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Question: Meatballs and sausages baked in Weber kettle with S&S?

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    Question: Meatballs and sausages baked in Weber kettle with S&S?

    We're both working long hours next week, and Mrs Mosca wants me to make a big batch of gravy with proteins so that neither of us have to cook at 8PM.

    If I do these on the kettle with S&S, set up indirect to bake at 350* or so, how smoky do you think they will be? My guess is not very smoky at all, as long as I don't toss in any wood chips or chunks. I don't mind them tasting like they were done outdoors, but I don't want smoked spaghetti sauce.

    #2
    If you use ABC's poultry method (325+), using only well-lit coals, the smoke taste will be minimum. But of course a wet dish like gravy will soak up what is there. If you need more than say 90 minutes of time, instead of adding any unlit, I'd suggest adding more well-lit coals when the time comes.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      I'm going to do the gravy on the stove, and the meats outside to avoid using the oven on a hot day. Baking meatballs at 350* rarely takes more than 15-20 minutes. I'm thinking putting the vent over the coals will reduce crossflow and keep any smokiness away from the food.

    #3
    I agree with Huskee. Set up for a hot and fast cook ABC style. Don't add wood. The meat will be terrific!

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      #4
      Please let us know how the cook turns out. Sounds wonderful!

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