Smoking in an 18"

[Firemunkee]

I used this




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Thanks! Smoking right now! I just did the minion method with a basket. I forgot to take a picture of the food on the grill but here's it cooking!

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[Firemunkee]

Here's a peek

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[HoosierKettle]

Nice!  It's going to be good.


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[hawgheaven]

I used this

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That's interesting.

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I think my wife wood kill me if I did that...

[HoosierKettle]

I used this

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That's interesting.

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I think my wife wood kill me if I did that...

She doesn't mind. I run it low. It's pretty easy to clean up.


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[JEBIV]

I used this

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That's interesting.

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I think my wife wood kill me if I did that...

She doesn't mind. I run it low. It's pretty easy to clean up.


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Clean up is easy, and it works

[Firemunkee]

Cooked two 3.5# half butts @ 250-275. Wrapped at 170, cranked up to 300. Pulled at 203. Rested for 1 hour. The 18 performed magnificently! Steady temps until I got to the end of the charcoal supply where the temp started to drop towards 250. I used 60 unlit KBB briquettes and 8 lit. Top vent wide open and bottom opened just a crack. That lasted nearly four hours and I just added some used coals to finish the cook. I used a Weber basket with the curved part removed. It made for more coals to fit. I can't believe I haven't done that before. Food was devoured before I remembered to take pictures.

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[HoosierKettle]

looks like it was good!


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[hawgheaven]

I am a hand/finger pulling kinda guy. I like to get into the meat and pick out the sinew and fat globs as I go. Just sayin'....

[Bodhi]

Easy, just do it indirect as on the 22, but have the butcher cut it into smaller butts.

[YardBurner]

I used this




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Never used the paddle attachment but we have used the horn shaped dough hook works like a charm.
Gonna try the paddle next time just to compare.

[HoosierKettle]

I used this




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Never used the paddle attachment but we have used the horn shaped dough hook works like a charm.
Gonna try the paddle next time just to compare.

I'll try the dough hook next. I didn't think of trying that.


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