Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Smoking with a Weber grill...

Reply
 
LinkBack Thread Tools
Old 11-11-2013, 10:17 PM   #1
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,594
Liked 761 Times on 534 Posts
Likes Given: 2015

Default Smoking with a Weber grill...

Bought these:
http://www.wayfair.com/Weber-Charcoal-Briquet-Holders-7403-WBE1012.html
to start smoking on my Weber 22.5" kettle grill. Also got the hinged grate to go with it. I'm just wondering what your thoughts are on the product(s) & recommended processes are & if you have any tips or tricks to use with such a setup. I've got a couple of pork loins & a few racks of ribs in the freezer I'd like to do, not all at once though.

I'm thinking drip pan in ctr, charcoal in the baskets on 2 sides w/apple wood chips. Maybe some cider in the drip pan. Also got a thermometer to go in the top vent. I'm a n00b when it comes to smoking, so I'll bow to your expertise.
Thanks in advance. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2013, 10:26 PM   #2
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Attleboro, MA
Posts: 6,485
Liked 1285 Times on 790 Posts
Likes Given: 807

Default

http://bbq.about.com/od/ribs/a/aa122306a.htm

I prefer pork loin cooked hot and smoky (using the baskets and chips). Cooking that way tends to make crispy pork fat (my downfall).
__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2013, 10:28 PM   #3
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Attleboro, MA
Posts: 6,485
Liked 1285 Times on 790 Posts
Likes Given: 807

Default

I've done ribs and brisket low and slow on a weber and while it works it takes some careful tending.

__________________
Melana is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 11-11-2013, 10:55 PM   #4
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 1,787
Liked 535 Times on 310 Posts
Likes Given: 3

Default

I think I've got your answer right here:

http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html
http://amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html

Enjoy!

__________________
bwarbiany is online now
cheezydemon3 Likes This 
Reply With Quote Quick reply to this message
Old 11-11-2013, 11:13 PM   #5
angrysparrow
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
angrysparrow's Avatar
Recipes 
 
Join Date: Dec 2008
Location: , MS
Posts: 186
Liked 15 Times on 11 Posts
Likes Given: 5

Default

Quote:
Originally Posted by gratus fermentatio View Post
I'm thinking drip pan in ctr, charcoal in the baskets on 2 sides w/apple wood chips. Maybe some cider in the drip pan. Also got a thermometer to go in the top vent. I'm a n00b when it comes to smoking, so I'll bow to your expertise.
Thanks in advance. Regards, GF.
Indirect heat is definitely best for smoking.

For the spare ribs, if you're gonna use cider, try the 3-1-1 method. Dry rub, then (3) hours low-n-slow around 250ºF, then wrap them in foil for (1) hour with about a 1/4 cup of cider, then unwrap and back on the grill for (1) hour. Delicious, easy, tender. Baby Backs won't need as much time, so alter accordingly.

I like to cook loin a little warmer, around 300ºF. Time depends on the size of the loin, but I pull them off the smoker around 145-150ºF and keep wrapped up in foil for a half hour to finish off. This will give you a done, but very tender and sliceable loin.

Make the most of that grill space! Plan for some extras to cook at the same time.

__________________
Quote:
Originally Posted by ajdelange View Post
We have observed that 5.2 works very well for people who do not own pH meters but doesn't work at all for those who do.
angrysparrow is offline
cheezydemon3 Likes This 
Reply With Quote Quick reply to this message
Old 11-11-2013, 11:25 PM   #6
oneandahalfshepherds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: , NH
Posts: 150
Liked 34 Times on 24 Posts

Default

I reccomend st louis cut, nice and meaty. Baby backs are a good second choice. With Most butchers you have to order the SLC ahead of time.

__________________

"Now is the time to think of only one thing, that which I was born for" EH

oneandahalfshepherds is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 01:57 AM   #7
MikeP710
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Dexter, Michigan
Posts: 6
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Any indirect low and slow cooking will work. I use this attachment on my Webber and I works great on Briskets, ribs, jerky, etc.

http://www.smokenator.com/

Mike

__________________

In dog beers, I've only had one.

MikeP710 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 02:02 AM   #8
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,618
Liked 3191 Times on 1994 Posts
Likes Given: 2724

Default

gf, just use one of those baskets on one side for smoking. Leave the hinged grate open all the time and add coal as needed. Get a shallow tin pan of water under the meat. You can cook all day that way on your 22.5.

__________________
What Would Vermeer Paint?
passedpawn is offline
gratus fermentatio Likes This 
Reply With Quote Quick reply to this message
Old 11-12-2013, 11:35 AM   #9
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Attleboro, MA
Posts: 6,485
Liked 1285 Times on 790 Posts
Likes Given: 807

Default

GF are you new to charcoal fire control? If you aren't, great... jump right in! If you are unsure how your grill will react to zone cooking I'd do a test run of chicken thighs (they're forgiving and cheap) to dial in your process.

__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 12:18 PM   #10
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,594
Liked 761 Times on 534 Posts
Likes Given: 2015

Default

Awesome links, tips & tricks! Thank you!
Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking Wort on Grill for Smoked Beer mrdavebeer Recipes/Ingredients 39 07-22-2011 11:31 PM
For Sale - 18.5" Weber kettle grill, DC area dcbeerboy For Sale 4 10-18-2010 07:30 PM
weber gas grill thermometer lordura DIY Projects 3 06-06-2010 05:32 PM
Cooking Ribs on a Charcoal Weber Grill BearsWickedBrew Cooking & Pairing 34 10-06-2008 04:09 PM