Is it true that if you're lookin, you're NOT COOKIN?
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- Опубликовано: 18 апр 2024
- I've said it. You've probably said it too. If you are looking, you aren't cooking! But does that matter on your average charcoal grill? I set up a test to see what the impact is when you lift the lid on your Weber Kettle.
Equipment I used to make this video:
Weber Kettle: amzn.to/49KzqSu
Good Camera: amzn.to/3U82mOe
Better Camera: amzn.to/3w1WcYb
Microphone: amzn.to/44cKkPO
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Always the most interesting and well thought out videos Ryan! Thank you so much for your content!🙏
My pleasure! I like doing tests and it's fun when others join in the curiosity.
Thank you for finally putting the debate to bed. 👍🏽👍🏽👍🏽
I wish you had shared proper heat rise super-positioned graphs for data analysis 🙂
Smart test and no surprise here. Lots of times the fact an old saying is still around is because it’s true. It’s why I usually only spritz when cooking on my offset smoker if my fire starts to run too hot like it did last cook. My hickory splits have gotten a little too seasoned for one thing, but I started with a few too many B&B Char-logs which I’ve never tried to start my fire with.
We might have had different results if I didn't go a full minute and wanted to give it a go. There are a few sayings out there that end up being 3 hour arguments. Sounds like you've got some good eats!
@@GrillTopExperience maybe so! (Maybe another test with only :30 secs lid off?) Ain’t that the truth! Yes, sir! I have plenty of time to practice, though! Wife and I are house parents to seven developmentally challenged men who we aren’t allowed to let use a steak knife, so I try to make it up to them with lots of BBQ. I’ll give you a tip that’s on my mind at the moment. The reason the bark on those pork butts was fine Saturday despite the fairly severe temp spikes was that I don’t put any sugar in my rub if cooking on the offset smoker. The superior smoke flavor imparted from the wood fired pit more than overcomes the absence of sugar, and it’s just not worth the risk of charring from temp spikes. (If I’m smoking on my PK grill or any charcoal grill or smoker, you can bet I’ll have some brown sugar in a pork rub.) Happy weekend! 🍻
Ryan, your videos are excellent and have helped me tremendously. I have a 22" Weber Kettle and will be smoking an 8.5-pound brisket this morning. This will be the first time I've used the S-N-S method. Where should the ambient temperature probe be positioned? From all the videos I've seen, it seems that placing the probe at the far end of the brisket (away from the heat) would not allow an accurate reading of the overall ambient temperature. While at the other end, where the temperature the highest, the brisket is cooking quickly. IMO, the ambient probe should be centered about an inch above the middle of the brisket. Please set me straight on where to position the ambient probe and the logic behind it. And do you rotate your brisket at some point during the cook? Many thanks!
I'm getting a Fireboard 2 Pro with the Type K probes. Nice and thin.
Oh man ....I wish I didn't put a practically brand new Weber out for pick up...and bought a gas grill...
Ryan gets me hungry allllllllll the time
Oh no! Gas grills have their place too, but you'll probably regret dumping the other grill.
Thats what we at weber say ,if ya lookin it aint cookin
When I’m cooking a brisket my temperature increase takes about 20 minutes to come back, so I was surprised to see how quick your recovery time was. Now I’m curious if different types of meat are more sensitive to taking the lid off
I was cooking at about 350 and I would bet the results would change some for low and slow. I wonder if different meats are impacted more than others too! I'm usually faster at putting the lid back on than a whole minute.
@@GrillTopExperience The biggest difference is probably temperature differential for hotnfast vs lownslow. That differential is the largest factor for heating or cooling.
Great video! Have you seen the BJs brand grills? They seem impressive. They boldly claim that their propane grill is just as good as or better than Weber Genesis. The lid doesn’t feel light like a char-broil.
Not yet! The Weber Genesis is hard to beat.
out of curiosity do you still use the "Venom" on any of your Webers?
Yes! I use it for every low and slow cook even if I don't call it out. I didn't want the fan to impact this test.
That lawn looks healthy! Thanks for the video.
Thanks! It's pretty easy to keep it nice in the spring. Give it a couple of months :)
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Why charcoal? why not gas or electric outdoor cooking in the USA........?.........