I don’t use my offset smoker to smoke meat all the time. If I’m smoking a couple of slabs or maybe a chicken or two or even a turkey breast I will use my Weber. How is that possible? It’s not very hard…

Well the key to smoking meat is keep the temp low and constant for a long period of time and of course smoke. I use a remote thermometer to check the temp and a couple other little gadgets to keep the temp down and constant for a long period of time.

So how do you keep the heat low and constant? The first gadget you need are a couple of charcoal baskets.

They can be purchased just about anywhere that sell Weber accessories. These baskets will keep the meat from being cooked directly by the coals.

The next item that is not necessary but it sure helps which is a hinged grill grate

In order to keep the temp constant over a long period of time you will have to add more fuel to the fire. With the hinges up, it is easy to drop in more charcoal and more smoke wood as it burns up.

Here are the gadgets in action.

Put the charcoal baskets on either side of your Weber

Then place the hinged grill grate over the top with the hinged slats over the baskets.

Put the meat in the middle. In this case a Turkey Breast, drop in a couple chunks of smoke wood. I prefer chunks to chips but either can be used.

Instant smoker

Here is the Turkey Breast after a couple of hours

Can one smoke on a Weber without the charcoal baskets or the hinged grill grate? Of course. Without the baskets simply put all the coals to one side and put the meat on the other. Put the vents over the top of the meat so the smoke is drawn over the meat before exiting the grill.

Smoking without the hinged grill grate is tougher as it is harder to add fuel and more smoke wood. Picking up a hot grill grate is not easy and increases the risk of dumping the meat on the ground.

If you have any questions please feel free to comment below or email me at Scott@GrillinFools.com.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
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one comment

I have been smoking with a kettle forever…I found that you can take a couple bricks and create a “V” on one side of the bowl to make a nice small charcoal pot (coals inside the “V”) thus giving you more grill space for ribs or whatever.
Great site…loved the Post-Dispatch article

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