My new Weber Kettle rule of thumb...

Discussion in 'Charcoal Smokers' started by thunderdome, Mar 12, 2012.

  1. thunderdome

    thunderdome Master of the Pit

    Dunno how exactly this will come in handy quite yet. But found it interesting...too close to be a coincidence.

    Weber kettle when cooking offset is almost exactly 100 degrees different from hot to cool side.

    Hot side

    Cool side

    After it cooled down a side

    Then over to the hot side

    Opened up the cleaner and did it again. Hot side

    Cool side

    At any temp range, the greatest difference on the surface temp thermo was no more than 2 degrees away from a 100 degree difference

    / message
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    sound interesting thanks for the info
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's kinda cool. You could smoke some chicken wings on the cool side then move them to the hot side to crisp up the skin, by just rotating the grate.
  4. Very useful info since I use the kettle for small cooks.
  5. thunderdome

    thunderdome Master of the Pit

    I'm thinkin i'll try some at-the-grate temp comparisons to really see if the 100 degree difference is fair
  6. venture

    venture Smoking Guru OTBS Member

    The grate temps are what really matters.  The infrareds have their place, but they can give weird readings on shiny surfaces.

    Good luck and good smoking.
  7. thunderdome

    thunderdome Master of the Pit

    I agree. I never thought this would translate to a cooking temp. It was purely an observational thing w/ my IR thermo. The fact that it was almost 100 degrees exactly was bizarre.

    I do use the hand-test on the lid quite a bit for a ballpark temp, so i suppose it would help in some way in that regard
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    I will be inheriting the Weber Kettle 22 I bought my dad so this is interesting 

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