Smoking on a weber kettle

[Kathleenmelissa]

So I've never cooked on a charcoal grill. I was kicking around the idea of picking up the 22" weber kettle. Then I started watching different videos on it. While I wouldnt be buying this to smoke on i have seen some guys doing it. So I guess my question for some experienced guys would be would the taste of that kind of smoke be comparable to an offset? I've only ever smoked on MES and a pellet cabinet smoker. I haven't wanted to buy a cheap offset to find out if I like the process or not and then decide to buy a better quality offset if i do. So with this setup in your opinion would it be similar enough to be able to make a decision on a offset smoker in the future? Thanks for any advice!

[JEBIV]

Low and slow on a 22 is easy and the results are grate, several methods and they all work, I use the snake method for smoking. As far as flavor from the smoke on a Weber vs offset, not sure there is a difference, smoke is smoke

[michaelmilitello]

Kettles are grate all around cookers.  You can grill, roast and smoke.  When I was first starting to get into this, I chose the kettle because of its versatility.   Some would argue the kettle is a "good" smoker but not great.  I own a dedicated smoker and many kettles.  I've also used a pellet.  I cannot tell a significant difference in the smoke flavor from all of them. 


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[Jtayres]

A kettle with a Slow 'N Sear is about as easy as it gets and provides great results.

[magic mike]

A kettle with a Slow 'N Sear is about as easy as it gets and provides great results.

What he said..........

Plus, with the right configuration (see pic), with the SNS you can come very close to the capacity/capabilities of an 18-inch WSM.

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[Stoneage]

I've recently switched from an offset to 22" Weber Master Touch.
I first did a burn with nothing but charcoal to get rid of any factory residue.
Then I took a bunch of left overs, scrap ends & so on representative of the stuff I usually cook. I also took most of the spices I use & put them in there in a disposable foil pan.
Then I slow smoked it with a smoker attachment, the snake charcoal method & so on for 6 hours at 250~280 degrees.
https://www.cajunbandit.com//product/cajun-bandit-22-5-kettle-smoker-conversion-kit/
I really can't tell the difference!
The smoker addition was a big part of the change I knew I wanted to still be able to do"real" smoking.
http://weberkettleclub.com/forums/index.php?topic=45705.0