Like many other Canadians, I grew up on propane, but decided to buy my first Weber kettle recently. I've watched tons of videos and this is the one that got me to subscribe to your channel above all the others. Such a clear and effective process to get you where you need to be. I'm never going back to propane again and your videos have been exactly what I needed to make the transition super easy. I can't thank you enough for posting this and your other videos!
Johnny ive been watching videos on all kinds of techniques since 2020 and your kettle videos are hands down the most informative and helpful. This vid might be years old but you have a new fan today sir.
My girlfriend was going crazy because she didn’t know what’s wrong. She watched a whole bunch of videos and none were helpful. She noticed that some contradict each other. I saw her getting upset, and as you know; you don’t want to see your partner upset because she’s going to make you upset. So; as calmly as I could, I watched some videos but I came up on this one and that’s all I needed to solve the situation. I had never touched a Weber grill and thanks to your teaching I was able to follow through. Thanks to you, my girlfriend is happy and so am I. Thank you so much. Have a blessed day. I’m so glad you decided to give us step by step instructions. Most of us need instructions for some of these new gadgets. 😊😊😊
Great story Tony. There are multiple ways to control your temps. So where you see me do different things, it really just is a different way of achieving the same result. But, to your point, that is exactly why I decided to make this video and the Reach your target temp video.
Hey Johnny......does the weber kettle need to have the lava lock gasket around the inside if the lid to help with smoke leaks and heat loss Have a fantastic weekend
The Weber does not ‘need’ it over time it will seal up naturally bbq gunk. But the lava lock seal is used a lot by other folks. Personal preference kind of thing. I don’t use them.
Great tutorial Johnny; Were can I get a fire management chart. There are many that show how they use the Weber Kettle but it seems that you are the exception to the tutorial rule. Thanks for sharing your knowledge. R. Rodriguez Las Vegas, NV
Good info here sir! There's just a lot of variables when smoking w/ a kettle. I now give myself a 25 degree range of 275-300F for most cooks and find that I don't have to make many adjustments. Trying to run a tight 10 degree range means you're going to have to mess w/ vents all day.
Very nice explanation Johnny .... clear and concise 👍 Can't wait for dry season to be over here in Ontario. I'm learning so much from you .... if you need a 'side kick' let me know ... lol. Cheers.
Hello Steve. I start them bottom vent wide open. Check out my ‘How to reach your target temp video’. In that video I show you how to get to your target temp.. in this video how show you how to maintain it.
My issue is once i opened my lid to add the ribs. It dropped to 260. And it slowly kept dropping i wanted to reach 275°. But sadly it just kept going lower and lower.. do i adjust my top micro open? Or open my bottom
Really something I struggle with. I hope this will help me. I use a Weber igrill2 temp control. When the temp over or under shoots it's making noise a lot of noise. I may think that's a trigger to panic. I have set it to 10 degrees under or over just like you did. I have to remain calm I think.
Hello. Give yourself a 15 degree range on the ap but know that you are going to try to maintain the 10 over or under and try not to over adjust the vent. Once the bottom vent is set you should only have to move the top vent back and forth for the fine tuning.
Hello Neal. Check out this video where I show you how to reach the target temp. The vent setting is at the very beginning of this video... but in the How to Reach your target temp video, I show you how I got there. ruclips.net/video/ERVo1d9rax0/видео.html
Great video man! I like very much your explanation and method Johnny! 👍 Keep up the good work! Btw you got me inspired! Perhaps soon I will make a similar video 🤘 Cheers from Finland
Thumbs up! Love this channel. Super easy to understand and straight forward. I’m going to give this a try even though I’m not using a Weber I’m sure concepts are similar give or take.
@@YoooPatrick Free! So I have oak trees on my property so harvest wood from them... I also know people with Pecan trees that will let me have a branch or two every so often. Of the two... I have more oak so I use it the most but I prefer Pecan. I guess it’s an east Texas thing.
I do overnight briskets on my 26 all the time. I set my temp alarms on my maverick. If I’m 225-275, I’m happy. I can go 6 hours with no adjustments. It’s important not to overthink it.
Like many other Canadians, I grew up on propane, but decided to buy my first Weber kettle recently. I've watched tons of videos and this is the one that got me to subscribe to your channel above all the others. Such a clear and effective process to get you where you need to be. I'm never going back to propane again and your videos have been exactly what I needed to make the transition super easy. I can't thank you enough for posting this and your other videos!
Thank you, I appreciate that!
Johnny ive been watching videos on all kinds of techniques since 2020 and your kettle videos are hands down the most informative and helpful. This vid might be years old but you have a new fan today sir.
Wow, thanks!😊
My girlfriend was going crazy because she didn’t know what’s wrong. She watched a whole bunch of videos and none were helpful. She noticed that some contradict each other. I saw her getting upset, and as you know; you don’t want to see your partner upset because she’s going to make you upset. So; as calmly as I could, I watched some videos but I came up on this one and that’s all I needed to solve the situation. I had never touched a Weber grill and thanks to your teaching I was able to follow through. Thanks to you, my girlfriend is happy and so am I. Thank you so much. Have a blessed day. I’m so glad you decided to give us step by step instructions. Most of us need instructions for some of these new gadgets. 😊😊😊
Great story Tony. There are multiple ways to control your temps. So where you see me do different things, it really just is a different way of achieving the same result. But, to your point, that is exactly why I decided to make this video and the Reach your target temp video.
This is one of the most informative videos on RUclips. Well done and thank you
Thanks, I appreciate that!
Thank you for sharing your knowledge. It is nice to watch a real person and not another 'wacky RUclips personality'.
Hello Drew. I appreciate that! Just trying to be good ole boring me!..LOL.. Thanks for watching.
Johnny what an awesome guide and a very detailed explanation of how keeping the perfect temperature on your Weber kettle
Hello Jeff. Thanks... trying to keep it easy.
Really great video - you have provided me with a “simply powerful” approach to temperature management! Keep up the great work!
Thanks Andrew.
Hope you’re doing well. Your videos are exceptional. Very helpful.
Thanks Jeff.
👍 Very good instructions for newbies, Johnny! Especially liked it when you said "don't do anything. Keep your hands off the vent" 😅 so true!
Hey GG! So difficult to do though... Messing with the vent too much is a bad thing. Take care GG.
Thank you for the help. I just got a Weber and it helped me out a ton today 👍🏻
Awesome. Did you see the other video... How To Reach Your Target Temp?
If not ... watch it.
Good luck on your new hobby. Take care.
@@Viewtoagrill Yes, I did
This video was just what I needed. Thanks Johnny!
Hey Frank. Take care let me know if you have any questions.
Really impressed Johnny, super in depth, helpful guide. We hate it when we get spikes or dips in temperature while grilling. Kindly, Cam & Theresa
Thank you.
Hey Johnny......does the weber kettle need to have the lava lock gasket around the inside if the lid to help with smoke leaks and heat loss
Have a fantastic weekend
The Weber does not ‘need’ it over time it will seal up naturally bbq gunk. But the lava lock seal is used a lot by other folks. Personal preference kind of thing. I don’t use them.
Great tutorial Johnny;
Were can I get a fire management chart. There are many that show how they use the Weber Kettle but it seems that you are the exception to the tutorial rule. Thanks for sharing your knowledge.
R. Rodriguez
Las Vegas, NV
This is my own chart... best you can do is get a screen shot of it. Also check out my other video on how to reach your target temp.
Good info here sir!
There's just a lot of variables when smoking w/ a kettle. I now give myself a 25 degree range of 275-300F for most cooks and find that I don't have to make many adjustments. Trying to run a tight 10 degree range means you're going to have to mess w/ vents all day.
Hello Mario. A 10 degree range in difficult for sure. This 20 degree range seems to workout for me. Take care! Thanks for coming by I appreciate it!
I’ll have my review of the IBBQ-4T out tomorrow, but you were right. I love it
I new you would.
Thanks!
Hey look! It's Fred the squirrel ! Great guide Johnny.
My wife named him that.... she feeds him peanuts.
Best videos ever. So detailed. Thank you for making them.
Hello Omar. Thanks! My channel is getting a little traction right now thanks to folks like you. Please Share!
Very informative, thanks for the attention to detail in your review. Would really help when I smoke brisket. Nice job Johnny.
Hello Kevin. Thanks buddy.
Do you feel the slow n sear is worth the money compared to the snake method? Seems like you had to do a lot of work with it.
Absolutely. I would absolutely buy the slow n sear again. Heck out my newest video on the slow n sear and I explain all the reasons why I like it.
Very nice explanation Johnny .... clear and concise 👍 Can't wait for dry season to be over here in Ontario. I'm learning so much from you .... if you need a 'side kick' let me know ... lol. Cheers.
Hello Ty. Sidekicks get horrible names and costumes!... are you sure you want that?!?
Great presentation and fantastic information!! Im learning😊
Thanks Darryl.
How far open do you have the air inlet adjustment
Hello Kevin. check out my How to reach your target temp video... That video explains how to reach your target temp.
Where do you start the bottom vent at?
Hello Steve. I start them bottom vent wide open. Check out my ‘How to reach your target temp video’. In that video I show you how to get to your target temp.. in this video how show you how to maintain it.
@@Viewtoagrill just watched it. These videos are great!
@@sebenro12 thanks Steve. Tried to make it easy.
Thanks for the help man! Great video
Hello Joseph. Thanks for watching.
Great tips Johnny!! And what do we do now...nothing! 😆...that ham looked slamming!👌 have a great weekend brother! You all stay safe!👍👊🍻
Hello Craig! LOL... Mede me laugh when I was editing!!
My issue is once i opened my lid to add the ribs. It dropped to 260. And it slowly kept dropping i wanted to reach 275°. But sadly it just kept going lower and lower.. do i adjust my top micro open? Or open my bottom
Hello Santos. Micro open and wait 10-15 minutes in-between each micro open to give the adjustment time to work.
I am referring to the top vent.
Really something I struggle with. I hope this will help me.
I use a Weber igrill2 temp control. When the temp over or under shoots it's making noise a lot of noise. I may think that's a trigger to panic. I have set it to 10 degrees under or over just like you did.
I have to remain calm I think.
Hello. Give yourself a 15 degree range on the ap but know that you are going to try to maintain the 10 over or under and try not to over adjust the vent. Once the bottom vent is set you should only have to move the top vent back and forth for the fine tuning.
Can I ask a question please. Where are you setting your bottom vent in this situation? thanks.
Hello Neal. Check out this video where I show you how to reach the target temp. The vent setting is at the very beginning of this video... but in the How to Reach your target temp video, I show you how I got there. ruclips.net/video/ERVo1d9rax0/видео.html
@@Viewtoagrill Perfect, thanks for the super quick reply. I'll check it out. Happy Thanksgiving from the UK.
No problem. I hope it helps.
I learn so much from you. Such a great channel!
Thanks Brian. I appreciate you watching.
Great video man! I like very much your explanation and method Johnny! 👍 Keep up the good work! Btw you got me inspired! Perhaps soon I will make a similar video 🤘 Cheers from Finland
Thank you for watching. I tried to keep it as simple as possible. Good luck on your video! Take care.
Such a helpful video, thank you!
Thanks Matt. I hope it helps.
Greetings from germany , i learned a lot from you. Michael
Hello Michael. I appreciate you coming by and watching the video. Take care.
Another great video Johnny. I'm interested in that printed temperature range guide. Is that available for to be printed out somewhere?
Hello Mike. I might still have that... not sure... or just pause the video and get a screen shot.
@@Viewtoagrill thank you Johnny. I was wondering if this was part of some smokers guide or from a book that I could buy or?
@@MikeFLHT nope… that is my chart.
@@Viewtoagrill gotcha. Thanks anyway.
@@MikeFLHT send me an email and if I still have it I will send it to you.
Thumbs up! Love this channel. Super easy to understand and straight forward. I’m going to give this a try even though I’m not using a Weber I’m sure concepts are similar give or take.
Yes sir Patrick. Th same principles apply.
@@Viewtoagrill random question, but what’s your goto wood?
@@YoooPatrick Free! So I have oak trees on my property so harvest wood from them... I also know people with Pecan trees that will let me have a branch or two every so often. Of the two... I have more oak so I use it the most but I prefer Pecan. I guess it’s an east Texas thing.
Great lesson today .
Hello Aaron. Thanks!
I do overnight briskets on my 26 all the time. I set my temp alarms on my maverick. If I’m 225-275, I’m happy. I can go 6 hours with no adjustments. It’s important not to overthink it.
Hello Michael. Yeah, you have to keep it simple. Thanks for watching Michael.
I creamed my BBQ chonies when you showed us the ham.
I love this channel! Keep up the stellar work Johnny!
Hello BTJ. I sure hope you had another pair of chonies! LOL
Very Helpful Thank You for the video and great tips...
Hello David. Thanks!
Thanks for the good tips brother
You are welcome!
Very informative👍
Hey Bobbi! Thank you for watching.
This is y I'm sticking with pellets
Pellets have an advantage for sure.
Man that meat looked tasty my friend
Thanks BIG D!
LOL “Don’t do anything”
Yeah... I had to laugh too.
First!
Hello Brian.
Great info! Is that spreadsheet your design? Also, I’ll take 2 ham sammies. 🔥
Hello Phil. Yes the spreadsheet is mine... and all the ham is gone.