Happy Saturday night ! So right now I'm trying to smoke 2 chickens on a Weber Grill. Got the temp up to around 350+degrees, then put 2 birds on indirect heat, and the Weber temp went to 200 degrees, and that's where I am right now . What is true truth? I want to have the temp around 325 degrees for this --- so what's the actual temp?
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Charcoal Weber Grill and Beer Butt
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Club Member
- Mar 2020
- 3509
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Are you looking at the temp gauge on the lid? If so, that will drop like a rock as sook as you open the lid. It will come back up in time. If not, open the vents! For next time, get a Vortex. Turns your kettle into a chicken machine.
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1st of all, GUNS UP !!!
So w/the 2 cold chickens on the Weber, the highest the temp got was 250 degrees. After an hour and 15 minutes, I put more charcoal in, but after looking at the birds, I decided to check the temp of the birds w/ an instant-read (Maverick). Both birds were more than done.
So, I'm not really sure what I learned on this one. The easy answer is to get the temp to 325 degrees or so, put the birds on, wait 1 1/4 hours, and start checking the temp of the birds, forgetting what the thermometer says on the kettle top. I'm all ears and eyes if you have some additional thoughts . Just confused on what the real temperature of the grill was.
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I think the question here is how you are checking the temperature of the grill. Are you measuring the grate level temperature with a clip on thermometer like a Dot, Smoke, Maverick, etc. Or are you reading the dome temperature? The analog dome thermometer on a Weber kettle can be off 50 to 100 degrees from the temperature at the grate, and it usually reads hotter than the grate level temp.
When I do chicken on the kettle, I put about a half chimney of lit charcoal on top of a half chimney of unlit in the Slow 'N Sear, and then run with all vents wide open - the indirect zone runs around 350 for the full cook.
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Read the dome temperature the whole way jfmorris ; don't have any of the other stuff. To your point, it had to have been AT LEAST 70 degrees. off. Those birds were ready to take off probably a little over an hour.
I'm wondering .... the birds were right up next to the thermometer at the top of the lid. Since the birds were cool when they went on the grill, it may well have distorted the real temperature.
I DO have a Slow -n - Sear, and like your way, but I would like to know how to properly read my grill.
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Originally posted by jfmorris View PostI think the question here is how you are checking the temperature of the grill. Are you measuring the grate level temperature with a clip on thermometer like a Dot, Smoke, Maverick, etc. Or are you reading the dome temperature? The analog dome thermometer on a Weber kettle can be off 50 to 100 degrees from the temperature at the grate, and it usually reads hotter than the grate level temp.
When I do chicken on the kettle, I put about a half chimney of lit charcoal on top of a half chimney of unlit in the Slow 'N Sear, and then run with all vents wide open - the indirect zone runs around 350 for the full cook.
- Likes 1
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