Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: VetteDoc on August 17, 2020, 07:48:32 PM
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I've had my pellet grill/smoker about 3 years now and with all the research I did before buying thought that pellet smokers were/are the way to go - I even gave a friend crap about buying a smokey mountain. ::)
I've been doing more and more cooking on my kettle and recently tried a couple short smokes and was amazed how well it holds temps - so much so I figured I would try doing a long cook on it. I bought a couple of bone in pork butts a month or so ago to do on the pellet smoker but decided to do this comparison cook.
I seasoned up the butts and let them chill out in the fridge overnight
(https://lh3.googleusercontent.com/SI19oZwNjWhR9ZUF60-1KVis9qsWelH7VUve4vVYFsCzAU1GdQlMP4uH_1FkcDIzuy8INkC9yTREH0vOL9EheNr6BCoN0RyKRrqH8bsebRSp8mzdb5gryyRBi5_9AVs27M_0R6PEQwNNMQdoRWdZRWGiRp0OR6jVCBg3vuzgZ74ieMqpn2-a0l2jxaLicxcEWKIWdKqPHDhQijrorvKeCKHXi_uZ9DBn7pE56PrDqWEB4SvFDcFrE51Ml7Hx1EnqatsE7kZ_tghxQRBld72U9rNwHiJo5N2O5XQ9SMDzn0MSHesprJCfSVYyT-fxRZ5c5V3I6eR1wK_aFWEIz-76POY7AanQE9r0jOsyIgmuFiYisz5EvEe9qaQI4Rs4WMQwvzT8wWAsm2dNvvf1Hf3paddozDuaotNUnuc36Yj2eoG572Jrcj2IkiJ6qCmDQ32KK1_VlyyRYpF2eqhTjW20Nn4t_1CT07EtVFgSJgZGCCuUr4YG9eTuGU6dp_qyC4L_8A4L9hF9CPRMoptEfaEIvx5cMcTlKPvfPkNmewc9O26NgUJvxLkeUBeqSHYnhdxQqf7ZNUZLm2n6DRc2kfnCidfDWX3GyhA4JYKu6V2WW6iW_ga_SfUqJiet_n7rDsOvXsvzu7qU5zSfNG0Tqrc0lcp5M9s8j6AIAnzoAv4d5F6gXXmYKANFY5wanL5Bgw=w1204-h903-no?authuser=0)
(https://lh3.googleusercontent.com/J7uiCVOt6ehwLkP5zuei7vo2wrZlHaYduRM-3VD6j70GxMo5FEfeyrajnSrsFNX1SaS336F4TyC7ntk-_X2fzfUbxUTWqjZGPQwq-6iSSIy0EXe6xJOCQBbJYZ901y314HVJvv4IOXJYnIwg6l7RM3ie-bUEDUpGK4B8bUyZStSW8pZotlBNuOqOtEEtxIMTRXN54bgGEL0zLEg6qL7my0hHL1cXE2-x-lROfDTqX7IkLiiDIR_ma2W_oLtajTu5Ht8pDFp9PGDD1I0FojvSDgNUWN79DOZ6zzunfmiloiD9ns5yNDRpiUOPw1f5JRJb5yVJVIQye8le2-uIrQEkNu86iL95TLTOkjDmKOb9oGwGwrEqCuHHLxcQdck-lHql_hK5uHjplRQqh0874kzU_TGMmfS0PelNerRpmn_vHURslHJVHy1E-HQutTyNHxvG4vSBgpWCFO2jzn2lKGDKZ5UrsD2soi0HoiiPAcAtPmzOBqcruKGTVeDYZ3v-MmpPCnZFE84pbTxT3HtfFZraYDFo9X771diqWxj4LkBbLDDWSkANl798fNIWfs4pLz0QR9KhBrXcCuz8B09bp6MPzJC53f1o6k94ni9NqqnorVt6I6Z4J5R9CT6GkGsdsSzEdD85jkkf1LgUHwNLoO7rOk-iJMs7CHeKF6Va8LfQue5Q_f1dWXDcDma9gsskPQ=w1204-h903-no?authuser=0)
I set up a snake with Royal Oak All Natural briqs and some Thaan on top of the briqs - for wood chunks I used hickory and cherry.
(https://lh3.googleusercontent.com/nTwp59gydwR5dBISHqsP_NtEoOZ9DLWjlVjgXkQbGCajjUHSj1e9vgwoa8YBlsOBxje5Lfsp1e70bebU3zaYHGyx8HeCfuWhmvS61w_tddU7FJH1lyedMtWiYLbFAHBWRDFVUbfsHsFa853tzN7tzUnRAsQ15olcvjZ_mcxkFa1Ob56oNEnyd6q5NyZ1L5SIcM9XFPz7IxmgLyHf3PhjVycpkgiZcF3GkRKoXI3t1V494Sx5ZX9xjKO8mmmQAkcksEHgTlc-if822Ko5FzQdW3ta_izarlnLZBB11j4A8ymw9eP_e-HH4299GUgUqQXhJKUfQJwXL35A0rtadQmbU-znMbJc9KTxC_I8O3TfacDt4_Cqj5q25ZBtGOkDuvNS942dUI9OKWap7O-4fXeQuaborSYpKirrVjwIEnJlrGtTGPsDob8nrt9HCS5F4aHcA_6wfbrggMB402XVKP_b6pQLC3lGrgHwVpenla0UaENuUstwsVGyK0bXNL0KTpgIAlLU4yInoeqg64S0qKoxObSCd4vAD_3Hd8shQQ-xmYFAIUPub3Iot7WmtZIUXt_XMV_DggB1vqXJPrAZz4Uavtl6iFjWF9JnBco9N3Inyf0VRpYQds2HwF_7HSYxXyi0UIEwtUsqOluKtvQSDMhpMbSplEKuMZPaE67n4pwZhVqMKNcZLhyejDtDVEqouw=w1204-h903-no?authuser=0)
Kettle butt
(https://lh3.googleusercontent.com/0-1MfGNAwTHXz9Gu2oyUvhHKetg7Mu15ColY99ZblPsO8ifa8mAbS4qwsqIuGR3KG1aVgB2-Y3DWNd4q_JRlAy-oXXIFayxnp8cuS84F8Xk3ln3UXPn3Ur9Zajrbf9aVIaiEDzBirXMq8EqME6udNYYKkPbSlpDplP0R7-wN1hW18exAMCSXhX74MDR2ivgaVUNPJXLKYpi_xhGHl_QKdpZxXp_kyHfBvl88YXw_SH43LFXKhLmDLrwYHR97CAGVStIbf_cKL3BRcahkHayi2Q_8887e-g2z2DoZJ8L9aw8-yyFOBd3tyXBRnxpHgGt_HEoYI3cZLLtU7-mmPcEP4Mcwt90LV6Cg8-z2wXB5LIFAQkRZlBXQmbe2Ac8HEKEIRpCbDadlK9mKbkDvUulvQklBioU0zmLKwRpcRRm1B41apPhM8Dab5uobM9Zptq9k4j_GVJYnoyp4iyPiqc3GfSu40h02jYDuMmCBCGXJ5OxICZ0ccKVz_clJdcKd6jp2d_fP1HcKt_D_82RPmLlL59sNEZ6XqLtfoS103S2beeBV2JRK--lN5vKTSJjzTJjdVGwSWQuDcci8pCZfomF9xSk9JvkLW7FBUnsB94Z5n19SUA_vWIDRheUhq6bkVL8qZksfurLdf0t_9qmcn-sr_mhDePpRhICbDHAAlSSbDLFAV2GXj6wWULu8ELEJ2w=w1204-h903-no?authuser=0)
Pellet cooker
(https://lh3.googleusercontent.com/4-iK1sNeENtLfXl8vNWB3blRfHbuPi1vxuhyd5tnIgZ8_gMdxW_Qhk2Kg0nzpLK-FU_qltBofiBPlK4uutp7x8jiA4m5XTvecd2oTnK6lArg1tPpxLFFDIDSgPDucf-X8qApfr73mvGEoWsvurUSp0uPlFC8OaBxO2zNjIiYJYvOJSHhEG206Fw0dZFo-R1bzq5klDR-HbVeSz_jPdCzJkJSpLDxU1PI6l9Z5n_ttRYUHkkiHsxw24HKs_JR2lmfQExpEd3uSknTIgSsbiHKcM6LWReDe7ua8NU7tob-hr53MS_dqu9PVKBBjKgqtlFsPJ4tJojMFXlKu7qbXmB6M8_GnV0MXFWjwN9RvxRo1pVM4eNTGJq6zEzJeWe0MoRGjKbnR8uKwNntr7y2T8V5yurwmkPrtk8aYagOuFKmvX_XsLxCRaGvt8dCeQ6ac-HNNlK_nHi-POUm9rwyDizdP2MfRYyOO3kyxyWpU2-Z0rFoWRVH2AuZueS2spvDmNz9_syryuvUrudv1Xp0xaxJLx_ArX4H0EgSovKKLUQ1HWieMakgJvinj8Wcjpvm5QgkUUZyL976iw3HMV6U37bahcqgClW6gXQK6dxJ1uRoECiXiIz1hQ2PAfITyLIW1RIkOXEJJKc_V56LC0PGhnocTBhK2hG3w1BGXCe8SK5A7-FpKqaQacPdek95ywdt-Q=w1204-h903-no?authuser=0)
For pork butt I let it smoke for around an hour or so then spritz with 1/2 apple juice 1/2 apple cider vinegar every 1/2 hour for 6 hrs - then transfer to the aluminum pans, cover with foil and finish in the oven.
For temp probes I have a couple of Meater probes which I love for these long cooks.
Kettle cook - averaged 252 F with a high of 283 and a low of 221
(https://lh3.googleusercontent.com/tnIXxsYtfT67ZiIdFihFUcAT0_O2GhAiKHz3BT4InrzvJf7KhH1CS2G1SoTGFAjhI4NPVMffaDvgUpP6j-NXaVe2Plf_OMSBiRTJBRF0dWVnvyFedtAR5POca91wvL3GzQIzwSdSKTGeb6FP_rbJNrMX1xA0a4nQcgiC___7-UavBi5Iq_n_8Mc26vFqfUstWT1RCY27TatkanslEjbpW23r2vU74i8IUC8B8Wy3IJta1CxK7rXbKviQ0YwoEqmT6HW7Bq7E3gZlT5O7KKepTffNUq3eTGPBhDb5ZPP3IvePcRIoPRS0Ni9gYnvXxJg7em10WOr_mmzshDRR76uv7FrERYkHPa_jKcGbdiAcPFvxhdKVkV-hyhQybOMR04yVcz4LBiOOcKpjrIFUh6sQr5Hp-DF7vnvnl9DrsOJUdAAG8DeiSjwy8TFqLaZkX-dk__vfiR5sgQ3gsi_vKZBiOa2Nsv_KnuqF7Xo1eVHR1GzxlTmMqBQZn6f65rs0e0czoPBlFzj7jZyzk7ASqKbYN4Ahk7P_O7SAlBdvsDhdGK8HoZSgG9e5vP-WpbTA3hhKtQUY-xS485a-Q9clQMUs61-Do3rpYf_RFeE_aDSAm9i7ZgxuzXEbbK8D3GvkcscWdrwxJOlG_ox8YrZx6rrbFf1vsBfrMAkJt0AtRwNNe61IaJXvWnT35Mzs1_NBSg=w440-h903-no?authuser=0)
The pellet cooker averaged 249 F with a high of 280 and a low of 218
(https://lh3.googleusercontent.com/p7CFKtQTnUHCYFJy1a47HEhue6mY3X1IbuGJKbmVGK5zMq-5gCCtv3buFSvm35lrfoHWuapIggPkZOThZIL9LXn65XxW6WUnq2_3xpe62i5tghwAkDTzvXROPREO8MsM3f5yt8N99MpACUXn4OxFrSRLO80yA2gK3lKSeb0JckX5PTMSqWgV2dcdFSc1AGWKxiXfndQpeBf7Arb25xvNM7Q1At8uwNEnCqUKWXofAs1tBXTdtX7leu9Ht3y0DM1DRzseqLg3S4gK-ksTtgP9GiZ8c6VA0FQPxh6CjZhURpD0leyMScyjw50d1HTzfPqqFD1brSMAapXWoWXLZoVLQwZKEokmT8FoCi2pmyK4Nf-rEAxTd3OHn8cCoWysE8v5PR-L2ZcTLDhEtONOytOUeWUTQh8HTihkDhHI2KfXSZb3O9Gmzja83J0a7HNlx8ol6DZJRgejEKLnKTUgMZ2yZC_8Q8sN55JKMhUFRXBotsYkTBZyfaoKHWvyjCHZMD4Xd0y-Ry_zR7TmxxTpMOhg3Q3Ri5GUXjN9YebzjVM7mW0ZQvXmUq2mjhdi5FlH7kSL2fVS3R43iHTW_7P6T4_VOGwd-DGyINOj9g5ft8aP0E3yFr35QGCZ7J9SvzR86O-pvz2FqyOSDq_NQXUnOB9oGpkyyRl8cXz93sOAM5GKcjpnt44inJbLcwH4_-iPwg=w440-h903-no?authuser=0)
So overall the cooks were very similar, the meat was great on both but I really liked the flavor of the kettle butt more - more smoke flavor.
I will also say that the kettle was quicker and easier to get going than the pellet grill - the LG700 when initially started up goes all the way to 450 degrees to do a burn-off as well as making sure you have a good fire in the fire pot - but you have to step down gradually no more than 75 degrees at a time or it will burn out - that's what happened early in the cook. The pellets went out and I had to step up the fan to re-lite the fire and overshot a bit. The kettle by comparison 15 briqs to start it and a little messing with the bottom vent and it's good to go. I added the foil deflector to try to direct the incoming air to the charcoal and I think it did a good job.
Honestly based off of this cook I think I'm going to sell the pellet grill and just use the 26er for all long cooks in the future - I love how easy it is to get going, you can change wood flavors easily and it just tastes better.
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Nice comparison and write up. I agree with you. I have used both a Traiger and kettles. The kettle always produced better smoke flavor.
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