@@rickytanner9189 Congratulations on your order! Take your time assembling the kettle. Followed by one or two burn in cooks. Get a hang of regulating temperature, mine ran hot in the beginning. Good luck and have fun!
Excellent vid and cook...it turned out perfect. My Slow 'N Sear XL just shipped for my 26 in. Weber Kettle and I can't wait to try this. Thanks for sharing.
I have used it a ton for ribs. That’s probably my favorite thing to use it for. Keeps the kettle a consistent temp and provides moisture for the entire cook. As far as what have I used it for? I’ve cooked whole chickens, turkey, ribs, pork butts, steak, wings…you name it. It does great with it all and is super easy to use. I have one for my 26”kettle and my 22”.
My best pointer for low and slow on any kettle is to set the bottom damper to about 1/4 inch open. Adjust the top vent from there to get to your desired temp.
The WSM is a GREAT cooker. You can cook with the water pan or run it like a UDS without it for a different flavor profile. You will love it. Thanks for watching!
I see where you had said the only thing that effects the kettle is wind and extreme temp. Is the thirty’s to cold to try ribs and keep the temp right. If so I’ll go to an alternate grill til it warms ups some? Thanks great video.
I’ve cooked in the 30’s many times with my kettles. As long as the wind isn’t too bad you should be ok. Just make sure you avoid peaking as that will add significant time to the cook. Cold weather isn’t near the problem for kettles as wind is. Good luck!
That looked good, man! I did two 8lb pork shoulders on my 22" Weber kettle and I BARELY fit them on there. I'm thinking of getting the 26" grill so I have plenty of room next time I do a bigger cook. You said it held temps nice - did you have to add any charcoal or was the one fill enough for the (I'm guessing 6-7 hours) cook? Also can you fit two racks of ribs on there without a rib rack?
Whats up man! 26 definately has more capacity. With the slow n sear your good for 8 hours at 225-250. Sometimes a tad less or a tad more. You can very easily fit 2 racks of ribs on the 26. You'll love it if you get one!
@@littlepigbarbeque9756 - Thanks, man! I appreciate the response. I need to replace my 18" Weber Smokey Mountain. I like it but moving it, cleaning it, putting it away etc is a pain in the ass. I'm thinking I'll have me a 26" kettle in the very near future.
If you would like to support my channel, I have added an affiliate link in the description for the 26". If you use my link, you pay the same price you would pay anyway and I would get a small (very small) cut from Amazon. If you get one, leave a comment and let me know how you like it!
Thanks! Man, one of my favorite BBQ rubs is Killer Hogs The BBQ Rub. Its always a good choice as its very mild (mainly sweet) and it gives an awesome color.
Great video. I have a 26" Weber and debating whether I should get the XL or the Deluxe. I read that the Deluxe still fits nicely in the 26". What do you think?
If it was me, I would go with the XL. You get more charcoal capacity and it fits perfectly inside. It would drive me nuts if I put my deluxe in my 26er because it would be just a tad on the small side! It would obviously still work, but you would lose a little charcoal and water capacity. Thanks for the question!
Thanks! Feel free to share the video to any of your BBQ buddies! You can order on Amazon or follow the link below to the guy that makes it website. I always order directly from his website. howtobbqright.com
Another great video as always. Love pork butts and have made quite a few. I use my slow n sear set up just like you do. For some reason the last one I did didn’t shred that easy and bone did not pull that easy. Wrapped it pulled out about 200 degrees. Put in cooler wrapped in a towel for about 2 hours. I use a Smoke thermometer. Any thoughts?. One time I made one unwrapped and it took 10 hours and it was awesome. Keep up the great work. Glad I am subscribed.
I appreciate you watching Bill! As for your pork butt, every piece of meat is different from what I have found. Most of the time I pull around 200 degrees but I have had one that needed to go all the way to 210. This especially holds true if you are cooking hot and fast (300 degrees or higher). If your kettle temp at grate level was pretty hot, the meat doesn't have as much time to render which could have contributed to the meat not pulling as you would have liked.
It would have pulled just as easily without the wrap, but the cook time would have been a little longer. Also, without wrapping the bark would have been more pronounced.
Is the Slow n Sear accessory through Weber? Or is that an off brand? Not seeing anything like it on Weber's site? Was it made for the 26" kettle? All I'm seeing on Amazon is the 22" options?
It's not a Weber product. They do make a slow n sear for the 26" kettle. I actually have one of those as well. Great product. If you aren't seeing it on Amazon check out snsgrills.com. That's the manufacturer and they have very good customer service. The 26" version is called the Slow n sear XL. Good luck!
Hello, I just got the Weber 22” Deep Ocean Blue grill from Home Depot. Any tips for a rookie pitman? I haven’t been impressed with Kingsford charcoal, any better charcoal out there to try? I’ve been eyeing the Jealous Devil for my next pickup.
I really like royal oak charcoal. The all natural briquettes work good for me. The lump is awesome as well. Pretty much all I can get in my area is royal oak or kingsford,so that's what I use 99% of the time. I've hears jealous devil is very good if you can get it. As for some advice...be patient. When I started cooking outside, it felt like I was always in a hurry. Plan plenty of time for your cook. It's much easier keep something warm than to keep people waiting. Watch as many videos from people and take as many ideas as you need too. There's nothing wrong with asking for help. Eventually, you will find your own style and what you like. Best of luck bro and congrats on the kettle!
If your patient and check Facebook marketplace or Craigslist, you should be able to pick one up for pretty cheap. I bought mine used for $100 off of Facebook market a few years ago.
It might use a handful more briquettes for a long cook. I find it to be about the same honestly. The 26 is nice because the Slow n Sear is bigger so it does hold more coal. You can get an extra hour of so of burn time. Thanks for the comment! This would be a good comparison video!
I always leave my bottom vent open about a quarter of an inch open. Top vent about a quarter of the way open. That's a good starting point. Be careful to light the right amount of coals. I start with around 10-15 and let it slowly come up so I don't overshoot my temp. Make sure to not go by the dial thermometer as it will likely be way off. However, I have found that if the dome thermometer is reading around 350, then the grate temp where the food will be is around 275-300. Give it a dry run without food to figure out what settings work best. As for babysitting it? You won't have too. About the only thing that will affect the kettle is heavy wind or extreme cold. They hold temp very well. I did not have to add coal. Hope this helps and thanks for watching!
I did a butt yesterday too, I was gonna use my 26 but opted for the copperhead 7. You got a much better bark than I did. Cheers! My vid will be up shortly
@@littlepigbarbeque9756 I also use as much rub that will stick, Just like you makes for a great bark. Also I don't typically wrap , helps with potential stall and definitely makes the cook a bit faster. Awesome video
Nothing beats the 26”
It’s tough to beat it for sure!
Awesome, just got my first Weber Master Touch and always happy to see your content for ideas! Looks great, man.
I'm really glad you enjoyed it. Let's me know I'm moving in the right direction!
Nice cook! I have that same cooker and I love it. SnS Slow and Sear is no joke, it does a great job!
It is definatley old reliable. I know whatever I cook using it will turn out great 👍
I just ordered a 26 inch weber charcoal grill and a slow and sear charcoal holder,hope I like it,any pointers?
@@rickytanner9189 Congratulations on your order! Take your time assembling the kettle. Followed by one or two burn in cooks. Get a hang of regulating temperature, mine ran hot in the beginning. Good luck and have fun!
Excellent vid and cook...it turned out perfect. My Slow 'N Sear XL just shipped for my 26 in. Weber Kettle and I can't wait to try this. Thanks for sharing.
No problem! You're gonna love it. I don't use my 26 without it.
I'm sure you have had time to use the SNS XL many times by now. What have you cooked with it and how do you like it?
I have used it a ton for ribs. That’s probably my favorite thing to use it for. Keeps the kettle a consistent temp and provides moisture for the entire cook. As far as what have I used it for? I’ve cooked whole chickens, turkey, ribs, pork butts, steak, wings…you name it. It does great with it all and is super easy to use. I have one for my 26”kettle and my 22”.
Enjoying your videos man! This was my fourth one today. Keep it going!
I really appreciate it Chris! It's been almost a year since I've posted, but I've got some new content coming soon. Hope you subscribed!
@@littlepigbarbeque9756 I actually did!
You da man!
looks really good i will try it on my weber.
Fantastic videos, editing and this que looks outstanding!!
Thank you!!!
Looks delicious 😋
It sure was! Thanks!
That turned out really good!! That smoke ring was beautiful. What charcoal did you use?
Awesome
Great video, thanks for sharing.
Thanks! Hope to have you as a subscriber!
@@littlepigbarbeque9756 Sure do and same here.
Consider it done buddy. Have a good one!
Great barbeque. I never made a pork butt, but its on the menu. I only have the 22 inch so I hope it cooks as well. Thanks for the video.
No problem Mike.
Great video, guess I know what I’m doing next weekend now!
Appreciate it! Glad you enjoyed it.
Looks FANTASTIC !!! Great job !!! :)
Thank you! It was the most tender pulled pork I've ever made.
Why do I have a hankering for Pulled Pork @ 7AM? Hmmm!
Looks Fantastic!
Thanks!
Excellent cook!👍💪
I just bought a 26 inch weber charcoal grill with a slow and sear charcoal holder,I love using butcher pink paper,any pointers on my new grill?
My best pointer for low and slow on any kettle is to set the bottom damper to about 1/4 inch open. Adjust the top vent from there to get to your desired temp.
Great cook brother! I love that Hot Rub by Killer Hogs. Keep the smoke rolling brother!
Its good stuff. Thanks for watching!
Great Video. Have you ever smoked one on the WSM? I got one today and a pork butt will be my first cook on it.
The WSM is a GREAT cooker. You can cook with the water pan or run it like a UDS without it for a different flavor profile. You will love it. Thanks for watching!
Well done! Do you know of any mods for the 26" other than the slow N sear for the 26" weber?
Good job, so along the way, how many time did you add charcoal?
This cook was a while back so I dont remember exactly. I likely would have added some unlit coals about halfway through.
I've put a Boston butt on the grill with only black pepper and salt. Best ever
I see where you had said the only thing that effects the kettle is wind and extreme temp. Is the thirty’s to cold to try ribs and keep the temp right. If so I’ll go to an alternate grill til it warms ups some? Thanks great video.
I’ve cooked in the 30’s many times with my kettles. As long as the wind isn’t too bad you should be ok. Just make sure you avoid peaking as that will add significant time to the cook. Cold weather isn’t near the problem for kettles as wind is. Good luck!
@@littlepigbarbeque9756 thanks for the answer
That looked good, man! I did two 8lb pork shoulders on my 22" Weber kettle and I BARELY fit them on there. I'm thinking of getting the 26" grill so I have plenty of room next time I do a bigger cook. You said it held temps nice - did you have to add any charcoal or was the one fill enough for the (I'm guessing 6-7 hours) cook? Also can you fit two racks of ribs on there without a rib rack?
Whats up man! 26 definately has more capacity. With the slow n sear your good for 8 hours at 225-250. Sometimes a tad less or a tad more. You can very easily fit 2 racks of ribs on the 26. You'll love it if you get one!
@@littlepigbarbeque9756 - Thanks, man! I appreciate the response. I need to replace my 18" Weber Smokey Mountain. I like it but moving it, cleaning it, putting it away etc is a pain in the ass. I'm thinking I'll have me a 26" kettle in the very near future.
If you would like to support my channel, I have added an affiliate link in the description for the 26". If you use my link, you pay the same price you would pay anyway and I would get a small (very small) cut from Amazon.
If you get one, leave a comment and let me know how you like it!
That cook was awesome, i have a question on rub. If your daughter doesn't like a pepper taste, what rub do you recommend?
Thanks! Man, one of my favorite BBQ rubs is Killer Hogs The BBQ Rub. Its always a good choice as its very mild (mainly sweet) and it gives an awesome color.
Great video. I have a 26" Weber and debating whether I should get the XL or the Deluxe.
I read that the Deluxe still fits nicely in the 26". What do you think?
If it was me, I would go with the XL. You get more charcoal capacity and it fits perfectly inside. It would drive me nuts if I put my deluxe in my 26er because it would be just a tad on the small side! It would obviously still work, but you would lose a little charcoal and water capacity. Thanks for the question!
I sure enjoyed your video, and thanks for the reply on your rub, HOW DO I ORDER?
Thanks! Feel free to share the video to any of your BBQ buddies! You can order on Amazon or follow the link below to the guy that makes it website. I always order directly from his website.
howtobbqright.com
Another great video as always. Love pork butts and have made quite a few. I use my slow n sear set up just like you do. For some reason the last one I did didn’t shred that easy and bone did not pull that easy. Wrapped it pulled out about 200 degrees. Put in cooler wrapped in a towel for about 2 hours. I use a Smoke thermometer. Any thoughts?. One time I made one unwrapped and it took 10 hours and it was awesome. Keep up the great work. Glad I am subscribed.
I appreciate you watching Bill! As for your pork butt, every piece of meat is different from what I have found. Most of the time I pull around 200 degrees but I have had one that needed to go all the way to 210. This especially holds true if you are cooking hot and fast (300 degrees or higher). If your kettle temp at grate level was pretty hot, the meat doesn't have as much time to render which could have contributed to the meat not pulling as you would have liked.
Can you compare the Weber 26 to the Akron??
Awesome Method, I have the 26”, did you ever have to add new charcoal at anytime? Or the original you put in lasted the whole 6 hours?
I didn't have to add any coals. The slow n sear does very well for long cooks. Its very efficient. Thanks for watching!
Little Pig Barbeque great thanks for the info, new sub 👍🏼
@@g.medina3717 awesome! Thanks for the support!
Do you think that the pork would have pulled that easily if you didn't wrap it?
It would have pulled just as easily without the wrap, but the cook time would have been a little longer. Also, without wrapping the bark would have been more pronounced.
Really nice video, makes me want a sandwich!
I could honestly have a good BBQ sandwich every day!
Great looking pork butt. That Weber 26in is badass, great video
Thanks!
Did you move your thermometer on the lid? If so, how did you close the original hole? Great video!
Sorry for the delay. I did not move the thermometer. This kettle is stock!
Is the Slow n Sear accessory through Weber? Or is that an off brand? Not seeing anything like it on Weber's site? Was it made for the 26" kettle? All I'm seeing on Amazon is the 22" options?
It's not a Weber product. They do make a slow n sear for the 26" kettle. I actually have one of those as well. Great product. If you aren't seeing it on Amazon check out snsgrills.com. That's the manufacturer and they have very good customer service. The 26" version is called the Slow n sear XL. Good luck!
Do you use butcher paper,I love it?
I use butcher paper when I cook brisket and ribs occasionally. It definitely keeps the bark intact!
Hello, I just got the Weber 22” Deep Ocean Blue grill from Home Depot. Any tips for a rookie pitman? I haven’t been impressed with Kingsford charcoal, any better charcoal out there to try? I’ve been eyeing the Jealous Devil for my next pickup.
I really like royal oak charcoal. The all natural briquettes work good for me. The lump is awesome as well. Pretty much all I can get in my area is royal oak or kingsford,so that's what I use 99% of the time. I've hears jealous devil is very good if you can get it.
As for some advice...be patient. When I started cooking outside, it felt like I was always in a hurry. Plan plenty of time for your cook. It's much easier keep something warm than to keep people waiting. Watch as many videos from people and take as many ideas as you need too. There's nothing wrong with asking for help. Eventually, you will find your own style and what you like.
Best of luck bro and congrats on the kettle!
What's the odds of finding a used 26 for sale
If your patient and check Facebook marketplace or Craigslist, you should be able to pick one up for pretty cheap. I bought mine used for $100 off of Facebook market a few years ago.
Using the slow n sear on both 22 and 26" kettle, does the 26" use a lot more charcoal than the 22"?
It might use a handful more briquettes for a long cook. I find it to be about the same honestly. The 26 is nice because the Slow n Sear is bigger so it does hold more coal. You can get an extra hour of so of burn time.
Thanks for the comment! This would be a good comparison video!
What did you have to do to keep the temp close to 275? Did you add charcoal or wood at all? Just got a Weber and SnS yesterday.
I always leave my bottom vent open about a quarter of an inch open. Top vent about a quarter of the way open. That's a good starting point. Be careful to light the right amount of coals. I start with around 10-15 and let it slowly come up so I don't overshoot my temp.
Make sure to not go by the dial thermometer as it will likely be way off. However, I have found that if the dome thermometer is reading around 350, then the grate temp where the food will be is around 275-300.
Give it a dry run without food to figure out what settings work best. As for babysitting it? You won't have too. About the only thing that will affect the kettle is heavy wind or extreme cold. They hold temp very well. I did not have to add coal.
Hope this helps and thanks for watching!
Thanks! I’ll be doing a dry run today. Keep up the great videos!
Good luck man.
Why do this when you have Smokers?
A kettle is one of the best smokers! If you haven’t ever tried it, give it a shot. It’s fun learning temp control on one as well.
You did not show adding charcoal, yet it appears that charcoal was added????
It was added. I likely edited it out due to poor video quality or something.
@@littlepigbarbeque9756you replied to someone that you DID NOT have to add any more coals. Now you say you did. Which is it?
I did a butt yesterday too, I was gonna use my 26 but opted for the copperhead 7. You got a much better bark than I did. Cheers! My vid will be up shortly
Thanks for watching man! I'll check yours out when its up. The hot BBQ rub makes an awesome bark. Give it a try if you haven't used it before.
@@littlepigbarbeque9756 I also use as much rub that will stick, Just like you makes for a great bark.
Also I don't typically wrap , helps with potential stall and definitely makes the cook a bit faster. Awesome video
I like to mix it up sometimes. Not wrapping definatly makes an awesome bark! 👏