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Thanks for watching! I have never used one before, I might be funny but I clean out my BBQ before every cook and cook on it at least four times a week. I also move my ash wings back and forth between long cooks so that there never is an airflow issue. 😎🥩♨️👍

It looks like the Grill Force stand possibly? Sold through Amazon as you mentioned?

amzn.to/3zMrfJi This thing is awesome ! Easy to assemble and very sturdy. I’m pushing this around the yard almost daily.

You are correct, here is the link: amzn.to/3zMrfJi

I do normally as shown in the full length version of the video this is made from called “Poor Mans Brisket”. On this one I wanted to make sure the bark was not to wet on this one as it was my first time doing a Chuck Roast like a Brisket. Thanks for watching! 😎🥩♨️👍

It pretty awesome and crazy easy to do! This along with a good heat probe that connects to your homes Wi-Fi, it makes an all day cook like brisket or Pulled Pork stress free! 😎🥩♨️👍

I’m glad to help! It does make cooking easier for sure. Not all Bottom Vent Fins are aligned the same from one system to another so this is needed. Also 1/4, 1/2 and Full Open are the only adjustments for Top and Bottom vent you need to do. I’m happy you found value in this. Thank you for watching! 😎🥩♨️👍

Glad to see you liked it and got some value out of it. Honestly I was pretty impressed with this little guy. I’m still feeling that a Heat Deflection Stone should be on it, this would prevent the little amount of coals used from getting soaked and dying out and maybe a smaller amount of dripping would reach the coals still adding to great flavor? It’s something I’m going to play with at any rate. Thanks for watching! 😎🥩♨️👍

A “Poor Mans Brisket” Chuck Roast cooked just like a Real Brisket. Go check out the Full Length Video in the Video Section under MFtv Playlist. It came out crazy flavorful with a deep smoke ring! Thanks for watching! 😎🥩♨️👍

Thanks …and Thanks for Watching! To see the FULL LENTH VIDEO in my Video section under MFtv Playlist and look for “Poor Mans Brisket”. 😎🥩♨️👍

I get the trust thing! So I went 6 hours on this cook with this B&B 2x1 Coal Snake and often go 8 hours easy. You just need to stay on top the amount of oxygen coming in and hot air leaving via the top. I have not pushed it yet to a full 12 hours but do feel it is doable. This is a Weber 22” Kettle Grill, I would say at the coal level it more like 20”ish. I think B&B’s greatness in long and consistent temps has to do to the density of them. Also the size as they are on the larger size and the box shape. Maybe check out the longer version of this video; “Poor Mans Brisket as I go into great detail. Thanks for watching! 😎🥩♨️👍

@@MrFlavorsmithhe’s hating the players not the games.

Seems like an awful lot of wood for a single smoke.

@jsiravo07 everyone has their way of doing it. I like a super smokey flavor and Pecan is one that I don’t feel you can overdo unlike mesquite. Maybe it’s my Offset Smoker experience that sticks in my mind to use more wood but it came out super good with a crazy deep smoke ring. Check out the longer version of the video to see it all; “Poor Mans Brisket”.

@@MrFlavorsmith hey I agree everyone’s preference. will do thanks for the reply!

Thank you so much for the constructive criticism. I’m happy to see you enjoy the videos. Sometimes you can plan things out better in a Video once you have used the items a few times and then it’s more natural. This was an unboxing and first use video so I had to block it all together in sections and imagined viewers would just Fast Forward if desired. I was after a more “Viewer Experiencing it with me for 1st time” type of a thing. I will for sure take things pointed out into my thought process for next Product Video and do a more, “I have been using this for a bit and…” approach. Thanks again and Good Grilling! 😎🥩♨️👍

It was really good for sure! Next time it will be used for Halloween 🎃 Chili! Thank you for watching! 😎🥩♨️👍

I was not expecting much from this little guy, I was truly amazed with what it can do! 😎🥩♨️👍

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Thank You! 😎🥩♨️👍

Well you can still do low and slow with the Webber and some right accessories. Kamado Style Grills like the BIG Green Egg are amazing for sure but you can get a Kamado Style Ceramic Insert for the 22” Weber. Glad you enjoyed the video! 😎🥩♨️👍

Thank you for watching, I’m happy you enjoyed it! 😎🥩♨️👍

It was, I’m actually going to do another one to turn it into Flavoricious Chili for Halloween Next!😎🥩♨️👍

Thank you, I’m glad you got some value out of it. Thank you for watching! 😎🥩♨️👍

Agreed, this is the main reason I use the Drip Pan for indirect cooking when I’m doing Low and Slow smoking as seen in my most recent video “Poor Mans Brisket”. 😎🥩♨️👍

@@MrFlavorsmith Also, marvelous video. The best I've seen on demonstrating the overall versatility of a Weber 22". Much respect!

@pwread thank you so much for the kind comments, I’m glad you enjoyed it and thank you for watching! 😎🥩♨️👍

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Thank you! 😎🥩♨️👍

Glad you enjoyed it and the way I approach it. I’m just sharing my flavorful adventures with others that love good food! Thank you for sharing the limitations of the Heat Guns! 😎🥩♨️👍

Oh yeah you are going to love it! Pecan is a great choice! Thank you for watching! Have a Flavorful Day! Good luck on your cook! 😎🥩♨️👍

You won’t be disappointed for sure! It’s not as moist as a real brisket but cooked to the internal 195-198f range, it’s super tender ….seminal to a brisket. 👍🥩♨️😎

Thank You and Thank You for watching! I have many great ideas for this Cut of Meat in the future! A Flavoricious Smoked Chili is Hot🔥 on my mind 🤔💡!

@@MrFlavorsmith It is fabulous in chili! We just finished off a batch of enchiladas I used my smoked chuck in, and they were incredible. A great cut of meat for sure!

Oh I like that idea of Smoked Enchiladas! Ummm…. I’m totally going to be doing that soon! 😎🥩♨️👍

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Yes it is 🌴🌊🏊‍♂️🌴. Weber has some truly awesome portable grills for sure! I love my Gas Go-Anywhere and my Charcoal Go-Anywhere systems! Thanks for joining our BBQ TRIBE… all the way from Italy! Please share with us what you like to grill the most on your system and if you are using Briquettes, Lump or Gas? Love to see how people grill from all over! 😎🥩♨️👍

Almost time! 😎🥩♨️👍

I think it will be! 😎🥩♨️👍

Oh that’s awesome! It’s really fun to play around and cook with all the different configurations available! I’m doing a Slow and Low Poor Man’s Brisket /Chuck Roast tomorrow…two actually. So keep your eyes open for that video later this weekend hopefully! 😎🥩👍

@@MrFlavorsmith Great content. LFG!!!

Thank you and thanks for watching! 😎🥩👍

Ha ha …. Never too much! 😉👍

You are correct about the one with the wood in it, for a quick cook and if you can pick it up cheap go for it. The big one is B&B and is a truly great Briquette; it lasts a long time, does not smoke much when lighting them, burns consistent and tastes great but at a premium price. The 2nd Largest one is Cowboy Brand and is a great all around Coal at a great price. You should check out the full video comparing them all in detail. 😎🥩👍

@@MrFlavorsmith Ordered a bag of B&B last night lol. Thanks for the edification.

It’s really good for doing a Low and Slow Snake of 2x1 Stack of Briquettes for like Pulled Pork, Brisket or anything else where you need Long Consistent Cooking temps. It’s just the best for this type of thing.

That’s very cool! I will have to look into that for sure. Thank you for sharing! I did make another one which just sat below the Grill Great and allows you to move it to any position as well in between the Coal Grate. I always seem to put it in the same spot though as it seems perfect for decent size steaks or a few burgers and the right amount of coal to get the job done for indirect grilling/reverse searing. But I love a product that already exists! 😎🥩👍

You know that’s actually a good idea, I will do that on my Part Two Modification Video as I have some nice wood handles coming also. Thanks for watching and sharing. 😎🥩👍

Thank you for watching! 😎🥩👍

I currently use 22” Kettle Waterproof Covers over my Santa Maria grill, then one over my Smoke Chamber that is stacked on top of the rotisserie ring, then all my coal baskets, pizza stuff and all other cooking things I use go on a rolling Prep Cart with shelves in it and it has a cover, then my big grill cart has a cover. I keep my griddle/flat top seasoned and in the garage as it’s Carbon Steal and will rust and I use a Stackable Rolling Tool Cart for all my spices and other cooking things. I have another 22” Kettle not on a cart that I take places. I always know what I will be cooking and just pack what’s needed for that, most often I’m just taking my 180 degree Indirect Coal Basket with built in water trough as I can cook a bunch of different meals with it. Your question comes at an interesting time though, I have been asked to do events now and have been thinking of a system to pack it all up quick and easy and I am a fabricator/builder as well so it looks like this will be a new project that is needed soon! 😎👍

Glad you liked it! Oh a fabricator … love it! Take a look at my Video “Why is this purple”, it’s slow and low smoked pork butt and you can see how I set it up for long smoke cooks, you would do the same with brisket and just add more coal to the snake. Hey, it’s not a wood offset smoker but you don’t have to master the art of managing your fire, just your air vents and watching your ambient temp with a wireless thermometer. You will be sold on it, it’s almost a set it and forget it thing, similar to a pellet smoker in that regard. Thanks for watching! 😎🥩👍

See I thought this one would not work as well, but I tell you what I use this basket at least once a week, most of the time twice a week and to be honest I put meats right to the very edge as I always pack it full when cooking for my family and I really do not get burnt spots. I truly am amazed by this, so much that I decided I don’t need the water trough between and the curved one hold more water anyway. I originally thought it would prove out to be a bad design but it works great! 😎🥩👍

They truly are awesome! 😎🥩👍

Yeah, I never use the Temp Gauge that’s on the lid. Usually I have it over the coal when cooking indirect so it’s useless. I use a wired probe/digital thermometer at grill level next to my meats to read ambient temps and a probe thermometer to measure internal temps. 😎🥩👍

Ha ha…sorry for that! 😎🥩👍

Thanks for watching and sharing! On this cook I demonstrate how to get a Hot/Cook side and Cold Warming Side using a Weber Single Sided Coal Basket. On other cooks I blanket the coal evenly across the Coal Grate to heat the Plancha/Griddle/Flat Top as evenly as I can, this usually results in the center being the hottest point but the entire cooking surface is at a cooking temperature, with no Warming Area. So much you can do with these Griddles! 😎🥩👍