Tom's Personal Smoker and Grilling
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Barbecue
Tips and Answers
Can you tell me some more about smoking in a Weber kettle?Ken Haycook--If your Weber is a charcoal dome-lid type, simply put 5 - 6 briquettes on opposite sides of the charcoal grate. Light them and wait until they turn gray all over. Put a foil pan in the middle of the grill area and add a little water to it. Place the meat, beef, pork, etc. over the pan. Add smoking wood to each side and lower the lid. Close the bottom vents but open the top one.The 10 briquettes will keep the temperature at about 240F for about one hour, depending on the brand, your vents, and how you light it. Every hour on the hour, check the charcoal and bump the handle to knock off the ashes. Add no more than one briquette to each side. After the first hour, add another chunk of smoking wood. Make sure the wood is heavily soaked in water. Continue this procedure until the meat is done. For briskets/pork butts, cook about 1 1/2 hours per pound. For chicken or turkey use 3/4 to 1 hour per pound, check it on the low side to prevent dryness. For turkey breasts use a higher heat at 3/4 hour per pound and use a butter, paprika, garlic salt, and black pepper blend of spices. It will come out like pepper bacon. For fish, 30 minutes per pound is usually good. I would put some lemon slices in the fish cavity to prevent drying and I would use about 4 briquettes per side rather than 5 - 6. For whole turkeys I usually use peeled grapefruit, oranges, and lemons in the cavity. It doesn't add any flavors but a lot of moisture.It's easy, just remember to keep your addition of coals to a minimum. The Weber tends to hold the heat well.
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