Re: Making pulled pork in a 22 inch Weber kettle charcoal grill.

In article <47d6fd5b$0$24418$5fc3050@xxxxxxxxxxxxxxx>,
reactietelegraaf@xxxxxxxxx says...
Hello everybody,
I live in the Netherlands where there are fewer smokers but so much more
charcoal grill's.

I'm looking on many US sites and see all these recepies for pulled pork but
these are mostly all done on a smoker.

Is there someone out there with good idea's or suggestions how to do this
not on a smoker but on a 22inch Weber kettle charcoal grill?

Thanks,
Frank

You need to use the "indirect" method with the Weber kettle grills to do
low-and-slow smoking and barbecue. That simply means keeping the hot
charcoal on one side of the fire pit and the meat on the opposite side
of the grill above. You need to control the temperature of the fire by
adjusting the draft. You can monitor the temperature by dropping the
stem of a dial thermometer through one of the the dome draft holes on
the Weber grill dome.

For smaller cuts of meat, you can divide the coals up into two portions,
kept off to two sides of the fire pit, then put the meat in the middle.

Either way, you'll probably have to turn the meat and replenish the
charcoal a couple of times during a long cook. Wood for smoking is
usually placed directly on the hot coals.

You should be able to Google on the words "weber grill indirect" and
find some hints and illustrations on this technique.

Bob
.

Relevant Pages

  • Re: How to make pastrami
    ... tablespoons coriander seeds, coarsely cracked ... Wrap the meat in aluminum) foil and then enclose it in a plastic bag. ... from the vent, hang the pastrami in the smoker, close the door, and smoke ... Cool the pastrami, then wrap and refrigerate overnight or for up to 2 or 3 ...
    (rec.food.cooking)
  • Re: Smokin good
    ... load and it being cold, there could easily be user-induced cold spots. ... The smoker is insulated and I have enough self-control to not open the door very much at all, but I think my problems this time were mostly because of the size/temperature of the meat and not having pre-heated the smoker. ... But I slice the brisket and pork butts fairly thin and even a tougher piece of meat is more tender. ...
    (rec.food.cooking)
  • Re: Smokin good
    ... it with meat and run the smoke feature for 5 hours... ... It seems a shame that one would need to switch from a smoker such ... brief higher temp in ...
    (rec.food.cooking)
  • Re: My first picnoc shoulder
    ... The BBQ FAQ says add the meat to the smoker fat side up-does that mean ... I decided to leave the skin on based on what I read in the ... The fat which seeps through/into the meat drops down. ...
    (alt.food.barbecue)
  • Re: More tasty protein (Labor Day smoke)
    ... gauge on my New Braunfels Smoker. ... So let's imagine that a guy wanted to get started smoking meat. ... I haven't had prickly pear since I moved from Peru. ... store had big prickly pear fruits 5 for $1.00. ...
    (misc.fitness.weights)