Hi all, I'm reworking my outdoor cooking equipment, with the poor condition
of my trusty Meco Swinger II charcoal grill. I'm taking care of the
"convenience cooking" with a gasser, but would like to maintain or enhance
my charcoal capabilities. The 2 options a

1) Replace the grids and ash dump in the Meco, and keep longing for the
WSM - which I'd love to have, but reality is that usage would likely be only
a few times a year.

or

2) Trash the meco, and get a Weber Kettle, and use it for both charcoal
grilling, and indirect cooking/smoking similar to how I use my meco now for
things like ribs (drip pan, fire off to the side etc). The new webers have
little charcoal baskets that would seem to make this doable, and perhaps not
ideal, but doable.

Would love opinions especially on the Kettle idea, since there's plenty of
WSM information available....

- Bo

Bo Hica wrote:

2) Trash the meco, and get a Weber Kettle, and use it for both
charcoal grilling, and indirect cooking/smoking similar to how I use
my meco now for things like ribs (drip pan, fire off to the side
etc). The new webers have little charcoal baskets that would seem to
make this doable, and perhaps not ideal, but doable.

The kettle will work remarkable well, Bo. You'll need to pay closer
attention to refueling than the WSM, and temperature control will take more
patience to learn, but you'll still get what you need. Since you will be
off-setting the charcoal, you won't have the same amount of grill space for
your meat. The WSM has the same size grill, but has a baffle and distance
between the charcoal and the meat, so you can use the whole grill. Instead
of the charcoal baskets from weber, you might take a look at grill woks (the
kind with holes in them). They are cheap and work well to contain charcoal
and allow it to burn nicely. Also, look for lump charcoal, as it will
produce more heat per volume, and much less ash than briquettes.... not to
mention -- IMO -- a better flavor.

I like the red ones :-)

Bo Hica wrote:

Hi all, I'm reworking my outdoor cooking equipment, with the poor condition
of my trusty Meco Swinger II charcoal grill. I'm taking care of the
"convenience cooking" with a gasser, but would like to maintain or enhance
my charcoal capabilities. The 2 options a

1) Replace the grids and ash dump in the Meco, and keep longing for the
WSM - which I'd love to have, but reality is that usage would likely be only
a few times a year.

or

2) Trash the meco, and get a Weber Kettle, and use it for both charcoal
grilling, and indirect cooking/smoking similar to how I use my meco now for
things like ribs (drip pan, fire off to the side etc). The new webers have
little charcoal baskets that would seem to make this doable, and perhaps not
ideal, but doable.

Would love opinions especially on the Kettle idea, since there's plenty of
WSM information available....


I have a weber kettle and think it can work well for smoking of things
like Turkey legs, chicken wings and legs. I bought the collar part of
the rotisserie kit, which heightens the grate about 6 inches.

For larger tougher cuts, like butts or brisket I didn't try. I can't
seem to get the temperature at a level I am comfortable with. Sucker
just gets plain too hot. So I got a WSM for butts, brisket, spares and
I am sure other meats will hit the grate too.

Happy Q'en,
BBQ
- Bo

bbq wrote in message news:HZwpc.56228$xw3.3363415@attbi_s04...
Bo Hica wrote:

Hi all, I'm reworking my outdoor cooking equipment, with the poor condition
of my trusty Meco Swinger II charcoal grill. I'm taking care of the
"convenience cooking" with a gasser, but would like to maintain or enhance
my charcoal capabilities. The 2 options a

1) Replace the grids and ash dump in the Meco, and keep longing for the
WSM - which I'd love to have, but reality is that usage would likely be only
a few times a year.

or

2) Trash the meco, and get a Weber Kettle, and use it for both charcoal
grilling, and indirect cooking/smoking similar to how I use my meco now for
things like ribs (drip pan, fire off to the side etc). The new webers have
little charcoal baskets that would seem to make this doable, and perhaps not
ideal, but doable.

Would love opinions especially on the Kettle idea, since there's plenty of
WSM information available....


I have a weber kettle and think it can work well for smoking of things
like Turkey legs, chicken wings and legs. I bought the collar part of
the rotisserie kit, which heightens the grate about 6 inches.

For larger tougher cuts, like butts or brisket I didn't try. I can't
seem to get the temperature at a level I am comfortable with. Sucker
just gets plain too hot. So I got a WSM for butts, brisket, spares and
I am sure other meats will hit the grate too.

Happy Q'en,
BBQ
- Bo


I have read on this forum that people have been able to purchase the
rotisserie collar for the the 22" weber kettle grill. I would like to
expirement with this but I can't find the collar for sale by itself.
Is there a place I can buy only the collar?. I am not interested in
doing rotissery cooking, just smoking. Thanks for your help.

Dave Bugg deebuggatcharterdotnet wrote in message
...
Bo Hica wrote:

The kettle will work remarkable well, Bo. You'll need to pay closer
attention to refueling than the WSM, and temperature control will take
more
patience to learn, but you'll still get what you need.

I'll second what Dave has to say. The Weber kettle was my rig until I got a
WSM. I've done butt, chickens, corned beef, chuck roasts, ribs, etc.
successfully. It's not at all a bad starter rig.

The biggest problem with the kettle is that you have to lift the grill off
to tend the fire. They have newer grills with flip-up sides that doubtlessly
would help with that. I haven't tried.

Since you will be
off-setting the charcoal, you won't have the same amount of grill space
for
your meat. The WSM has the same size grill, but has a baffle and distance
between the charcoal and the meat, so you can use the whole grill.
Instead
of the charcoal baskets from weber, you might take a look at grill woks
(the
kind with holes in them). They are cheap and work well to contain charcoal
and allow it to burn nicely. Also, look for lump charcoal, as it will
produce more heat per volume, and much less ash than briquettes.... not to
mention -- IMO -- a better flavor.

The Weber charcoal baskets are pretty good. Set the basket so the slits in
it are cross-ways to the charcoal grate if you are using lump, then you
don't have small burning chunks falling through the grate and out through
bottom vents.

For a 22 inch kettle, two baskets and the Weber drip pans are designed to
fit perfectly across the bottom. However, I generally used just one basket
with the meat over to one side. That's the recommened method in Smoke and
Spice. I recommend taking a look at that book, as they discuss Qing with a
kettle. Your library may carry it.

Good luck.


Brian Rodenborn

"Bo Hica" wrote in message . com...
Hi all, I'm reworking my outdoor cooking equipment, with the poor condition
of my trusty Meco Swinger II charcoal grill. I'm taking care of the
"convenience cooking" with a gasser, but would like to maintain or enhance
my charcoal capabilities. The 2 options a

1) Replace the grids and ash dump in the Meco, and keep longing for the
WSM - which I'd love to have, but reality is that usage would likely be only
a few times a year.

or

2) Trash the meco, and get a Weber Kettle, and use it for both charcoal
grilling, and indirect cooking/smoking similar to how I use my meco now for
things like ribs (drip pan, fire off to the side etc). The new webers have
little charcoal baskets that would seem to make this doable, and perhaps not
ideal, but doable.

Would love opinions especially on the Kettle idea, since there's plenty of
WSM information available....

- Bo

I have a 22" Kettle and love it. I can crank up the heat for searing
steaks, or maintain nice steady temperatures anywhere between 325 and
450 for direct or indirect cooking with the lid on. I agree its
difficult to keep the temp low enough for low & slow cooking (say
under 275), but recall reading a web page somewhere where the author
had managed it by adding only 14 lit briquettes to a pile of unlit
ones, and managing the vents...

Smoking is easy, just cook indirect, and use some wood chips or lumps
in foil. Local favourites are Smoked Salmon and kasseler rib (salted
and smoked port loin chops).

The charcoal baskets looked too fiddly, getting refills in past the
grid, so I bought the rails that clip onto the charcoal grid. (Until
I bought the official Weber rails I made do with some home-made
coat-hanger ones which actually worked just as well :-). Only problem
is the smaller bits of lump can drop through the charcoal grid, when
I'm getting down toward the bottom of the lump bag. I need to add some
fine diamond mesh to the grid.

I also read the glowing reports here and on ABF, and occasionally
consider lashing out for a WSM. But like you, I suspect I'd only use
it occasionally for bigger and tougher cuts.

/s

Scarlet Pimpernel wrote:

I agree its
difficult to keep the temp low enough for low & slow cooking (say
under 275), but recall reading a web page somewhere where the author
had managed it by adding only 14 lit briquettes to a pile of unlit
ones, and managing the vents...

Try using the minion method in the kettle and you will be amazed. I
start out with hot water(important) in the drip/water pan. Then mixing
unlit kingsford or pressed hardwood briquette and large wood chunk (you
won't need much). Use 14-16 lit on top. The top vent should be fully
open and the bottom (if one touch) barely open (about an inch). 6 hours+
at 225-250 without having to touch a thing.

-CAL

cl wrote in message ...
Scarlet Pimpernel wrote:

I agree its
difficult to keep the temp low enough for low & slow cooking (say
under 275), but recall reading a web page somewhere where the author
had managed it by adding only 14 lit briquettes to a pile of unlit
ones, and managing the vents...

Try using the minion method in the kettle and you will be amazed. I
start out with hot water(important) in the drip/water pan. Then mixing
unlit kingsford or pressed hardwood briquette and large wood chunk (you
won't need much). Use 14-16 lit on top. The top vent should be fully
open and the bottom (if one touch) barely open (about an inch). 6 hours+
at 225-250 without having to touch a thing.

-CAL


Thanks, maybe I should give it a try....

My one concern is that, while I have no religous objection to
briquettes generally, I make sure they're well lit (grey) before
introducing food to the area. I don't like the idea of them going
through their "smoulder phase" in the kettle with the meat.

I guess I could add 14-16 lit briquettes (or equivalent burning lump)
to a pile of unlit lump for the same general effect...

/S

Scarlet Pimpernel wrote:

My one concern is that, while I have no religous objection to
briquettes generally...

Does that extend to the Greek Orthodoxy ones? :-)

"Scarlet Pimpernel" wrote in message
om...

Thanks, maybe I should give it a try....

My one concern is that, while I have no religous objection to
briquettes generally, I make sure they're well lit (grey) before
introducing food to the area. I don't like the idea of them going
through their "smoulder phase" in the kettle with the meat.

I guess I could add 14-16 lit briquettes (or equivalent burning lump)
to a pile of unlit lump for the same general effect...


No, seriously try it, no problem at all. This is another case of questioning
conventional wisdom. Lump will burn too hot to fast.


-CAL

"cl" wrote in message
...

"Scarlet Pimpernel" wrote in message
om...

Thanks, maybe I should give it a try....

My one concern is that, while I have no religous objection to
briquettes generally, I make sure they're well lit (grey) before
introducing food to the area. I don't like the idea of them going
through their "smoulder phase" in the kettle with the meat.

I guess I could add 14-16 lit briquettes (or equivalent burning lump)
to a pile of unlit lump for the same general effect...


No, seriously try it, no problem at all. This is another case of
questioning
conventional wisdom. Lump will burn too hot to fast.


-CAL


Well, I'm game to give it try. I'll go buy a butt next week, give it a shot,
and report back in due course ...

/s

Scarlet Pimpernel wrote:
"cl" wrote in message
...

"Scarlet Pimpernel" wrote in message
om...

Thanks, maybe I should give it a try....

My one concern is that, while I have no religous objection to
briquettes generally, I make sure they're well lit (grey) before
introducing food to the area. I don't like the idea of them going
through their "smoulder phase" in the kettle with the meat.

I guess I could add 14-16 lit briquettes (or equivalent burning lump)
to a pile of unlit lump for the same general effect...


No, seriously try it, no problem at all. This is another case of questioning
conventional wisdom. Lump will burn too hot to fast.


-CAL

Huh? Lump burns too hot too fast? Funny, I can keep the temperature just about
200°F using lump. Don't know what that's too hot for unless you're talking cold
smoking.

BOB

In article , " BOB"
wrote:

Scarlet Pimpernel wrote:
"cl" wrote in message
...

"Scarlet Pimpernel" wrote in message
om...

Thanks, maybe I should give it a try....

My one concern is that, while I have no religous objection to
briquettes generally, I make sure they're well lit (grey) before
introducing food to the area. I don't like the idea of them going
through their "smoulder phase" in the kettle with the meat.

I guess I could add 14-16 lit briquettes (or equivalent burning lump)
to a pile of unlit lump for the same general effect...


No, seriously try it, no problem at all. This is another case of
questioning
conventional wisdom. Lump will burn too hot to fast.


-CAL

Huh? Lump burns too hot too fast? Funny, I can keep the temperature just
about
200°F using lump. Don't know what that's too hot for unless you're talking cold
smoking.

This is CALs unconventional wisdom as opposed to your conventional
wisdom, I guess. FWIW I can run my K at 150F as purty as you please
all day and night. Using lump.
What's not 'too hot' here CALs advice-as usual.
ScarPimp-
Don't add briquettes straight to a cooking fire-you'll nastify what
you're cooking. Preburn 'em in a separate fire first.

monroe(just put a butt in the K)

Monroe, of course... wrote:
In article , " BOB"
wrote:


This is CALs unconventional wisdom as opposed to your conventional
wisdom, I guess. FWIW I can run my K at 150F as purty as you please
all day and night. Using lump.
What's not 'too hot' here CALs advice-as usual.
ScarPimp-
Don't add briquettes straight to a cooking fire-you'll nastify what
you're cooking. Preburn 'em in a separate fire first.

monroe(just put a butt in the K)

(nodding and agreeing here)

I can't run mine much lower than 200°F with *any* charcoal at all (in the
summer). Right now, my Tera Cotta #1 is registering 145°F without a fire in it.
Sun's that hot, have to wear shoes on the concrete patio.

The #5 is out there chugging along on 3 racks of spares that should be done in
about an hour. Lump and *1* chunk of oak, dome @ 225°F. MMMmmmmmmmm Smells
great.

BOB
some reason, cl's posts don't show up here unless quoted '-)

On Sat, 22 May 2004 21:16:18 GMT, "Monroe, of course..."
wrote:

This is CALs unconventional wisdom as opposed to your conventional
wisdom, I guess. FWIW I can run my K at 150F as purty as you please
all day and night. Using lump.
What's not 'too hot' here CALs advice-as usual.

In his defense, it appears to me that he was talking about using lump
to cook low-and-slow in a Weber Kettle. Dunno if he's right or not,
but I don't believe he was talking about using lump in a K.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"