Hands down the best tips and tricks video I’ve seen on RUclips. I love looking at grilling videos, more specifically charcoal grilling. The knowledge you have provided blew my mind. I cannot thank you enough for posting this video! LIKED
This method while effective for temp control has one major draw back. As the briquettes light they release their binders that need to vent out until they ash over. This causes all of it to lock into the food.
Oh no! The food police! I thought the food police hung out on the Pit Boys channel, LOL. Since you did bring it up, GD, can you please elaborate on your comment? QUESTIONS: What do the binders molecules consist of that are floating around the grill? What does binders locking into the food do to the food? But the bigger question is in this day and age of healthy eating; what does binder food locking do to the people eating the binder infested food? Do their toenails turn grees? Does the hair fall out? Or the biggie,… does it cause cancer? And if so what kind of cancer does it cause. If it does cause cancer, can you direct us to charcoal burning binder cancer causing studies? ---- Sorry if I sound like a smart ass, but I’ve research the minion method of barbecuing and so far I’ve been unable to find any evidence that the minion method of barbecuing causes cancer or any health issues. I’ve found article that claim eating charred meat causes cancer. I’ve read that you should scrape off the charred part off of steak or you will get cancer. However, I’ve never read or heard of anyone dying of charred steak cancer? Never read or heard of anyone dying of charcoal binder cancer from using the minion method either come to think of it. - If the Minion method of barbecuing does scare you DG, just don’t use it.
Most of it will be not a chemical binder. for instance heat beads use salt to get it to light quickly and starches to bind it. Like what we use to bind rissoles or meat patties (flour)
This was the single greatest video on tips on Temp management. And you explain all aspects in a way they all tie together. Vents Top and bottom, Charcoal placement (lit and unlit) Thanks a million.
Winner of a video, I've been looking for "using a charcoal bbq" for a while now, and I think this has helped. You ever tried - Ariafan Barbecue Babassu - (do a search on google ) ? Ive heard some extraordinary things about it and my cousin got cool success with it.
I want to tell you how much I appreciate your videos. I purchased my first Weber kettle several years ago and never could cook anything except a steak. From watching your videos on how to control temps on something as simple as a kettle grill I have been able to cook, roast, and smoke a variety of different foods. I have enjoyed it so much that last year I went and bought a kamado style grill, thanks again.
Thanks for this video! First ever smoking on a Weber. I bought a 13lb brisket to try for the first time ever. I didn’t have to add coals on a 10hr burn. I was so nervous couldn’t sleep the night before. Out of all the videos yours was the best and helped me succeed in my smoking! Best Brisket ever! So tender and juicy! I love my Weber!
I've been having trouble controlling temps and have watched many videos on the subject. This is by far the best one I've seen - clearest, most complete, detailed, and informative! Great job...thanks for the help!
As a new grill owner, I've been absorbing many videos on how to control temperature. While all have something valid to add (some use your concept but without the explanation), your concept and method is the easiest to understand and replicate in practice. Tried a low and slow cook last evening and it worked perfectly. Thumbs up!
I'm doing my first low and slow for a rack of St. Louis ribs a couple days from now and have searched for helpful videos for weeks now before I came across yours. Thank you so much. This is going to be a life saver. Great video.
Thank you, thank you, thank you. You've saved me from insanity. I'm in Thailand and I bought a Weber kettle to stave off BBQ withdrawals (I BBQ at least 4 nights a week when I'm in the U.S.) Haven't cooked on a Weber kettle since the 70's, and in those days, it was all grilling, direct and indirect, and I could have cared less about pit temp. Those days are gone and now, pit temp is everything. I was using a full Weber chimney and pouring that into two Weber charcoal baskets to cook indirect. I couldn't get the temp down to within 100° of where I wanted it. And then today, I came across your old video. What a revelation! I followed your instructions to the "T" about how many to light and the vent settings and watched the pit temp climb up to 225° and stop. Astounding! From there, following you directions, it was easy to nail down the desired temp of 275º , and after indirect cooking my pork chop, to bring the it temp up to 400° to give it a nice sear. I've watched countless RUclips BBQ videos trying to soak up expert knowledge, but your's has been the most valuable.
Hi Mike. Thank you for the message, it’s very much appreciated. Its messages like yours that made me glad I took the time to make the videos. These Weber grills are cool little things. Not too big and not too small. You can do anything on these things that you can on a smoker (for the most part) but not vice versa. Enjoy the grill now that you are able to BBQ low and slow.
Got a Weber kettle finally to start smoking meats during this coronavirus breakout. This video hands down has been the most helpful video I have found. You can imagine how many I’ve watched since I’ve been hermitting for the last 10 days. Smoking some pork belly bites right now on my Weber kettle thanks to you!
This is one of the first videos I have seen that actually focuses on the charcoal, set up and burn times. It was super informative and easy to follow. Thank you very much and keep up the awesome work.
Thanks for passing on the wisdom. Just got a weber kettle and starting to learn how to control the temps so your advice has given me a good head start. Many Thanks.
Kettle Pitmaster, I just wanted to thank you for your great explanation of controling the temperature on the Kettle. I followed your directions and "lo and behold" my baby back ribs turned out just perfect. Thank you again for caring and loving grilling and sharing with us how to get the best temperature control that I have seen.
Hi William. Thank you for the feedback. I'm glad my method worked well for you. Pulled pork is next I guess. If the temp stayed steady for ribs it will stay steady for a longer cook like pork shoulder.
Excellent tutorial. I now understand much better how to set the vents and start the charcoal. Today I smoked ribs for the first time and I hadn't watched this video yet. I was struggling with the vents for at least half the time. It's crystal clear now what I did wrong as I had started too many coals at the beginning. Kudos!
@@KettlePitmasterBBQ Yes it did on my next cook last night...Jerk chicken thighs. I did exactly what you said, used 4 hot coals in each basket of new coals foir an indirect cook at 275F. The cook was much more controlled. I pretty much set the vents a couple of times and then it held. Thanks again!
After giving this method a try I had to come back and give a like and comment on it. This man has it down to a science when it comes to cooking temperature. Thanks for sharing this.
I agree with the other commenters, there are a lot of video's of cooking on the Weber but no one ever speaks of where they put the top/bottom vents or charcoal arrangemetn, etc. You covered everything in such nice detail thank you!
Thank you for your feedback, Awharry. The reason I put this channel together was specifically because no one else covered vent setting etc and without this knowledge it's very aggravating trying to get the grill to perform the way you need it too so the food comes out right.
G’day “Master Kettle Pitmaster” I was introduced to Kettle Kooking some 10 years ago or so and absolutely love it although I only ever thought that I could do hard and fast cooking! WELL NOT ANY LONGER coz I stumbled upon your vid re low and slow and temp control in your kettle so I thought what the hell I’ll give it a go last weekend, can’t hurt. WELL I HAVE TO TELL YOU IT WAS A LIFE CHANGING EXPERIENCE. I am down under, not sure you can tell but I used our local charcoal around 100 bricks coz I was not sure being the first time. WELL NOT ONLY COULD I CONTROL THE TEMP I COULD MAINTAIN 250-275f for OVER 9HRS, and only used a little less than 3/4 of the charcoal. OUTSTANDING. I never thought it possible. It has changed my whole outlook on what i can do with my Kettle, it’s like I have a NEW type of BBQ and it’s all thanks to you. I can’t thank you enough for sharing your knowledge and experience with the world. You are a TURE KETTLE BBQ LEGEND. 🥓🥩🦴👊🏻
HI Louis. Thank you for this very nice message. You are just one of many that discovered that these grills are for more than just burgers and hotdogs. Enjoy the future cooks, the beer that goes with it and of course the BBQ.
I’m getting ready to try St Louis ribs on a Webber on my own for the first time in my life at the young age of 29 and this video is EXACTLY what I needed to know. Thank you so much for taking the time to lay out this information in such a straightforward manner with no BS. Happy grillin(g) everybody!
Truly amazing, this worked for me, kept me between 225 and 240 for a 3 hr smoke on chicken breast on a 22 1/2 Inch Weber Master Touch. I used 70 unlit coals and 5 lit ones. It did take about an hour to get to temp but after that it was awesome. One thing I did learn on a previous trial, don't set your bottom vent to 1/2 to speed it up, otherwise it will get too hot and you have to really work on it to lower the temp, patience really is the key. Thanks for this tip/trick, it really does work.
Coming from a pellet grill (easy peazy lol) I bought a kettle yesterday. Definitely more to learn and this was by far the best explanation I've found. Cheers and thank you
Small 1 lb beef tenderloin. 60 unlit coals, 30 hot coals, 2 chunks hickory. Seared over the hot coals then moved indirect. Grill temp 325°. I pulled the meat at 135°. Incredible. Kettle Pitmaster has taken me to the next level.
without a doubt the best video i have seen on this topic. explained everything so clearly, went over all the variables and made me so much more confident in knowing how to fix things should something go wrong.
This is excellent information. All I've ever cooked on my kettle was burgers and dogs/sausage. I haven't been daring enough to try a low and slow, until now. Thanks for the great advice! Now, I'm off to buy some spare ribs and a brisket, for a couple of trial runs with my new-found knowledge! Thanks!!
Pretty new to smoking and my biggest issue has been temperature control. After watching this i decided to give it a try. Best advice I have seen! I had a few spikes when it lit the wood but has been a steady temp overall. Thank you!
I had been looking for a good video on how to manage a long charcoal fire temp and this was the ONLY video that truly helped me out. These are some good tips that helped me smoke a rack of ribs in my regular BBQ pit with the perfect temp, thank you @kettlepitmaster
Good video. I have a large smoker Pitt and have had small charcoal and gas grills when not wanting to light up big Pitt. Bought a weber kettle at yard sale cheap. Very impressive. Use it all the time . this was a good video on heat tips , thanks.
You are truly the pit master! As other stated this is the best video on temperature control. My Kansas City spares came out perfect for the first time ! Thank you very much! Kyle
Never having owned a kettle grill (picked a weber premium series up with cart attachment, cover and 2 coal bins for $20 at a yard sale!) so my first attempt was disaster with temps going way over 300° even with all the vents closed. Until I watched your videos I didn't know it was so important to start out with a small amount of lit coals. Great videos, you explained it well and covered all aspects. Thanks a million!
Hi Johnny. Boy did you get a hell of a deal at $20. With some practice you will be able to zero in on any temp range you need. The key is starting the cook off with only the amount of heat you need to get the max temp you want. By utilizing a fuel supply you can also raise and lower the temp. For example; the other night I did a batch of chicken at 275 F. for 1.5 hours then knocked the temp up to 350 for 1.25 hours to do a meatloaf and ever ran out of heat. Have fun with the grill and thank you for your feedback.
Just became a subscriber after watching this video!! It was absolutely the best instructive video I have found on how to control temps using a Weber grill!! Controlling temps and deciding how much charcoal to use is the thing I struggle with most when using my Weber, so THANK YOU for making this video sir!! It's much appreciated!!
Long-time subscriber here brother, since way before I had a channel. In one of your videos you talked about what happens to temp when you open the lid. You explained that first the temp would dip dramatically, then rise and shoot past your original target temp. Finally, the temp would settle back down to where you had it before. I was smoking some stuffed meatballs recently. I had my grill locked in at 230. I opened the lid and quickly put the meatballs on, then closed it. The temp dropped, then started rising, as expected. But instead of eventually settling back down to 230 it just kept rising gradually, one degree at a time. Even more puzzling was the fact that I was using the snake method, which is usually rock solid for me. I had my bottom vent down to a quarter open, and I believe the top vent was around 3 quarters or half. Even with adjustments to the top vent I was never able to stop it from rising. My lid was on tight, so all I figure is maybe the chunks were too close. I wanted to get your thoughts on it here, where others might benefit from your answer. TIA.
Hi Ron. What did you mean in the other comment you sent by 'notification popped up'? - I only ever tried the snake method a few times and did not like so I can't be of much help. But my guess would be maybe the winds shifted and you were getting more of breeze in the direction the snake was burning. The way the wind is blowing does make a difference. Or depending on where the thermometer is located it was registering a higher temp.because it was closer to the fire/heat. How much did it go up? 10-15 or even 20 degrees higher normally is not a problem for most cooks.
@@KettlePitmasterBBQ thanks for the reply! When people subscribe to your channel and click that little bell they get a notification that “pops up” on their screen when you post a new video. Someone else mentioned wind as a possible cause of the spike but the air was still that night. I had gotten away from using the snake too for a while until I had a couple of instances when my minion method spiked. It seems more likely to happen with the minion method just because there are so many more coals lit at any given time. Who knows man! I’ll keep experimenting with it. I appreciate the information you’ve provided man. I reference your temp control videos all the time.
Beautiful cook tonight! 2 racks baby backs. 100 unlit coal and 6 hot coals. 5 hours at 260 it was 95 on the deck today. Opened vents and mopped with sauce as the ribs were fully cooked Wow! I need a bigger Weber to satisfy my people. Best ribs I ever had. Thanks to KPM
Hi Sting, Thanks for letting me know how the cook went. Sounds like you knocked that cook right out of the park. You're a pro already! They have racks for kettle grills that hold ribs sideways so you can get 4 racks on. Never used one but I saw them advertised. Check them out, might come in handy now that you've been bit by the BBQ bug.
Hi DT3135. It varies. Sometimes it bounces back in a 5 minutes or so and sometimes it takes around 20 minutes. Depends on how long the lid is off. The actual temp might be rebounding pretty quickly but the analog thermometer (lid thermometer) is just taking a while to climb back to temp. People, including the pros (at competitions), cook ribs and shoulders anywhere from 225 to 275 so you have a 75 degree tolerance. Taking into account the lid is coming off to mop, if you can stay within a 25 degree range you're doing well. If you shoot for 250 F. you can swing 25 one way or another and still be in a good range for ribs and shoulders..
Thank you for this informative video. This should be standard issue with every new Weber grill. You really do show how to use this grill design to its best advantage! My chicken came out perfectly!!! Thanks again!
Thank you for sharing! I will definitely give this a try. I've been struggling with temp management for longer burns and this will help me get started on the right path!
Absolutely brilliant video mate. I have always used a half or full hot kettle for my cooks and I wonder why I have trouble controlling temps. Thanks for the video.
Hi rustogilly. I had the same problem that’s why I came up with this method. Makes it much easier to zero in on a temp and keep it there. Plus allows me to do long cooks without adding coal and maintain a constant temp. Thank you for the feedback.
lots of good info out there but this is so far the best on temp control and set up i've seen . Thank You and keep them coming. I myself use a kettle and have used some variations of his cooking but I will adjust my cook the way it was done on this video. Great job !
Great video. The best I have seen regarding temp control on a kettle. I just finished an initial burn on my new kettle and can’t wait to get home to use the information you’ve provided. Thank you!
Kettle Pitmaster It went great. Did buffalo wings in corn starch, ala Howtobbqright. Tremendous. Too bad it was to be consumed during the Vikings being embarrassed by the 49’ers.
This is without a doubt the best video I've seen on controlling temp, I'd give this 2 thumbs up if I could, I like the tick mark idea, never thought of that👍👍
Well now. That was educational and much appreciated. And it was a presentation as a presentations should be.......plain and simple with well presented examples and explanations. And to prove your point, you showed the results you were aiming for. No wonder you‘ve got a whack of subscribers......that now include me! Thanks!!
I have the 26”, I won it at work for $75, I couldn’t get it up to temp at first with the same vent settings. I opened them up and bam, it cruised at 230 for five to six hours. I’d say it worked great. I may need to start with 7 coals instead of five next time. It just open the vents a tad more. Thanks for the info!
Thank you so much for this information. I had been struggling all morning to keep the temp down on a rack of ribs before I finally got it under control. I now know the correct way to light the coals as well as the amount of coals to use.
thank you so so much for this video! Wish I would have seen this before trying to cook yesterday on july4th! I really needed this! You are so right. Pour a whole kettle in and its 500 degrees! And all I needed was 225. It was a nightmare trying to get it down. What a horrible day. So glad I came across this video!
Hi Jennie. Sorry to hear July 4th was such a bad BBQ day. And of all days, what a bummer. I have other videos that you might find helpful. One video I include charcoal amounts and vents settings, the link is below. You can print off a copy of the amounts and settings via my website or copy and paste from the description area of the vid. If you ever have any questions feel free to ask thru RUclips or you can contact me directly thru my website if you prefer. With a little practice you’ll be using the grill like a pro in no time. Hope the next cook goes well. Charcoal Amounts and Vent Settings Vid. ruclips.net/video/uCBJgZMrOP0/видео.html Website. kettlepitmasterbbq.com/
Kettle Pitmaster thanks a million and yes I've been trying to copy and paste your amounts of coal and all of that. It's a great great help! I will certainly be in touch if I have questions. Today I'm even going to by a silver marker to mark the vent lines on the side of the kettle so I'll know if it's 1/4 , 1/2, or 3/4 open. 😀 Your videos are like a class! We are all learning so much! Thanks again!!
Hi Jennie. Are you sure you want to mark the kettle instead of the ash pan holder? See image I uploaded taken from the 4:30 min. mark of L/S vid. This makes it real easy for me to line up the bottom vent handle with the line/hash marks. Pic of bottom vent adjustment marks -- kettlepitmasterbbq.com/vent-marks.html
yes, but the 22 inch weber I have doesn't have the ashcan holder like yours. It only has a curved plate attached to the legs of the kettle, about 1/2 way down the legs. So the only choice I have is to mark the actual kettle.
Great video, very detailed and complete. I am going to use it today to do 2 racks of baby back ribs and will let you know the results. Thanks again for your thoroughness in explaining the method as many on youtube don't get into the finer parts of grilling.
Yep, and this is the reason I posted this channel. Tons of great cooking videos out there but no one, or few people anyway, explain how to obtain the temp, maintain the temp, compensate for high and low spikes etc.. Thank you for your feedback, William, and please do let me know how the ribs come out.
My Man thank ya so much for the tips and taking the time to make this video. I’ll be doing some ribs this weekend and I’m sure the family will love them. You Sir have a great day!!
Thanks so much for telling me how to control the temp. I am actually battling high temps on a vert-smoker, and was impossible to stay below 350º until I watched this. I started with 5 lit coals and it kept at 225º for the 4 hours I needed. AAAAA+++++
Incredibly informative. Very, very well done. Thank you!! I had no idea these kettles were that useful. I just bought my first one ever...just like yours...and learning how to use it. I have some ribs on right now with your method. Thanks again.
Hi Street King. Thank you for your feedback. I hope my videos are of help. If you have any questions as you master the kettle feel free to get hold of my via my website, kettlepitmasterbbq.com/contact.html . Enjoy the new grill and let me know how the setup worked on the ribs.
so glad I found this vid. new at kettles, I only did it three times this far, grilling only for starters but can't help myself not to play around with temp settings when I am done with the food. today I just thought the same thing you pointed out in the first minute - how the heck should I get around 225 when I dump a fully loaded chimney. that's impossible, I closed both my vents to 95% and it was still kicking at 350 for almost an hour. tnx for the vid, helped me a lot.
Hi seasonedtoker. Thanks for the feedback. I had to laugh at the 350 for an hour because the same thing happened to me on my first rack of pork ribs. Boy was I befuddled. Check out my other vids, they offer all kinds of ideas for experimenting with different temp cooks. The other night I wanted to see if I could zero in on 350 degrees for a direct cook and hit it dead on the money. I wanted to brown chicken drums in a foil pan with a butter sauce then cover with foil to tenderize them. Never browned anything in a pan over the coals before so this was an experiment. Came out great. I uploaded a pic >> kettlepitmasterbbq.com/drums-in-pan.html . The more you experiment with these things the better you get. If you ever have any questions please feel free to contact me direct thru my website.
I'm new to charcoal grilling and I certainly appreciate your tips! I wish I'd found this video before I attempted to grill my first pork shoulder over the weekend. LOL! I will definitely keep these in mind for my next cook.
Thank you for taking the time to prepare this tutorial and share your knowledge. This is a really informative presentation - very precise and full of useful tips - now for me to put everything I've learned into practice on my new Weber kettle.
Super informative video, man. I especially liked your point about the chimney, and it makes complete sense. It was cool to finally see at least one experienced cook NOT geek out over it as if it’s the only smart way to start your coals. Rookie question for you before my first long cook regarding the vents. Do you prefer to position your vent control over the coals or over the food...or does it even matter?
I place the lid vent opposite the coals on indirect cooks so it is over the food. Then you will have an accurate temp then just like you would in an oven. Accurate that is, if the lid thermometer is also over the food, or a probe thermometer is next to the meat on the grate. The vent over the hot coals just lets the heat go straight up and out like a fireplace in a house. More heat goes up and out a house chimney then into the house.. When the lid vent is placed opposite the hot coals then the heat and smoke can be drawn over the the opposite side and circulate around the food then out the top vent giving you much more even cooking.
Thanks for the great video! I was smoking my second pork shoulder today and having a hard time regulating the temp. I wanted between 250 and 275 but I couldn't get it below 300, even with the dampers barely opened. I guess I had too many lit coals. I will be trying your method for low and slow the next time I do a cook!! Thanks again for sharing your knowledge and experience!!!!!!
Now if I'm cooking anything low and slow I use your method. If I'm cooking burgers or steaks I still light a whole chimney of coals for fast and quick searing and grilling. Thanks for the tip.
Hi NickGoesHAM. That’s correct. For direct grilling and searing of burgers and dogs etc. fire-up all the coals and dump them in and spread them out. The method in this video is for indirect low temp cooks.
Wish I'd seen this years ago -- great info. Will use these methods going forward. I've been wasting so much fuel with my Weber chimney. Thanks for this. Cheers!
Hi Scotty. Yep, the snake method works very well and a lot of pitmasters like using it. 40 years without a failure sure shows how dependable it works. Thanks for sharing, Scotty.
Hi Jorge. It’s sure not hard to get these kettle grills too hot, that’s for sure. With a little practice you can dial into a targeted temp and keep it there. Last night I needed 325 F. for 1.25 hours and the kettle idled along at that temp the whole time.
Outstanding video....such a fan of my weber kettle....will absolutely give this method a run! I've used the snake method but just not a big fan. Will give this a try with a shoulder this weekend. Thanks!!
@@KettlePitmasterBBQ went GREAT!! Used your technique yesterday morning....allowed shoulder to sit at room temp for a couple hours. Added a few lit coals and started the smoke at about 0730 and then left for Charlottesville at with wife and son for baseball at UVa. Got home at 4pm and the pit temp was sitting at 239 with a meat temp of 170. I did adjust the upper vent a couple times before leaving.....but it locked in and held the temp while I was gone and then for another couple hours after getting home. Did end up foiling it and finishing it in the oven. It hit the wall at 171 and I ran out of fuel..... 10ish hours is about the longest I can go on the 22.5" weber. Absolutely how I will cook shoulders moving forward!
Hi Peter. Thanks for the feedback. Don't forget if you start the fire on one side of the grill then you can always add unlit coal and continue the burn back the other way. I've done that several times. Of course it don't matter if you're going to foil it, then the oven is a nice backup, I've done that also. But to do it 100% on the grill the side to side burn method works well for extending cook time on long cooks.
Thank you man! This video has all the tips I need. I’m a beginner smoker and I’m going to be using this video to help me smoke my first Pastrami on my kettle grill
Hi Bill. Thanks for the tip. Do you mean a binder clip like this >>> kettlepitmasterbbq.com/clip.html ? If so, how do you clip it on? The lid has a lip for the top of the clip to grab but the lid overlaps the bowl so there is nothing for the bottom of the clip to grab?
I just saw your video and it by far is the best instructions for low and slow, but I like using charcoal wood chunks. Will it work the same way as using charcoal briquettes ?
Hi Antonio. I don't know what you mean by wood 'chunks' but it you mean lump charcoal it will but I do not know the setup on it because I only ever used lump for direct grilling. But others use lump for low and slows on kettle grills. You'll need to watch some videos on it then experiment on it to figure out the ratio of hot to unlit to get a constant even heat.
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Hands down the best tips and tricks video I’ve seen on RUclips. I love looking at grilling videos, more specifically charcoal grilling. The knowledge you have provided blew my mind. I cannot thank you enough for posting this video! LIKED
HI rjwiggins. Thank you for your feedback, one of the nicest comments I've received. Hope my videos allow you to enjoy your grill more.
This method while effective for temp control has one major draw back. As the briquettes light they release their binders that need to vent out until they ash over. This causes all of it to lock into the food.
Oh no! The food police! I thought the food police hung out on the Pit Boys channel, LOL. Since you did bring it up, GD, can you please elaborate on your comment? QUESTIONS: What do the binders molecules consist of that are floating around the grill? What does binders locking into the food do to the food? But the bigger question is in this day and age of healthy eating; what does binder food locking do to the people eating the binder infested food? Do their toenails turn grees? Does the hair fall out? Or the biggie,… does it cause cancer? And if so what kind of cancer does it cause. If it does cause cancer, can you direct us to charcoal burning binder cancer causing studies? ---- Sorry if I sound like a smart ass, but I’ve research the minion method of barbecuing and so far I’ve been unable to find any evidence that the minion method of barbecuing causes cancer or any health issues. I’ve found article that claim eating charred meat causes cancer. I’ve read that you should scrape off the charred part off of steak or you will get cancer. However, I’ve never read or heard of anyone dying of charred steak cancer? Never read or heard of anyone dying of charcoal binder cancer from using the minion method either come to think of it. - If the Minion method of barbecuing does scare you DG, just don’t use it.
Most of it will be not a chemical binder. for instance heat beads use salt to get it to light quickly and starches to bind it. Like what we use to bind rissoles or meat patties (flour)
Kettle Pitmaster 😂🤣😂
This was the single greatest video on tips on Temp management. And you explain all aspects in a way they all tie together. Vents Top and bottom, Charcoal placement (lit and unlit) Thanks a million.
Hi Aaron. Glad you found the video helpful and thank you for the kind words.
You're welcome and thank you for the feedback, Aaron.
Winner of a video, I've been looking for "using a charcoal bbq" for a while now, and I think this has helped. You ever tried - Ariafan Barbecue Babassu - (do a search on google ) ? Ive heard some extraordinary things about it and my cousin got cool success with it.
I want to tell you how much I appreciate your videos. I purchased my first Weber kettle several years ago and never could cook anything except a steak. From watching your videos on how to control temps on something as simple as a kettle grill I have been able to cook, roast, and smoke a variety of different foods. I have enjoyed it so much that last year I went and bought a kamado style grill, thanks again.
Hi Justin. Thank you for the message. I'm glad I was able to help you get more enjoyment out of the grill.
Thanks for this video! First ever smoking on a Weber. I bought a 13lb brisket to try for the first time ever. I didn’t have to add coals on a 10hr burn. I was so nervous couldn’t sleep the night before. Out of all the videos yours was the best and helped me succeed in my smoking! Best Brisket ever! So tender and juicy! I love my Weber!
Thanks for the message, Chuck. Glad your brisket turned out well.
This video is awesome, tried it yesterday. Sat there and idled along at 250 for 4 hours, never touched it. Ribs were great!!!!
Did you need to flip them??
This is the best video on the web for heat management, without all the Fufi garbage, please always keep this on your channel
I've been having trouble controlling temps and have watched many videos on the subject. This is by far the best one I've seen - clearest, most complete, detailed, and informative! Great job...thanks for the help!
Hi Mike. You're welcome and thank you for the feedback.
As a new grill owner, I've been absorbing many videos on how to control temperature. While all have something valid to add (some use your concept but without the explanation), your concept and method is the easiest to understand and replicate in practice. Tried a low and slow cook last evening and it worked perfectly. Thumbs up!
Thank you for the feedback. Omar, and I'm glad the cook went well.
Late to the party but I'm glad i came. Had to come back to say, THANK YOU. Your methods make the most sense and are spot on.
Thank you for the feedback, Ronnie. Stay safe.
I'm doing my first low and slow for a rack of St. Louis ribs a couple days from now and have searched for helpful videos for weeks now before I came across yours. Thank you so much. This is going to be a life saver. Great video.
Hope my method works out for you, Clark. Thanks for the message.
Thank you, thank you, thank you. You've saved me from insanity. I'm in Thailand and I bought a Weber kettle to stave off BBQ withdrawals (I BBQ at least 4 nights a week when I'm in the U.S.) Haven't cooked on a Weber kettle since the 70's, and in those days, it was all grilling, direct and indirect, and I could have cared less about pit temp. Those days are gone and now, pit temp is everything. I was using a full Weber chimney and pouring that into two Weber charcoal baskets to cook indirect. I couldn't get the temp down to within 100° of where I wanted it. And then today, I came across your old video. What a revelation! I followed your instructions to the "T" about how many to light and the vent settings and watched the pit temp climb up to 225° and stop. Astounding! From there, following you directions, it was easy to nail down the desired temp of 275º , and after indirect cooking my pork chop, to bring the it temp up to 400° to give it a nice sear. I've watched countless RUclips BBQ videos trying to soak up expert knowledge, but your's has been the most valuable.
Hi Mike. Thank you for the message, it’s very much appreciated. Its messages like yours that made me glad I took the time to make the videos. These Weber grills are cool little things. Not too big and not too small. You can do anything on these things that you can on a smoker (for the most part) but not vice versa. Enjoy the grill now that you are able to BBQ low and slow.
Got a Weber kettle finally to start smoking meats during this coronavirus breakout. This video hands down has been the most helpful video I have found. You can imagine how many I’ve watched since I’ve been hermitting for the last 10 days. Smoking some pork belly bites right now on my Weber kettle thanks to you!
Hi Dylan. Thank you for the feedback. I'm glad I was able to help you make the best of such a trying time.
Hands down the best temp control instructional I have ever seen. Weber should have hired you a long time ago. Thanks a million!
HI Ciphfer. I don't think Weber has any how to use their kettle vids. Or do they?
This is one of the first videos I have seen that actually focuses on the charcoal, set up and burn times. It was super informative and easy to follow. Thank you very much and keep up the awesome work.
Thank you for you're message & feedback, Kyle.
Thanks for passing on the wisdom. Just got a weber kettle and starting to learn how to control the temps so your advice has given me a good head start. Many Thanks.
Loved this video, thank you!!! I have been using a Weber kettle for over 40 years and never new how to do a low and slow on it. Amazing.
HI T8. A lot of people only think they are for direct grilling. I did too until I came across The BBQ Pit boys channel.
Kettle Pitmaster, I just wanted to thank you for your great explanation of controling the temperature on the Kettle. I followed your directions and "lo and behold" my baby back ribs turned out just perfect. Thank you again for caring and loving grilling and sharing with us how to get the best temperature control that I have seen.
Hi William. Thank you for the feedback. I'm glad my method worked well for you. Pulled pork is next I guess. If the temp stayed steady for ribs it will stay steady for a longer cook like pork shoulder.
I tried your method and it worked perfectly for my baby back ribs. I 'm now using my Weber more than ever! Thanks!
I'm glad you're enjoying the cooker more, Richard, thank you for the message.
Excellent tutorial. I now understand much better how to set the vents and start the charcoal. Today I smoked ribs for the first time and I hadn't watched this video yet. I was struggling with the vents for at least half the time. It's crystal clear now what I did wrong as I had started too many coals at the beginning.
Kudos!
Thanks for the message, Lightman. Let me know if my methods works out for you.
@@KettlePitmasterBBQ Yes it did on my next cook last night...Jerk chicken thighs. I did exactly what you said, used 4 hot coals in each basket of new coals foir an indirect cook at 275F. The cook was much more controlled. I pretty much set the vents a couple of times and then it held.
Thanks again!
After giving this method a try I had to come back and give a like and comment on it. This man has it down to a science when it comes to cooking temperature. Thanks for sharing this.
Thank you for the feeback, 68.
Fantastic and informative and practical video! Love the sound of the doves in the background too.
Anyone who has a Weber Kettle needs to subscribe. This guy has opened my eyes
I agree with the other commenters, there are a lot of video's of cooking on the Weber but no one ever speaks of where they put the top/bottom vents or charcoal arrangemetn, etc. You covered everything in such nice detail thank you!
Thank you for your feedback, Awharry. The reason I put this channel together was specifically because no one else covered vent setting etc and without this knowledge it's very aggravating trying to get the grill to perform the way you need it too so the food comes out right.
G’day “Master Kettle Pitmaster” I was introduced to Kettle Kooking some 10 years ago or so and absolutely love it although I only ever thought that I could do hard and fast cooking! WELL NOT ANY LONGER coz I stumbled upon your vid re low and slow and temp control in your kettle so I thought what the hell I’ll give it a go last weekend, can’t hurt. WELL I HAVE TO TELL YOU IT WAS A LIFE CHANGING EXPERIENCE. I am down under, not sure you can tell but I used our local charcoal around 100 bricks coz I was not sure being the first time. WELL NOT ONLY COULD I CONTROL THE TEMP I COULD MAINTAIN 250-275f for OVER 9HRS, and only used a little less than 3/4 of the charcoal. OUTSTANDING. I never thought it possible. It has changed my whole outlook on what i can do with my Kettle, it’s like I have a NEW type of BBQ and it’s all thanks to you. I can’t thank you enough for sharing your knowledge and experience with the world. You are a TURE KETTLE BBQ LEGEND. 🥓🥩🦴👊🏻
HI Louis. Thank you for this very nice message. You are just one of many that discovered that these grills are for more than just burgers and hotdogs. Enjoy the future cooks, the beer that goes with it and of course the BBQ.
I’m getting ready to try St Louis ribs on a Webber on my own for the first time in my life at the young age of 29 and this video is EXACTLY what I needed to know. Thank you so much for taking the time to lay out this information in such a straightforward manner with no BS. Happy grillin(g) everybody!
Thank you for the message. I hope the cook turns out well.
Truly amazing, this worked for me, kept me between 225 and 240 for a 3 hr smoke on chicken breast on a 22 1/2 Inch Weber Master Touch. I used 70 unlit coals and 5 lit ones. It did take about an hour to get to temp but after that it was awesome. One thing I did learn on a previous trial, don't set your bottom vent to 1/2 to speed it up, otherwise it will get too hot and you have to really work on it to lower the temp, patience really is the key. Thanks for this tip/trick, it really does work.
Thank you for the feedback, dmgcm. Yes patience is the key.
@@KettlePitmasterBBQ no problem, you have a great idea and it's so logical when you really think about it!
Cracking video! Been using a gas grill the past few years but this has made me get a kettle grill. Thanks so much!
Coming from a pellet grill (easy peazy lol) I bought a kettle yesterday. Definitely more to learn and this was by far the best explanation I've found. Cheers and thank you
I really appreciate this video for its simplicity and getting straight to the point without all the bs music and stupid fanfare. Thank you
I appreciate your feedback, B Strupith.Thank you.
Your videos helped a lot when I smoked my first ribs on my Weber.
Thanks for the feedback, Highlighted. I hope they came out as well as you hoped.
Small 1 lb beef tenderloin. 60 unlit coals, 30 hot coals, 2 chunks hickory. Seared over the hot coals then moved indirect. Grill temp 325°. I pulled the meat at 135°. Incredible. Kettle Pitmaster has taken me to the next level.
Sounds good. The best tasting steak I ever had came off the Weber. Did it the same way you did except I used lump charcoal for the searing.
Excellent! I've been looking for this information for years. Clear and to the point. Thank You!
You're welcome, Peter, and thank you for the feedback.
without a doubt the best video i have seen on this topic. explained everything so clearly, went over all the variables and made me so much more confident in knowing how to fix things should something go wrong.
Hi Sarah. The more you use the grill the better you get at get at getting it to perform just the way you want.
This is excellent information. All I've ever cooked on my kettle was burgers and dogs/sausage. I haven't been daring enough to try a low and slow, until now. Thanks for the great advice! Now, I'm off to buy some spare ribs and a brisket, for a couple of trial runs with my new-found knowledge! Thanks!!
Hi Phil, if you try my method let me know how it goes.
I just started smoking with my kettle and this is by far the best video on how to go low and slow.
Watched about 100 videos on how to control temperature and this is the one.. As about always this last one is the best! Thanks!
Hi Rudy. Thanks for the kind words and the feedback.
Pretty new to smoking and my biggest issue has been temperature control. After watching this i decided to give it a try. Best advice I have seen! I had a few spikes when it lit the wood but has been a steady temp overall. Thank you!
I had been looking for a good video on how to manage a long charcoal fire temp and this was the ONLY video that truly helped me out. These are some good tips that helped me smoke a rack of ribs in my regular BBQ pit with the perfect temp, thank you @kettlepitmaster
Good video. I have a large smoker Pitt and have had small charcoal and gas grills when not wanting to light up big Pitt. Bought a weber kettle at yard sale cheap. Very impressive. Use it all the time . this was a good video on heat tips , thanks.
Thank you for the message, Patrick.
You are truly the pit master! As other stated this is the best video on temperature control. My Kansas City spares came out perfect for the first time ! Thank you very much!
Kyle
Glad this method helped you turn out some good Q. Thank you for the message, Kyle.
Never having owned a kettle grill (picked a weber premium series up with cart attachment, cover and 2 coal bins for $20 at a yard sale!) so my first attempt was disaster with temps going way over 300° even with all the vents closed. Until I watched your videos I didn't know it was so important to start out with a small amount of lit coals. Great videos, you explained it well and covered all aspects. Thanks a million!
Hi Johnny. Boy did you get a hell of a deal at $20. With some practice you will be able to zero in on any temp range you need. The key is starting the cook off with only the amount of heat you need to get the max temp you want. By utilizing a fuel supply you can also raise and lower the temp. For example; the other night I did a batch of chicken at 275 F. for 1.5 hours then knocked the temp up to 350 for 1.25 hours to do a meatloaf and ever ran out of heat. Have fun with the grill and thank you for your feedback.
Mind. Blown. Thank you so much for this video. Cooking ribs today, and I can never keep the temp where it needs to be.
Just became a subscriber after watching this video!! It was absolutely the best instructive video I have found on how to control temps using a Weber grill!! Controlling temps and deciding how much charcoal to use is the thing I struggle with most when using my Weber, so THANK YOU for making this video sir!! It's much appreciated!!
Glad my vids are helpful, Connie, and thank you for the humbling compliment.
Best video I have seen on how to maintain the temperature. Thank you.
Thank you for the feedback, Rick.
Long-time subscriber here brother, since way before I had a channel. In one of your videos you talked about what happens to temp when you open the lid. You explained that first the temp would dip dramatically, then rise and shoot past your original target temp. Finally, the temp would settle back down to where you had it before.
I was smoking some stuffed meatballs recently. I had my grill locked in at 230. I opened the lid and quickly put the meatballs on, then closed it. The temp dropped, then started rising, as expected. But instead of eventually settling back down to 230 it just kept rising gradually, one degree at a time.
Even more puzzling was the fact that I was using the snake method, which is usually rock solid for me. I had my bottom vent down to a quarter open, and I believe the top vent was around 3 quarters or half. Even with adjustments to the top vent I was never able to stop it from rising. My lid was on tight, so all I figure is maybe the chunks were too close. I wanted to get your thoughts on it here, where others might benefit from your answer. TIA.
Hi Ron. What did you mean in the other comment you sent by 'notification popped up'? - I only ever tried the snake method a few times and did not like so I can't be of much help. But my guess would be maybe the winds shifted and you were getting more of breeze in the direction the snake was burning. The way the wind is blowing does make a difference. Or depending on where the thermometer is located it was registering a higher temp.because it was closer to the fire/heat. How much did it go up? 10-15 or even 20 degrees higher normally is not a problem for most cooks.
@@KettlePitmasterBBQ thanks for the reply! When people subscribe to your channel and click that little bell they get a notification that “pops up” on their screen when you post a new video.
Someone else mentioned wind as a possible cause of the spike but the air was still that night. I had gotten away from using the snake too for a while until I had a couple of instances when my minion method spiked. It seems more likely to happen with the minion method just because there are so many more coals lit at any given time. Who knows man! I’ll keep experimenting with it. I appreciate the information you’ve provided man. I reference your temp control videos all the time.
Absolutely the best video on Weber Kettle temp control I have found on RUclips....thank you much, great job !
Thank you for the feedback and the kind words, Joseph.
Beautiful cook tonight! 2 racks baby backs. 100 unlit coal and 6 hot coals. 5 hours at 260 it was 95 on the deck today. Opened vents and mopped with sauce as the ribs were fully cooked Wow! I need a bigger Weber to satisfy my people. Best ribs I ever had. Thanks to KPM
Hi Sting, Thanks for letting me know how the cook went. Sounds like you knocked that cook right out of the park. You're a pro already! They have racks for kettle grills that hold ribs sideways so you can get 4 racks on. Never used one but I saw them advertised. Check them out, might come in handy now that you've been bit by the BBQ bug.
How long did it take to stabilize heat when you had to open grill to apply apple juice to keep ribs moist?
Hi DT3135. It varies. Sometimes it bounces back in a 5 minutes or so and sometimes it takes around 20 minutes. Depends on how long the lid is off. The actual temp might be rebounding pretty quickly but the analog thermometer (lid thermometer) is just taking a while to climb back to temp. People, including the pros (at competitions), cook ribs and shoulders anywhere from 225 to 275 so you have a 75 degree tolerance. Taking into account the lid is coming off to mop, if you can stay within a 25 degree range you're doing well. If you shoot for 250 F. you can swing 25 one way or another and still be in a good range for ribs and shoulders..
Great video on temperature management! Thanks for sharing.
You're welcome, Martin, and thanks for the feedback.
Thank you for this informative video. This should be standard issue with every new Weber grill. You really do show how to use this grill design to its best advantage! My chicken came out perfectly!!! Thanks again!
Thanks for sharing, Jeff. Chicken does come out good on these things.
Thank you for sharing! I will definitely give this a try. I've been struggling with temp management for longer burns and this will help me get started on the right path!
HI Mr. G. Please let me know how this method works for you.
Absolutely brilliant video mate. I have always used a half or full hot kettle for my cooks and I wonder why I have trouble controlling temps.
Thanks for the video.
Hi rustogilly. I had the same problem that’s why I came up with this method. Makes it much easier to zero in on a temp and keep it there. Plus allows me to do long cooks without adding coal and maintain a constant temp. Thank you for the feedback.
lots of good info out there but this is so far the best on temp control and set up i've seen . Thank You and keep them coming. I myself use a kettle and have used some variations of his cooking but I will adjust my cook the way it was done on this video. Great job !
Great video. The best I have seen regarding temp control on a kettle. I just finished an initial burn on my new kettle and can’t wait to get home to use the information you’ve provided. Thank you!
Let me know how it goes, Fartrell.
Kettle Pitmaster It went great. Did buffalo wings in corn starch, ala Howtobbqright. Tremendous. Too bad it was to be consumed during the Vikings being embarrassed by the 49’ers.
@@fartrellcluggins9597 Could have been worse. The wings could have burned then the Pitmaster would have been embarrassed too.
Kettle Pitmaster Thanks Brother. On to ribs!
This is the Best informative video on how to set the charcoal. Thank you
Thank you for your feedback, Instantphojo.
This is without a doubt the best video I've seen on controlling temp, I'd give this 2 thumbs up if I could, I like the tick mark idea, never thought of that👍👍
Thank you for the feedback, Lam Mar.
Well now. That was educational and much appreciated.
And it was a presentation as a presentations should be.......plain and simple with well presented examples and explanations.
And to prove your point, you showed the results you were aiming for.
No wonder you‘ve got a whack of subscribers......that now include me!
Thanks!!
I’m using this technique right now. First low and slow on the new grill. Thanks for sharing!
How'd the technique work for you, Chad?
I have the 26”, I won it at work for $75, I couldn’t get it up to temp at first with the same vent settings. I opened them up and bam, it cruised at 230 for five to six hours. I’d say it worked great. I may need to start with 7 coals instead of five next time. It just open the vents a tad more.
Thanks for the info!
Thank you so much for this information. I had been struggling all morning to keep the temp down on a rack of ribs before I finally got it under control. I now know the correct way to light the coals as well as the amount of coals to use.
Thank you for the message, Frank, hope it works out well for you.
I really appreciate this video, KP. This is an answer to my prayers! Thanks so much!
Great demonstration for fine tuning your temps.
thank you so so much for this video! Wish I would have seen this before trying to cook yesterday on july4th!
I really needed this!
You are so right. Pour a whole kettle in and its 500 degrees! And all I needed was 225. It was a nightmare trying to get it down. What a horrible day.
So glad I came across this video!
Hi Jennie. Sorry to hear July 4th was such a bad BBQ day. And of all days, what a bummer. I have other videos that you might find helpful. One video I include charcoal amounts and vents settings, the link is below. You can print off a copy of the amounts and settings via my website or copy and paste from the description area of the vid. If you ever have any questions feel free to ask thru RUclips or you can contact me directly thru my website if you prefer. With a little practice you’ll be using the grill like a pro in no time. Hope the next cook goes well.
Charcoal Amounts and Vent Settings Vid.
ruclips.net/video/uCBJgZMrOP0/видео.html
Website.
kettlepitmasterbbq.com/
Kettle Pitmaster thanks a million and yes I've been trying to copy and paste your amounts of coal and all of that. It's a great great help! I will certainly be in touch if I have questions. Today I'm even going to by a silver marker to mark the vent lines on the side of the kettle so I'll know if it's 1/4 , 1/2, or 3/4 open.
😀
Your videos are like a class! We are all learning so much! Thanks again!!
Hi Jennie. Are you sure you want to mark the kettle instead of the ash pan holder? See image I uploaded taken from the 4:30 min. mark of L/S vid. This makes it real easy for me to line up the bottom vent handle with the line/hash marks. Pic of bottom vent adjustment marks -- kettlepitmasterbbq.com/vent-marks.html
yes, but the 22 inch weber I have doesn't have the ashcan holder like yours. It only has a curved plate attached to the legs of the kettle, about 1/2 way down the legs. So the only choice I have is to mark the actual kettle.
OK, I see what you mean. that will work too.
Super great video! I just cooked a couple racks of ribs using your techniques. Amazing results 👏. Thank you for the help😊
Glad you found the setup helpful. Thank you for the message.
Great video, very detailed and complete. I am going to use it today to do 2 racks of baby back ribs and will let you know the results. Thanks again for your thoroughness in explaining the method as many on youtube don't get into the finer parts of grilling.
Yep, and this is the reason I posted this channel. Tons of great cooking videos out there but no one, or few people anyway, explain how to obtain the temp, maintain the temp, compensate for high and low spikes etc.. Thank you for your feedback, William, and please do let me know how the ribs come out.
Your method along with the Tip Top Temp is golden, thank you sir!
My Man thank ya so much for the tips and taking the time to make this video. I’ll be doing some ribs this weekend and I’m sure the family will love them. You Sir have a great day!!
Hi FU, thank you for the message and I hope the cook goes/went well.
This is the most helpful video i have found on this subject
Thanks so much for telling me how to control the temp. I am actually battling high temps on a vert-smoker, and was impossible to stay below 350º until I watched this. I started with 5 lit coals and it kept at 225º for the 4 hours I needed. AAAAA+++++
Thank you for the feedback, wrthrash, glad the setup worked on the vert-smoker..
What a great video! Really explains how to control the temps on a Weber kettle.
Yep, best vid I've seen yet out of bout 20 or so vid's and I now have an absolute understanding of temp regulation and slow cooking...
I Thank You !
You're welcome, FH, thank you for the feedback.
Finally...thank you so much! You have no idea how helpful this is.
Glad this was helpful, Michael, thank you for the feedback.
Used this method yesterday for ribs and worked great! 100 unlit, 5 hot coals for 5 hours at 235°.
Thanks for the feedback, Sting. Glad it worked out.
Incredibly informative. Very, very well done. Thank you!! I had no idea these kettles were that useful. I just bought my first one ever...just like yours...and learning how to use it. I have some ribs on right now with your method. Thanks again.
Hi Street King. Thank you for your feedback. I hope my videos are of help. If you have any questions as you master the kettle feel free to get hold of my via my website, kettlepitmasterbbq.com/contact.html . Enjoy the new grill and let me know how the setup worked on the ribs.
so glad I found this vid. new at kettles, I only did it three times this far, grilling only for starters but can't help myself not to play around with temp settings when I am done with the food. today I just thought the same thing you pointed out in the first minute - how the heck should I get around 225 when I dump a fully loaded chimney. that's impossible, I closed both my vents to 95% and it was still kicking at 350 for almost an hour. tnx for the vid, helped me a lot.
Hi seasonedtoker. Thanks for the feedback. I had to laugh at the 350 for an hour because the same thing happened to me on my first rack of pork ribs. Boy was I befuddled. Check out my other vids, they offer all kinds of ideas for experimenting with different temp cooks. The other night I wanted to see if I could zero in on 350 degrees for a direct cook and hit it dead on the money. I wanted to brown chicken drums in a foil pan with a butter sauce then cover with foil to tenderize them. Never browned anything in a pan over the coals before so this was an experiment. Came out great. I uploaded a pic >> kettlepitmasterbbq.com/drums-in-pan.html . The more you experiment with these things the better you get. If you ever have any questions please feel free to contact me direct thru my website.
Very informative. How does outside temperature affect your system. For 6 months of the year, I am using my new jumbo joe in -5*C (23*F) to -15*C(5*F)?
Thank you very much for making this video sir. Particularly, thank you for laying out how many coals you use and the timings. Very much appreciated.
You're welcome Ikkarus, thank you for the message.
I'm new to charcoal grilling and I certainly appreciate your tips! I wish I'd found this video before I attempted to grill my first pork shoulder over the weekend. LOL! I will definitely keep these in mind for my next cook.
Thank you for the message, Learama, hope it works for you.
Wonderful no fuss technique. It works. Its easy. Its reliable. Great video!
Thanks Glenn, glad this method make the cook go smoother.
Thank you for taking the time to prepare this tutorial and share your knowledge. This is a really informative presentation - very precise and full of useful tips - now for me to put everything I've learned into practice on my new Weber kettle.
You're welcome, Slicker55. Let me know how things work out for you on the new kettle.
good stuff, great information, hard to find good videos like these on temp management
Super informative video, man. I especially liked your point about the chimney, and it makes complete sense. It was cool to finally see at least one experienced cook NOT geek out over it as if it’s the only smart way to start your coals. Rookie question for you before my first long cook regarding the vents. Do you prefer to position your vent control over the coals or over the food...or does it even matter?
I place the lid vent opposite the coals on indirect cooks so it is over the food. Then you will have an accurate temp then just like you would in an oven. Accurate that is, if the lid thermometer is also over the food, or a probe thermometer is next to the meat on the grate. The vent over the hot coals just lets the heat go straight up and out like a fireplace in a house. More heat goes up and out a house chimney then into the house.. When the lid vent is placed opposite the hot coals then the heat and smoke can be drawn over the the opposite side and circulate around the food then out the top vent giving you much more even cooking.
Thanks so much for your extremely helpful video! Not only a great method, but explained well too. Doesn't get better than that.
Hi profitablecopy. You're welcome, thanks for the kind words and the feedback.
Thanks for the great video! I was smoking my second pork shoulder today and having a hard time regulating the temp. I wanted between 250 and 275 but I couldn't get it below 300, even with the dampers barely opened. I guess I had too many lit coals.
I will be trying your method for low and slow the next time I do a cook!! Thanks again for sharing your knowledge and experience!!!!!!
Best vid on RUclips for controlling heat,thanks
You should include “Look no further” some how in the title. What a great video Mr. A++
Now if I'm cooking anything low and slow I use your method. If I'm cooking burgers or steaks I still light a whole chimney of coals for fast and quick searing and grilling.
Thanks for the tip.
Hi NickGoesHAM. That’s correct. For direct grilling and searing of burgers and dogs etc. fire-up all the coals and dump them in and spread them out. The method in this video is for indirect low temp cooks.
Wish I'd seen this years ago -- great info. Will use these methods going forward. I've been wasting so much fuel with my Weber chimney. Thanks for this. Cheers!
Hi Gordon. You’re welcome and thank you for the feedback.
This is a GREAt tutorial. Helped me a lot with regard to regulating temp. Thank you, sir.
Thank you for the message, Mike.
Thank you. I've been battling to get some decent info on slow cooking and your video helped immensely.
Thank you for the feedback, Alan, glad my vid was helpful.
Great video! i just got a kettle for Chrisrmas so this is a perfect video for smoking. Keep up the great videos
I use the snake method for 40 years , has never failed me. holds 225 to 250 for 8 hours.. great video
Hi Scotty. Yep, the snake method works very well and a lot of pitmasters like using it. 40 years without a failure sure shows how dependable it works. Thanks for sharing, Scotty.
Great video! Thanks for the info much appreciated! made the mistake of putting too much charcoal but I made the adjustments necessary.
Hi Jorge. It’s sure not hard to get these kettle grills too hot, that’s for sure. With a little practice you can dial into a targeted temp and keep it there. Last night I needed 325 F. for 1.25 hours and the kettle idled along at that temp the whole time.
Outstanding video....such a fan of my weber kettle....will absolutely give this method a run! I've used the snake method but just not a big fan. Will give this a try with a shoulder this weekend.
Thanks!!
I'm not a fan of the snake either. Hope the cook went well.
@@KettlePitmasterBBQ went GREAT!! Used your technique yesterday morning....allowed shoulder to sit at room temp for a couple hours. Added a few lit coals and started the smoke at about 0730 and then left for Charlottesville at with wife and son for baseball at UVa. Got home at 4pm and the pit temp was sitting at 239 with a meat temp of 170. I did adjust the upper vent a couple times before leaving.....but it locked in and held the temp while I was gone and then for another couple hours after getting home. Did end up foiling it and finishing it in the oven. It hit the wall at 171 and I ran out of fuel..... 10ish hours is about the longest I can go on the 22.5" weber. Absolutely how I will cook shoulders moving forward!
Hi Peter. Thanks for the feedback. Don't forget if you start the fire on one side of the grill then you can always add unlit coal and continue the burn back the other way. I've done that several times. Of course it don't matter if you're going to foil it, then the oven is a nice backup, I've done that also. But to do it 100% on the grill the side to side burn method works well for extending cook time on long cooks.
Like the look of your method. I'll be trying this tomorrow with some ribs. Thanks!
How'd the cook go, Gordon?
Thank you man! This video has all the tips I need. I’m a beginner smoker and I’m going to be using this video to help me smoke my first Pastrami on my kettle grill
Way to simplify low and slow 👍👍 best video.
I'll be trying this method this weekend on a rack of ribs. Thanks much.
Just what I have been looking for, very helpful. Thanks!
This video here is invaluable man. I just wish I had found it years ago, could of saved me time and headache. INVALUABLE.
Thanks for the kind words, Joe. Well, form here on out the $$ you will save on Excedrin Tension Headache you can apply towards extra racks of ribs.
Great video! Very well explained. If you have a lid that is not air tight use 4 big binder clips. They work great. Thanks, keep up the good work.
Hi Bill. Thanks for the tip. Do you mean a binder clip like this >>> kettlepitmasterbbq.com/clip.html ? If so, how do you clip it on? The lid has a lip for the top of the clip to grab but the lid overlaps the bowl so there is nothing for the bottom of the clip to grab?
I just saw your video and it by far is the best instructions for low and slow, but I like using charcoal wood chunks. Will it work the same way as using charcoal briquettes ?
Hi Antonio. I don't know what you mean by wood 'chunks' but it you mean lump charcoal it will but I do not know the setup on it because I only ever used lump for direct grilling. But others use lump for low and slows on kettle grills. You'll need to watch some videos on it then experiment on it to figure out the ratio of hot to unlit to get a constant even heat.