ABTs on kettle

[Heatseeker]

Full chimney ashed over with both vents wide open cooked on indirect side or would you do it differently?

[Travis]

I prefer low n slow. Keeps the cheese from bubbling out.


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[HoosierKettle]

I prefer low n slow. Keeps the cheese from bubbling out.


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I agree. It also does a better job on the bacon. I usually crack the lower vent and leave the top vent open. I don't know what temp but I would guess 275-300


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[TheKevman]

Yeah, low-and-slow on indirect is the way to go. I cook them at 250-275 for about an hour and a half. I've learned that cooking them that long helps get the bacon crisp but prevents the cheese from bubbling over. Next time I'm going to try cooking them for two full hours to get the bacon crispier.


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[Davescprktl]

Yeah, low-and-slow on indirect is the way to go. I cook them at 250-275 for about an hour and a half. I've learned that cooking them that long helps get the bacon crisp but prevents the cheese from bubbling over. Next time I'm going to try cooking them for two full hours to get the bacon crispier.


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What he said!

[hawgheaven]

I prefer low n slow. Keeps the cheese from bubbling out.


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I agree. It also does a better job on the bacon. I usually crack the lower vent and leave the top vent open. I don't know what temp but I would guess 275-300


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^^^Yup^^^