Quote:
Originally Posted by FireGilbert
I recently acquired a Weber kettle and have been giving the low and slow a go. It took a bit of time to figure out how many coals to add and when to maintain a constant temperature but I think I've got the hang of it now. I was pretty impressed with myself I was able to go out for almost an hour and when I returned it was still at the temperature I wanted.
I first tried some smoked Italian sausages and they turned out great. If you've got 3 hours to cook sausages this is the way to go. I then tried a pork shoulder with mixed results. I think I need to buy one with the bone still in tact because this one started to fall apart and it ended up with some parts being dried out while other parts were not cooked enough.
Anyways, I'm going to read through this thread to get some more ideas. Think I'll give ribs a try next.
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Nice! I started with a Weber kettle, it's a good gateway drug
Once you get the hang of it you can do some decent barbecue on it. Bone in shoulder is the way to go, you get the whole primal so it hangs together better. Plus the test for doneness is if the bone slides out easily. Shoulder is pretty forgiving, definitely give it another try.
The thing about sausages and such, I often throw them on when I am smoking something bigger like a brisket or a shoulder. If there is room on the smoker, throw on some sausage, a kielbasa, some hard boiled eggs, a pot of sauce, a tray of salt, a turkey breast. My philosophy is once the fire is going, might as well use the smoke and heat. Especially later in the cook, big cuts seem pretty forgiving to popping the lid to throw on a few sausages or whatever. Or do it while you have the brisket or ribs off for a wrap.