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.


Sent from my iPhone using Tapatalk

[HoosierKettle]

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


Sent from my iPhone using Tapatalk

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


Sent from my iPhone using Weber Kettle Club mobile app

[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.


Sent from my iPad using Weber Kettle Club mobile app

[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.


Sent from my iPad using Weber Kettle Club mobile app

What he said!

[hawgheaven]

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


Sent from my iPhone using Tapatalk

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


Sent from my iPhone using Weber Kettle Club mobile app

^^^Yup^^^