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

# 1

Those cold conditions will draw out a lot of heat and make things difficult.

Tom Kippur,


That’s mostly horse schit.

Thin walled smokers and grills like the Weber Kettle or Smokey Mountain don’t do as well as a ceramic or thick gauge steel pit, but they’ll do whatever needs doing in most cases. It may require a bit more time or coals or some simple work around like leaving your garage door cracked and getting it done that way. Also start with room temp charcoal, not some damp schit that’s been stored in the -40 tool shed the past 90 days.

And if it’s really cold, remember once you wrap what’s being cooked, you’re in oven mode. So if you on your 4th bag of Kingsford, go inside and turn the oven on. There’s no shame.

I bought a charcoal chimney thing and prouder than a two dick dog.

Kenneth couldn't figure out which end the charcoal goes into.

A good quality smoking jacket comes in handy.

Stole this from a local hobo on a morning walk thru the park.

Similar to the bags of Kingsford Charcoal,

Directions would make life easier.

You're too dumb to follow directions.

I'll crap all over the place and say,

When i worked third shift I used to buy spare ribs on the way home,
get the charcoal going while I cut the ribs, then grill them. Pretty much
cooked, going more for sear than cook. (Hot fire/close)
Bring them in, slather our sauce on them.
Into a glass baking dish and cover with foil.
All day at around 200F.
They were good from the oven.
Better under the broiler to finish.
Really good if I fired the grill up again and caramelized the sauce.

Not the ideal ribs, but damn good for a hours work, then letting the oven
work while I slept.

Weber Kettles are very versatile, about ten years ago I bought a 26 3/4" one, even though it was double a 22" on sale. It's amazing how much the extra 40% of surface area really helps on indirect cooking methods.

Smoked brats, yard bird, boneless chicken thighs, all work well with the fire one one side of the grill, the meat under the lid vents.

As far as starting a fire, I go with what didn't burn up from the last cook, add several pieces of wood, squirt a little lighter fluid on the wood, put you new briquets on the top grate, light what's underneath, heat goes up.
After it's going good dump them below and brush off the grate and commence.


https://photos.app.goo.gl/Dab1BomcSVURJc4E8

I love the Weber kettles. I even love my old Weber gas grill. At the present I have the Pit Barrel. Honestly, this is the best thread you've ever created with maybe an exception of the Ruger 44spl video . Delicious.

That's amazing.

Thanks for sharing.

Listen up losers,

Thanksgiving and the celebration of Christ is upon us. Give your kettle a go:

-10lb size is ideal.
-Truss your bird. If you don't know how to truss a bird, learn how to truss a bird.
-Place an 8"X8" pan under the turkey. You can add potatoes and carrots or even brussel sprouts but you shouldn't need any water. At all.
-Throw a small chunk of wood or a handful of chips on your coals but nothing more.
-Get temp to 350* and keep it there.

Check temp around the 2.25 hour mark. You should be real close. Once center of the breast hits 165 + , pull and tent with foil inside. Let it rest an hour, then carve.

I like to brine em first.

Going to cure one someday too.

Brining can be great for smoking turkeys but that’s not what we are doing here.

People have gotten out of control with the brining.

It must stop.

Well, I guess your wood chunks comment kinda threw me off. I should have noticed the high temps too. Apologies.



I will have to disagree on pulling it at 165 however. Thats too high. The carryover cooking will take it way too high.


I think thats why people brine before roasting. Over cooked.

What to do after you carve it??

Feed it to the hounds??

None of my guidance here is open for debate.

I’m the teacher.

You’re the students.

With the price of charcoal these days.....cooking your bird on the kettle is the fanciest way you can roast it.


Anything in the cavity before you truss Flave?

I pour a can of beer in the cavity then usually top it off once thru the cook