Food Smokers and Smoking Tips/Tricks/Techniques

Yes.

 

directly between the lid and weber?

 

Run them through the vent at the top, that's what I do with my kettle

 

thank you

 

No problemo. I have a hard time keeping my temps really low, but can usually manage 250-275 with the top and bottom vents about 1/2 or so closed. All dependent on wind and weather too. That's the only think I don't like about the kettle is it's a bit finicky. But, I prefer the versatility over a full on smoker.

 

Now im gonna remove the water pan i placed and see how that affects things.

only leave the water in the slow n sear itself

 

Doing that can and does fck up the cables. You can fab a hole with silicone gasket in kettle bottom close to the top and then always keep that side as the indirect side, OR do what AugustaTaco said. That way isn't as convenient in practice as it sounds but it's better than what you're doing now and it doesn't cost anything or mod/fab time.

 

Yea, luckily mine has the lid holder and whatnot. Otherwise it'd be a pain in the ass to take the lid off when there's technically a thermometer attached to it lol

 

Nice! I think its one of the Pro Series 22. My grandparents bought it off of an infomercial not to long ago and it has yet to be used. They are thinking about moving for the 5th time in the last 6 months so I told them that I would help again if they sold me the grill. Lets just say they are pretty much giving it to me now since its pretty much brand new.I will most likely have to order pellets anyways since I live in BFE. Thanks for the info.

I live in South Texas so not much rain for me. Thanks for the info.

Awesome! Thanks

 

You can order the lumber jack pellets online. I think even Amazon has them.

 

I did all that with my WSM for a few smokes and said fck this, then I just bent a tiny portion of the door upper corner to run them through, works great. Probably less air goes through there than the newer WSM's with the silicone gasket.

 

Sweet, can't pass up on a good deal. I love mine has been great to use.

 

@ramonortiz55 , another thing to remember is wind will make you trying to maintain temps, and outside temperature will not be as big a factor as you might think. It's the wind that fcks you. I think Clint Eastwood said that once

 

When you gonna setup a group buy for one of these?

 

im at 210.

Looks like i need to add coals.

 

No open up the lower vent a little and see what happens. Unless you are out of charcoal!

 

True that. Keep doing dry runs until you know what you have.

 

let me try that first

 

You should be able to get 6 hours easy out of that slow&sear at 225 once you learn the vents. If you do need to add coals, this is the hinged lid I was talking about...

$44 Weber Hinged Cooking Grate Stainless Steel, 22"

https://www.amazon.com/gp/product/B000WEPHKW

 

I was gonna ask him that too before I bought mine and decided not to wait... not even Amazon sells them yet. Only ThermoWorks sells them as of now. Perfect GB territory!