Have been browsing as a guest for a while now so I finally decide to register and put up my first post.
I have done a few smokes on a 22 kettle using the snake method and have wondered if I could replicate more so the design and set up of a bullet style smoker (i.e WSM or ProQ).
I removed the side piece from a pair of charcoal baskets and used them as my base.
I used a 4kg packet of Heat Beads branded Charcoal Briquettes.
9 briquettes were lit and put in the centre (minion method), although I will probably light up 5 or 6 next time.
Hickory wood chunks and chips were used as my smoke.
Once the minion method was up and running I put a 40cm terracotta saucer (foiled) on top of the side pieces in the first photo.
My rubbed* rack of beef ribs was put on the grill with bottom and top vents wide open.
After half an hour temps climbed to 250 so I closed the bottom vent to a slight opening.
3 hours on and it was time to wrap.
The briquettes were chugging away nicely, maybe too nice so I closed bottom vent completely.
No sauce or liquid was used for the wrap.
2 hours wrapped and it was time for the final hour unwrapped.
I opened the bottom vents slightly and applied some 333 Rib Sauce and some more rub.
Temp had dropped below 250 and briquettes were going along nicely.
After 6 hours and about 15 mins it was time to take the Ribs off the grill and wrap it in some foil and let it rest.
I checked the charcoal and it was still going along nicely, temps had climbed up to 250f.
The ribs were sliced into and there was a nice smoke ring, may be not the best looking but my son and I loved it.
It was tender and juicy.
I came back to the Kettle after 8 hours and checked the charcoal and temps.
Still going on strongly, probably another 2-3 hours cook time would have been possible.
All in all the cook was a success.
The terracotta saucer broke mid cook and I replaced it with a foiled pizza stone (which also cracked) but made it to the end
.
Next time I will be using a 45cm pizza pan as a heat deflector.
With this method most of the real estate of the 22 can be utilized so next time I will add more goodies on the grill.
Thank you for looking and appreciate any suggestions and comments.
KC.
*Recipe for rib rub
Salt meat first. After 5-10 mins put rub on.
KCs 3 parts Brown sugar
1 part Garlic powder
1 part Onion powder
1 part Paprika
1 part Dried Oregano
1 part Ground White pepper
1 part Sumak
1 part Ancho powder
Half part Mustard powder
Half part Ground Cinnamon
Half part Ginger powder
Half part Ground Cumin
Half part Hot pepper powder (optional)