u/skarred_w

I always dreamt about smoking some amazing food on my grill, but I never had the right equipment.

I also had a massive fear of temperature control... it literally felt like black magic to me.
That is, until I made my first pulled pork on the Weber Kettle. Watched a lot of videos, and even though I was super skeptical about the process, I managed to keep the temperature almost completely LOCKED IN for a whole 6 hours for this pork scotch fillet (5 lb).

Read a lot of posts about the snake method, but I still think I overshot it a bit. I did a 2x2 snake with Weber briquettes, and I was struggling to keep the temperature under 280F for the first 2 hours. I finally got it down to around 260 by the end. Still more than the 250F I had in mind. For the next cook I'll go with a 2x1 snake, hopefully that'll be better.

What really surprised me is that I had the bottom vent almost completely closed (as seen in picture #4). It was even further to the left actually, but I didn't take a picture of that.

The food came out incredible, although it was a bit lean. Next time I'll try to get a fattier piece. The smoky taste was amazing... I was eating it straight out of the fridge the next day.

I made a simple SPG rub. Tried to mortar & pestle the pepper, but some big chunks survived... Rub came out a bit rustic, but it didn't affect the taste.
I measured by grams, so about 24g salt + 20g pepper and around 10-12g garlic. I wanted 1% salt to meat, which is why I went with grams. I might try measuring by volume next time and see where that lands.

Only used up about 40-50% of the briquettes.

Now for the big question: what to cook next?
My ultimate goal is a brisket, but they're not really available in stores in my country. I'd have to order it and get it delivered.

Will a 3-4 kg (7-9 lbs) brisket fit on a 22" Kettle? I already ordered butcher's paper since I know it helps the bark when we wrap, but should I also order some beef tallow? Most of the briskets I've seen online look a bit lean too, they might only be the thinner part.

Salut,

Am dat peste programul Digi Solar si n-am reusit sa gasesc mai nimic despre el in afara paginii lor: https://www.digi.ro/solar

Din cate am inteles, deocamdata e disponibil doar in judetul Bihor. Parintii mei sunt interesati, dar le-am zis sa mai astepte pana apar informatii si din alte surse decat de la firma care presteaza serviciul.

Asa ca intreb aici: a semnat cineva deja sau a primit o oferta concreta? Ma intereseaza in special:

• Ce presupune contractul - abonament lunar, perioada minima, ce se intampla daca vrei sa reziliezi?
• Cine ramane proprietarul echipamentelor la final?
• Cum se face decontarea energiei injectate in retea (statut de prosumator, compensare)?
• Ce dimensiune de sistem propun si ce echipamente monteaza?
• Cum sta comparativ cu Casa Verde Fotovoltaice sau cu o instalare pe cont propriu?

Orice experienta reala ajuta. Multumesc!

I just got my first Weber grill, and I'm in awe. The product's quality is incredible. I can't believe I have spent money on way shittier grills.

After reading so many reviews and watching so many videos online, I realized that my previous barrel grill was only good for quick high-heat direct searing. The vents were not positioned correctly for optimal airflow, so I had difficulty maintaining heat.

Now I'm ready to cook low & slow and add some smoke to my food.

I got the Master Touch that already has the charcoal baskets, so if anybody could share what are the differences between these and the Slow 'N Sear, I would appreciate it.

The SNS is more than 150 USD in my location, so I'm down for cheaper options!