Has anyone used thier weber kettle grill as a smoker? I have and the first time made babyback ribs and didn't use any water. They came out great. This time I'm making country style ribs with the bone so I was thinking maybe I should put the meat over a pan of water. The country style have more meat and thinking they may dry out. Any thoughts anyone?
I routinely use the webber smoky grill, and always use the water pan because of the moisture effect it gives. here is a good site for the webber, www.virtualweberbullet.com I have had nine for 20+ years. Love it.
farming is the only job where you make your product and then ask the buyer what will you pay me?
Posts: 23 | Location: middle of missouri | Registered: February 24, 2008
I had a weber grill years ago and used it quite a bit for smoking meat. I did pheasants and chicken and who knows what else. Don't remember ever using a pan of water, but my wood chips were always very wet, so probably the water evaporating from them gave enough moisture.
Good luck with the ribs.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Bloom where you are planted.
tulips 4 buddy at yahoo dot com
Posts: 1783 | Location: Zone 4 Central South Dakota | Registered: June 20, 2002
We have the weber kettle grill and used the water this time and don't think I will do it again. My ribs were really dry. But then it may be the charcoal I used this time. I always use kingsford but this time bought Wal Mart, never again. I should have known better. We do have another smoker a bullet type but I never have used it. Hubby likes it, but he uses way to much wood and way too much smoke flavor for me.
We've had good luck with the little webber grill. I'm lobbying for the big kettle, but my husband prefers the gass grill -- which I think adds no flavor at all.
Maybe I'll buy myself a birthday present this year
I agree with you. Hubby use to like the gas grill, but we have not used it in 7 years. Just what you said no flavor. The gas is so much easier, but I'll take the weber any day.
yeah, same for me, the Weber Charcoal Grill is the best, just using wet wood chips for smoking usually does the job. I've never tried using a pan of water...
Living in western NY near Lake Erie, I manage to catch and process several lake trout each year looking for five pound ave fish. Prepare the fish leaving skin on - bones removed. Using a Weber Bullet smoker and a recipe found on a site called www.3men.com for brining and smoking, I have never been unhappy with with the resulting smoked fish. I use the recipe with allspice and reduce the salt from 2 cups to 1 1/2. Try to pick a smoking day when outside temps are forty or above and on a low wind speed. Cold blowing winds make the smoking time become a test of your patience
