Original Kettle™ 22 | Weber

Weber kettle Grill Recipes


Preparing the grill

For low and slow at 225-250 degrees: Light a chimney starter that is filled a third of the way with charcoal (25-30 briquettes) and wait until it is ashed over. Dump the lit charcoal onto one side of the charcoal grate. Place a large drip pan right next to the charcoal. This will be used to catch drippings and also as a heat sink. With lower temperatures, you will be able to get consistent and stable temperatures without major fluctuations when you have the charcoal all on one side. Think of it this way, you can have more fun with your family than constantly having to monitor your grill and worry about if the turkey is going to be done. For roasting at 275- 300 or 350-375 degrees: Light a chimney starter that is filled about halfway with charcoal (50-60 briquettes) and wait until it is ashed over. Dump the charcoal evenly on both sides of the kettle. Place a large drip pan in the center of the piles, this will be used to catch drippings and also as a heat sink. Place the cooking grate on and make sure that the hinged part of the grate is directly over the charcoal so that you can easily add more briquettes. Keep the bottom vents locked in to about a quarter of the way open and start with the top vent halfway open. Control the temperature throughout the process by turning the top vent to being more open to get the temperature higher or closing it a little to cool it down. Cover the grill and adjust the lid so that the thermometer is over an indirect area so that you are measuring the convection heat/hot air, not the heat of the charcoal. Allow your grill to preheat for 10-15 minutes and 5 minutes into the preheat add wood chunks to the lit charcoal in a line on the top. Follow a 3:1 ratio of cherry and hickory for optimal flavor.


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