Smoking on a Kettle - Page 2 - BBQ Central

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Old 04-10-2005, 01:38 PM   #11
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Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
[quote=Niagara River Smoker]
Quote:
Originally Posted by "Kloset BBQR":1271rxov
The other reason I liked using the Kettle for the ribs is that when the ribs were done I could sauce them and then grill them directly over the coals.
Great carmelization effect. Makes for a sticky crispy exterior and a moist smokey interior with a good smoke ring.
That's why I'm interested in this method. I use racks in the WSM but I find I have to cut the racks in half so I don't overcook the end ribs. I like the idea of being to lay the whole rack out for saucing and setting, so I think I'll give it a try.[/quote:1271rxov]

Ditto.

Intriguing thread. I smoked in a kettle for years before I got a smoker (long cooks were kind of a bitch) but haven't low-and-slowed in one since. The kettle ring to allow lower temps and better smoke circulation is a particularly fine idea rather than the less coal/add periodically approach to keep the temps lower.
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