225-250 on 22.5 kettle???

[AZRedneck]

I have to use my Weber Kettle for a brisket cook. I do not have a SnS, but do have the coal holders. How do you guys maintain low and slow temps? Vent settings etc? My kettle is the newer version with the easy clean vents and ash bucket underneath. Snake method? Half a holder lit with unlit on top? Your guidance is appreciated.

[Nate]

Here are two articles:

http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

http://amazingribs.com/tips_and_technique/controlling_temperature_with_vents.html

[ribeyeguy]

Use the coal baskets or bank the charcoal against one side of the grill with the meat on the other. I'd leave most of the coals unlit with a handful of ashed over coals thrown on top along with some wood. Position the dome vent over the meat and leave it wide open, at least at the start. Control the temps with your bottom vent starting with it open just a crack and go from there. You might have to close it completely and partially close the top vent too but with enough playing around you'll get it dialed in.

[AZRedneck]

Thanks for the replies. I just set up a 2 wide by 2 deep snake. Gonna put a pan in the middle with a bit of water to hopefully stabilize it a bit and catch some drippings I hope. This chunk of meat is 19 inches long so space is at a premiun. I ain't skeered, it's Goin in the smoke in a couple or three hours.

[DWCowles]

Don't forget the pics AZRedneck

[fuzzydaddy]

Looking forward to those pics!

[AZRedneck]

DWCowles and fuzzydaddy it's been in the smoke almost 3 hours. Temp pretty solid at 240ish. Here's the only pics so far. Will post the final result in a new thread.





There just ain't no way to center it over a pan with snake method. In hindsight I shoulda did it like ribeyeguy said cuz now I gotta keep spinning the grate keeping the meat off the heat and adding coals to the end of the snake. I'm all in now so we smoke and learn.

[Mr. Bones]

Best of luck,@ AZredneck! Lookin' forward to th' outcome. Yeah, th' drip pan looks a lil' optimistic... ;-) Catch enough goodies to make sauce, gravy, etc.
Rest goes t' yummy smoke flavor. Win-win.