First Smoke on the new Weber Kettle

[Huskee]

First off- award for pure ingenuity & thinking outside the box on clever use of GrillGrates as a smokenator!





Second- award for ribs turning out great at the first attempt of an untested method!

[David Parrish]

Thanks Gents! This goes a long way to show it's about the technique, not the grill. OK, and the right accessories! Many props go to my Grill Grates, BBQ Dragon, Mav ET-732, and Propane Torch.

[Jon Solberg]

Its not the gadget that make a cook. just sayin

[Jerod Broussard]

Propane Torch, sounds like the generic name of a cartoon character.

Florida State is getting spanked....finally caught up to them....

I also made the mistake of showing the wife your cook, I was going to get just a Hovergrill, now she wants me to get the smokenator too, since I think it comes with a hovergrill. I'd rather just get the Hovergrill.

[The Burn]

You can get them together or either separately - no discount when you get the set

[Deuce]

Very nice, those ribs came out great

[Dewesq55]

Those look fantastic. I pretty much stopped making baby backs a few years ago (except for one cook of MH's Rendevous-style ribs on the gasser when time was tight) but I think I have to put them back in rotation.

DEW

[Pig Grinder]

Thermapen... I saw where you guys gave away some thermapens with 4th of July American flag colors. Where could a fan of Meathead purchase one of these

[Huskee]

Thermapen... I saw where you guys gave away some thermapens with 4th of July American flag colors. Where could a fan of Meathead purchase one of these

http://thermoworks.com/products/thermapen/splashproof_thermapen_limited_edition.html

Many of the limited edition ones are sold out, but there's a camo one with a flag on it. I really like the flamey ones.

[Smokin'Rick]

Great job PB! Luscious mouthwatering ribs - Now that's Mmmm-Mmmm-Good!

[David Parrish]

Luckily they were even better than they appear. I may have stumbled onto something with my modified Memphis Dust

[The Burn]

Man, those look like candy!

[David Parrish]

Thanks Burn. Yessir. They were tru pig candy. No doubt about that.

[Voodoo]

Ok, I'm gonna ask a dangerous question. Can you give us a little comparo of these ribs to ones off your PBC? I did my first whole chicken on my Weber recently and have to say the family really enjoyed it. I found the skin much easier to crisp on the Weber vs PBC and the smoke flavor seemed a little cleaner. Not trying to start something here. Maybe I just need to man up and do some ribs on my Weber and decide for myself. But still, there are other opinions I value. Thanks PB.

[David Parrish]

Ok, I'm gonna ask a dangerous question. Can you give us a little comparo of these ribs to ones off your PBC? I did my first whole chicken on my Weber recently and have to say the family really enjoyed it. I found the skin much easier to crisp on the Weber vs PBC and the smoke flavor seemed a little cleaner. Not trying to start something here. Maybe I just need to man up and do some ribs on my Weber and decide for myself. But still, there are other opinions I value. Thanks PB.

Voodoo check out this link for my thoughts on PBC ribs: http://pitmaster.amazingribs.com/for...off-pics-fixed

[David Parrish]

Voodoo I'll also add I think it's key to let the charcoal ash over in the PBC before throwing in the food. Helps prevent any unlit charcoal taste.

[Voodoo]

Man I appreciate that. I think I'm getting to that point on the journey to BBQ wisdom where I'm knowledgeable enough and skilled enough to begin scratching my head and asking some new questions. Questions I hope when answered will take me to the next level. Woke up at 4:00 this morning and laid in bed for the next two hours dreaming up new ideas for my 'que time this weekend. Everyone thinks I'm crazy, but they tend to quiet down with a mouth full of smoky pig.
Thanks for the help.

[Craigar]

Great looking ribs! You have inspired me to cook a couple of racks on my 26.75" in the next couple of weeks. The one question I have as I couldn't tell from the pics, do you place the lid vent on the opposite side of where you place your coals? I always have thinking I am getting the smoke and heat to move around inside the kettle and not going directly up through the vents.

[David Parrish]

Great looking ribs! You have inspired me to cook a couple of racks on my 26.75" in the next couple of weeks. The one question I have as I couldn't tell from the pics, do you place the lid vent on the opposite side of where you place your coals? I always have thinking I am getting the smoke and heat to move around inside the kettle and not going directly up through the vents.

Yep I put the vent opposite the coals and over the meat. Check out MH's article on Weber Kettler setup. http://amazingribs.com/tips_and_tech...ill_setup.html