I Did Not Know I Could Do That On A Weber Kettle Part One
- Richard Reynolds Jr.
The Purpose of the Post:
When I initially began crafting this blog post, I contemplated delving into the topic of ‘Why Did I Buy That Weber Kettle.’ However, upon careful consideration, I opted to set aside the discussion on ‘Why Did I Buy That Weber Kettle’ for the time being. My rationale lies in the numerous exceptional culinary experiences I’ve had with my Weber Kettle, which I am eager to share with you. Furthermore, the upcoming series of blogs will explore the theme of ‘I Did Not Know I Could Do That With A Weber Kettle,’ showcasing a range of astounding culinary endeavors.
My First Three Legged Weber Kettle:
I can’t pinpoint the exact moment I acquired my first three-legged Weber Kettle, but what remains vivid in my memory is its simplicity. It was a fundamental grill – load charcoal, throw on some steaks, burgers, or hotdogs, and within a short span, dinner was ready. The kettle itself was so unassuming; the ash can perched on three hooks and resembled an aluminum foil pan. I didn’t pay much attention to the Weber Kettle, as it always stood ready when I called upon it, mostly during the summer. In winter, it stoically endured the elements, sitting outside on the patio, uncovered, braving whatever inclement weather Mother Nature decided to unleash. I recall one summer, eager to fire up the kettle, only to find the grate rusted beyond use. It seemed I had left the top vent open, allowing my three-legged kettle to absorb more moisture than it could handle.
My First Introduction to the Green Egg:
One weekend, a friend graciously invited me to their home for dinner, featuring a smoked pulled pork cooked on their newly acquired Green Egg. It was my first encounter with this impressive grill, and as the savory aroma wafted through the air, I couldn’t help but compare it to my trusty Weber Kettle. Learning the considerable price difference between the two sparked my curiosity. Both had domed tops, but the Green Egg’s top was noticeably heavier with a tight seal, a contrast to my Weber Kettle. While the Green Egg boasted a ceramic interior, my Weber Kettle was constructed with steel and a porcelain enamel coating. Reflecting on the experience, I realized four key points: my unintentional status as a Weber Kettle grill enthusiast, the shared domed lids and heat control dampers between the grills, and a notable difference in lid design— the Green Egg’s hinged lid versus my Weber Kettle’s non-hinged lid, posing occasional challenges. Despite these nuances, the smoked pulled pork, a revelation to me, left an indelible impression and ignited a newfound interest in the art of low and slow meat smoking.
Weber Kettle vs Green Egg:
The following day unfolded as a dual-purpose journey—an assessment day coupled with a deep dive into research courtesy of the internet. My mission was twofold: to elevate my Weber Kettle as closely as possible to the revered Green Egg and to broaden my understanding of the Low and Slow cooking technique using my Weber Kettle. While I won’t delve extensively into the improvements made, reserving that for a future blog post, the initial transformation for my 22-inch Weber Kettle commenced with a simple yet crucial step—I ordered a cover. No longer would it endure unprotected against the vagaries of winter or summer weather conditions. The subsequent stages involved the replacement of the charcoal and cooking grates, accompanied by a thorough cleaning of the kettle’s interior and lid. To my pleasant surprise, the porcelain enamel, despite years of exposure to the elements without protection, showcased remarkable resilience. The crowning touch to the rejuvenation was the upgrade to the One-Touch Cleaning System, bidding farewell to the old ash can catch. While I acknowledge that the One-Touch Cleaning System isn’t flawless, it undeniably surpasses its predecessor.
My Friends were defiantly Confused:
I vividly recall my friend’s bewildered expression as he quizzically asked, ‘What in the Sam Hill are you doing?’ This inquiry arose during our conversation about the upgrades I was implementing on my Weber Kettle. He insisted that I abandon the modifications and simply invest in a dedicated smoker. ‘You need an offset smoker,’ he asserted. As a brief aside, the phrase ‘What in the Sam Hill are you doing?’ struck me as nostalgic, reminiscent of a single occurrence in my life while watching ‘To Kill A Mockingbird.’ Although the expression didn’t linger then, it has woven itself into my vocabulary ever since. Undeterred by my friend’s skepticism, I confidently declared that my Weber Kettle was a perfectly capable smoker, and I was determined to prove it.
The Inaugural Cook:
My inaugural cook on the newly rejuvenated Weber Kettle featured a delectable six-bone prime rib, marking a special occasion that brought several friends together for dinner. Notably, my parents’ home boasted two fireplaces reserved exclusively for oak burning. Capitalizing on this resource, I retrieved four oak pieces from their stockpile. Placing the largest oak piece on one side of the charcoal grate, I encircled it with hot coals ignited using my charcoal chimney starter. A brief detour in transparency—prior to delving into the Low and Slow cooking process, I relied on lighter fluid for igniting charcoal. Unaware of the charcoal chimney starter, it has now become my preferred method, as I’ve transitioned away from lighter fluid. I’ll delve into alternative natural methods in upcoming blog posts. With the lid securely in place on the kettle, I adjusted the bottom damper to a third open, initially keeping the top damper fully open until the internal temperature reached a steady 225 degrees.
In Closing:
As I reflect on that initial cooking endeavor, it brings a chuckle to witness the strides I’ve made in my understanding of the Low and Slow cooking process. During that maiden cook, I relied on a kitchen thermometer for internal temperature checks, omitted any dry rub for seasoning, and had yet to discover the practice of wrapping with paper or foil. These early experiences have evolved into valuable lessons, each poised to become a topic for future blog posts. The six-bone prime rib, despite its humble beginnings, left a lasting impression. Those who gathered for dinner were thoroughly pleased, with one noteworthy comment praising the subtly balanced smokiness and the pleasing smoke ring. Even my skeptic friend, the one who once questioned, ‘What in the Sam Hill are you doing?’ had to concede that the Weber Kettle was more versatile than he initially thought.
