Weber Kettle 22 vs 26 inch? Is Bigger Better? | Ep 89
Тәжірибелік нұсқаулар және стиль
Join me as I answer your cooking questions on this Tuesday Chat. Click "Show More" below for the questions!
Questions for Ep 89
Brent Diez
Do you inject your briskets?
Jimmy G
Any feedback on the Kingsford wood infused charcoal i.e... mesquite in addition to chunks in the WSM THANK YOU.?
thewindowguy1
hey troy been smokin brisket for years and i thought i had it down to a science... i just do the probe test and always works fine... my last one i did exactly the same way but it came out so tender that it wouldn't slice ... made great pulled beef lol but a little disappointing.... has this ever happened to you?
Greg Dutton
How would you reheat brisket, pulled pork and pork ribs in the oven without drying them out? Wondering about oven temp and what the meat temp should be? Cheers!?
Smokehouse BBQ
Hey T-Roy cheers to ya, got a tech question, I've started my own channel and the first few videos I made, I had a radio playing in the back ground, not knowing the issues youtube enforces on copy-writes. Well I edited the videos and muted the audio between areas where I was talking, but still you can still here the radio in the areas where I'm actually speaking and it was still flagged, question is, should I do a voice over or just scrap those videos. or do know any magic??
Franco C
Howdy T-Roy from your neighbor to the west in New Mexico. My question involves two of my favorite things, beer and BBQ! While visiting a buddy in Austin, he introduced me to Thirsty Goat from Thirsty Planet and it was awesome!! Have you had that beer? If not I highly suggest it. Also, I have an offset and I'm wanting another cooker with a set it and forget it type ability. I'm torn between the WSM and a Kettle with a slow and sear. Eventually I'll end up with both, but which one would you suggest getting first? Cheers Bro!!
The Root Boy Cooks
I love a good dry hopped ale! My favorite beer of all time is Bell's Hopslam. What's yours? My favorite Weber attachment is the Rotisserie! Rock On T-Roy!?
David B
I like this format. Lots can be learned buy the variety of questions. 22 in or 26 kettle is bigger better? Cheers to ya.
RobertD9461
T-Roy, happy day to you. Could you answer me a question about smoking a brisket? How much rub to you apply to the brisket, and ribs. Keep the videos coming. I'm enjoying them very much. I'm smoking the flat on the brisket. Robert, Boomer Sooner!
gordon farmer
Hey troy got a couple of questions for yah! beer or beef broth spritz? Rub your meat or leave it natural? Keep them smokers smoking brother.?
Lasse's Food and Barbecue
Have you ever cooked alligator? I had it in a restaurant recently and have found an importer that has some - but would be interested to know your thoughts?
Yep 57
Question, I use Australian hardwood called iron bark for my smokes which is great for beef but I find the smoke ring can get massive like half to 1 inch thick is that a good thing or over smoked in your book, still tastes great?.
Ivan Poland
T Roy, love the Thursday chats ! Cheers to ya... I occasionally see you running around with a fabulous T Roy Cooks T Shirt and was wondering where I could get one ? (my name being Troy doesn't have anything to do with it)!!! BTW, I did that delicious Meatloaf recipe, Best Meatloaf Ever... Amazing ! Really appreciate all you do, don't stop. And Tuesday cooks and Thursday Chats are great but you not getting to answer all these questions have you ever considered adding another chat day ??? Maybe with a guest ?? Cheers?
Abelardo Arambur˙
Hey Roy, I'm Abe from Lima, Peru. Love your channel, I've learned a lot from your cooking, cheers by the way! I had a question on how to make brisket tender and was wondering if you ever used Papaya or pineapple by rubbing or injecting it into the meat to leverage the enzyme power they have on the brisket? Thank you for the help.?
William Logan
Great Thursday chat T-Roy and I loved seeing you wearing the St. Johnsbury Vermont ball cap. I've been using my Weber Kettle with the Slow and Sear here in snowy Vermont. I've been smoking a variety of meats all winter with mixed results and was wondering should you light the fire at one end of the Slow and Sear and let it burn to the other end, or do you light the entire basket and which method works better? Cheers to ya!?
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Пікірлер: 91
For anyone looking for specific questions in this video here ya go. 1)2:14 2)3:55 3)5:25 4)7:16 5)10:26 6)13:09 7)15:40 8)17:15 9)18:42 10)21:09 11)22:53 12)24:30 13)26:44 14)30:15 15)32:45
@TROYCOOKS
5 жыл бұрын
Thank you so much Kyle!!!! BTW, I have a new granddaughter!!! Cheers brother!
@rhec_junior_9122
5 жыл бұрын
Hey thanks brother. And congratulation on the grand daughter T-Roy. That's an amazing gift I'm sure
@DjurslandsEfterskole
5 жыл бұрын
22 vs 26 inch is question 8)17:42
@ivancedillo8
5 жыл бұрын
Thank god
Troy, I love this Tuesday Q&A format. Lots of sharing and learning to be had. Appreciate you.
Another great Tuesday chat T-Roy. Thanks for the charcoal advice even though it was a few months ago during our Winter months. Yep. I've been playing around with different methods in the bitter cold winter and found that I just light the entire SNS basket then add to it when I need to, usually every hour or two and it works fine. In the warmer summer months I just light one end and let it burn to the other over a period of 5 to 6 hours and it works great. I use a propane torch to light the charcoal with no additional starter fluid or cubes. Thanks for sharing your response and always look forward to your chats and I do prefer this format over the live ones. Just my opinion and Cheers to you my friend!
Thanks so much for picking up my question Troy. I will consider your suggestions once i order som alligator. Since i posted the question it has been very rare, mostly out of stock, but one of these days :) Cheers my friend! And also thanks for the mention of course!
Always learn something from these chats T-Roy. Really good stuff!
Thanks brother, you are always giving out great info.
Great as always Troy! I always learn from you!
For pulled pork I’ve found the best way to store and reheat it is in a food saver bag. Seal it up and freeze it and then just toss the whole bag in hot water on the stove top when you want to eat it. Since you are heating it up in the sealed bag it stays nice and juicy. If you have some pork in your freezer you are only a few minutes away from great tasting pulled pork nachos at any given time which is awesome!
always full of killer information! as well as entertaining!
Going beer shopping tomorrow, going to look for that Badge and Willin! Thanks, T-Roy!
@wallagm
5 жыл бұрын
The Root Boy Cooks ! Hard to beat that Hop Slam, though!
Hi , Troy love watching videos lots of information keep up the great work. Watching from Trinidad and Tobago
@TROYCOOKS
5 жыл бұрын
Hey Jacklyn, thank you so much for watching!!! Maybe you could send me some recipes from your area to try out on video? Just a though???
Hi, Troy. Another great video as always. What's your your best tip for making gravy for Sailsbury steak? Have a good day, good buddy.
Hi T-Roy. I've been enjoying your videos and thoughts. Thanks for all you do. As far as the Weber 22" versus the 26" goes I have to put my vote in for the 26". The extra grill real estate is extremely handy to have. Also, you can make the fire as big as you want and just cook over a smaller portion of the 26" but then you have the 26" to use when you really need it. Indirect is very easy and smooth. One other nice feature is the larger rotisserie capacity. I can do two large chickens on the spit with the 26". I couldn't do that with my old 22". BTW, Weber doesn't make a 26" rotisserie so I bought mine from Cajun Bandit. When I asked Weber about one they told me that frankly, they don't sell enough of the 26" kettles to justify the rotisserie product.
Hey t-roy, love your channel. Just subscribe. Love the Q & A. This Question coming from Australia... What's the best sort of meat you love to smoke?
If I wanted more cooking capacity, would I be better off with a 26" Kettle with a Slow n Sear or a 22" Smokey Mountain?
Hey brother Troy another great video! Love me some of Red and his beer lol! Great dude! Much love to you!
@RedsBBQandPizzeria
5 жыл бұрын
ha ha... and my beer said they like you too!
Troy, I have pretty much decided to go with the Lonestar Grillz offset for my new smoker. Planning to order in next 2 weeks, but would like your suggestions on add-ons. What do you think are the best things to add on. The handle on end of cooking chamber is a no brainer for me.
Great q and a as always Troy! If you’re doing chicken on the WSM, how do you end up crisping up the skin? Cheers brother!
T-Roy How are you my friend? Congrats on becoming a grandfather! Three years ago I had a Komado Joe. I really wasn't into the whole smoldering wood flavor thing so I unloaded it. I also hated the latch setup as well. But the real reason I no longer have it was because I cooked fish in it one time with a mess of rock fish and trout and never got the smell out even after smoking with it 18 times plus afterwards. Well with another winter coming, I am going to do most smoking with the UDS project I am working on. I hope to have it finished and ready by the end of this month. I sprung for a Huntsaker vortex basket system. Wondering if you have seen it and curious on your opinion of it. And yes I do plan on using my Santa Maria grills in Winter even with it snowing. Thx -Andy Olsen
Great chat brotha! Cheers
T-Roy... CHEERS! Glad you liked the Graft! Aslin is a great Mico brewery and I'll be sure to send more in the future! A HUGE congrats to the new addition to the family and what will be your title? Grandpa, PaPa, Papi, Grand Papi? Take care and thank you for all you do!
Nice info. The 26 inch kettle has rendered my 18 inch wsm obsolete. But a 22 is perfect for most people
What’s your favorite thing to cook on your pit barrel cooker? Also I’m gonna attempt to do a whole turkey in mine. Do you have any tips to do a whole turkey in my pit barrel?
Hey Troy when smoking on my wsm after about 12 hours the temp on my dome thermometer drops but the temp on my digital thermometer stays the same. At first I thought it was just a defective thermometer on the dome but I've noticed that when the temp drops the temp of my meat starts to drop... I've checked the temp with 6 different digital thermometers and I get the same result as my main digital thermometer.. so which should I trust? And if the dome thermometer is correct what would cause it to drop at the 12 hour mark Everytime and no matter what I do I cannot get the temps back up
Brother Troy, just want to say how much I enjoy your Tuesday Chats. I have a question which might seem kind of weird but I never have heard this subject come up. There is a grocery store when I was living in MO that smoke ribs and chicken on a Southern Price stainless steel smoker. The smoke smell that came from that smoker just had a smell that said BBQ.Whether I use pecan' or hickory, in my WSM or Weber Kettle,I just can't seem to get that unique BBQ smoke smell even though I can get the thin blue smoke . Any suggestions and Cheers to you.
Informative! I wasn't aware that you tube frowns on us removing a flagged video. I wonder why that would be an issue with them. I've only had one flagged (temporarily) and just left it posted. Turns out, they allowed it within 48 hours... All of this on another one of my channels. Anyway, great Tuesday chat, as always, T-Roy!
Your videos have always been great.... I think that you know that I have been watching them for like the last 3 to 4 years now... I apologize that I don't get to comment nor spend as much time watching them as often as I used to... but I still watch them when possible My Brother.... We learn from each other and always have.... I still think that the best way to BBQ is get your hands on it and keep on keeping on .... sometimes is always going to be better than other times..... I know that I have gone on at carrying on.... that's what I get for commenting while watching and listening to your awesome video.... I can honestly say that I have learned from several sources to better my BBQ.... and you have helped Brother ♨️👍😎♨️
@TROYCOOKS
5 жыл бұрын
Hey Thomas, you have been around a long time brother and I truly appreciate the support. I'm happy if I have helped to inspire your cooking. That's what it's all about bro!! Cheers to ya!
@thomasballard2632
5 жыл бұрын
@@TROYCOOKS Congratulations on your new granddaughter Brother.... my granddaughter's birthday, and my 2 daughters birthday was this month..... 👍😎
Little off topic but is there a difference between he sides of pink butcher paper? Or can either side be on the food side?
Cheers to ya t roy. New bbqr and fan of your channel. Very helpful. Whats the right internal temperature for a 3-4lb brisket? 195 dried it out. I tried again, pulled it out at 152. Came out juicy, but were some tough pieces. Plus im not getting a thick smoke ring. I smoked it for 3 hours. Should I have kept it in for another hour? Off set smoker. Fat side up. Briquets. Some hickory chunks. Injected and rubbed. smoked it at 250° Any tips?
Cheers T Roy have you ever tried everglads seasoning? Its rsallt good stuff out of central florida. Thanks for the videos cheers from Denver.
Like your vids, keep up the good work. I have a theory though, and that is I don't think all those individuals with questions are actually writing 'Cheers to you', to which you cheer them back and take a gulp of beer. I think you make some of them up simply because you want a sip of beer. Nothing wrong with that, just saying.......
Hey T-Roy! A guy at work got me a Wagyu Black grade brisket from Snake River Farms as a thank you gift. I’ve never cooked anything this premium. Is it any different than non premium (choice or CAB) briskets? Any tips?
one other question i wanted to ask you Troy,is to the best of your knowledge,are there any temperature probes that're wireless?the probes im using are looking kinda sad these days lol
I have a 22 inch WSM that's over 10 years old before they integrated temp gauges. I cant see spending the $$ to go up in size and rather put it to another set up and been itching for a Yoder smoker and that's a solid chunk towards that more expensive smoker
Hey Troy why do beef ribs bleed blood when you pull them out of the package before you cook them?
T-ROY. I have a family of 3. I ordered the weber 18” original kettle charcoal grill. Do you think I should have gone with the 22”? Your opinion would be greatly appreciated. Thanks. Chris
@rashadwhite6909
2 жыл бұрын
For a family of three that's plenty it's just harder to cook indirect but you can definitely do nice cuts of meat on it you can do a spatchcock chicken a rack of ribs and a decent butt all on a 18
To funny I love camp shirts and I live in Florida. I just ordered this Flamingo shirt Awsome
Hey T-Roy. I watched a lot of your videos, but not all of them yet. :) Have you ever smoked a beef roast to make a pot roast style of meal, with taters and carrots on the side? If so, or if you didn't, how would you approach it or would you just say that's not a good idea. Thanks for all of your videos and great information. Cheers!!
Hey Troy. My name is Chris from California and watch your videos all the time. I was wondering if you know where to get beef plate ribs? I cant ever seem to find them out here or maybe using the wrong name? Could it be a special order cut maybe? Cheers and thank you
Good chat, love those shirts. Cheers. :)
@TROYCOOKS
5 жыл бұрын
Me too Scott!!! Thanks for watching!!!
Love the flamingos, bruh. If youre living without style youre not living
Hi Troy hope you and your family are doing well. Hey listen buddy I’ve watched you cook everything from chicken to brisket, but what I’ve haven't seen is a turkey cook. Not talking about roasted turkey like for thanksgiving, but more like fair food which is smoked turkey legs. Bet they would turn out great on that Santa Maria grill. Just an idea. Cheers to ya , and thanks for all the work and information you put in your excellent videos.
@TROYCOOKS
5 жыл бұрын
That is a great suggestion Bill. I will add it to my "To-Do" list. Much appreciated brother! Cheers back to ya!
I bought a 22” kettle and slow n sear. Should have bought the 26”. Two racks of ribs pretty much fill up the 22”, and sometimes too much. I will experiment with rib racks.
T- Roy where did you get that lone star cap from I want one.
Where to find a 55 gal drum metal lid.
Hey Troy I haven't seen you in a while and saw this video and had a question about the 26 inch kettle. I'm looking towards the future of getting a second kettle to diversify my cooking between 2 kettles. I have a 22 and love it, however I was thinking about the E6 Kamado but I do believe there are some things that need to be improved for the price its selling for. Has Justin (Baby back Manic) let you use His? If so what did you think of it. I simply love the kettle because it's simple and it's Webers iconic grill. I don't think they have full mastered the Kamado style and personally I think it lack the amount of accessories the the kettle has available.
@TROYCOOKS
Жыл бұрын
Hey Daniel, I will be back soon. I've been moving to a new location. I recently bought a 26 inch Kettle in Glen Blue and will have it on a video soon. I know nothing about the E6 Kamado, so maybe you can reach out to Justin for that cooker? Justin is also doing fine and has been busy spending time with the family. If I had the money, I'd choose a Kettle over the Kamado. As you say, it's got lots of accessories and options for cooking!!!! Cheers brother and Happy New Year!!!!
In all honesty Troy, been a long time fan on your channel....but I dont feel the live feed gives enough depth to what I am looking for, maybe others do, but the live feed is not personal to me, its apparent you cant keep up with the comments. Your old method, I feel you are talking to me by your old and tried and true method...and the bonus is you read sometimes my comments online, while I am watching, so there you are... you to me having a conversation.
Cheers from Tennessee
Troy please do, do a video of your pulled pork biscuits and gravy! mmmmmmmmmmmmmmmm
Cheers back to you T Roy
@TROYCOOKS
5 жыл бұрын
Thanks brother!
T-Roy I love the vids and my last brisket was to salty it was a prime i put Bro. James spg on it with head country rub also did a kosmos Reserve injection. Then the next day it wasn't salty it was off the chart. What the heck should i have just let it rest for 2 hrs instead of a hour? Cheers make that two cheers you look thirsty!
@TROYCOOKS
5 жыл бұрын
I'm glad it worked out for ya Josh and thanks for the question!!! Double Cheers to ya bro!!!
Me and a buddy have a friendly debate about soaking wood chips, water vs. beer. One of us thinks beer imparts a better flavor on the chosen wood chips, while the other thinks it adds a bitterness. Any thoughts? From anyone?
Hey Mon Ami ....... I gave you a HUGE shout out on me and Missy's newest video on OKRA for Gumbo the right way and shared this video on it ....... Enjoy Mon Ami .... Plus Tard .........
Maybe you can answer a question I have for cleaning tips that dont use any chemicals.
Troy,while i was on vacation a couple of weeks ago,i picked up an old cookbook that has a ton of pork recipes in it,you wouldnt by any chance want a "Mexican Sausage Burger" recipe to experiment on? ;)
@TROYCOOKS
5 жыл бұрын
As long as it's not chorizo, I'll give it a shot Christopher!!!
Hey T-Roy. Is it safe to give our furry friends cooked bones? I've always given my pups raw bones because I was concerned they could splinter once cooked. Cheers to ya!
Hi Troy Red is a friend of mine too
@RedsBBQandPizzeria
5 жыл бұрын
oh yeah!!!
Ita true, no one drinks Fosters is Australia, its for export...the same goes for Heineken in Holland its for export the locals dont drink it...
Hi t-roy and to your family.
@TROYCOOKS
5 жыл бұрын
Hey Steph & William!!! My son had a baby girl, so I'm a happy camper!!!
Hanging with the T'Roy, bring it brother.
Hey man you sound just like a yong Johnny Cash. Anyone else with me? Great vid BTW. ...just sayin
@TROYCOOKS
5 жыл бұрын
Thank you very much! I appreciate you watching.
What's the odds of finding a used 26 for sale.
I think Troy, you use sweet/hot on pork......savory/Beef......Chicken/both......at least that how it seems..
@22:09 somebody clip that! HAHAHAHAHA!!!! Sorry T-roy i had to!
@TROYCOOKS
5 жыл бұрын
Awe man, that's just wrong!!! LOL
Congrats T-Roy on the Granddaughter!! Here is a question for you, what will be your nickname that the grandkids call you?
36Mins to learn that 22 inch is more for smaller families or couples, and 26 is more for bigger families and that the lid is heavier on the bigger one. Boy! what an ROI! :). That said, video is very interesting, just the title is misleading ;) (y)
T-ROY, have you ever thought about doing a video with a smoked suckling pig?
👍🍺👍
I miss yer face...that is all
waste of time per the lable