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Old 11-11-2013, 11:17 PM   #1
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Default Smoking with a Weber grill...

Bought these:
http://www.wayfair.com/Weber-Charcoa...3-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.


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Old 11-11-2013, 11:26 PM   #2
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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).


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Old 11-11-2013, 11:28 PM   #3
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I've done ribs and brisket low and slow on a weber and while it works it takes some careful tending.
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Old 11-11-2013, 11:55 PM   #4
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I think I've got your answer right here:

http://amazingribs.com/tips_and_tech...ill_setup.html
http://amazingribs.com/tips_and_tech...t_cooking.html

Enjoy!
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Old 11-12-2013, 12:13 AM   #5
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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 250F, 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 300F. Time depends on the size of the loin, but I pull them off the smoker around 145-150F 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.

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Old 11-12-2013, 12:25 AM   #6
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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.
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Old 11-12-2013, 02:57 AM   #7
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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/

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Old 11-12-2013, 03:02 AM   #8
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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.
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Old 11-12-2013, 12:35 PM   #9
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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.
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Old 11-12-2013, 01:18 PM   #10
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Awesome links, tips & tricks! Thank you!
Regards, GF.


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