I'll be doing my first low and slow with the SnS XL, following Meathead's Last Meal Ribs recipe. I've gone over the ABC instructions of for starting it up (start with 12 lit briquettes for 225) but it looks like they are using Kingsford, which are about 1/2 the size of the Weber briquettes. Any Weber briquette specific advice? I was guestimating starting with 7 or 8? Weather looks to be about 70 for the cook. Thanks!
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Weber briquettes in the SnS XL
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Club Member
- Jul 2018
- 24
- The Town, CA
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Outdoor Cooking- Weber 26" Kettle w/ SnS XL
- Weber Spirit E-320 w/ full GrillGrates
- Char Broil Big Easy
Beverages- Favorite Beer: A good fresh IPA
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
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Set of Grill Grates
I did a test in these and liked them. I think I lit 10 briquettes and did them the same as i do KBB.
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Me personally I'd use the same, you can always close or open vents if they're more or less powerful. Chances are they're close.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
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You will like the Weber briquettes - they burn longer for me when I can find them. I always do the same 10-12 briquettes I would use with kingsford.
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Club Member
- Jul 2018
- 24
- The Town, CA
-
Outdoor Cooking- Weber 26" Kettle w/ SnS XL
- Weber Spirit E-320 w/ full GrillGrates
- Char Broil Big Easy
Beverages- Favorite Beer: A good fresh IPA
- Current Favorite Whiskeys: WhistlePig 10, Noah's Mill, Balvenie Caribbean Cask, Nikka Coffey Malt.
- Cocktails: St. George G&T, WhistlePig Sazerac
Thanks all for the help and advice. I ended up starting with 9.5 briquettes and it seemed to work pretty well, but ever time I opened the kettle the temp would spike up for a while after closing it. I think that is really just me needing to get used to low and slow on the kettle.
The family and friends were happy, and so was I!
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Congrats on the cook. They look delicious and I’m sure they were yummy!
Side note - the temps would spike when you opened the lid due to the large amount oxygen which is/was rapidly introduced to the fire. Once the lid is closed and that oxygen is burned up by the fire and then regulated again the temps come back down to where they were.
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Looks awesome! I will be trying weber briquettes this weekend on some short ribs!
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