Bought a Weber Kettle

caliking

Some info to start you off:
http://eggheadforum.com/discussion/1183481/best-cheapo-smoker

HeavyG

pgprescott said:

HeavyG said:

It's not difficult to get a good 8+ hour run in my kettle (22") at 250ish (at least in nice calm weather). Look up snake method or minion method. Weber sells two little baskets to place along two sides to hold coal and create an indirect zone in the center. I believe the standard grate has flip up sections on each side so adding coal to the baskets is very easy. You could also buy one of these - http://www.abcbarbecue.com/

I've never bought the notion that a kamado retains more moisture. Moisture is tied to airflow (and also not overcooking your meat) and if you are holding 250 in a kettle the airflow is not going to be any different than the airflow in a kamado at the same temp (assuming nice weather). The physics of fire doesn't change in whatever cooker one is using.

Speaking of Weber and kamados - word is that Weber will be announcing their entry into the kamado market in early April. No detail as to whether it will be an insulated shell like an Akorn or just a more kamado shaped metal shell like the http://www.goldenscastironcooker.com/

8 hours isn't easy in a kettle IMO, without adding charcoal. The flip up baskets make it EASIER, but not nearly carefree. Love the Weber kettles as well, but keeping a fire for more than 4 hours isn't easy. Not saying it cannot be done, but it isn't what the kettles do best.

Loss of heat through the metal exterior will increase airflow. Also the airflow will surely be different as they are similar. but not the same. The height of the cooker, the location of air intake and exhaust are among the variables that will surely change between cookers. Ozzie is correct. That is precisely why people buy the Kamados. The ceramics are drastically different from steel cookers.

The new Weber is an insulated cooker. Metal shell, yes.

Just couldn't let it go. 

Well...you're just wrong about it being difficult to get an 8 hour burn in a kettle. As I mentioned, there are techniques to laying out the coals that make it pretty easy to do so.

I also provided a link to the Slow 'n Sear. It is very easy to load that up and get at least 8 hours of 250-ish temps with that without adding more fuel. I do that all the time with that gizmo.

pgprescott

HeavyG said:

pgprescott said:

HeavyG said:

It's not difficult to get a good 8+ hour run in my kettle (22") at 250ish (at least in nice calm weather). Look up snake method or minion method. Weber sells two little baskets to place along two sides to hold coal and create an indirect zone in the center. I believe the standard grate has flip up sections on each side so adding coal to the baskets is very easy. You could also buy one of these - http://www.abcbarbecue.com/

I've never bought the notion that a kamado retains more moisture. Moisture is tied to airflow (and also not overcooking your meat) and if you are holding 250 in a kettle the airflow is not going to be any different than the airflow in a kamado at the same temp (assuming nice weather). The physics of fire doesn't change in whatever cooker one is using.

Speaking of Weber and kamados - word is that Weber will be announcing their entry into the kamado market in early April. No detail as to whether it will be an insulated shell like an Akorn or just a more kamado shaped metal shell like the http://www.goldenscastironcooker.com/

8 hours isn't easy in a kettle IMO, without adding charcoal. The flip up baskets make it EASIER, but not nearly carefree. Love the Weber kettles as well, but keeping a fire for more than 4 hours isn't easy. Not saying it cannot be done, but it isn't what the kettles do best.

Loss of heat through the metal exterior will increase airflow. Also the airflow will surely be different as they are similar. but not the same. The height of the cooker, the location of air intake and exhaust are among the variables that will surely change between cookers. Ozzie is correct. That is precisely why people buy the Kamados. The ceramics are drastically different from steel cookers.

The new Weber is an insulated cooker. Metal shell, yes.

Just couldn't let it go. 

Well...you're just wrong about it being difficult to get an 8 hour burn in a kettle. As I mentioned, there are techniques to laying out the coals that make it pretty easy to do so.

I also provided a link to the Slow 'n Sear. It is very easy to load that up and get at least 8 hours of 250-ish temps with that without adding more fuel. I do that all the time with that gizmo.

I see the link now to this product and it looks real interesting. I am glad to hear it works as advertised. I was not aware of it before. Thanks. I'm gonna look into those.

SGH

The ole Weber Kettle. The grill that made everyone a backyard BBQ God. The kettle represents simplicity at its very finest. The basic design as remained unchanged for over half a century because it simply works and works well for its intended purpose. This alone speaks volumes. Love it or hate it, the kettle is what started the backyard Q craze. It remains a force to be reckoned with to this day. I'm one of those who believe that no matter how many grills, smokers, big units, or whatever else that you may have, that you should have at least one kettle in your arsenal. You will find that it has many, many uses. The ole kettle, still kicking a$$.  

4Runner

Thanks guys.  The pork tenderloin came out great. Just went direct and closed down the vents a bit.   Then flip and flip with lid up.  When the color looked right and pulled and check IT and it was money.   Extra room was nice.   Going reverse sear beef tenderloin on Thurs.  I'll take pics and report back.  

Ozzie_Isaac

The history of the kettle is neat.  Webers company used to make buoys in Chicago.  The kettle design is based on a buoy. 

northGAcock

4Runner said:

feef706 said:

4Runner said:

at the beach for the week and the gasser is a mess and the knock off Weber kettle is worse.  What they heck....so I went to Home Depot and picked up some Royal Oak and Weber kettle.  Assembly is complete and pork tenderloins tomorrow and a reverse sear beef tenderloin later in the week.   I'm packing this bad boy up and bringing it home with me too.  It will be my poor man's smoker that needs care and feeding for a low slow cook at home.  I'm looking forward to experimenting.  I'll post picks later on week.  

What beach? Spring break here in NWF, just curious.

Litchfield, SC. Beautiful today.   

God's country for sure! Hope you guys are having a great time.

GregW

Ozzie_Isaac said:

The history of the kettle is neat.  Webers company used to make buoys in Chicago.  The kettle design is based on a buoy. 

Yes, that's a really cool way to start a grill business.
I wish I could come up with an idea like that and sell as many as they have. I bet they have sold million's.  

bboulier

A kettle is a very versatile cooker. I rarely us it now unless I need extra real estate for large cooks or some times when a two zone fire is helpful.   I cooked a lot of ribs on the kettle, but get better and more consistent results with a kamado cooker.  

eggsurance_agent

I have been looking for something cheaper than my egg for a new vacation home.  Looks like this might be the ticket!

4Runner

Enjoying all the tinkering and learning a new tool.  I can see why some folks like to run their stick burners, offsets, etc and constantly tweak.  Oh course it helps being on vacation at the beach with nothing to do except cook and drink beer too.  Anyway. A couple of shots of chicken we used for chicken quesadillas and then the beginning of my reverse sear beef tenderloin.  The chimney is sitting in the old POS kettle that is about dead.  

4Runner

probably could have just used 1 tray of lump or a lot less in each.  375 before adding meat and with the vents almost completely shutdown.  Constantly monitoring.   Using RO and pleased with all my cooks thus far.  This is the first low temp cook.  

4Runner

Up to IT 135.  I know....way over done for my taste, but I have to please the natives.   Anyway, ran more on the 350 side and the top has a nice crust to to it but the bottom looked more like I'm used after the indirect part of my Egg cook. Anyway, IT peaked at 144 and then began drop.   Going to throw it back on for more color and crust soon.  Oh yea, one of the mom's whose boy is with us at the beach purchased this. Kroger select grade for $9.99 a ##.  It sure smells good.  

4Runner

Right before the pull.  Great color.  

JethroVA

i have a little weber charcoal and still use it occasionally.  its a solid and easy to use little bugger.  I can get it dialed in and up to temp in half the time of the Egg.  Great for flank steaks, chicken and other stuff that cooks quickly.  

SmokeyPitt

Ozzie_Isaac said:

The history of the kettle is neat.  Webers company used to make buoys in Chicago.  The kettle design is based on a buoy. 

Begger

I gave away my smokey joe after a couple years and LOTS of cooking.
WORE OUT my big Weber. This was when they were 40$ at the local grocery store.  It went thru 2 or 3 sets of TIRES and was rusting badly when I junked it out.
My 3rd Weber bridged me to my XL BGE.    sold it, since it had a NEW grate (unused, since I kept the original!) and new vent controls.   

Prior to my DECADES with WEber?   I owned as many as 6 Hibachis at one time. People coming over?   Just keep lighting grills until all are accomadated.  

DeadReddog

Dad taught me how to grill on a Weber. Have one now 'cuz I can't figure out how to transport an XLBGE without damaging it or my back.

SmokingPiney

I have a kettle and 2 Smokey Joes................and they are great cookers. The Smokey Joe is a great "go anywhere" grill.