BBQ Grill

     My book "Competition BBQ Secrets" is all about slow smoked BBQ. But just about everybody has one of these Weber kettle BBQ grills in their back yard. They are great for grilling directly over high heat. In my opinion, it's the only way to cook a steak! But what if you want to slow smoke some ribs? Can you set this BBQ grill up for slow smoking? The answer is YES!

The secret is to set your BBQ grill up for indirect heat like this...

• I like using two small stacks of charcoal on opposite sides of the BBQ grill. Some people use just one stack on one side of the grill, but that's up to you. You'll get a more uniform heat throughout your "smoker" if you use two.
• You can either start your coals in a charcoal chimney or just stack the coals in two piles on the charcoal grate and start with lighter fluid. Just make sure your coals are completely white before placing your meat on the BBQ grill. This way, all of your lighter fluid will be burned up and will not impart a lighter fluid taste to your meat. Either way, try to keep the coals as close to the sides as possible. Weber has a handy accessory for making this easier... the charcoal boxes as seen in the picture.
• Place an aluminum water drip pan directly in your BBQ grill on the charcoal grate between your two piles of charcoal. This will keep the cooking chamber moist so your meat does not dry out. You can fill it with water or something like beer.
• Place your cooking grate on the BBQ grill so the holes located near the handles are directly over the coals. This way, you can easily add more charcoal briquettes as needed. Weber has another nice accessory for this too - the hinged grate as seen to the right.
• The next thing you will need is a remote dual probe thermometer. One probe is for your meat, but more importantly, the other probe is to check your cooking chamber temperature "at the grate" where the meat is - not directly over the coals. You can also use one of those confectioner type thermometers with the long stem. Just stick it through one of the vent holes in the lid making sure to get the end of it as close to the grate as possible. You always want to measure your cooking chamber temperature at the grate next to the meat.
• The air intake vents in the bottom of your BBQ grill should be fully open and not clogged with ashes.
• The vents in your lid should be fully open also. You need maximum air flow to keep your coals burning good.
• For slow smoking most meats, you will want a cooking chamber temperature around 220 deg F. If the temperature in your BBQ grill gets too hot for the first 30 minutes (up to 350), don't worry about it too much. If it gets over 350, just crack the lid a little bit to let out some heat.
• Of course, you'll place your meat directly over the water pan away from your piles of charcoal. Use a rib rack for ribs.
• Try to stay ahead of the game when it comes to keeping your fire going and your heat up. Just throw a few charcoal briquettes on as needed. The new briquettes will catch on a lot better if thrown on top of some hot coals than if you throw them on top of some completely burnt out coals. This is what I mean by "stay ahead of the game".
• About two hours before starting your fire, soak some of your favorite wood chips in water. Then just throw directly on top of the coals. Not too much... just a few chips at a time will produce plenty of good smoke. Too much smoke in your BBQ grill is not good.

 

Weber also has their Ranch Kettle and Smokey Mountain smoker models available too. The Ranch is just a bigger version of their standard kettle BBQ grill and the Smokey Mountain is a traditional vertical style smoker. For more information on Weber grills, visit www.weber.com .....

 

 

 

 

 

 

 

Indirect slow smoking on your Weber kettle BBQ grill is fairly easy once you've done it a couple of times. Good barbecuing is all about times and temperatures. To learn how we do it on the competition BBQ circuit, get our book "Competition BBQ Secrets" today! We give you all the secrets that the other teams would like to keep secret. You can use these secrets in your own back yard on your old trusty BBQ grill. Just click the banner ad below for complete details on this fantastic book...

 

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Barbecue Recipes - Competition BBQ Secrets book. Learn how to slow smoke meats right... mouth watering ribs, chicken, butts, and brisket. Barbecue Food - Everything you ever wanted to know about barbecuing. Barbecue Restaurant - All about barbecue restaurants and why the barbecue you cook yourself in your own back yard may be better than your local barbecue restaurant. BBQ Recipes - Why slow smoked BBQ is better than grilled BBQ and how you can easily switch. Barbeque Recipes - What ingredients go into great barbeque recipes. You would be surprised! BBQ Smoker - What kind of BBQ smoker is best suited to your needs and budget? Barbeque Smoker - Learn all about the Lang Model 60 traditional offset barbeque smoker. Cooking Barbecue - Cooking chart for slow smoked meats. Barbeque Grill - All about the Traeger Lil' Tex pellet smoker. BBQ Grill - How to set up your Weber kettle BBQ grill for slow smoked success. Char-Broil Silver - Review of the Char-Broil Silver BBQ smoker for $159 at Home Depot. BBQ Sauce - a description of all the Regional BBQ Sauce Variations. Barbecue Sauces - Different types of barbecue sauces and the top 3 winners in each category in NBBQA BBQ sauce contest. Barbecue Ribs - The 3-1-1 method to slow smoke barbecue ribs. BBQ Rib Types - What is the difference between spareribs, baby back ribs, loin ribs, and St Louis Style ribs? Smoked Barbeque - How does altitude affect barbeque cooking temperatures? Barbecue Forum - Should you use barbecue forums to learn how to cook competition quality brisket, ribs, chicken, & butts? Smoked Turkey - How to smoke a turkey. American Royal BBQ - 2007 results for the biggest BBQ contest in the world. Cooking Barbecue - All about collagen, protein fibers, and fat. Barbecue Wood - All about the different barbecue woods, how to use them, and the flavors that they impart. Barbecue Smoker - A review of the Southern Yankee Barbecue Smokers. Fast Eddy Smokers - Cookshack's FEC100 and some history about Fast Eddy Maurin. Barbecue Sauces - Ole Ray's Barbecue Sauces. Smoked Ham - How to smoke (reheat) a ham on your BBQ smoker. BBQ Ribs Example Project - How to adjust BBQ ribs cooking in cooler temperatures. BBQ Baked Beans - two great BBQ baked beans recipes and the Bush's Perfect Pair contest. The BBQ Guru - a great blower device that digitally controls your pit temperature. Cookshack FEC100 - The Cookshack Fast Eddy FEC100 and the importance of pit temperature control. Boone Hall BBQ Contest - results of the 2008 Boone Hall BBQ Contest. Smoked Brisket - Here are the rusults of several of my brisket practice runs. Douglas, GA results - BBQ contest results & Smoked Turkey & Smoked Ham reminders. Roasted Pig - Videos of roasted pig Filipino style on a bamboo spit - also called Lechon Baboy. Grind Your Own Spices - Kick your rubs up a notch by grinding your own spices. Pulled Pork - How to pull a Boston Butt the right way! BBQ Bark - How to create great BBQ bark. Wagyu Beef - Report on the 2009 Barnesville, GA BBQ contest and also a newsletter on Wagyu Beef. Barbecue Turn In Boxes - a sneak peek at our "secret" turn in boxes. Barbecue Ribs - Know when your ribs are done to perfection. Copyright (c) 2007,2008, 2009 Network 6000 Inc, All Rights Reserved