I'm a 34yo guy who has been dreaming with smoking for long time, and yesterday it was the first time I actually did it. I must say I'm Spanish (no smoking tradition at all, just grilling) living in the Netherlands (you can find good stuff here). I have recently bought a house with my girlfriend and the first thing I bought was a Weber Kettle Master Touch Premium. I have been watching shows (thanks BBQ Showdown), reading websites, watching videos, and of course reading this community and I want to share with you my personal experience of my first time smoking.
My menú was Pork Belly Burnt Ends and two Ribeyes with coleslaw. I lightest the briquettes and put the diffuser plate with a tray with water. I was initially going for a snake method but, since I have the plate, why not? Did the ends for two and a half hours at around 260/280F with just a bbq rub. Then put them in a tray with syrup, brown sugar and butter and put them inside, covered. Finally, uncovered them for 30 min, after I added the bbq sauce. For the ribeyes, I wanted to have them around 40 min, but after 20 min they were already 135F internal. So I took them out, rest for 10 min while raising the temp in the Weber to finally sear them.
The results were quite good for me and family. My biggest difficulty was to keep the temperature steady through the whole process, as I had to open and close the airflow several times. I had some fluctuations which made the temp higher than expected sometimes.
To be honest, one of my best experiences. I'm just thinking about what to smoke next and continue gaining experience.
If you have read until here, thank you. It means the world to me to be part of this community. Have a nice weekend y'all.
by Darth345
15 Comments
Great start to your smoking career, mate! Absolutely top class for your first time ever. 👌
Excellent job! Great looking meal. Start reading on indirect cooking next , you’ll raise your game even higher!
I see a pork butt and some ribs in your future…. Also, don’t sleep on smoking a spatchcocked chicken or two…. Can never have too much smoked chicken laying around as an ingredient in other meals….
Keep going and trying new things
As a fellow dutchman in strrronnnggglyy suggest you get yourself a Hanos pass to get hold of some awesome cute of meat. Thank me later 😉 or maybe dont if I made you go broke…
Looks great!
Why have I never thought of using my WSM coal ring in my kettle..
Great work ma dude. Smokey goodness
Ziet er goed uit man! Looking good! Dont know where you live but Vuur en Rook is a lovely shop for all kinds of stuff and gear for smoking!
Steak AND burned ends. On my way, i’ll bring beer. A feast!
If you want a fairly consistent temperature for smoking in the Weber look up the charcoal snake method, basically line the outer edge of the charcoal grate with two rows of charcoal and light just one end, the it will slow burn its way around, I maintain roughly 275F with two rows of charcoal for 6-7 hours depending on weather without ever opening the lid a single time, I usually do this overnight to make life super easy. I do this with bottom air vent fully open and lid vent about 2/3 open.
Welkom maat!
Lovely 😍
I would suggest to season the BBQ kettle grill before you smoke or cook any meat. Clean out all the manufacturing material. Just a suggestion. 👍
Looks great! Have you heard of the snake method? If smoking on a kettle it works great for steady low temps