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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Cooking In Alternate Cooking Devices › Webber kettle help

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Webber kettle help (Read 934 times)

Dec 9^th, 2022 at 1:30pm

Puff Offline
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Hi Everybody, Merry Christmas.
There are only two of us and I wanted to cook our meats on our Webber Kettle
If I fill both baskets could I indirect cook loin of pork , leg of lamb , chook , roast beef and baked potatoes all at once

We have a camp oven and a baby q as well but usually when I roast our pork in the kettle there is always heaps of heat left that we usually just waste

Maybe this is not possible but I intended putting our MEATER int the pork and setting for cooked at 63c but the chook would need a little longer to 74c internal

Would value your opinions
Kind regards

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Reply #1 - Dec 9^th, 2022 at 2:44pm

Rabbitz Offline
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Barossa Valley, South Australia, Australia

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I am not entirely sure what you are asking.

However, there is no reason you can't cook more than one thing at a time.

I suspect the chook will finish way before a rolled pork loin.

You can always move the probe from one to the other as they approach time.

As an aside, when I cook on the kettle BBQ after I finish cooking the mains I stick in a couple of those frozen single serve fruit pies.

Leave them for 35 or 40 minutes over the dying charcoal, so we don't waste the charcoal and we get dessert!

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #2 - Dec 9^th, 2022 at 6:40pm

Derek Offline
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Sold both my kettles several years ago.

34 heat beads each side used to give me around 185 degrees over several hours so sufficient to roast lots of meat. I recall doing a 3.5 kg turkey, 3 kg pork and a full duck all at the same time. Pork went in half an hour before the other two.

I still look at Weber Kettles on market place and wonder why I ever got rid of them.

Retired
Camp Oven Cook

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Reply #3 - Dec 10^th, 2022 at 5:11am

Cactus Offline
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I have two Webber kettles and are part of my home cooking kit. I will do a ham in one and a smoked leg of lamb in the other. I use a meat thermometer to get the right internal temp. I do not like underdone chicken or pork. Puff! Derek is on the right track with his remarks.
Muzz

Have Camp Oven will travel

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