Definitely more of this type of content. Love knowing the different tips and tricks for getting well cooked and flavourful meat. Also, would love your book but in English!
Wow. BBQ 101 . That is very helpful. I think you should make more videos like that. Or start Pitmaster teaching video every month. So will be Pitmaster secrets for best BBQ and grilling.
How-to vids on kettle grill is great. I mean not everyone has a smoker or a green egg or whatever but everyone has a kettle grill. It's the God tier of BBQ. Loved it. Thanks for the tips!
I use 2 bricks instead of the wood block. Place foil on the charcoal grate at the bottom under the meat to catch drips and raise also helps direct airflow to the coal. I also use a small stainless steel bowl with water on the grill over the fire to add moisture.
Briquettes will work, but only if you use good quality natural briquettes like Kingsford. Second step, to get clean smoke you have to run the grill at the right temperature. Running too low or with too little fuel will give dirty smoke. I did a smoke over 8 hours on a Boston butt after the weather got decent several months back, wrapped halfway through. Did it offset with a water pan on one side for a stock weber 22 inch kettle. I had almost 3 cups of meat juice after pulling it, and I mixed about half of it back in until it melted the bark and made its own natural bbq sauce from the rub. It was enough that a few pellet brill users raised their eyebrows after tasting it, and they no longer try to convince me to trade out my kettle for a pellet burner.
Or, just get an offset smoker with the firebox on the side and a baffle plate to deflect the heat. the smoke goes underneath the meat and you can do it low and slow. But I love your videos, you do an outstanding job and tons of helpful hints and ideas. cheers
I'm a kettle smoker/griller only since its just me and my wife. The Weber takes care of our needs. I'm a welder so I fabricated a barrier out of 16 ga. SS similar to the slow n sear minus the water reservoir. Same principle as the chunk of firewood method shown. I've had good results and learn something every time I cook. Internal thermometer probe and a grill level probe is what works for me. Thanks for the video.
Thank you so much. I'm already doing my bbq perfectly. Brisket is the only meat I haven't done, a bit scared it, coz it's expensive and I might ruin it. But you taught me now how to do it perfectly. I love all your videos, and I even followed your recipes. I hope one day, I will see both of you and cook with you guys. Keep up loading more videos please❤️
I think going back to basics from time to time is a good idea. So many newcomers would look up to you for this type of content. I know you've done this stuff many years ago but lots of things have changed in that time.
I'm a snake method guy, but never more than a 1/2 ring of hardwood charcoal on my Weber clamshell. I struggle maintaining low temps, so I've dialed in my ribs and shoulders at 325F, heavy cherry and hickory. Cheers, please keep the videos coming. Eet smakelijk!
Great video! I did a similar method to the firewood off-set by using patio bricks as the wall to prevent the radiation heat and it completely changed my Weber kettle. I will definitely try this. In Australia our best wood to use for this is probably going to be red gum.
This explains a lot for people who don't yet know how to low and slow on their kettles. Instead of the firewood, I used to use a couple fire bricks until I bought a Slow N Sear.
Oh yes please add stuff like this. I'm trying to use my webber and videos like this help to understand how they work, how fire/heat and current methods work. A video breaking down how different types of fuel affects a cut of meat would be really helpful!
Even though your coals are below your firewood, I still don’t think the meat is protected enough from direct heat. I got a 14” pizza stone and put it on top of my vortex (in my 22” Weber Kettle). The pizza stone sits just below my grill grate. Then I build my snake around the vortex and place the meat directly over the pizza stone and the pizza stone acts as the heat shield.
My question is, did you have to add charcoal to this throughout the cook? The big benefit of snake method is that you don't have to add coals and thereby interrupt the cook. Great video. Thanks!
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
To make the heat transfer explanation a little clearer (or possibly more confusing). Radiation is heat transfer due to electromagnetic waves (light), like the heat we get from the sun. Convection heat is due heat transfer due to air currents moving hot particles of air from the fire up to the meat. Oddly enough convection is how a radiator works.
Thanks for doing this one, found I found it very interesting and educstional. I bbq year round and to be honest I love playing about trying different things so thanks for the new method to try. Keep them coming Pitmaster X!
I like to watch how you set up things, start to finish, from lighting up the bbq or smoker. Then how you prepare the meat, tips what works best andwhat not to do, also using different types of grills and tools you use really helps when things are explained because there is no instructions it is all trial and error , Keep up the great work guys!
My two favorites for smoking In a kettle are the snake method and using a slow and sear. I understand not everyone has a slow and sear but I've smoked a brisket using the snake method and it came out phenomenal, just rotate the grate as the fire burns to keep your meat on the indirect side 👍
Super educational thanks! I guess a good next step would be comparison cooks, to prove the other ways are not as good? But it all makes sense as you explained it, thanks!
Very interesting!! I’ll give this a try. I use the snake method; however I keep the meat as far away from the heat as possible. Additionally, on the Weber I rotate the grate to make sure the meat is parallel with the heat. Last step is that I make sure the top vent is above the meat to draw the smoke over it… Look forward to giving this a try. Oh.. One last thing is that I have the wood under the charcoal to make sure it has a clean burn.
You are truly the grilling guru!!... Love breaking it down to the science to get the ultimate finished product is awesome excellent job as always... two thumbs up for you buddy!
I've always had a kettle grill until my most recent move to Europe. Was planning on buying another one, but managed to win a pellet grill in a local contest (yea!), but this video ROCKED. Great content for when I go back to a kettle grill. I've used the water pan between charcoal and had good ribs, but I can see how this method would produce a better "low and slow" cook. Great content!
I’ve tried all of these methods over the years on my kettles - they all work great if you know their shortcomings. I use a method that is closest the the last one shown. Mine uses a custom basket I made from parts of 2 Weber baskets bolted together forming a jumbo basket to create a similar effect of the log. Always works well with smoke wood or foil packets of chips. Like you, I no longer use briquettes - too much ash and the acrid smoke is a definite way to ruin any cook.
Thanks to you guys, and all the other RUclipsrs I watch, my BBQ is always the bomb... I appreciate the knowledge I've retained from hours upon hours of watching you guys goof off. Keep on grilling! I know I will, no matter what the wife says.
A great way to run the Snake without radiation heat is to use something like the Vortex in the middle with the wide end up, this blocks the radiation heat, works perfect for pork butts! And, you really dont have to spend time making the snake nice and neat. 😉 Another way to have your heat to the side without the radiation heat is using something like the Slow 'n Sear, which has a built-in water reservoir and has a convienant charcoal grate in the bottom. For large cuts like a 20lb brisket or 4-6 racks of ribs I use a pizza pan mod that I made, works awesome and I can use the entire 26" of my kettle's cooking grate space and still cook indirectly! 👍😁
Hi Roel, BBQ tips and tricks are always welcome and I love de science behind it. But can you also show us a complete dinner. Nice veggies, potato's or rice. Our make something very culinary and wayout of the box, like homemade ice cream
I’ve used the snake method many many times. No issues with meat drying out. Briquettes are available that are hardwood and a starch binder only. No funny fillers.
It's all about the technique, would love to see some rotisserie chicken on the kettle. Sometimes struggle with the legs cooking evenly right into the joints.
You can do the same thing with the offset waterpan from Method 2. Just move your meat over. I put a slow & sear in my Napoleon Kettle, and it never leaves. Keeps my grill cleaner, gives me a definite 2 zone setup, and I just like it.
I used the snake method not in a kettle bbq but in a rectangular bbq with the briquettes on one side and the meat under the chimney on the other side and it worked just fine. I agree that in a kettle you probably will have direct heat issues.
That’s awesome, Roel says summer is here while wearing a sweater. Great video. These two fellas are great together reminds me of a peanut butter & jelly sammach...
BBQ Tips and tricks are necessary. It is so easy to mess up a cook. When you have guests you need a consistent method tor consistent results. You can have Wagu beef but without technique it can turn out terrible.
More of this please Roel, my problem is maintaining temperatures during a cook. I do need a better setup to be honest but if i can master it on a cheaper set up it would put me in a good position when i can afford a more expensive setup. Keep on Grilling 😃
The cheapest I'd go is a Weber Smokey Mountain or a Pit Barrel. Below that...you can do it but its gonna be a ton of work and probably not work that well. I started on a $70 offset and mostly what I learned was don't buy a $70 offset...heat was constantly an issue...I'd put a handful of chips over the coals and my heat would spike to 300 because it was so small and the metal so thin that it couldn't stay low with 3 wood chips and some charcoal. One tip is use good lump charcoal because otherwise cleaning out ash mid cook is a real problem.
Definitely more of this type of content. Love knowing the different tips and tricks for getting well cooked and flavourful meat. Also, would love your book but in English!
Yes, english book please.
Agreed. I never become upset hearing repeats because sometime you hear something you just gloss over. These can be morrison mondays!
make more of this, lots of things we can learn from your experience, that starting out we would never have thought of or considered ourselves.
I have tried several ways to grill ribs with minimal success, I will give this a try for sure.
Wow. BBQ 101 . That is very helpful. I think you should make more videos like that. Or start Pitmaster teaching video every month. So will be Pitmaster secrets for best BBQ and grilling.
Great video, glad I found it before doing my First ever cook, thankyou
WHAT? A free Pitmaster X Masterclass? Uh, YES PLEASE and THANK YOU!!!
My pleasure
How-to vids on kettle grill is great. I mean not everyone has a smoker or a green egg or whatever but everyone has a kettle grill. It's the God tier of BBQ. Loved it. Thanks for the tips!
I use 2 bricks instead of the wood block. Place foil on the charcoal grate at the bottom under the meat to catch drips and raise also helps direct airflow to the coal. I also use a small stainless steel bowl with water on the grill over the fire to add moisture.
Yes! Definitely interested in this type of stuff, anything that is about the method is more useful to me.
Good job explaining how the heat works to cook the meat. Thank you!
Briquettes will work, but only if you use good quality natural briquettes like Kingsford. Second step, to get clean smoke you have to run the grill at the right temperature. Running too low or with too little fuel will give dirty smoke.
I did a smoke over 8 hours on a Boston butt after the weather got decent several months back, wrapped halfway through. Did it offset with a water pan on one side for a stock weber 22 inch kettle. I had almost 3 cups of meat juice after pulling it, and I mixed about half of it back in until it melted the bark and made its own natural bbq sauce from the rub.
It was enough that a few pellet brill users raised their eyebrows after tasting it, and they no longer try to convince me to trade out my kettle for a pellet burner.
Or, just get an offset smoker with the firebox on the side and a baffle plate to deflect the heat. the smoke goes underneath the meat and you can do it low and slow. But I love your videos, you do an outstanding job and tons of helpful hints and ideas. cheers
More technique needed indeed
Yes Roel, this is why we come to your channel, to learn the basics of Smoking/Low and Slow. So much to Learn, teach us PitmasterX, we are ready!
I'm a kettle smoker/griller only since its just me and my wife. The Weber takes care of our needs. I'm a welder so I fabricated a barrier out of 16 ga. SS similar to the slow n sear minus the water reservoir. Same principle as the chunk of firewood method shown. I've had good results and learn something every time I cook. Internal thermometer probe and a grill level probe is what works for me. Thanks for the video.
Thank you so much. I'm already doing my bbq perfectly. Brisket is the only meat I haven't done, a bit scared it, coz it's expensive and I might ruin it. But you taught me now how to do it perfectly. I love all your videos, and I even followed your recipes. I hope one day, I will see both of you and cook with you guys. Keep up loading more videos please❤️
I love this type of content.
Any chance of seeing offset smoker cooks?
No clickbait title, no capitals, just good content, please more like this!
Hi there from Cape Town. Yes please show us more techniques and methods. Always a fan and thank you for e awesome channel.
I think going back to basics from time to time is a good idea. So many newcomers would look up to you for this type of content. I know you've done this stuff many years ago but lots of things have changed in that time.
I'm a snake method guy, but never more than a 1/2 ring of hardwood charcoal on my Weber clamshell. I struggle maintaining low temps, so I've dialed in my ribs and shoulders at 325F, heavy cherry and hickory. Cheers, please keep the videos coming. Eet smakelijk!
I'd like to see budget meat cooked in methods to enhance flavor. Quick vs slow methods aswell.
Search sous vide chuck roast.
Great video! I did a similar method to the firewood off-set by using patio bricks as the wall to prevent the radiation heat and it completely changed my Weber kettle. I will definitely try this. In Australia our best wood to use for this is probably going to be red gum.
More of the same gentlemen. Well done. That was probably the best explained smoking video I have seen.
Big up from Iceland. 🇮🇸
This explains a lot for people who don't yet know how to low and slow on their kettles. Instead of the firewood, I used to use a couple fire bricks until I bought a Slow N Sear.
Can never stop learning.
Ja asseblief ek stel belang om meer te leer oor die metodes wat jy gebruik!!! 😎👍👍👍
Great tips, now please do the same in an offset smoker !
Its been a while since you made an old school kettle bbq vid! I love it. Back to the basics!
it's great seeing Dutch dudes enjoy and share bbq knowledge to further spread grilling popularity there.
Damn it. My kettle grill is a Dancook... No bottom control... Using my Gasgrill for low and slow. And my Dutch Oven(s). Great video by the way.
I've been using bricks to shield heat. Never thought to use a log. Makes sense.
Same here
More of these videos please. I miss the days of pitmaster x videos that taught you something. good times.
Oh yes please add stuff like this. I'm trying to use my webber and videos like this help to understand how they work, how fire/heat and current methods work.
A video breaking down how different types of fuel affects a cut of meat would be really helpful!
Even though your coals are below your firewood, I still don’t think the meat is protected enough from direct heat.
I got a 14” pizza stone and put it on top of my vortex (in my 22” Weber Kettle). The pizza stone sits just below my grill grate. Then I build my snake around the vortex and place the meat directly over the pizza stone and the pizza stone acts as the heat shield.
My question is, did you have to add charcoal to this throughout the cook?
The big benefit of snake method is that you don't have to add coals and thereby interrupt the cook.
Great video. Thanks!
Exactly my thoughts!
This is the real question, i'd guess that his initial charcoal didn't last for more than 2-3 hrs.
Please make more vids like this explaining how to use this style of kettle BBQ.
I began to watch this channel to improve my grilling, which worked :) - Seeing such a video where you talk explicity about techniques, its awesome!
People really need to get their s#!$ together and get the man to 500k already
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I like to wrap a part of the grillgrades with aluminumfoil to block the radiation and only allow smoke to cook the meat
Yes it would be nice to know more about it very interested
Love these videos and the fact that you use different types BBQs. Will try this over the weekend!
I love having this type of content in the mix with the recipes. Understanding the science and techniques can vastly improve my home BBQ!
Would love to see more kettle videos in general! I bought a weber master touch and a masterbuilt 560. Any vids on either would be great!
almost there!!! go for 500K!!!!
regards from México
Definitely technique videos are a big need area
Complete rookie here. This was brilliant, and very valuable knowledge to be sharing!
To make the heat transfer explanation a little clearer (or possibly more confusing). Radiation is heat transfer due to electromagnetic waves (light), like the heat we get from the sun. Convection heat is due heat transfer due to air currents moving hot particles of air from the fire up to the meat. Oddly enough convection is how a radiator works.
I use foiled bricks in my Weber kettle
Thanks for doing this one, found I found it very interesting and educstional. I bbq year round and to be honest I love playing about trying different things so thanks for the new method to try. Keep them coming Pitmaster X!
I have a cut stainless keg in the bottom of my kettle BBQ to deflect the direct heat away... works well with the snake method
I find these videos very good. As a beginner griller with only a 33x50cm barrel smoker, it’s great to find out how to improve
I like to watch how you set up things, start to finish, from lighting up the bbq or smoker. Then how you prepare the meat, tips what works best andwhat not to do, also using different types of grills and tools you use really helps when things are explained because there is no instructions it is all trial and error , Keep up the great work guys!
My two favorites for smoking In a kettle are the snake method and using a slow and sear. I understand not everyone has a slow and sear but I've smoked a brisket using the snake method and it came out phenomenal, just rotate the grate as the fire burns to keep your meat on the indirect side 👍
Slow - N - Sear Stainless Steel Basket..... use the Snake method with your favorite smoke wood..... works well for me and easy clean up....
I bbq all time of the year ..hot ..cold..rain..snow..it don't stop me from grill
Super educational thanks! I guess a good next step would be comparison cooks, to prove the other ways are not as good? But it all makes sense as you explained it, thanks!
What about in a kamado style? Does the heat deflector work to block the radiant heat, or does it get hot and then radiate too?
Yes, please show more of this. Px learning sessions. Awesome
Wonderful video! Thanks so much for sharing your techniques. I’m now a subscriber!
Lekker bezig Roel! Erg nuttige video. Morgen komt mijn Napoleon binnen!
Very interesting!!
I’ll give this a try. I use the snake method; however I keep the meat as far away from the heat as possible. Additionally, on the Weber I rotate the grate to make sure the meat is parallel with the heat. Last step is that I make sure the top vent is above the meat to draw the smoke over it… Look forward to giving this a try.
Oh.. One last thing is that I have the wood under the charcoal to make sure it has a clean burn.
Yes yes yes, please make more videos like this. Using kettle grills
I have not seen this method before, makes perfect sense I'll have to try it out.
You are truly the grilling guru!!... Love breaking it down to the science to get the ultimate finished product is awesome excellent job as always... two thumbs up for you buddy!
I just use the slow n sear. Works every time
I've always had a kettle grill until my most recent move to Europe. Was planning on buying another one, but managed to win a pellet grill in a local contest (yea!), but this video ROCKED. Great content for when I go back to a kettle grill. I've used the water pan between charcoal and had good ribs, but I can see how this method would produce a better "low and slow" cook. Great content!
I've used a fire brick and add wood chunks when I dont have a fire log large enough.
More videos like this. Please!!!!
Please keep going! You could do a regular cooking show and it would be great!! Just keep cooking!!!👍🌴🌴❤️
I’ve tried all of these methods over the years on my kettles - they all work great if you know their shortcomings. I use a method that is closest the the last one shown. Mine uses a custom basket I made from parts of 2 Weber baskets bolted together forming a jumbo basket to create a similar effect of the log. Always works well with smoke wood or foil packets of chips. Like you, I no longer use briquettes - too much ash and the acrid smoke is a definite way to ruin any cook.
Cheers and thank you, I am pretty new to charcoal bbq cooking and this was very very helpful, thumbs up from me in New Zealand 👍
Thanks to you guys, and all the other RUclipsrs I watch, my BBQ is always the bomb... I appreciate the knowledge I've retained from hours upon hours of watching you guys goof off. Keep on grilling! I know I will, no matter what the wife says.
A great way to run the Snake without radiation heat is to use something like the Vortex in the middle with the wide end up, this blocks the radiation heat, works perfect for pork butts! And, you really dont have to spend time making the snake nice and neat. 😉
Another way to have your heat to the side without the radiation heat is using something like the Slow 'n Sear, which has a built-in water reservoir and has a convienant charcoal grate in the bottom.
For large cuts like a 20lb brisket or 4-6 racks of ribs I use a pizza pan mod that I made, works awesome and I can use the entire 26" of my kettle's cooking grate space and still cook indirectly! 👍😁
Hi Roel, BBQ tips and tricks are always welcome and I love de science behind it. But can you also show us a complete dinner. Nice veggies, potato's or rice. Our make something very culinary and wayout of the box, like homemade ice cream
Wanted a video on this for ages! Awesome!
You have all the grills.
We need a compare and contrast series from you. Kamado vs Kettle vs Pellet Offset maybe even vs Gas grill.
I’ve used the snake method many many times. No issues with meat drying out. Briquettes are available that are hardwood and a starch binder only. No funny fillers.
It's all about the technique, would love to see some rotisserie chicken on the kettle. Sometimes struggle with the legs cooking evenly right into the joints.
You can do the same thing with the offset waterpan from Method 2. Just move your meat over. I put a slow & sear in my Napoleon Kettle, and it never leaves. Keeps my grill cleaner, gives me a definite 2 zone setup, and I just like it.
More kettle grill tips for sure.
I loved this. Did this a few times with just bricks, but now I will try with some fire wood
Really good explanation. Informative and educational. This makes me want to BBQ today!
Great video, learned a lot. Thanks!
Yes more videos like this!!!
I used the snake method not in a kettle bbq but in a rectangular bbq with the briquettes on one side and the meat under the chimney on the other side and it worked just fine. I agree that in a kettle you probably will have direct heat issues.
I think the best low&slow is using a difusser heat. Also it will be much more room for the meat.
That’s awesome, Roel says summer is here while wearing a sweater. Great video. These two fellas are great together reminds me of a peanut butter & jelly sammach...
This is a treasure of a video; informative, entertaining and I learned a new technique. Bravo!
This is my absolute favorite video that you have made so far. Love the channel, keep it up.
Great video. Keeping them coming.
BBQ Tips and tricks are necessary. It is so easy to mess up a cook. When you have guests you need a consistent method tor consistent results. You can have Wagu beef but without technique it can turn out terrible.
This is gold!!!!! great advice bro!
Great video!
More of this please Roel, my problem is maintaining temperatures during a cook. I do need a better setup to be honest but if i can master it on a cheaper set up it would put me in a good position when i can afford a more expensive setup. Keep on Grilling 😃
The cheapest I'd go is a Weber Smokey Mountain or a Pit Barrel. Below that...you can do it but its gonna be a ton of work and probably not work that well.
I started on a $70 offset and mostly what I learned was don't buy a $70 offset...heat was constantly an issue...I'd put a handful of chips over the coals and my heat would spike to 300 because it was so small and the metal so thin that it couldn't stay low with 3 wood chips and some charcoal.
One tip is use good lump charcoal because otherwise cleaning out ash mid cook is a real problem.
Love this grill
Very good explanation and learned a lot.. Realy would love more videos about this kind of techniques. Thank you very much
great lesson
Great video, love seeing the different techniques and the trial and error you've experienced. Please share more!