Weber or Kettle Thread

Thought I would start a thread dedicated to kettle/charcoal cooking and sharing some of my experiences along the way.

I got turned off be charcoal and not have come back to it in 10 years. I always had cheap $50 grills and used cheap charcoal. By the time I got it hot enough to put steaks on, the charcoal would burn out not be hot enough for whole cook.

Fast forward 10-15 years and 1,000 + cooks and 30 grills..... I have learned a few things to say the least.

I wanted a Weber for the challenge of temp control and true charcoal/smoke flavor. Instead of an expensive offset, figured a Weber Kettle would do the trick and be fun. Please share some ideas or tricks for all the kettle/charcoal cookers.

The Yoder YS640S will do the heavy lifting and is simply phenomenal. However, something about a charcoal kettle that is so fun and great!

Cook #1 - Just 2 racks of ribs with a homemade brown sugar and black pepper rub.

Cook #2 - Just some prime ribeyes

Cook #3 - was some good old fashion burgers, hot dogs, and corn on the cob.

Accessories
1. I got the Slow n Sear Deluxe. Absolute must have for the kettle guys. The baskets are good, this thing takes it next level. The amount of charcoal it holds is awesome, makes temp regulation a breeze!

2. Vortex. This is on the way and will be doing some wings when it comes in this week.

3. Slow n sear drips pans. This fits on the bottom rack perfectly beside the slow n sear and collects all meat drippings. Makes clean up a breeze!

 

Fast forward to tonight. As crazy as it sounds the Hormel brand pork tenderloin found at your local grocery store is really good! Cooked that at 250 for about 45-60 minutes to bring it up to 135. Once it hits 135, I seared them off until they hit 145 internal. They are actually phenomenal!

I also made a broccoli salad. Wife was going to make Ree Drummond recipe, but forgot a couple things at the store. I sort of made it up, but here is basically what I did:

1 cup mayonnaise
1 TBS Honey Dijon Mustard
1 TBS Apple Cider Vinegar
Little Lemon Zest
Salt and Black Pepper to taste

Fried up some bacon, used left over Sweetwater Valley Farms smoked cheddar cheese. Also added 1/3 cup or so of red onion.

I really wish I paid more attention to the recipe, but I just made it up and it was the best broccoli salad I have ever had. Not trying to brag or anything....

 

Get the weber kettle rotisserie attachment. Its awesome

 

That is on the list. I am going to start meal prepping for the week soon. Some while chickens cooked and also Turkey breast to eat through the week so that is in the list of future accessories.

 

After my last grill session with my Louisiana Grills pellet grill ended up taking an hour longer to get started than it should have, I’ve been debating whether to go back to gas or charcoal. For some reason, every other time I use the grill the pellets don’t ignite correctly and I have to shut the whole thing down, then clean out the fire box, then restart the whole process.

Your post just sold me, and I think the Weber Gold kettle (22”) is the route I’m gonna go, just because of the price point and quality. I’ll still use the LG for long smokes, but I’m over the issues it has on normal day-to-day grilling.

 

Sorry to hear that man. Get both..... Get a Weber Kettle and a cheap Char Broil gas or something like that.

I got the Weber Master Touch and for $220, I feel like it is worth the upgrades you get over basic kettle.

 

So the Master Touch has a nicer lid holder, charcoal baskets and a better grate system versus the OG “premium” right? 13 years ago when I worked at a hardware store and put these together, Weber just had the Silver (basic original ash catcher) and the Gold (better grates and enclosed ash catcher). Looks like the Master Touch is worth the $60 difference.

As for the gas grill, I’m picky as hell about those, so the cheap Char Broil isn’t an option lol. We’ve been talking about adding a bbq island at some point, so I’ll just pony up for a good built-in at that point and run off the charcoal and pellet for the time being.

 

Yes, it also has the cleaning basket that is much easier. Has a handle you move back and forth and it will move the 3 grill vent/arms back and forth so your food and ashes fall through the 3 vent holes, into the easily removable basket.

That is also easier than the other 2 versions.

I just didn't want to spend the money right now, but I would look at the Slow n Sear kettle, as well as any of the Pk grills:

https://snsgrills.com/collections/kettle-grills

https://www.pkgrills.com/grills/?_v...MIuMGNqfCi8gIV2XNvBB0XQA3rEAAYASACEgJp-_D_BwE

As far as good built ins, they are not cheap and I do not know how "expensive" your BBQ island will be. But if I was going to do one right, I would be looking at Memphis Elite pellets for the island. They are unbelievable.

 

The SnS look nice. I’ve looked at PK before but can’t really get past the aesthetics of them… I think the Weber MT checks the boxes for me, for now anyway. We’ll spend some coin on the built in, knowing that “nice” ones start in the $2500 range. I’ll do my homework in a couple years when we’re closer to that project. I’ve been informed by the CFO that the master bath and kitchen updates come first…

Thanks for the info.

 

I’ve got a charcoal grill, gas infrared, and a Traeger grill. I find myself switching around all of the time depending on what our schedule is. It sure is fun having so many options and it really rounds out your grilling ability. It is also great when you are asked to cook as a guest and you have the confidence with different tools.

 

Do you ever use lump charcoal in your weber? I got an egg and love the stuff. You can get it HOT and it will burn a long time. The best part is when you are done, you just snuff it out and use it for your next cook.

 

Love my Weber Kettle. @Adam I use Kingsford charcoal and pecan or hickory chunks.

 

Another Weber kettle and SNS fan. I'm a fan of the Performer 22" kettles as the integrated table is convenient and the propane ignition is stupid easy. Plus you can find them pretty cheap on Craigslist and replace 1 or 2 parts for a like new grill.

I did upgrade to temp control unit I can switch between my Kettle and my WSM. Running a Digi-Q controller and fan setup, makes smoking with charcoal *almost* as easy as pellets.

 

LUMP is all I use in my coal burning cookers. Oak in my Horizontal. NG for my gasser (Old Vermont Castings). The only type of cooker I don't have any desire for are the set it and forget it (Pellet, Propane smoker etc).

I can go 14+ hrs with Lump in my 10y old Vision Kamado. I used to use Royal Oak but switched to Kamado Joe (BIG BLOCK) a couple years ago and find it better in terms of no fine dust in the bag and the chucks are huge...sometimes too big.