How To Use

  

The Smokettle is very easy to use. It transforms your kettle into a traditional water smoker. It also gives you a large indirect cooking surface which is perfect for cooking large meals. Temperature is maintained by opening or closing the grill vents. The Smokettle is designed to block the flames yet cook at a high enough temperature to render the fat on poultry for crispy skin. The radiant heat from the bottom of the pan is designed to help cook your food evenly. Charcoal usage amounts are below.

 

1. Add charcoal to grill.

 

 

 

2. Place Smokettle pan on grill tabs.

 

 

 

 

3. Add the grill grate and you're ready to cook! 

 

For most cooks, we suggest using a full chimney of charcoal.

 

  1. RIBS               The Minion Method*
  2. POULTRY      1 Full Chimney of charcoal. Ready when coals are 50% white
  3. STEAK           1 Full Chimney of charcoal. Ready when coals are 50% white 
  4. SAUSAGES   1 Full Chimney of charcoal. Ready when coals are 50% white 

 

*The Minion Method... (Use this method for all extended cooking times)

  • Place about 30 hot coals on top of a full chimney of unlit briquettes. Spread out evenly. Add some small wood chunks.
  • Adjust the vents to control the temperature. Never close the top vent more than half.
  • The unlit charcoal catches fire gradually throughout the cooking session, resulting in long burn times of up to 6 hours, depending on weather conditions.