Dude! Your my favorite Vape Critic too!

Way late to the party here, but I’ve smoked a ton of ribs on Weber kettles using smokenator/slow n sear attachments and thought I’d add my two cents. The acrid flavor doesn’t come from the lump hardwood charcoal, really. It’s about the method. With the lid vent orientation by one end of the firebox, you’re trapping smoke above the ribs on the other end of the lid, and leaving the top vent control partially closed further exacerbates the issue. You want that smoke to briefly draw over the meat and exit instead of hanging over and around whatever you’re cooking. I’ve gotten my best results with the kettles by making sure the vent is placed on the opposite side from the firebox, with the vent control wide open. Controlling the airflow from the bottom vent ensures you’re regulating the temp without trapping smoke. I know you said you have surface level temp probes, and using those would have enabled you to use this lid orientation without sacrificing temp monitoring. This is better anyway, since bimetal thermometers are pretty trash devices anyway. Also, using the water pan from the start helps with the smoke penetration and keeps the temp in the kettle consistent. Unless you’re using an absolutely terrible lump charcoal product, there’s no reason for ribs to come out tasting acrid with proper technique, especially if you’re using the 3-2-1 method.

@Rnwhite8

2 жыл бұрын

If you’re late to the party, I’ve missed it completely lol. Enjoyed the informative comment. 🍻

Lit indeed. Lol. I’m wanting to try the lump charcoal on my next rib cook

I think that no matter what brand of lump charcoal you use, if you add it raw to a low fire, you're going to get some acrid off notes. No snobbery here but I do prefer my ribs with some tug. When I want my meat FOB, I smoke a shoulder. For me, there's no reason to take ribs that far, especially since they're a lot more expensive than shoulder and the tug cannot be reproduced in other cuts. But most importantly, as you said, you should make it the way you like it. In the end, that's all that really matters, especially when you're cooking at home. Thank you, for taking the time to create and post this content.

@boohoohoohoo

Ай бұрын

Probably should have avoided an entire chimney full of charcoal at the beginning? Keeping only a small part of charcoal lit when putting the lid on might be able to prevent the acrid off notes he was experiencing at the end?

Imo I leave the top vent fully open and only control the temp with the bottom vent. I think you added way to much lit charcoal at the beginning.

@boohoohoohoo

Ай бұрын

think he just lit all of it at the beginning, then choked it off

Absolutely... remove that membrane!... you had me cracking up! Such a beautiful color... the Weber... and the ribs look nice too! Take Care.

@Weberkettleclub

3 жыл бұрын

Thank you!

That's the problem with lump, unless you are going to weigh how much goes in, you don't know what you have. My first cook with my Glen Blue was with $6.99 a bag Weber charcoal that I scored from TrueValue because of a tip from Weber Kettle Club forums. I just counted out the lit coals and cooked. Great cookup anyway, I'll bet that your family enjoyed them.

You can accomplish the same thing with a small hotel pan for the water and 2 disposable aluminum containers flattened for the indirect heat. All for under $10.00 cheers

Hey mate. When you put unlit charcoal in the BBQ for a low n slow, does it impart the chemical taste on the food as it starts to ignite?

Are you using the Slow N Sear XL Or deluxe?

I do SnS smokes with lump on my 22 a lot. Try ditching the chimney. You can directly torch light one spot in the sns or put the fire starter in the sns with the coals directly. In my exp, these methods can prevent the overshoot.

@Southjerseysmokin

2 жыл бұрын

How exactly do you do that? Every time I try to do that the flame always seems to put itself out before the charcoal is fully lit

@markboulier2006

2 жыл бұрын

@@Southjerseysmokin bernzomatic torch about 30 seconds in a 2” circle

@noobsaibot555

2 жыл бұрын

@@Southjerseysmokin leave the lid off for 10 minutes to allow the firestarter to catch the charcoal around it, then close the lid, dial back the bottom vent to smoke setting, closer top vent to about half to a third open and than use the bottom vent only to adjust your temp. Open vent to raise and close to lower the temp.

@noobsaibot555

2 жыл бұрын

Once your temp is dialed in, your smoking wood you added before you put the lid on, should be burning blue not white smoke any more and then you're good to put your meat on. And adjust bottom vent only to maintain your temp.

@boohoohoohoo

Ай бұрын

I think with the overshoot at the beginning everything lit, then when he covered up, it was a low burn and that caused a lot of acrid off putting smoky taste esp when he added more lump charcoal half way.

Hello there Sir; My name is Tim Williams and I'd like to know where you get the peach wood and where can I order it from? BTW is the Weber 26in Kettle Grill new? Please let me know thank you.

Subbed and love the content! I have a dumb question! Would lump work just as well with the 22 inch kettle? I’m looking to buy a Weber performer and I only like the flavor of lump charcoal, I’m not a big briquette guy! I own an Americana charcoal grill and the temps are hard to control when using lump charcoal! Thanks

@Weberkettleclub

3 ай бұрын

Lump is great, but for longer cooks it can be more inconsistent. If you can get good lump charcoal it'll be fine. I'm a big fan of the B&B competition char logs, I think Ace Hardware sells them

Aren't you the same guy that does vape reviews on youtube?

@jhvghjgjkhlihli

3 жыл бұрын

@420vapezone i though so. i bought the dynavap m, base on you review. edit: i love it. used everyday.

Troy, why didn't you use pube cubes to fire it up?

Have you quit these cooks (which I love) or have you changed your channel name. If the name change, could you inform me of the new name? I appreciate all of your videos.

@Weberkettleclub

4 ай бұрын

I've been on a hiatus, working out some life things. thank you for the comment, I'm itching to make a comeback

I don't understand you let your fire get so high from the start. You are supposed to bring the fire up slowly. You added charcoal about 3 times I believe, I cooked 2 racks of spareribs on my weber 22 with sns the other day and only used 1 full charcoal basket for 5 hours and no wrap. Am I missing something?. Enjoy your videos.

@Weberkettleclub

3 жыл бұрын

The fire got hot because I left the lid and vents open and I added fuel the 2nd time to ramp up temps for final hour. I should have clarified that.

Crow dab!

Just scored a used 26. Anybody running a standard SNS in a 26? I don't have the funds for the XL right now.

@markboulier2006

3 жыл бұрын

Some have. Or pickup 2 fire bricks for next to nothing. Local masonry supply store.

There's no reason to remove the membrane. I mostly goes away when you cook the ribs, and in the meantime it protects the meat and keeps the juices in.

@Weberkettleclub

7 күн бұрын

It doesn't go away, it's chewy and flavorless. It doesn't keep in juices, but it does keep seasoning out. I want to season that meat and fat. Membrane has to go, yo!

whats the passphrase to join the website forum ? or how do I find it?

@kevinriddle9829

3 жыл бұрын

@TwinTurbo Ray no I never did

@ryanbrowne4374

2 жыл бұрын

It's weberkettleclub

When you coming back to video making??

@Weberkettleclub

3 жыл бұрын

Thank you for asking. I'm ambitious and it's always on my agenda. I've been practicing pizza lately in hopes to make a pizza video

What's the odds of finding a used 26 for sale

@elliothandley9732

3 жыл бұрын

Can't give you any odds, but I always see them floating around on marketplace. Price varies a lot

cool you can get the 26 in colors wow... man thats awsome...god dam lets get some ribs in your belly sir... eat emmmm one emmmm enjoy.... the blue smoke i will have two keep an eye out for thanks buddy...

Are you drinking ?

@Weberkettleclub

3 жыл бұрын

no. dabbing

Were Chinese and the only thing we don't eat of the pork ribs is the bone. We eat the membrane.

Fuckit….subbed! I’m lit too.

A water smoker??lol.. the water is to create a barrier from the heat and your meat

@Weberkettleclub

Жыл бұрын

yep, that's what a water smoker is