I just picked up a Weber similar to this. Are you using a dual zone or "bank" setup? I'm going to try my hand at some smoked ribs on Monday but I have literally no experience smoking meat aside from YouTube videos.

Yes. Pan fried then broiler for a few minutes. We did the potatoes in crockpot! I read that on the Internet last month and wondered why I hadn’t done it before. They come out perfect. Stab them and wrap in foil. 4-5 hours on high. Or double on low. You can rub with olive oil and salt but we don’t bother.

i don't own a crock pot but doesn't that make the skin soggy?

Yes the skin is soft (not soggy tho). I suppose it depends how you like them.

Would the olive oil possibly help that? I’ll try this. I have 3 different sizes of crock pots. One should be just right for 2 potatoes.

OP, can you stack them?

So I tried it with olive oil the first time. Didn’t seem to make much difference.

Yes! I did maybe 6 in there the first time and they were stacked.

This pic inspired me. I ended up doing something similar for dinner last night and the result was outstanding. I used some cacciatore sausage (it was the only spicy thing I could find at the mini-supermarket) and some ling and threw in a can of tomatoes about 1.5l of vegetable stock, potatoes, celery, carrots, garlic and onion then a touch of smoked paprika and cayenne pepper. Oh I also crushed up some SAO biscuits in there just to thicken it a bit. Turned out a treat.

https://cimg7.ibsrv.net/gimg/www.fly...e40800d8e3.jpg

ETA: I also put in a can of borlotti beans. I was pretty damn hangry at the time. I'd been at the pub for choir practice and had really worked up an appetite.

Just fired up the Weber this morning and am smoking a small pork shoulder with the Slow n Sear. Intermittent rain made getting it going fun.

What's the difference between a dual zone and a bank setup? They both create two heat zones don't they?

The thing with smoking anything is keeping control of the temperature. Tiny adjustments = +/-10c. When you first start out you need to watch out that the heat doesn't get away from you. I usually prefer to use beads rather than charcoal for slow cooks because beads run a bit cooler and I can give it a bit more oxygen. With charcoal I have to really choke down on the fire which means any smoking wood starts to smoulder and create that big billowy white smoke that's no good on food.

Beads?
I love my Weber kettle too and although I don't do much smoking on it, fire temp is important with both direct and indirect grilling. Do you soak your wood chips and still get that big white smoke?

Yeah beads. I don't know what you guys call them. LOL. I never soak my wood, it seems counterproductive to me, the first thing you learn camping is that wet wood creates heaps of smoke. I agree with you, I love the Weber Kettle. It's the most versatile bit of equipment you can buy. Amazes me how versatile it is.

The things on the left below are coconut shell beads.

https://cimg0.ibsrv.net/gimg/www.fly...a971db86d3.jpg

Briquettes?

Yes!!! That's it. Wow. How did I forget that. Iso-brain.

just regional dialects - just in USA there are so many cultural terms for soda water / cold drink / pop / soda / coke / cola so no surprise about barbecue terms. Happy smoking :-)

Smoked a Whole chickEn breast for the first time today. Have a smoke box in my gas grill. I got some pecan smoking and left it on indirect heat for 4 hrs . Ambient temp was 190-200. Internal temp got to 140 then I threw it In our steam convection Oven for 15 min to get to 165. Not bad!