Recommend some things for a newbie to smoke and grill on a kettle

[Murdy]

Either Pork Butt or a Chuck Roast. They both are very forgiving. Google "snake method charcoal" for a good technique with a kettle.

[jfmorris]

He has a SNS, so is setup for smoking already if he follows their lighting instructions for low and slow or hot and fast.

[jfmorris]

Lots of advice. All I will add is that Weber brand charcoal is the BEST charcoal I have ever used in my Weber Kettle with the SNS. Don't stop using that if you can get it. Much better than Kingsford. They discontinued Weber briquettes down here a year or two ago though, so I can't get them anymore, and use B&B instead.

As others have said - hickory is a very strong wood. I only use it for smoking ribs, bacon or pork shoulder (Boston butt), and use just 3-4 golf ball sized chunks on top of the charcoal in the SNS. That's it. I don't use wood at all for shorter cooking stuff, and feel that lamb could easily be overwhelmed by the hickory wood smoke.

If you follow the lighting instructions from the SNSgrills.com website you should be golden.

[big_mack]

jfmorris and Andrrr Is Weber not making charcoal any more? I have access to some in Calgary but only buy a bag at a time. if its going to be discontinued I will go buy a few bags while I can.

[Andrrr]

big_mack It's discontinued here in the states since last summer I think but I've read on this forum and some others that those in Canada still have no problem getting it.

[ecowper]

They discontinued Weber charcoal completely, I do believe. And, oddly, it was the worst charcoal I ever tried in my WSM :-(

[big_mack]

How the heck do I thank everyone who posted their thoughts and advice? Hope you are all doing auto-subscribe when posting. I got exactly the advice I was looking for. Cuts of meat to learn on, cooking technique tips and charcoal/wood recommendations. I'm going to the butcher to scope out some slabs. Might do a chuck as I love beef or a butt, all TBD based on what is available. Will wait for the white smoke to disappear before the meat goes on. And will pick up some milder wood.

[Soonerpop]

Welcome from north Texas. Let us know how it goes. You’ve already got lots of good advice and don’t need mine. Have fun!

[Mr. Bones]

That's what it is alla bout, here: Helpin Each Other, Brother!
Welcome to Th Fold!

Best way to thank us is COOK, take pitchers, post em, ask lotsa questions, share what ya learned, every time...

We all benefit from that, an learn together, Amigo...

Reckon I've been Ooutdoor Cookin, an kearnin, since way back yonder, when LBK was POTUS...

I learn new things here, 'most every day...

Any questions? HOLLER!!! Reckon somebody will git back to ya ...

[big_mack]

Will do Mr. Bones plan to do some bacon and ribs this weekend. where is a good place to post results of a cook generally?

[bbqLuv]

Trager has a beginner brisket flat recipe. BBQ/smoking comes down to time and temp you can adapt. Worked great for me as a learning cook.
Beginner's Smoked Beef Brisket Recipe | Traeger Grills


Happy grilling to you.

[rickgregory]

Ok, I can't believe I forgot this. but...

1) Bacon. Make bacon

2) And pastrami.

recipes on the free side. Both things give you versions of what they are that are just SO much better than store-bought and they're cheap, too.

[big_mack]

thanks for the additional cooks to do. Neither were on my list of things to try.

[ecowper]

If you search my name and whiskey maple bacon in the Pit, you will find my very tried and tested bacon recipe!

[Richard Chrz]

Beef Dino ribs, flank steak, pork ribs, pork butt,

[Polarbear777]

One more tip for the kettle. Make sure you have the top vents open enough for adequate exhaust or you can get too much not great smoke flavor backing up. I try to keep the top exhaust at least as open or more open than the intake and control cook temp with the intake vent.

and if you are setting up two zones be sure to block the charcoal grate under the food with foil or a drip n griddle so all the incoming air has to go over to the SNS/fire side. Then make sure your tip exhaust vent is over the food so the heat/smoke has to go over to the food side to get out.

[Polarbear777]

One more. Disposable aluminum pans under meat helps greatly in cleanup since the grease doesn’t mix with the ash in the bottom. Cleaning dry ash is much easier than sludge.

also good if you are saving the juices…

[Mr. Bones]

Yup, man's right...

[Dr J]

Tri tip and pork butt are easy and forgiving

[HawkerXP]

Sooo. Pretty much any hunk o meat and or veg cane be done on your cooker. Just get out and give it a try!
Be sure to show us what you are doing!