Weber kettle recipes

[Urrazeb]

Went to a mates house for dinner last night. Cape Grim Ribs, 8 hours on the weber :drool: they were about 2.5 inches thick :o

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He showed me his obsession.. two bullet webers, trager pellet smoker, weber kettle and years of accumulated smoking/slow cooking gear.

[Muppet]

Drool!!! He's done very well there!

[kiwikeg]

Been inspired by this thread and am allowed to get new bbq looking at a weber. Will this do the job or should I spend a bit more And get the one touch silver or gold.
http://www.mitre10.co.nz/shop/outdoor_f ... m__215501/

[Urrazeb]

I reckon it is much like distilling.. Takes a few goes to get right and the best way to learn is something basic. Like a pot still I'd be goin the classic weber kettle in your link and upgrade later :handgestures-thumbupleft:

Either way though once you get it right you won't stop, and plenty go straight for the FSD neutralser from the get go

[Muppet]

Been inspired by this thread and am allowed to get new bbq looking at a weber. Will this do the job or should I spend a bit more And get the one touch silver or gold.
http://www.mitre10.co.nz/shop/outdoor_f ... m__215501/

The only thing I would worry about is the headroom. If you think your sized roast will fit with 30mm to 50mm air gap above it you will be fine :handgestures-thumbupleft:
Old webers never die though and second hand you can get some great deals. Many which have just sat in a shed their whole life. Either way it's a great summer hobby :dance:

[Wino]

How's the pizza go in the webber, any tips, cheers

[Zak Griffin]

That 57cm weber is what I've got :handgestures-thumbupleft:

Unless you're going to be cooking whole sides of lamb or an entire beef rump, you should be right :))

Bloody versatile things, I'll be starting to document my Weber adventures soon :)

[Muppet]

How's the pizza go in the webber, any tips, cheers

Pizza stone, preheat it all hot and a little flour stops the doh sticking to the stone. Don't go overboard with the toppings either, just makes everything soggy.

[BIG D]

Sorry for the delay but night shift takes its toll the brisket turned out magic I didn't use water in my smoker, instead sand because I wanted bark this time anyway I love it :text-lol:

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[Urrazeb]

Sorry for the delay but night shift takes its toll the brisket turned out magic I didn't use water in my smoker, instead sand because I wanted bark this time anyway I love it :text-lol:

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:text-+1: :drool:

[Whiskyaugogo]

I LOVE THIS THREAD (but my diet doesn't) :music-deathmetal:

[BIG D]

I have but one word duromine helps me enjoy but not over indulge. :D

[MacStill]

that brisket and some spuds = heaven for me...... I'd eat that lunch n dinner for a month :))

[Muppet]

What smoker are you running D? Smokey mountain? I think I need to start project brisket :)) Never tried before. Your one looks alright!

[Muppet]

Last weekends pulled lamb shoulder :happy-partydance:

[MacStill]

fuck off will ya's, we're eating a scabby order in pizza tonight :crying-blue:

[BIG D]

I'm jus running a cheapy from Masters with a few mods but I like it think it was about 80 bucks it's a vertical smoker the same as in Linny's smoker thread, I find the trick is to have 2 temp probes. :handgestures-thumbupleft:

[Muppet]

Ahhhh yep Smokey mountain style. Agree on the temp probes, I've just started using a remote maverick and it's made everything a lot better. Can run the still and keep an eye on my cook aswell. Before that I was watching the weber like a hawk all day.

[Urrazeb]

...Before that I was watching the weber like a hawk all day.

Yeah I'm getting to the stage where I am looking at the oven instead of the weber because of the attention it needs for a low and slow :violence-smack: I gotta get something I can set and forget 8-}

[Muppet]

Kamado!!! :happy-partydance: