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  • RichieB
    Club Member
    • Apr 2018
    • 1259
    • Western Mass

    How many briquetts

    As I get ready to venture into my 1st cook on the kettle, question. Most likely 1 rack of ribs for my wife and I. Worst case 2 if my daugters crew shows up. My experience on the gasser at 225ish, was 2.5 to 3 hours. So assuming same temp, how much fuel? Have a chimney. Thanks.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8915
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Sounds like yer talkin BBRs, if ya were gittin em done in 2.5-3 hrs @ 225°, am I correct?

    Well, regardless, here's what our friends at ABCBBQ have to say:

    https://abcbarbecue.com/lighting-instructions/

    I prefer to light my initial 12 or so coals in an inverted Weber chimley, seems faster, more even propagation, but to each, his/her own.

    This oughtta git ya started, doubtless, others will chime in, an please feel free to ask any/all questions ya may have, before, durin, or after...

    Wishin ya best of luck on yer first kettle cook!

    Ya got this, so don't be a stressin out, Brother!

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Thanks for that link Mr. Bones !
      Just bought the SnS myself..

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Elton's BBQ Always my pleasure to be of any assistance, Brother!
  • FireMan
    Charter Member
    • Jul 2015
    • 7478
    • Bottom of Winnebago

    #3
    Yup on the 12 or so. Then for a 3/4 chimney total. My time is longer, but I do spare wibs, whole or St. Louie depending.

    Please get the normanclature down, 1 wack of wibs for the wife & me.
    Last edited by FireMan; May 2nd, 2019, 09:11 PM.

    Comment

    • jfmorris
      Club Member
      • Nov 2017
      • 2815
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • 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 & Party Q (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
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #4
      Baby backs take at least 4 hours for me at 225, and spares take 5-6. You need to add some time if you want them done properly in the kettle. I usually fill the slow n sear up, after putting the obligatory 10-12 lit coals in one corner. About one full chimney.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12337
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        You did not say if you are using an SnS. If so either add a dozen or so lit charcoals to a chimney of unlit coals or add an unlit chimney of coals to the lit coals. Place the lit coals in one end all together - do not spread them out. The object is to have the lit coals spread slowly across the unlit coals so that only a few are burning at any one time. That allows you to keep the temp down. BTW - anywhere between 225* and 275* will work well. Some even go to a higher temp. What I'm sayin' is don't sweat a bit of temp fluctuation.

        If you are not using an SnS, I suggest using the snake method.

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 5083
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #6
          A chimney of coals fixes a lot of things. If thats all you have cook hotter.

          In my life I use a chimney for everything and go from there.

          You will be fine in the SnS. About 80-90 count of KBB all told.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Does that somehow equate to the 3 finger measure ?!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            Troutman With the hook up I got a fat two fingers for 5.
        • RichieB
          Club Member
          • Apr 2018
          • 1259
          • Western Mass

          #7
          Thanks all. Did not think about using the SnS. I have it so might as well use it. I'll account for longer cook.

          Glad I remembered to take them out of the freezer. I have forgotten in the past. That ends up being a problem.

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            The only way to cook wibs on a Weber.

          • JeffJ
            JeffJ commented
            Editing a comment
            I love throwing frozen meat on the grill/smoker. I do it all of the time. The exterior of the meat develops a deeper sear because it sits in the cooker longer.
        • RichieB
          Club Member
          • Apr 2018
          • 1259
          • Western Mass

          #8
          One other question. Hope it's the last, but most likely not. Since I'll be using the SnS for the BBR's, water or not on the SnS? Advice, please.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            For a shorter cook, like ribs, might as well start by addin some very hot water to it, after dumpin in yer unlit coals with yer lit ones...cain't hurt nuthin, an it'll give ya some practice.

            By th time it has evaporated, ya oughtta be gittin some pretty nice bark startin to form, or already formed. Whether to refill is up to yerself. Moisture on yer proteins helps smoke to adhere, a fancy name fer stick to it...

          • jfmorris
            jfmorris commented
            Editing a comment
            I use water, but don't refill it on longer cooks.
        • RichieB
          Club Member
          • Apr 2018
          • 1259
          • Western Mass

          #9
          I think I answered my own question referring to the link the Honerable Mr. Bones had attached from ABC. I would still be interested in takes one way or the other.

          Comment


          • grantgallagher
            grantgallagher commented
            Editing a comment
            I use water in my SnS for ribs up until i wrap.
        • RichieB
          Club Member
          • Apr 2018
          • 1259
          • Western Mass

          #10
          1st cook a success. BBR's with SnS. About 4 hours to done. Seasoned with Memphis Dust. One thing, I forgot to buy any wood chunks. So, I used chips (apple). Estimated what would have been a chunk and placed 3 piles on the coals, I think I had a bit too much as the smoke was rather prominent. I'll learn, get chunks and less wood. Bark and moisture was fine. It was so easy to regulate grill temp. Stayed between 225 up tp 235 throughout the cook. I did have to wrap them as we had grandsons and i needed to throw some burgers on and get them fed. In oven at 200 for about 1 hour.

          Here are some pictures

          Click image for larger version

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          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Those ribs look fantastic to me.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Say, them ribs look jus fine, Brother! Haveta admit I'm eyeballin them seasoned fries, as well
            Congrats on a job well done!
        • Sweaty Paul
          Founding Member
          • Aug 2014
          • 1375
          • Hays, KS
          • Green Mountain Grill - Jim Bowie
            (I've never regretted having too much grate space).

            Weber Genesis Gas grill
            Weber Kettle grills x 2

          #11
          Nice looking cook!

          Comment

          • RichieB
            Club Member
            • Apr 2018
            • 1259
            • Western Mass

            #12
            Mr. Bones this is the fries. They are really good. Hope you can get them in your neck of the woods.

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 8915
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #13
              I'm not seein yer pics, although I most graciously thank ya fer tryin to post em, especial, on my behalf, Amigo!

              Click image for larger version

Name:	Richie B Fries 001.JPG
Views:	23
Size:	25.5 KB
ID:	674697

              Comment

              • RichieB
                Club Member
                • Apr 2018
                • 1259
                • Western Mass

                #14
                Sorry about that right from my phone. I googled it. I never saw them got in local super market. It's a drive through franchise in 28 states. But sold in stores. Here's a link. Looks like sold in Walmart. So if you're in a stones throw of a Walmart (who isn't) maybe you can get them there.

                https://www.walmart.com/ip/ConAgra-F...28-oz/10824304

                Comment

                • Red Man
                  Club Member
                  • May 2018
                  • 931
                  • Western Washington

                  #15
                  There was a Checkers in the city I grew up in. I love their fries!

                  Comment

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