British BBQ Society Forums

Thanks Ed, surely a house brick uses a lot of space up the in the kettle? Not much room for coal.

Reason I ask is that a mate really wants to cook pulled pork but he only has a kettle, ive never cooked pulled in a kettle. I told him it would just be too painful, I wouldnt want to tend a kettle for 8 hours+

Im was thinking to tell him to smoke it for a few hours offset, try and keep the temp low and then chuck it in the oven foiled at a low temp till fork tender.

I would love to know if anyone cooks pulled in a kettle and how?

I reckon you could cook it in a kettle easily - keep coal off to one side, maybe rotate the meat every hour... I've cooked brisket joints in a kettle with no issues

NomNomBBQ wrote:Reason I ask is that a mate really wants to cook pulled pork but he only has a kettle, ive never cooked pulled in a kettle. I told him it would just be too painful, I wouldnt want to tend a kettle for 8 hours+

It's really easy to do, if you're cooking a smallish joint, cook it indirect for 2 - 2.5 hrs and then foil and cook indirect for another 2 - 2.5 hrs.

The kettle will be cooking at 350-400f, but pork is very forgiving and will be fine.

check out http://bbqpitboys.com most of their stuff is done indirect on kettle grills.

Swindon_Ed wrote: It's really easy to do, if you're cooking a smallish joint, cook it indirect for 2 - 2.5 hrs and then foil and cook indirect for another 2 - 2.5 hrs.

The kettle will be cooking at 350-400f, but pork is very forgiving and will be fine.

Cheers Ed

Ok boys and girls, here is a link on how to cook low and slow on a kettle from the gents over at the Virtual Weber forums, they should know what they are talking about.

http://tvwbb.com/showthread.php?25107-A ... onger+burn

I only have a kettle and do some very good low and slow cooks, I can cook in the 225 to 250F range for a good 10 hours on about 6 pounds of charcoal (Kingsford), fire bricks and foiled grate are successful for me, bottom vent closed most of the time with the top vent a quarter to a half open - any more and the temps start to climb. I got my fire bricks from a specialist brick supplier here in town, from my memory they cost under five bucks for the pair, I wrap them in foil mainly for an easier clean up.

I'm on a Weber OTP 47cm and am 6 hours into a 12 hour cook of pulled pork and a 6kg brisket. It's definitely do-able! I've got a few modifications on mine though, the smokenator which gives me an extra cooking level and easier indirect cooking, and then I've recently added the BBQ Guru's PartyQ which gives excellent temperature control. It'll chew through quite a bit of charcoal but it's a cheap way of getting into smoking with the versatility of a kettle.

Riverat - thanks for that link - had been using the charcoal holders rather than bricks to hold my lump. Will try the bricks and the bottom grate foil.

Sorry for the delay replying folks, ive been away this weekend.

Thanks to everyone for the advice, I will pass this onto my friend.

Cheers

Bryn

Low and slow on kettle is easy, even with unattended cooks, see here;

http://www.bbq-brethren.com/forum/showt ... p?t=166007