Simon Posted May 14, 2019 Share Posted May 14, 2019 I used the Weber yesterday for a long cook (9 hours) and this is the set up I used. Would love to see how others set theirs up for long cooks. 2 Quote Link to comment Share on other sites More sharing options...
Pedro Sav Posted May 16, 2019 Share Posted May 16, 2019 Much the same when using that method but I lay mine longside town in pairs then one on top with a lump of wood every 4 bricks 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted May 16, 2019 Share Posted May 16, 2019 Much the same too. I sometimes use wood chunks but more often I use pellets I also place some foil over the snake to act as a heat deflector into the lower part of the cooking chamber With good quality briquettes this gives a good 6-8 hours cooking temperature on a 1.5 Kg load. 4 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 16, 2019 Share Posted May 16, 2019 (edited) Good tip on the foil and pellets, I will try that. And of course if you extend the snake further it will last longer so you can get many more hours Edited May 16, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Pedro Sav Posted May 16, 2019 Share Posted May 16, 2019 Foils a great idea to be fair, I’m thinking of getting the new kettle with the fancy heat deflector with it just need to get the ok on the £295 from the wife! Quote Link to comment Share on other sites More sharing options...
Justin Posted June 21, 2019 Share Posted June 21, 2019 @Pedro Sav Consider getting as second hand older one, it will do the same thing. I have had mine for over a decade at least and it still cooks great Quote Link to comment Share on other sites More sharing options...
Pedro Sav Posted June 21, 2019 Share Posted June 21, 2019 To late my friend, got it already. Love it thought, the hinge was a nightmare to set but got it in the end. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 21, 2019 Share Posted June 21, 2019 Well done. Hope you enjoy it. Really versatile piece of kit. I cook loads from the weber books i have. Defintely worth building a library. Some of them are on the weber website too. I am doing hickory smoked chicken drumsticks with a homemade bbq sauce glaze. They are delicious. I use probe to get them between 76 and 82 degs c. I do not like any pink around the bone. And they come out lovely juicey chicken. Just keep the lid on as much as possible Quote Link to comment Share on other sites More sharing options...
Pedro Sav Posted June 21, 2019 Share Posted June 21, 2019 Cheers Justin, I’ve had a few people recommend the Weber books. Cooked a few things on her now will take a bit of getting used to but really happy with it so far! 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 21, 2019 Share Posted July 21, 2019 3 Quote Link to comment Share on other sites More sharing options...
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