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Butt on a Weber Kettle?

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Post Mon Oct 05, 2009 8:53 pm
bstein well done
well done

Posts: 435
Location: San Diego CA
Ok, I have been looking for tips and searching this forum but have yet to find tips on an advanced minion method for a Weber.

What I am looking for is making a semi circle of charcoal and wood inside the Weber kettle 22.5", lighting one side of the semi circle so that the coal will burn like a long slow burning fuse around the butt. I was hoping to get 8+ hours of care free low and slow burning between the temps of 225 and 250.

Has anyone tried this? Was anyone successful?

Post Tue Oct 06, 2009 7:27 am
Michigan Fats well done
well done

Posts: 723
Even using the smokenator.... http://www.smokenator.com/WorkingDetails.htm ....you can only get about 6 hours cooking time without adding more coals. You can indirect grill the butt on the kellte at a higher heat, but I do not know of a way you can get an 8 hour burn. Even my offset smoker does not get an 8 hour burn using the minion method. My UDS however gets over 12 hours.
Al

Post Tue Oct 06, 2009 8:55 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
I get 8-10 hours of smoke on my kettle pretty regularly. Just mound up the coals on one side,bury your wood with a piece or two on top. Add 8-10 lit briquettes. Shut you bottom dampers 40-50 degrees before you reach your desired temp. Because the kettle is maller, use your top vent to dial it your temps.

This works for me nearly every time.

Post Tue Oct 06, 2009 11:03 am
Michigan Fats well done
well done

Posts: 723
rogerja wrote:
I get 8-10 hours of smoke on my kettle pretty regularly. Just mound up the coals on one side,bury your wood with a piece or two on top. Add 8-10 lit briquettes. Shut you bottom dampers 40-50 degrees before you reach your desired temp. Because the kettle is maller, use your top vent to dial it your temps.

This works for me nearly every time.


Good to know, thanks rogerja. When you replenish the coals, do you just toss a couple on top of the existing ones?
Al

Post Tue Oct 06, 2009 11:33 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
If I need to go longer, I generally use my WSM. I guess you could add more coals...

Post Tue Oct 06, 2009 2:49 pm
HI_NRG rare
rare

Posts: 10
Location: Jacksonville, Fl

So, in theory, you could feed a probe through the bottom air vents...........?
Something witty goes here.

Post Tue Oct 06, 2009 3:16 pm
bstein well done
well done

Posts: 435
Location: San Diego CA
I am glad to get the expertise from someone who has done it. Thanks for the how to. I am going to try it using your method rogerja.

Post Tue Oct 06, 2009 5:10 pm
rogerja well done
well done

Posts: 2288
Location: Central Ohio
HI_NRG wrote:
So, in theory, you could feed a probe through the bottom air vents...........?


I just feed mine through the top vent. I've found that when using the modified minion method for kettles, the bottom vents are barely cracked to maintain 225-250. You may even need to close your top vent 1/4 to 1/3.

Here's a pic of the set-up using the older bar-b kettle (not all coals are lit using the MMM (and use more coals), though):

Image

Post Wed Oct 07, 2009 12:12 pm
davdon well done
well done

Posts: 413
Location: Wethersfield,CT.
You don't have to cook a butt low and slow. I used to cook low but now I always cook mine around 300-325 and they come out great. It saves you a lot of time. As long as you pull them off when they are ready it works out great.
Dave

Post Wed Oct 07, 2009 10:05 pm
mbshop well done
well done

Posts: 863
Location: visalia ca
you can go to http://tvwbb.infopop.cc/eve were you can find a lot of info on smoking with a kettle. its rather easy. most of us cook at a temp around 275-350 with great results..
george
spam, can't live without it.

Post Wed Oct 07, 2009 10:52 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
I use a smokenator. Here is a way to get a longer burn out of the smokenator.
http://smokenatorforum.proboards.com/in ... &thread=90


Also here's another way using foil.
http://www.bluesmoke-bbq.com/037splitgr ... _grill.php

Then the pit boys
http://www.bbqpitboys.com/barbecue_pork_recipes.html
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Thu Oct 08, 2009 11:27 pm
bstein well done
well done

Posts: 435
Location: San Diego CA
mbshop wrote:
you can go to http://tvwbb.infopop.cc/eve were you can find a lot of info on smoking with a kettle. its rather easy. most of us cook at a temp around 275-350 with great results..


I may try that! Cooking at 300 and it still pulls ok?

Post Thu Oct 08, 2009 11:37 pm
Kenny 13 well done
well done

Posts: 4051
Location: Belle Chasse, LA
bstein wrote:
mbshop wrote:
you can go to http://tvwbb.infopop.cc/eve were you can find a lot of info on smoking with a kettle. its rather easy. most of us cook at a temp around 275-350 with great results..


I may try that! Cooking at 300 and it still pulls ok?


Butts are very forgiving and can withstand higher temperatures.
Large Big Green Egg

What's On The Grill?

Post Fri Oct 09, 2009 12:12 am
mbshop well done
well done

Posts: 863
Location: visalia ca
yep, cook at that temp, give or take and till ya get a internal temp of 200 and then foil for an hour and it will pull like ya never seen.
george
spam, can't live without it.

Post Sun Oct 11, 2009 7:35 am
Derry rare
rare

Posts: 14
Location: England
Found a 4lb pork shoulder(butt) in the freezer and I am experimenting by BBQing it in an 18 inch kettle that I use for camping.Keeping it simple ,just salt rub ,heat source is about a dozen Weber heat beads topped occasionally up as they burn and smoke is from maple wood chips.I only have a meat thermometer to guage temperature so I will use the suggestionfrom a previous post of cooking to a internal temperature of 200 F and a further 1 hour in foil.
I would be interested if anyone has any suggestions for a sauce made from readily available ingredients in the average kitchen.

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