Weber Grill Smoking
|Get your Weber grill smoking chicken, ribs or brisket by using this easy method. It can be done using no special equipment, however there's one item that makes smoking in your Weber a lot easier.|
That's the Weber Char-basket charcoal fuel holder. They come as a pair, and are designed to contain the charcoal into two separate piles, one on each side of your Weber kettle grill. I often use just one of them when I want to cook down around 225 degrees Fahrenheit. When using the pair, the temperature runs higher.
Weber Grill Smoking - The Method
The main points to remember when smoking in a Weber kettle grill are
- Monitor the temperature through the lid vent
- Keep the charcoal positioned at the edges of the charcoal grate
- Position the lid vent opposite the charcoal when using one basket, or centered when using two.
- Mix wood with unburned charcoal, then top off with hot, burning briquettes
- Plan to replenish the charcoal hourly
- Plan to enjoy great smoked foods
Click the pictures for a larger view.
Here's everything you'll need to smoke in your Weber...the grill, a single charcoal basket (two can be used for hotter barbecuing), drip pans (not 100% necessary), smoker wood, charcoal, newspaper, and a charcoal lighting chimney.
Put 'em all together, and you're ready for smoking. See how the hot charcoal briquettes have been place atop a mix of unburned charcoal and smoker wood? The fire will burn downward, slowly providing even heat and smoke for whatever type of food you're cooking.
And it looks like whole chicken breasts are what's cooking today! In this picture you can see that the even though chicken has been cooking for a good long hour, not much juice has dripped out. That's due to a combination of brining the chicken, allowing it to surface-dry before placing it on the grill, and cooking at a low smoking temperature.
You'll also notice that there are a few fresh unburned briquettes on top of the charcoal in the basket. This is for demonstration purposes only. For best results add hot burning briquettes to the basket each hour. Five to eight per hour is typical, but you may need more depending on the outside temperature.
When Weber grill smoking, be sure to monitor the temperature regularly with a handheld probe thermometer through the lid vent. It's also advisable to keep the probe of a remote cooking thermometer in one of the breasts, so you can be sure that the food's not overcooked.Return to Top of Weber Grill Smoking
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