Weber Kettle 22 and SnS

[CW Powers]

Thanks Huskee - I am a glutton for information. I checked out the waterproof 6' probes. $45 for a 6' waterproof pair is almost as much as the whole $59 unit!.... but I'll probably suck it up and order a backup set soon. BTW - what is the difference between smoker probes and the food probes?

Thanks - (Upnorth) - I would like to drill a hole for my probes too. I admire how the OP on this Weber post did it, check out reply#23 on page 2: http://bit.ly/1lKTdd2

[Huskee]

That's quite clever, a much better workaround than the grommets.

[Huskee]

CW Powers

The "smoker" or "BBQ" probe is short (3") and blunt (non-pointed), meant primarily for measuring grate-level air temps. I regularly use mine for meat though, you'd be surprised how easily it goes into raw meat. It's great for burgers or when the grate is crowded and there's little room for long probes.

The "food" probe is 6" long, J-shaped and pointed. It's meant obviously for meat, and works good for bigger hunks like pork butts. The J-shape makes it easier to pull it back out too, gives you a grip.

The "hybrid" probes are longer (6"), straight, and pointed. Basically they're the food probe just straight. I am not entirely sure why they call them "hybrid", but I guess it sounds better than "straight food probe". They're not really a hybrid of either.

Hint: Either probe can be be easily used for either purpose. I regularly use food probes in my offset to measure grate temps (stick them into a golf ball sized ball of foil as a holder) and as I said above I use the short food probes in food too.

[Thunder77]

Thanks to all for your replies on my SnS post. I have bitten the bullet, and ordered my SnS. If the advice I have received on the SnS is as reliable as other tips I have gotten here, I am certain I will not regret this decision! My SnS is due to be delivered before Christmas, so I look forward to sharing awesome Christmas cook stories with you. Cheers!

[David Parrish]

Awesome, we love pics!

[CW Powers]

Huskee Thanks for explaining the probe types, that's what I figured

I also went ahead and ordered some 6' hybrid probes, which I'll use as primary probes and keep the 3' for backup.

Drill Hole for probes - Yeah, I really like what that guy f/ the Weber forum did, so...after some searching, I have now found most of the hardware needed to copy the crafty Canadian's closable thermo probe port

My new Premium 22" kettle and the ET-732 arrive on Thursday, the SnS on Friday. I'm going to complete the mod and then prepare for my first cook with the new setup.

I'm doing a whole packer brisket for Christmas, so I want to get in at least one practice run before then. I've cooked a decent number of successful briskets on half-ass cookers in the past, but never on a kettle....so, I'm eager to get a feel for it... and hopefully blow some minds for Christmas dinner.

I imagine a Weber kettle does not NEED to be seasoned before using, but do you have any particular advice of what to do with the kettle before my first cook to optimize conditions? Roaring fire with oak and Kingsford blue? Or, just leave it naked and get started?

[JeffJ]

Adding to what Pit Boss said, I have found that even minor tweaks to the vents can have a pretty quick change in temps. I have found that it's best to have the bottom vents open a little bit and then make temperature tweaks with the top vent. Like David Parrish said, be patient and don't freak out trying to hit and maintain a precise temperature - the 220-250 range is perfectly fine for low and slow.

[David Parrish]

CW Powers doing a dry run is an excellent idea. Most folks take to the SnS like a duck to water, but when new users do run into trouble it's usually because they don't close their vents enough to hold the temp at 225 F and the temp climbs up to 250 F or higher. If this happens just tighten your vents and be patient. It's just a dry run so you have time to play with the vents and see what works for you. Also, look for smoke leaking around the lid. If that happens try clamping it down with binder clips.



And remember, anything from 225 F to 250 F is just fine for a low and slow cook. Don't stress too much trying to keep 225 F. Eventually it'll be easy, but you might still be learning your cooker on your second cook.

Kettles don't really need seasoning and are ridiculously easy to clean up. Your first dry run should prep the kettle just fine for your brisket cook.

[CW Powers]

Thanks for the advice JeffJ and David Parrish - I'll try the binder clip trick if need be.

[JeffJ]

Like Huskee I just gently place the lid on top of the probe wires. It's just easier and I've never had a problem in doing so.