Weber Kettle Fire Management for Beginners
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- Опубликовано: 8 сен 2024
- If you have ever struggled with temperatures in your BBQ, this is the video for you!
I'm going to teach you BBQ fire management for beginners in a Weber kettle!
Make sure you've subscribed to our channel so you don't miss our next videos!
Fire management is so important, understanding fire management and knowing how to manage a fire will really improve your BBQ!
In this video i'm going to cover off a bunch of fire management tips and tricks for the snake method in the Weber kettle. However if you use another low and slow method, you can adapt some of the fire management tips shown in this video to your preferred method!
We have heaps of other educational videos using the Weber kettle too, here's some I recommend below:
How to set up a Weber Kettle for different cooking methods: • How to Set Up a Weber ...
How to smoke pork ribs in a Weber Kettle: • How to Smoke Pork Ribs...
How to smoke brisket in the Weber Kettle: • How to Smoke Brisket i...
Roast chicken in the Weber Kettle: • How to Roast Chicken i...
How to clean your Weber Kettle: • How to Clean a Weber K...
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My BBQ rubs and Oklahoma Joe's Smokers (use code RUclips10 to get 10% off your purchase): www.lownslowba...
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#bbq #tips #howto
Thanks - always nice to rewatch if not doing it often. Great Vid.
I have been using a Weber kettle for many many years...I always appreciate videos like these.
Very nice! Thanks for the support!
Nailed it, really simple as being patient letting the unlits get going with vents wide open. Then dial em down/closed. Simple as that. Most folks are own worst enemy (opening the lid, adding more fuel source, moving the coals, adding coals) trust the process will lead good cooks.
Cheers mate!
Great video for an inexperienced Weber Kettle owner, here!
I've found the weber great at holding temps on long cooks and easy to control. The water pan does seem to help some. If I'm wanting 180-200 Fahrenheit I may shut the top vent down a little bit. 225F and above top vent is wide open.
Nice!
This was one of the most educational videos I came across for managing temps on the kettle. I just started using the snake method 2 years ago.
Thanks so much.
It was awesome to meet you yesterday!! Massive thank you as well for the chat too considering how busy you were. All your boxes looked awesome. A huge thank you for all your help and everything over the years
It was an absolute pleasure mate, thanks for stopping by! Look forward to next time.
Great advice again, did some jerky recently and had trouble keeping the temp down. Didn't think about the water trick.
Good stuff
Great tips Aaron, I’ll have a load more confidence with managing my temps which often get away from me, lol
Thanks mate!
Great tips for management. I haven't been cooking long but I use all these tips that I have picked up in some of your other videos.
I predominantly use red heatbeads. Initially used a 2x1 snake but found that I would overshoot the temp all the time. Have since changed to just 1 row of 2 and will sit between 110c-130c with minimal adjustments. Would recommend anyone using red heatbeads to give this a shot
Great tip there mate!
Did my first low and slow cook on the weber today so this video dropped at the perfect time. Found I had to shut the top vent halfway to keep the temp right. Maybe my briquettes were big enough to do just a single row on top of the snake. Thanks for your help!
Good stuff!
Thanks for this vid. My first brisket attempt got away from me but now I will have more things to try if it happens again.
Hope you enjoy
I still struggle to nail my temps with the Webber kettle. Mainly because there is so much information out there about it. some great tips here on what to do. Excellent vid as always.
Thanks so much mate!
Thanks for this video! I've realllllly been struggling to control my temps in the OJ blackjack kettle since I've started. I've mainly just been practicing shorter cooks on chicken for now but am going to cook a fatty this week and see how I go. But so far I've found smoking very stressful and am beginning to understand why people buy pallet smokers 😂😂😂
It can be challenging hey. So many variables. It just takes some practice and playing around to see what works for you.
Thanks for making this video. Temperature control is my biggest issue with my Weber. I’m always overshooting when the bottom vent is almost closed. Now I have some other strategies to try if it happens again.
Most welcome.
Awesome video. Now do one on cleaning your grill plates, always look immaculate in all your videos.
Hi Aaron - Thank you for posting this video. Using a 26" Weber and smoking an 18 lb brisket how long do you estimate it will take to cook?
this is really a great tip.
Yesterday I made smoked shortplate, and the temp was up to 160c, put all the vent almost closed and still struggled to get it back down. Should've used water
anyway, why are you using hot water? how about using cool water?
Great video! Thanks for the tips.
I love to watch your video's :)
You are helping me so much in my bbq journey🙃 ( i'm a beginner)
Good video as always. Is there a way to cook indirect full surface on the weber kettle?
Alberto ya silly rabbit, where would the charcoal go?
Set the whole grill in a fire would be only option, and that would bad if even worked.
I've never heard/seen of this "snake" technique before. But it's looking as best bet for most surface to utilize.
Me?: I just use Weber's charcoal holders for indirect, which holds them to sides.
But we use it for say 13 lb. turkey or such size.
It sounds like you're trying to cook up something large for many.
Some companies make an Offset Smoker, in which the charcoal/wood, fire box is lower and offset to one side where intake air enters and uses a chimney at other end of the unit...both of which adjustable for smoke/temp control.
~ But larger chunks of meats would have to be flipped around to cook evenly...small pig, etc., due to heat source is as a hot breeze passing through the cooking area. Stuff/side of large meats near the heat source end gets done earlier. ~~ But can be fun laying down some sausages/small hens to nush on while main meat is still cooking.
Low 'n Slow right?
Great tips for fire management in the kettle bbq, thanks as always mate 👍
Cheers legend.
Thanks all the great videos.. im struggling with lighting and keeping briquettes going at the start, can you tell me what briquettes you use? They seem a lot smaller and seem to light easy with just one fire lighter??
Amazing video. These are gold tips. I was wondering how adding smoking wood would affect your smoking temperatures? Greetingz from Holland!
Thanks mate, It can cause small flare ups but nothing to worry about, most of the time they'll smoulder away.
Great video
legend mate
Love the vids, I can't wait to try some of this stuff out. What do you think is a good cheap starter kettle? There are some used Webers around but not sure if it's better to get one of those or a new Jumbuck cheapy from Bunnings. Thanks
Does this some technique work for a slow n sear in the kettle using charcoal? Any tips? I did a cook yesterday for the first time using the slow and sear and my temperatures just got away from me. Thanks for the awesome videos!!!
Can you use the snake method if using lump wood charcoal. Thanks in advance
Great tutorial. Is the water pan only there for temperature control or is it also beneficial to keep the air moist during the cook process? Thank you
Hey mate! Honestly a bit of both.
Great video as always! Keep it up!
Thanks so much!
Thank you for these setup and management videos! They have been immensely helpful to this newbie. I’ve read that you should use your bottom vent for large temperature adjustments and your top vent for micro adjustments. Any particular reason you don’t use your top vent?
….and I just watched a few more minutes and you’ve answered my question. Lol! Do you also avoid using the vent cause it’s hot to touch?
What snake setup do you suggest using standard Weber briquettes? 2-2 or 2-1 (bottom-top)? From video it's a bit difficult to understand the real dimensions. Btw thanks for your content, very nice, straight to the point and effective. I just bought my first Weber master touch, and I'll use your videos as a primary source
2-1 has worked well for me as they are a good size briquettes.
@@PopcornPlaya8589 thanks mate!
It really depends on the briquettes you use. I suggest playing around and finding what works for you as there are many other variables to consider.
Great tutorial buddy
Glad you liked it
Hey mate,
I recently purchased a JG offset plate and it works a treat. Had some good burn times with the weber briquettes, not so good with the blues Hogg briquettes, just wondering if you have compared the brands available in Oz? , olive pip co probably a bit pricey IMO. What do you think is best briquette for low and slow?
Hey mate! I’ve really only used B&B or olive pips in depth. Haven’t been a fan of other brands.
Great video and great information , do you buy your aluminum pans on Amazon, if so do you have the link?
I buy from Bunnings :)
Great video... here in North QLD (Mackay), my temps almost always overshoot... i generally use the red heat beads, with a 2x1 snake... i have thought about just using a 2 snake (just the bottom row)... then i can leave the vents a bit more open... thoughts?
Worth a shot I think!
good vid bro
thanks mate!
This whole time I've been running my snake clockwise. 🤔
😂
That's because he's in Australia, everything is upside down there
Where can I get thr thermometer you are using?
Hi mate, what briquettes do you recommend for Weber kettle? I’m Sydney based. Cheers
@@Hamigeor1985 olive pip co, get them from the bbq store in Penrith 🤘
Thanks mate.
@@Hamigeor1985 go ask for Chris or Gabriel, tell em I sent you and they’ll look after you.
@@Hamigeor1985 Prestons, not Penrith sorry
Hey mate, what briquettes are you using?
Cheers!
Could you show how to make a snake that could run at 350 if that’s possible. Do you think the slow n sear is worth it if I’m cooking more hot and fast?
Hey mate. You'll just need to open your vents more or use more briquettes in your start up. Slow and sear is great for hot and fast!
Did some short ribs today with the snake Method. Majority of the cook the temp sat steady around 135-140 but the last few hours crept to 145 steady. I noticed early in the cook that the snake was burning inside and the whole of the briquette wasn’t burning. This made the snake burn a lot faster and longer if that makes sense. Had more briquettes burning at once then needed. Towards the end the temp became harder to manage. Once wrapped it shot up to 170 degrees and even with water and removing briquettes I struggle to get the temp down. Pulled the ribs and finished in the oven. Anyone else ever had this happen and have tricks to counter it?
So you should never touch the top vent?
What briquettes do you use
Olive pip co
How do the rate the ink bird probe
Very nicely. Cant fault it.
Why use boiling water instead of ambient temp water ? Cheers
Helps to get the temp up earlier. The snake method is already a low temperature to begin with.
@@jonyoung6405 But he used it to bring the temperature down, no?
Great content
Thanks so much!