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.
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- Apr 2018
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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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:
How to light a Slow 'N Sear® in a Charcoal Kettle Grill with detailed instructions for roasting, baking, high heat, or low and slow.
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!
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Thanks for that link Mr. Bones !
Just bought the SnS myself..
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Elton's BBQ Always my pleasure to be of any assistance, Brother!
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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.
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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.
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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.
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- Apr 2018
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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.
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Club Member
- Apr 2018
- 4914
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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.
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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...
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Club Member
- Apr 2018
- 4914
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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.
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Club Member
- Apr 2018
- 4914
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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
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Club Member
- Apr 2018
- 4914
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
-
Club Member
- Apr 2018
- 4914
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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.
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