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Smoked my first brisket on a Weber kettle instead of my offset smoker - what a difference in bark
So I've been using this old offset smoker I got off Craigslist for about 2 years now. It works okay but I always struggle to hold temp steady, especially in winter here in Ohio. Last weekend I had a 12 pound brisket and decided to try it on my buddy's Weber kettle instead. Used the snake method with some hickory chunks. The bark came out way better - that deep dark crust I've been chasing. Meat was tender but not mushy. I think the smaller chamber just holds humidity better or something. Anyone else switch from an offset to a kettle and never look back?
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uma_ellis10d ago
Ask @blair_webb if he still fights temp swings on the kettle.
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the_linda10d ago
...and @blair_webb is right, the kettle just works. I had the same issue with my offset, always tweaking vents. Did the snake on a buddy's kettle last summer and haven't touched my smoker since. What charcoal you using for yours?
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the_diana10d ago
My 22" kettle sat in my garage for two years collecting dust because I thought it was just a grill, not a real smoker. Then my neighbor did a 15-pound packer on his with the snake method and some B&B charcoal and I had to admit I was wrong. I finally tried it myself for a Memorial Day ribs cook and the temp held right at 250 for 6 hours without me touching a single vent. That would have been three ash cleanouts and a lot of cussing on my offset. What kind of woods are you mixing in with your charcoal for the snake?
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Had a buddy who swore by his offset smoker for years, spent more time fighting temp swings than actually cooking meat. He tried a brisket on my kettle once and went home and sold his offset that same week. Now he's got two kettles and a weird obsession with snake method charcoal layouts.
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