Andrew Smokes Posted August 9, 2020 Share Posted August 9, 2020 Hi, I'm new to this whole smoking game. I started properly this summer. Looking for some help. All I have is a Weber Kettle, so nothing extravagant at the moment. My very first attempt was a big success. Rode the stall with a pork butt and hit 195f, took it off, it was amazing. Since then I've somehow struggled to replicate it. Just looking for some advice with just about everything. For instance, right now I have some pork ribs on there. I used a lot of briquettes and they've lasted no time at all, I have the bottom and top vent fully open and it's just crawling back to temperature painfully slowly. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 9, 2020 Share Posted August 9, 2020 Welcome to the forum Andrew. Reading your post is baffling? What have you changed from your first cook? Fuel Type? You are burning through fuel like a steam train, all vents fully open, so you should be searing meat, but are struggling to reach temperature!? Take some photos of your set up, fuel etc and we see what we can do 👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 9, 2020 Share Posted August 9, 2020 I use a kettle very versatile piece of kit. I can only think all briquettes were not lit for long enough in chimney. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted August 10, 2020 Share Posted August 10, 2020 I've found that i am using the Weber Kettle more & more like @Justin says it's just so versatile for quick cooks, or longer smokes. The cooking area on the 57cm lends itself to all sort. For all my purchases of bullet smokers & Kamado's it's the 30 quid secondhand kettle that get the lions share of use! Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 10, 2020 Share Posted August 10, 2020 Hiya, Wind can be brutal on a kettle, been windy here for a couple of days, playing merry hell on my smoker with the chill factor. My snakes have been a briquette higher than usual to combat it. Look up the snake method and protect your kettle from too much wind and you won’t go far wrong. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.