How to Smoke Meat With a Weber Kettle

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[{"selector":"#anim-f46009ef-ef9f-4070-b749-62724e7801b8","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.01)","offset":0.33},{"transform":"scale(0.999)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] One of the things I love about Weber kettle is their versatility. While most people use these charcoal grills for high heat grilling, you can also use them as amazing “Low and Slow” barbecue pits. Here is an easy guide for “ How to Smoke Meat With a Weber Kettle “!

3 key steps for using your kettle as a smoker

01 Adjust Your Air Vents 02 Smoke With Indirect Heat 03 Don’t Try to be Perfect

Adjust The Air Vents on the Kettle

What makes a Weber kettle an amazing smoker is the ability to control the air flow through the grill. When you can control the amount of air that is going through the grill then you have a pretty good handle on controlling the temperature.

This process involves maintaining a small fire on one side of the grill. The side of the grill with the fire will be called the “Hot Side”. The side of the grill away from the fire will be called the “Indirect Side”.

Do Not Aim for Perfection

A huge part of using a kettle as a smoker is to not get obsessed over temperature. Unless you are using some fancy electronic blowers and temperature gauges you are not going to maintain an exact temperature and that is okay!

Temperature Profiles

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