Want to throw a barbecue party they'll never forget? Check out my videos below and learn how to set up your charcoal, gas and smoker for low and slow barbecue cookin'.
Want to throw a barbecue party they'll never forget? Check out my videos below and learn how to set up your charcoal, gas and smoker for low and slow barbecue cookin'.
User Comments
Apr 23, 2013Kevin says...
Hi MtMurph01,
Thank you so much for the feedback. It is much appreciated. It's a very proud moment when people use our information and expand their grill knowledge and ability. Keep up all the great work and keep me posted on all of the great things you are grilling or smoking on your Weber.
Happy Grilling!
-Kevin
Apr 23, 2013Michael says...
Kevin,
Just wanted to leave you a note. The ribs turned out very nice. Next time I will probably use a little less smoke but the ribs were great with the Smoke recipe for BBQ sauce. I also tried the cake on the E-330 and it turned it great as well. Again, thanks for the blog.
Apr 16, 2013Kevin says...
Hi Mtmurph01,
I'm glad you enjoy the blog and happy you're learning from it! First, good luck on your first set of ribs. They are one of my favorite smoked foods. If you are doing more than 2 slabs, I would recommend using a rib rack. Once they reach an internal temperature of 165-170 degrees Fahrenheit, I would wrap them in foil. Then, stack them directly on the cooking grate until they reach 190-195 degrees. After they reach that temperature, take them out of the foil and place them back on the grill for 10-15 minutes. If you plan on saucing them, this would be the best time to do so. Once those 10-15 minutes pass, take them off and enjoy. Let me know how they come out!
Happy Grilling!
-Kevin
Apr 15, 2013Michael says...
Kevin,
Thanks for the blog, it's just fun to read/learn. I am going to be smoking my first set of ribs on my 22.5 kettle. Should I get the Weber Rib Rack, or stack them? Thoughts? Thanks!
Sep 26, 2012Kevin says...
Hi JKochchs,
Wow, very interesting situation you have here. To begin, closing the valve on the tank will not help with lowering temperatures. So, you can eliminate that step. One tip I can give you is once the chips have begun to smolder, try turning off the burner. Let them burn without the help of the gas. You are doing it right by soaking them first. Just make sure you are doing this for at least 30 minutes and only up to 2 hours. Let me know how this works for you.
Happy Grilling!
-Kevin
Sep 21, 2012Joachim says...
What are some tricks of the trade for the lowest possible temperature? On an S-470, a phenomenal "machine", it happened to me more than once that the wood chips go up in flames after 30-40 minutes with all burners off and the smoker burner on minimum, despite of them having been soaked well. The only two ways I could sum up with so far is to pour water over the chips every 15 minutes or throttle the smoker burner further by closing the valve at the gas bottle close to off. Bigger chunks is another option. I'd still wish I could throttle the smoker burner even further. Any thoughts on how to improve? Thanks in advance.....