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Too many people try to use their vents on a kettle and it creates that bitter taste when they close their top vents. You really need to keep a fuller air-flow in a kettle grill, IMO. You just don't use very much charcoal and you have to re-load more than you'd like. It's certainly not my preferred method, but given a 22 inch kettle and some patience, it can be done. |
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I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours. I don't know how to accomplish that if I have to put it on overnight. Maybe I should use lump charcoal. Think that would maintain a lower temp than briquettes and burn longer? I want it to be ready by game time. |
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ROFL I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible. |
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To clarify what I'm sure FMB meant, if you close down the vents, ONLY CLOSE THE BOTTOM. The top vent stays open at all times, regardless of temperature. If you really want to ruin a piece of meat, close up the top vent. That smoke will just sit on the meat and give you a creosote buildup from hell. |
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But you're right, the less you can open the grill, the better. |
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Somebody linked the virtual weber site, you can do a brisket in roughly 6 hrs (depending on the size) at 350+. I've done it, not on a kettle mind you, with the only noticeable difference being the bark, as foil is involved.
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Raw meat is always best. Why cook it?
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I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle. But I tried that on ribs before with a rib rack and I think I get too much heat on each side. Definitely want to have some good burnt ends. |
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