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  1. #1
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default Weber Kettle 12 HRs@250 "NO TOUCH" MOD

    As I have said in the past I love my Weber kettle. My CG is a great pit for the money and with a few mods it dose a fairly good job, but it won't let me sleep through the night. Got to feed it every few hrs. or the temp starts to drop. Always looking to improve on perfection and laying plans for an up coming UDS build I got an idea that I had to try. An inside out coal basket for my kettle. I cut a piece of expanded metal 4" X 45" and bolted it together to make a 15" circle. I placed it on the coal grate and filled the space between it and the kettle with a mix of lump and bricks and chunks of pecan.


    I lit enough small pieces of lump to cover the floor of my chimney and added it to one end. Hating to waste a good fire I decided to cook the 10 lb butt that I had ready originally destined for the CG.



    Temp 15 min after lighting was at 213 and climbing, I closed down the air to 1/3 open and loaded the Butt She settled out at 250 it drifted about 3 deg up and down.


    Got to love that TBS. After 4 1/2 hrs I had to look Much to my surprise the fire had only burnt about 6".The proof is in the position of the handle on the right as compared to the first pic.


    12 hrs internal temp at 204 ready to foil and into the cooler.

    I think I just might fall in love all over again, This thing is a BBQ Machine.
    Last edited by BluDawg; 09-08-2009 at 07:04 AM. Reason: title fix
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Awesome idea BluDawg! Weber fans all across the nation will be tickled to run 12 hrs on one shot of fuel.

    Great pics too. Thanks for sharing your idea with us!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That's amazing!

  4. #4
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    That is an awesome idea! I love my kettle, but it does get old adding coal. Usually I've done it with coal on one side and the meat over a foil pan. I'll have to try this the next time I have a smoke session.

    My usual smoking set-up in the kettle. Great results, but a small fuel load.
    Rob - TX Sandman
    Plank Owner, TQJ

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by TX Sandman View Post
    That is an awesome idea! I love my kettle, but it does get old adding coal. Usually I've done it with coal on one side and the meat over a foil pan. I'll have to try this the next time I have a smoke session.

    My usual smoking set-up in the kettle. Great results, but a small fuel load.
    That is the classic set up and I use it too only slightly modified and I can get 4 hrs running at 230 on one load of about 25 bricks an a couple of chunks of wood and still have coal left over.
    I use a piece of expanded 5"wide with the profile of the radius of the coal grate so it fits up tight to the o/s of the kettle and a 1 1/2" X 10"L piece of angle with a 10"x 4" angle bolted to the flatside with the point up (inverted "V")so it will sit and lock into the coal grate (think fence). The expanded on the coal grate makes the holes smaller allowing a longer burn time on less fuel then I cover the remainder of the coal grate with HDAF that forces all the air to the fire Making it extremely controllable. I light it with the minion method.
    And thanks to you the legs now stay on
    Last edited by BluDawg; 09-06-2009 at 02:17 PM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Very Cool Dawg!

    12 hours is fenomenal!!!!

    Thanks for the post!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Kinda like the Minion Method for kettles....I like that, very innovative.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by Joneser View Post
    Kinda like the Minion Method for kettles....I like that, very innovative.
    Good thinkin!!! Will have to enlighten some of my kettel buddies!!!

    Was wonderin if you would be in trouble cookin ribs or longer pieces of meat as they would stick out?? I guess you could always rotate them around to where the fire isnt
    MEMBER: BERGIE BBQ team 2011, 2012.




  9. #9
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Chargrilled View Post
    Good thinkin!!! Will have to enlighten some of my kettel buddies!!!

    Was wonderin if you would be in trouble cookin ribs or longer pieces of meat as they would stick out?? I guess you could always rotate them around to where the fire isnt
    Ribs don't go that long. Mine are normally done in 5-6 hrs at the most. Check out my answer to TxSandman above.If you want to get spendy buy a 2nd coal grate and lay it at 90 deg to the 1 st to make the holes smaller so the coal burns longer before dropping into the ashes.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  10. #10
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I supose if you wanted to you could rotate the cooking grate but the fire is really small. I did reorient the exust when I peeked at 4 1/2 hr mark.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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