Weber Kettle for Beginners -- Smoked PULLED PORK on a Weber 22 inch Kettle

Pulled pork on a Weber kettle charcoal grill is so easy to do with this easy method! This is how I always make smoked pork butt on the charcoal grill - and I'll show you step-by-step how I do it... everything from setting up the charcoal in the kettle, to lighting the charcoal, to the biggest mistake that beginners make.
This pulled pork butt was absolutely fantastic using my "lazy man" snake method! Enjoy!
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[@Geids]

Merry Christmas and Happy New Year!. Im going to make this on the kettle on New Years Day. Thank you for the video.

[@wmariage]

And, that is why you are the Charcoal King!! What a great tutorial Neal!

[@PelletsandPits]

ahhaahhah AMEN hahahahaha

[@yalefogarty2498]

Great job! This shows people they don’t need super fancy equipment to make great BBQ and have fun doing it. As you said, learning to use a kettle can be extreamly rewarding. Thanks again for the awesome content! Keep cooking kids! 🍻

[@thomaskloszewski]

Thankyou I learned a lot about controlling the heat in my kettle. Have a great party.

[@Patrick94GSR]

I’ve done snake cooks a few times. But the past couple years I’ve been using the Spider Venom fan controller on my Weber Performer kettle. Total game changer for long low n slow cooks. I now pretty much always do pork butt cooks overnight. Pull it off in the morning then a long heated rest at 160 in the oven until dinner. I’ve found that a Slow n Sear with B&B briquettes can go nearly 10 hours before needing additional fuel. My latest idea is doing a full snake with an 18” pizza pan on top of my Vortex as a heat deflector, so I can use the entire great for 2 slabs of spare ribs laid flat.

[@rodderbob]

Them TMG boys whipped up a nice starter chimney for you, looks cool. As for the cooker choice, you're right, when folks build their experience they can be successful with almost any cooker. Preach on.................

[@PelletsandPits]

Thanks bud....

[@dwprado25]

Love my Kettle and will never get rid of it. It is so versatile and a great cooker! Awesome video.

[@PelletsandPits]

Totally agree!

[@danielslover8669]

I actually used the snake method on my Weber kettle about a month ago. I did a pork butt also. The only difference from your method and mine, I turned the aluminum pan 90 degrees and put charcoal brickuets and wood chunks around it. Then I lit 10 peices of charcoal and put them in one corner. Once I adjusted my vents, it maintained 280 degrees for about 9 hours and I didn’t have to touch it. Amazing cook and amazing food!

[@jonmo2694]

How many pounds

[@GTORazor]

Some of us inherited Weber 18" kettles and all the techniques apply. Getting more than 6hrs of cook time is hard in the smaller Weber's for sure.

[@garryhammond3117]

Thanks Neal - I hope there was some pulled pork left for dinner... 😅 I don't mind the detail and longer vids. Understanding the "thought process" is more valuable than you can imagine. - Cheers!

[@PelletsandPits]

Glad you enjoyed it Gary....thanks bud

[@bakingnanaskitchen4799]

I love the videos featuring the Weber Kettle 22" I'm coming home, back to my roots with my 22" in honor of my friend Rob, who was the Grill Master of the the Weber 22. The best of the best is a Rack of Pork, simply seasoned with SPG and slow roasted to 145° on the Weber. I've got a killer gas grill, a Traeger smoker, Blackstone flat top and the 22" Weber Kettle. They each have a place but the Weber Kettle has a special place in my heart. BTW, I agree, once you get to the stall / wrap - shut that grill down and finish in the oven. Thanks for a good, in depth video.

[@PelletsandPits]

Fantastic grill family for sure...all the right things to have for specific reasons...TY

[@JeffryK13]

Great info for newbies struggling. Same methods and principles apply to just about any charcoal cooker. Use it all the time on my 1904 trolley when I’m not using direct cooking. Go Army.

[@PelletsandPits]

Absolutely...

[@olddawgdreaming5715]

SLURPIN GOOD. That was awesome Neil and Amy. Looked so good and the way you managed the fire was awesome too. And the sound director sounded like she approved very much. Thanks for sharing with us. Fred.

[@PelletsandPits]

Glad you enjoyed it Fred..hahahah Yeah she agreed....this one was fantastic

[@jimglatthaar4053]

Thanks, this was an excellent video. I've had good luck using the snake method on my Weber 22" for beef ribs, pork ribs, brisket & pork shoulder. This video will certainly help me up my game.

[@toddcrockett]

It's hard to beat a Weber kettle. Love mine. Keep them coming. GBO...

[@PelletsandPits]

GBO

[@lancedean5987]

You got me wanting to get another charcoal grill, I haven’t had one in forever, wife had me switch to propane because it was more convenient for her to start if she wanted to start the grill

[@PelletsandPits]

Man look up market place....cheap for sure...have a blast

[@reedmak77]

Thank you for sharing the knowledge!! I love my Weber Kettle and working to master it!

[@PelletsandPits]

You bet! Thanks for commenting

[@RobbinsJoe]

Very informative video Boss. Well done.

[@PelletsandPits]

Much appreciated!

[@macoper8er]

Lots of info and inspiration. Thanks!

[@danwaligursky4258]

Lookin good. Check picked up a performer, great tips.

[@bassaholicfishing]

I've been cooking on a Weber kettle for years and this is a new method I've never seen 😂. I use Snake (true snake) and a Slow N Sear. Interesting!

[@frankmarullo228]

Good video Neil , i really like your charcoal chimney !! Really classy. Must have been Amys idea . LOL THANK YOU FRANK FROM MONTANA......

[@PelletsandPits]

hahahah she spoils me

[@jamesbramlette1515]

That flattop king chimney is cool

[@PelletsandPits]

TY....

[@wildmanwv]

Great tutorial you all thanks for the trips

[@jabawockee199]

Great vid man! Damnit Amy…get your paws outta there 🤣🤪🤣

[@PelletsandPits]

haahha You tell her...hahahah

[@jayroser9876]

Looks great thanks for the good info

[@PelletsandPits]

No problem 👍

[@AntonioRosso]

You're getting pretty good at rolling up that foil boat Neal.

[@PelletsandPits]

hahaahha

[@stonerscravings]

I need y’all to come and teach me. Great video

[@PelletsandPits]

@@stonerscravings 100

[@DavisMoore-rx3lg]

That Chuds foil boat. Love it

[@PelletsandPits]

Yeah...ive really like it as well....

[@danielploy9143]

That’s not Chuds anything, Alton Brown was doing that when Chud was probably playing with snakes in his baby boots.

[@MadPick]

I love it, I like the kettle videos!

[@PelletsandPits]

More to come!

[@waynec3121]

Incredible bark

[@PelletsandPits]

Yes sir..

[@joelcopeland3018]

I love my 22" Weber Kettle...

[@PelletsandPits]

Amen

[@kx4sam]

You have a new fan, 69 and spine problems. Cooked YS1500 and YS640, now a weber kettle and a charcoal grill.

[@steveop123]

Perfect

[@The_Monkey_King]

Don’t forget to give some love to that Summit 😊

[@PelletsandPits]

Man...this kettle is killing me knowing that Summit is over there eying me...like a kid ridding the bench knowing he's better...ahahhaha

[@notacluebbq2500]

Do you find that by having an uneven snake - as opposed to a carefully built briquette snake - that you get temp swings as the snake gets to parts that have more or less fuel? I ask as when I use my Slow N Sear following Chuds guide, I've noticed that if I light from the narrower edge as it burns across it gets to the middle of the Slow n Sear - which in effect holds a lot more fuel - that the temps rise noticeably and then drop off again as it creeps across to the other side with less fuel. Thank you both for what you do for us each day.

[@PelletsandPits]

100 true...i have used those and found the same thing...Yes temps swings..BUT I feel like in my method it stays in the boundaries...I think the lump creates a bigger swing personally...the big pieces..the gaps from larger pieces... One thing im not smart enough to know ....but I honestly think...the swings help with colore and fat render...I think the fat gets hot on the high swings...and as the grill lowers...the fat takes a while to cool....this helps....as opposed to staying at 250...

[@mikeyk02]

I prefer the longer videos

[@PelletsandPits]

You might be alone on an island for that one...hahahah people are ruthless...

[@CowboyGirl007]

Why chips? The chunks burn and smoke longer. You changed your name? Pellets &Pits? Thanks for explaining the vents. I still struggling with temps.

[@PelletsandPits]

The chips burn along with the chunks...its not one or the other... while the charcoal makes its way around it fires the chips just like chunks Nope no name change...just started another channel...

[@lancedean5987]

Thought you had a big enough snake, that’s what she said🤣🤣🤣

[@PelletsandPits]

hhahah we all have been there...Well...

[@jonmo2694]

Im cheap ,how do you feel about it using a glass casserole dish I already have, i dont like aluminum nor trust it for juices

[@PelletsandPits]

maybe just foil boat it...half wrap..and use a foil pan just for a base....not that im against the glass...but....the smoke makes clean up harder than should be....

[@sherwinpugh9833]

🍽️🔥

[@337--LEE]

Great step by step ... Your wife is gonna be full by the time you finish pulling HAHA !! PEACE !!

[@PelletsandPits]

hahaa true...

[@mattthatsme8799]

ditch the Aluminum and get with some Stainless steel hotel pans and half pans!

[@rhec_junior_9122]

smoker comin?

[@PelletsandPits]

ahhaah notice I threw that in there..its been in the works for about a year...

[@rhec_junior_9122]

I have a workhorse 1975 and that things a beast