Weber's iconic kettle design is at the heart of their charcoal barbecue range, with a porcelain-enameled lid and bowl designed to hold heat, a Weber kettle barbecue can be used for a range of barbecue cooking techniques.

Can you smoke on a Weber kettle?

Yes, you can absolutely use a Weber kettle for smoking. In fact, many people use Weber kettle grills effectively as smokers. The design of the kettle allows for both direct and indirect cooking, making it suitable for smoking as well as grilling.

Here are the basic steps to set up your Weber kettle for low and slow smoking:

1. Prepare the charcoal:
   • For low and slow smoking it is best to use charcoal briquettes rather than lumpwood, which is more suitable for hot and fast cooking, as they burn for a longer period of time. Set your barbecue up using the snake method, with some lit briquettes and a fuse of unlit briquettes so that the charcoal will maintain a low temperature for a long time. A chimney starter is ideal for preparing and lighting charcoal.
2. Add smoking wood:
   • Add a couple of wood chunks to the charcoal for the smoke flavour. Stronger flavours like hickory and oak are best for dark meats like beef and game, with fruit woods be better suited for pork, chicken and fish, although cherry wood is often also paired with beef. Wood chips are best for adding smoke to quicker cooks, and should be soaked in water for about 30 minutes before use so that they smoke rather than burn.
3. Set up for indirect cooking:
   • Place a drip pan on the opposite side of the charcoal to catch drippings and prevent flare-ups. Filling the pan with water will help regulate the temperature inside the grill as it will act as a heat sink.
4. Adjust vents:
   • Adjust the bottom and top vents to control the airflow. More air will increase the temperature, while less air will lower it. This helps you maintain the desired smoking temperature. We recommend keeping the top vent fully open and the bottom vent half open.
5. Monitor temperature:
   • For low and slow smoking aim for an internal temperature between 110°C to 130°C. Ensure that your lid thermometer is not directly above the fire for an accurate temperature reading.
6. Smoke the food:
   • Place the meat on the grill grates on the opposite side to the fire, ensuring that it's not directly over the heat source. Close the lid and let it smoke.

Remember to check the temperature every so often and add more charcoal or wood as needed. Weber's kettle design allows for excellent heat control, making it a popular choice for smoking enthusiasts.