This is was my first cook on a weber kettle. I’m taking care of my grandparents who live on fixed budget. I found a used 22” kettle on Facebook and also found out that London broil was on sale at our market. Not the best cut of meat, but it came out tender and they both devoured it. My question is, they say to put the vent over the meat, so why do they put the thermometer over the coal side? I was running about 325 over the coal side. If you have the same setup, what do you think the temp was on the cool side? Maybe I need to get a probe for the grate?
For clarification, I lit the coals on side with some wood chunks, and placed the meat on the cool side. Thanks again for all your help. It’s greatly appreciated.
by jbow8528
15 Comments
Looks like a great London broil to me. You did well
The taste is a bit non-descript to me.
I don’t really rely on the built in thermometer. I use a probe to get an accurate reading over the center grate. Food looks good though and if you’re happy with it that’s what matters
that meats rotten, i should know! dont ask me twice!
This picture is terrible. Won’t judge on this
Did you grill it or smoke it
That’s not how to present your meat. No one will want your meat looking like that
Meat looks solid. Got work. Ignore the picture snobs.
Did you like it?
picture has kind of a lot of light bloom. What were your aperture, shutter speed, ISO settings?
Did you mean the meat? Because none of us can taste the meat through a picture. You know that, right?
The Weber kettle is not only used for smoking, if anything it’s probably a less common use of it compared to just charcoal grilling. The thermometer that’s built in gives you a general idea of the ambient temperature in the kettle assuming the coals are fairly evenly spaced inside it.
However, with smoking, you’re putting coals on one side and meat on the other for indirect heat, and the vent over the meat so the smoke travels past the meat. Even if the thermometer was where the vent was, it wouldn’t give you an accurate temperature of the space around the meat as the hottest air would be traveling upward fastest.
TLDR: Yes, get a wired or bluetooth temperature probe that you can put near the meat when you’re offset smoking on a kettle for an accurate read of cooking temperatures.
That looks nicely done for London broil 👍
Did it taste good? If yes, review complete.
If no, try again.
Unappetizing picture
I thought I was in r/steak for a minute there