since the conditions under the lid are what count, but I've heard some say that you can't keep the temp right inside the grill if it's below zero outside.

Good post Flave... Thanks

I throw a $20.00 welding blanket over my Traeger outdoor oven. That might work on your kettle if you cut out a spot for the vent and thermometer.