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Ribs/butts on Weber Kettle - Advice needed
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<blockquote data-quote="Forvols" data-source="post: 4449978" data-attributes="member: 15124"><p>Ive used my weber kettle to smoke butts/ribs/whole chickens/chuck roast/porkloin/turkey. The weber kettle is a great grill. When smoking I start with 1chimney load of charcoal banked on one side and meat on the other. Drip pan under the meat with water or apple juice. Run the grill at 220-250 max. You will have to play with the vents and get the hang of it(I can get mine locked in at 225 pretty easily now). Wood wise I have use chunks and chips just depends on what I have. Apple and hickory mostly. When the butt gets to about 160-170 sometimes I do a Texas cheat and wrap in foil until the IT of the meat reaches 205. Remove from grill and cover let it rest for an hour or so (for butts). Once you remove the meat from the grill the IT will still climb maybe another 5degrees. Having a grill thermometer and meat thermometer works great (look up maverick remote bbq thermometer). After about 3hrs I use a spray bottle with apple juice and spray the butt every hour or you can use a mop, bbq brush etc. I like the weber kettle performer so much I also bought a weber smokey mountain smoker, gas grill gets used very little now. </p><p></p><p>Watch some BBQPITBOYS videos they use the weber kettle ALOT--- and those guys have some great recipes and videos on their website.</p></blockquote><p></p>
[QUOTE="Forvols, post: 4449978, member: 15124"] Ive used my weber kettle to smoke butts/ribs/whole chickens/chuck roast/porkloin/turkey. The weber kettle is a great grill. When smoking I start with 1chimney load of charcoal banked on one side and meat on the other. Drip pan under the meat with water or apple juice. Run the grill at 220-250 max. You will have to play with the vents and get the hang of it(I can get mine locked in at 225 pretty easily now). Wood wise I have use chunks and chips just depends on what I have. Apple and hickory mostly. When the butt gets to about 160-170 sometimes I do a Texas cheat and wrap in foil until the IT of the meat reaches 205. Remove from grill and cover let it rest for an hour or so (for butts). Once you remove the meat from the grill the IT will still climb maybe another 5degrees. Having a grill thermometer and meat thermometer works great (look up maverick remote bbq thermometer). After about 3hrs I use a spray bottle with apple juice and spray the butt every hour or you can use a mop, bbq brush etc. I like the weber kettle performer so much I also bought a weber smokey mountain smoker, gas grill gets used very little now. Watch some BBQPITBOYS videos they use the weber kettle ALOT--- and those guys have some great recipes and videos on their website. [/QUOTE]
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Ribs/butts on Weber Kettle - Advice needed
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