Probably not, I think of weber kettles are the "disposable" of charcoal bbq. Mine lasted 3 fully functional years, including grilling in harsh Quebec winters. I can still use it, but the top vent dial is long gone, top grill is a structural disaster and the feets wiggle on the pit every time I touch it. Also, looking at the amazon page, saw the char-baskets that could possibly replace the smokenator for 1/4 of the price.
I would either use a brick or two to keep the coals on one side or get this: https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=sr\_1\_3?crid=347JOVKZVXLXB&dchild=1&keywords=weber+charcoal+basket&qid=1623176489&sprefix=weber+char%2Caps%2C165&sr=8-3
Briquettes have their purpose too, I mix them when I don't use the baskets. I lay them in a ring around the kettle and then put the lump charcoal on top, and soaked chips for temp control.
I have to agree with u/weberman87 never close your vents before your coals are roaring. Once ignition is at full blaze chock back the vents to get your temp down. I’m personally not a fan of the slow and sear price alone is what kills it for me. I like using Weber’s charcoal baskets place another aluminum tray with water if you want humidity in your cook. Or leave it dry to serve as a drip pan to avoid grease fires on any future cooks.
I was trying to keep it between 275 and 300. I used these to keep the charcoal off to one side and I put a pan with a little beer in it under the cool side. Idk if that did anything but I saw it in a video and figured it couldn’t hurt.
Here are my notes:
These Weber charcoal baskets are awesome. Not necessary, especially if you use the snake method, but these things made it so easy.
I used way too much charcoal. I went with a full chimney. Should have used a half. My fire was too hot, especially when I added my chunks. Less charcoal for sure next time.
It may not have been evident from the picture, but there's about a half gallon of water in that foil pan.
I love pork roast. It's a great piece of meat. I rubbed it the night before with Deez Nutz from Meat Church. Next time I'll also brine it. This piece of meat cooked quickly, so the brine will definitely help give it flavor. As mentioned above, my fire was a little too hot. Lower temps and maybe another hour of cooking will definitely add smoke penetration and flavor to the meat while not making the cook too long and annoying to do for a quick weeknight dinner.
Sorry about the photo format. I downloaded these from my Instagram story.
You can do so much with a good Weber kettle like the one you just posted. Learning the fundamentals of cooking low and slow with indirect heat on a grill like that would be a great start before you moved up to a Smoky Mountain or a kamado grill or an offset smoker. I have a big offset smoker but I still use the hell out of my kettle. Just bought these charcoal baskets which should really be useful. https://www.amazon.com/gp/product/B000WEMGM4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Are charcoal baskets an option? You can usually pick them up for about $15 per pair. The Weber baskets are pretty decent: https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4
If you're set on a pan, though, you can probably find a good selection of heavy duty pans in various sizes at a kitchen supply store. Make sure you avoid non-stick pans. Unless you drill holes in the bottom or have good cross-flow from the sides, airflow might be a problem.
In the minion method, you dump the hot coals on top of unlit coals. They may try to fall over onto your indirect zone, but it shouldn't be hard to setup.
If you have a weber kettle, this could come in handy.
I use weber charcoal baskets pushed together in the center of the grill and full of charcoal. My kettle is the type with the gas burner on the bottom to get the charcoal going so I don't usually use a chimney for this setup. The baskets are also nice if you want to do indirect heat with the baskets on the side and a water pan in the middle instead of racking the charcoal to one side. Weber has a top grill with doors on the side you can swing open to access the baskets to add more charcoal or wood chips if you need want.
I didn't monitor the temp, I just filled up one of my charcoal baskets, added hickory chips to it and let it do its thing until the breast meat was at 165
The skin was good and crisp, I brushed it with quite a bit of olive oil.
I have the one touch platinum with the gas ignition. If you don't use a chimney, they definitely take a lot longer to fully light. Definitely not an insignificant amount of time. Instead of leaving the ignition burning for 5min to get it really caught, you end up having to leave it on for 20. Plus, unless you're using the Charcaol baskets or the chimney starter, invariably you end up with at least a few coals not lit at all.
holy fuck $125 for that? you can get baskets for $15 and a $3 pie pan
Oops, I accidentally deleted my explanatory post:
More details are in the imgur album. I took a pair of Weber 7403 Char-Baskets, which are $15 on Amazon, and turned them into a Slow 'N Sear-like jumbo basket. I used an old rusted-out charcoal grate as the bottom, although it works just fine without it. To replicate the insulation and heat retention of the water trough, I used 2 fire bricks from Lowes (which cost $5.75 for two) and a spare Weber 7402 Charcoal Rail ($7.50 for two). If I had to buy everything new, including the grate and rails, total cost would've been $40, but the grate and rails are totally optional.
It works great. I was able to quickly get over 600F on the hot side, and temperatures on the cool side are incredibly even.
My guy really slapped raw unseasoned chicken on a grill in direct AND indirect heat.
Should've brined or at least put a simple salt based rub on these and smoked em using indirect heat in two separate batches. That's too much chicken on that goddamn grill at one time.
I'm sure you meant well but get yourself these cheap ass baskets or a slow n sear.
I've smoked a ton of briskets, pork butts, chicken thighs/legs and chuck roasts using the cheap ass baskets on my kettle. The more expensive slow n sear just makes it easier so you don't have to worry about fuckin around with an separate water pan.
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That chicken would've looked so much more appetizing with a rub and even some sauce on it towards the very end to get a nice glaze.
How is this better than two of these baskets put together? They came with my Summit.
Weber Char-Basket Charcoal Holders https://www.amazon.com/dp/B000WEMGM4/
Invest in these for insta-upgrade! Weber 7403 Char-Basket Charcoal Briquet Holders,Multi https://www.amazon.com/dp/B000WEMGM4/ref=cm_sw_r_apan_glt_fabc_Z8PYDPBAGTZX7NCWRWCJ?_encoding=UTF8&psc=1
The snake method will work better for you since you’re using the Weber Master Touch as you stated. u/stebo69 used a 22 inch Weber Smokey Mountain his grill is designed for smoking and minion method works great. Your grill will have the protein too close to the coals and the minion method for low and slow may not work as well as in the WSM. You can also do an offset I like using charcoal baskets just one hugged to the edge of the kettle. Use your hinged flaps to add more fuel as needed.
A decent set of charcoal baskets runs about $15 and would be ideal for this. Less charcoal and a higher stack size.
https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/
I use these to serve the same basic purpose.
The baskets are awesome in my opinion, but are an addon item. Unless you are getting the 26 inch kettle I would simply go with the 22 inch kettle (non-affiliate links, just to show the price of the units). I think the only difference outside of cooking space is the "gourmet" cooking grate (I don't think the sear grate comes with it, that is an addon accessory) and the little holder thing (although the inside lid does have a hook so you can hang the lid on the opposite handle if you want).
As for the briquette holders I got mine a year ago from here and I use it when doing steaks (reverse sear all the way, all day) and also low / slow cooking (nice to hold them in a single place if you are using the minion method). I cook a lot and these get used about 2-3 times a week, and I have to say although they look a little beaten up they are still working like a champ. Used them last night. Steak was delicious.
I bought a Weber 22.5" grill late last year too. These have been a tremendous help in setting up hot/warm zones on the grill.
For regulating your heat, you can also put your lid on slightly askew. Gives the uncovered part of the grill a lower, steadier temp which is great for doing something like a reverse sear like they mention here.