New Weber Master Touch!

So I love my Yoder YS640S and my 5 other grills..... The Yoder does the heavy lifting!!! However, I wanted to go old school and the challenges or temp regulation on a kettle.

Broke the grill in a few days ago with some prime ribeyes, corn on the cob, and grilled zucchini.

Today I have it setup to smoke. Never smoked anything on a kettle. Took about an hour and a half to get the vents dialed in, but is is sitting right at 250 for the last 3 hours.

Doong a brown sugar and pepper rub, then some honey killer bee from Kosmo's.

I am running B&B charcoal briquettes and B&B Apple and Hickory wood chunks.

Not as easy as the Yoder, but I am loving the challenges and monitoring the vents to get it just right!

 

Looks good and I appreciate the old school method. I've smoked a few things on my old Weber kettle and it always turns out. Your ribs have awesome color.

I have multiple BBQs and smokers and none have wifi, bluetooth, temp controlled fans etc. My farmer made horizontal smoker is the most time consuming, concentration needed, refuel every hour or so, but rewards me with the best food.

Learning the ins and outs of your cooker is half the fun.

 

Yep, I just wanted a new challenge. So far it is going well and easy to regulate temp so far. Probably another hour or so and we will be done and eating.

 

What are you doing? Do you realize you could get some grease splatter on that nice Titleist bag? No hunk of meat is worth that!

 

Coals on one side

food on the opposite side

open bottom vent about 1/4

open top vent about the same

close the lid walk away

 

Haha, yeah I know. I am due for a new set and fitting this fall. Love my Titleist clubs though!

 

That is about where I settled in at. I had to open the top 1/3 to 1/2 sometimes but all was good.

 

Ribs came out great!!! Absolutely outstanding. Not too Smokey but more than the pellet for sure! Next to try a pork butt or brisket!

The Yoder is great for putting meat on and then going and running around town, running some errands if you need to. Kettle is fun if you are at home and can stay closer by. Still did not touch it much at all once it settled in.

 

I still have my weber kettle, there are times when I prefer it over the BGE.

 

Pork butts and easy and forgiving. Hit temp 203 degrees and they are usually perfect.

Briskets are a PITA.

 

I have ate 2 days off of the leftover ribs. Hell fire they are good! I decided I liked it enough so I got the Slow N' Sear Deluxe for the Weber. Really quality peace and should make smoking and searing that much easier!!!