Nice video Nate on showing the different set ups for low and slow... in the beginning I used the two brick method, foil and drip pan. I now have the Slow 'N Sear and Drip 'N Griddle Pan... thanks! : )
Good way of putting it... Nate just got my Burger order in over at Rus's with minutes to spare. My head was about to explode... I can't even edit a video down to 7 or 10 min... then the video manager page was giving me problems, couldn't make changes or upload... finally it came thru with little time to spare.
@@WhiteThunderBBQ Do you have a favorite method? Is one method easiest or most efficient for the long slow smoking of a pork butt? Thanks for making this video.
I orderd the WSM midsize one...18.5....have a great summer all! thanks again White Thunder BBQ you were in the top five for helping me with some of my recent cooking experiences!
Excellent expository video. I would like to drop a word about the Bi-Metal thermostat though (TIP TOP). It may function a little, but here is the scientific problem. The burning is combustion. You are attempting to achieve a stable Temperature over a long period of time. By controlling the exhaust only, you are only monitoring the output temperature. The temperature at grill height is different. Although if you have a background in physics, you can probably accurately extrapolate a cutoff / set temperature. Here is the problem. By controlling in this method, you are reducing heat by capping the exhaust. The temperature will initially rise until oxygen levels drop. Then your combustion Temperature drops. Then the exhaust temperature drops. Your valve then again allows more flow and it heats up again. If you plot the temperature at grill level over time you get an oscillating sine wave instead of a flat line. The variation will cause your meat to tear itself apart as it continues to expand and contract. You will also get more condensate buildup in your grill. In extreme cases possibly a creosote fire. You want to regulate in input preferably. In doing so you control the reaction itself . Much smoother and uniform. After all. Does your car meter fuel and air or does it leave the engine wide open and regulate the exhaust?
I crack the bottom vents when I use the ttt. I rarely use it anymore since but would be interested in performing that experiment. I think it may be a bit closer to a cosine wave though bwahahahahahahaha
Pretty cool video. For the sake of the smoke flavor, I prefer a simple 2 zone indirect with lump and wood chunks. And take it from a guy that often cooks for 10 or 12 when he grills. You don’t need fire bricks, a Grillaque, a Slow N Sear or anything of the sort. The cool thing about a Weber kettle is that the far indirect side of the grate is just as hot as the side closest to the fire. Experience with a full grate of chicken pieces has taught me this time and time again. No rotating needed. Just put larger pieces around the outside and smaller ones toward the inside. Easiest charcoal barrier is just the two straight sides of a couple of Weber charcoal baskets put together to make an “adjustable” charcoal fence with no hardware needed. And not only is radiant heat in a Weber indirect set up in a kettle not an issue, barriers actually impede the flow of heat under the grate...but my SnS was absolutely FANTASTIC for searing!
Ive done that with what baskets before.... expanded them to make one larger basket. I do use bricks when i do something low and slow but for chicken.... never bricks. Ive been cooking on this weber for 8 years now and out of all my grills is the most used by far! Thanks David!
Ok so I did the brick method and put aluminium paper under the ribs to block the air flow so it was redirected to the briquets, my wings were awesome! thank you again for this video, I did buy a WSM, I have yet to received it (being shipped), and not sure if I would of needed it, with this method, also the bricks i used have three holes so when I lay them down on the narrow side, the three holes are also helping the heat to flow into the cooking area, and have a better chance to control the tempts. anyhow, thank you again, this was very, very helpful, like I said, everyone loved the wings, never cooked them, and they were GUUDE!
The 2 brick method worked well for me however I needed to use water to douse the coals a little to bring temperature back down to 100c about 1.5hs in on a 4hr cook, I also only needed 1/2 the amount of coals. I believe there are two possible reasons 1) my turny thingy on the bottom of webber is slightly up off the bottom so doesn't seal that well and/or 2) it was 30c outside
White Thunder BBQ thanks for responding, I had it open about 5mm to begin with, however now I think about it I stuck a meat thermometer into meat and it’s wire went out under the hood I suspect that gap may have been where it got the extra oxygen to heat up. I pulled thermometer out again after 20min but could not get it to cool off again even with vent completely closed. As with most things I suspect user error ;)
You have one of the best channels I subscribe to when it comes to techniques, quality food results, and presentation. I'm in the market for a Kettle, and even though I've seen all of these methods in countless videos in the past 6 months, having them all together is very effective and helpful. Great job on the video. I'm between the Weber Master Touch, or Weber Performer. You always need somewhere to lay stuff.
Thanks so much Phil!! That is a really nice comment. I have a performer and honestly I use the old reliable one in the video much more often. But I also have a junky table right next to it that I throw crap on.
I'm going to check into getting that Tip Top Temp thing :-) I guess I do mine Minion style lol :-) Nice demo of the setups, a "BIG" thumbs up :-) ROCK ON!!!!!!!
what can you tell me about the tip top tap on the Weber grill. Is it easy to use is it accurate. I do majority of my smoking in a Pit Barrel kettle and is a backup I use the Weber. any info is greatly appreciated thanks Jim
chmiey You'd be surprise how well you can smoke some meat with the *Slow N Sear* It is designed to burn steadily @ 225 - 250 for 8 hours. My weber + slow n sear noticeably smokes brisket better than my $700 Traeger.
Depends if you want to buy one of those accessories. Snake method and the 2 bricks work really well but something like the slow and sear can be really helpful too! Hope that helps Luka!
Thanks James! I like the two bricks also - you can fit much more charcoal in for a longer burn with this method. If you ever figure out that water pan where it creates steam - let me know. I will make another video and share it with the world :-)
Not at all....the foil directs the air directly under the coals for a convection style of cooking (actually makes it perform better). Just make sure top vents are opposite the charcoal. Thanks Dwayne!
Thanks my man! It is....I just don't have one. I would probably just do a snake around the outside....or maybe a minion inside the vortex. Would have to play with it a bit first. Cheers Danson!
it does 2 things - keeps catches any fat drippings to make for an easier clean up and it also helps with creating a convection style heat in the kettle. Thanks Richard!!
I bought the slow n sear with the 22in weber with built in thermometer. The thermometer is on the exact opposite side of the vents. So ide like to have the vents on the opposite side of slow n sear but that would meen the thermometer is right over the charcoal and wood. Got any advice for this or should i just by a thermometer for the vent?
The thermometer on the top of the grill will not help you at all. You could put a thermometer in the exhaust vent to get a rough idea. Just remember that the temperature at grate level (cooking level) is much different from the dome temp. Good luck Ray!!
Question: When smoking meats, how should the vents be set? The first pork butt I did turned out with a harsh, smoky flavor. I've noticed it's hard to get (and keep) thin blue or no smoke. It's usually white in color. Thanks in advance for your help.
Exactly right. I’ve come to a place where anyone claiming they can runs Weber kettle at 225 is full of it. And if you add chunks, no way to keep them from burning and going up to 275.
So how do you keep something going for 8 or 12 hours? Keep adding little charcoal here and there or wait till it dies out and start again? Trying to get the hang of a new Weber kettle. Any tips?
I would use the 2 brick method - and add more charcoal during the cook. Lots of people like the snake but I have seen those go out during the cook from time to time. Good luck Corey!
How long will that 2 brick method smoke for? Looking to do an 8hr cook next week for Christmas, also would I need to add anymore wood or charcoal throughout the cook? Cheers man
@@WhiteThunderBBQ all videos seem to hot smoke it where its cooked to 150 degree Fahrenheit j was after a raw product still so wanted to cold smoke then I presume. Do I need an electric smoker? Is this an electric powered smoking cabinet then? What do I need
Ive never done it that way - I have a couple bacon videos but I cook it hotter than 150. For cold smoking its usually a much longer smoke. Ive seen some videos of some like smoke houses people make but don't have any experience with that. Really wish i could help ya Carl.
0:15 into the video and I'm already wondering why nobody is calling out this "minion method" for not actually following the method? Starting off only a few 4-5 coals should be burning, not a whole chimney worth, similar to the way you start the snake.
Ya, don't talk or explain. Just play stupid elevator music. After all, you can make people post here to ask what it was you were doing, right? I liked the two brick separator, though. That's a good idea. So for that at least, I changed my thumbs down to a thumbs up. But really.
wow bravo! Can't imagine how good your cooking is if you've been able to experiment so much!
People seem to like what I throw down :-) Thanks Charles!
Nice video Nate on showing the different set ups for low and slow... in the beginning I used the two brick method, foil and drip pan. I now have the Slow 'N Sear and Drip 'N Griddle Pan... thanks! : )
Thanks Biggs!! The SNS is the Cadillac of the setups :-)
Good way of putting it... Nate just got my Burger order in over at Rus's with minutes to spare. My head was about to explode... I can't even edit a video down to 7 or 10 min... then the video manager page was giving me problems, couldn't make changes or upload... finally it came thru with little time to spare.
So many different options! Love how you put them all together.
Thanks Jabin!! Yeah and there is even more after market products out there too.
@@WhiteThunderBBQ Do you have a favorite method? Is one method easiest or most efficient for the long slow smoking of a pork butt? Thanks for making this video.
@@RedondoBeach2 the 2 brick method really works well for the cost - but if price is no option, the slow and sear is a really nice piece of kit!
I orderd the WSM midsize one...18.5....have a great summer all! thanks again White Thunder BBQ you were in the top five for helping me with some of my recent cooking experiences!
Happy barbecuing Michael!
bbq in the snow..the only way to go!!
Fantastic video, Brother. It is great to see so many methods in one vid. The perfect video for new grillers.
RTFO!!! GB
Thanks so much GB!! It is really good for the novices ;-)
Who sells all the attachments that you shown in this Video, Thanks for sharing
production value insane!!!!!
Excellent expository video. I would like to drop a word about the Bi-Metal thermostat though (TIP TOP). It may function a little, but here is the scientific problem. The burning is combustion. You are attempting to achieve a stable Temperature over a long period of time. By controlling the exhaust only, you are only monitoring the output temperature. The temperature at grill height is different. Although if you have a background in physics, you can probably accurately extrapolate a cutoff / set temperature.
Here is the problem. By controlling in this method, you are reducing heat by capping the exhaust. The temperature will initially rise until oxygen levels drop. Then your combustion Temperature drops. Then the exhaust temperature drops. Your valve then again allows more flow and it heats up again. If you plot the temperature at grill level over time you get an oscillating sine wave instead of a flat line.
The variation will cause your meat to tear itself apart as it continues to expand and contract. You will also get more condensate buildup in your grill. In extreme cases possibly a creosote fire.
You want to regulate in input preferably. In doing so you control the reaction itself . Much smoother and uniform.
After all. Does your car meter fuel and air or does it leave the engine wide open and regulate the exhaust?
I crack the bottom vents when I use the ttt. I rarely use it anymore since but would be interested in performing that experiment. I think it may be a bit closer to a cosine wave though bwahahahahahahaha
@@WhiteThunderBBQ as long as it isn't pear shaped I guess it works. 😆
Presentation on this video was excellent Nate.
Thanks so much Jeff!! Hopefully I can start watching more of your videos - work has been crazy.
This is most excellent. Rock on!
Party on Dudes!
This is a great tutorial for various methods on firing the kettle..
Cheers!
Thanks so much Elton!!
Elton's BBQ-pit, no, it's not. It's a great demonstration for various methods on firing the kettle. Cheers!
This music is uplifting mate !
Glad you like it brother!!
Great demonstration
Thanks man
Pretty cool video. For the sake of the smoke flavor, I prefer a simple 2 zone indirect with lump and wood chunks. And take it from a guy that often cooks for 10 or 12 when he grills. You don’t need fire bricks, a Grillaque, a Slow N Sear or anything of the sort. The cool thing about a Weber kettle is that the far indirect side of the grate is just as hot as the side closest to the fire. Experience with a full grate of chicken pieces has taught me this time and time again. No rotating needed. Just put larger pieces around the outside and smaller ones toward the inside. Easiest charcoal barrier is just the two straight sides of a couple of Weber charcoal baskets put together to make an “adjustable” charcoal fence with no hardware needed. And not only is radiant heat in a Weber indirect set up in a kettle not an issue, barriers actually impede the flow of heat under the grate...but my SnS was absolutely FANTASTIC for searing!
Ive done that with what baskets before.... expanded them to make one larger basket. I do use bricks when i do something low and slow but for chicken.... never bricks. Ive been cooking on this weber for 8 years now and out of all my grills is the most used by far! Thanks David!
Thank you for your channel! Keep up the good work.
Ok so I did the brick method and put aluminium paper under the ribs to block the air flow so it was redirected to the briquets, my wings were awesome! thank you again for this video, I did buy a WSM, I have yet to received it (being shipped), and not sure if I would of needed it, with this method, also the bricks i used have three holes so when I lay them down on the narrow side, the three holes are also helping the heat to flow into the cooking area, and have a better chance to control the tempts. anyhow, thank you again, this was very, very helpful, like I said, everyone loved the wings, never cooked them, and they were GUUDE!
That's awesome!! Grilled wings are the best! What size wsm did you get?
The 2 brick method worked well for me however I needed to use water to douse the coals a little to bring temperature back down to 100c about 1.5hs in on a 4hr cook, I also only needed 1/2 the amount of coals. I believe there are two possible reasons 1) my turny thingy on the bottom of webber is slightly up off the bottom so doesn't seal that well and/or 2) it was 30c outside
I am guessing you needed to adjust the vents to barely open - how open was top vent?
White Thunder BBQ thanks for responding, I had it open about 5mm to begin with, however now I think about it I stuck a meat thermometer into meat and it’s wire went out under the hood I suspect that gap may have been where it got the extra oxygen to heat up. I pulled thermometer out again after 20min but could not get it to cool off again even with vent completely closed. As with most things I suspect user error ;)
@@OMGWTFFYA Yeah I have never had good luck running a probe under the lid.....just lets way too much air in. You;ll get it next time :-P
@@WhiteThunderBBQ The brick method looks like it would work well for extended cook- What method do you use most?
You have one of the best channels I subscribe to when it comes to techniques, quality food results, and presentation. I'm in the market for a Kettle, and even though I've seen all of these methods in countless videos in the past 6 months, having them all together is very effective and helpful. Great job on the video. I'm between the Weber Master Touch, or Weber Performer. You always need somewhere to lay stuff.
Thanks so much Phil!! That is a really nice comment. I have a performer and honestly I use the old reliable one in the video much more often. But I also have a junky table right next to it that I throw crap on.
I'm going to check into getting that Tip Top Temp thing :-) I guess I do mine Minion style lol :-) Nice demo of the setups, a "BIG" thumbs up :-) ROCK ON!!!!!!!
The TTT is really a cool device. I have only used it a few times. It seems to work really nicely. Thanks brother!!
Very cool info Nate, thanks for sharing. Your videography is always top nothc!
Thanks so much John!!
Great job. and snow!
So wont stop me LOL CHEERS!
Thanks for the video. Perfect presentation.
Thanks for watching!
Awesome video Nate, love the timelapse. The music reminds me of Daft Punk.
Thanks Tom!! I know the usually release on vinyl - do you have any Daft Punk in your collection?
Well…..You've just about covered it! \m/
haha. Thanks brother!!
what can you tell me about the tip top tap on the Weber grill. Is it easy to use is it accurate. I do majority of my smoking in a Pit Barrel kettle and is a backup I use the Weber. any info is greatly appreciated thanks Jim
It does look good Jim.
chmiey You'd be surprise how well you can smoke some meat with the *Slow N Sear* It is designed to burn steadily @ 225 - 250 for 8 hours. My weber + slow n sear noticeably smokes brisket better than my $700 Traeger.
What do you thing is the best method to use for cooking brisket?
Depends if you want to buy one of those accessories. Snake method and the 2 bricks work really well but something like the slow and sear can be really helpful too! Hope that helps Luka!
The KETTLE ZONE COOKING SYSTEM , by Aura Outdoor Products is THE BEST system for smoking on a kettle and perfect temps
Nice video, I’ll have to try some of those out. I was wondering though how your bottom vent is set.
I always run the bottom wide open. Thanks!!!
Nice video. I was thinking of piecing something together with old videos but
Lack of organization got me
Thanks Mack!! Send them to me and pay me and I will do it for you HAHAHA
Lol. If I start paying people to do my hobbies I better give up
A lot of them had the same idea to partition the heat source. I like the two bricks. Just have to figure out how to make a water bath for that. :)
Thanks James! I like the two bricks also - you can fit much more charcoal in for a longer burn with this method. If you ever figure out that water pan where it creates steam - let me know. I will make another video and share it with the world :-)
Great tutorial vid!!
Thanks brother!!
Putting foil in the bottom doesn't shut down air flow from bottom vent?
Not at all....the foil directs the air directly under the coals for a convection style of cooking (actually makes it perform better). Just make sure top vents are opposite the charcoal. Thanks Dwayne!
nice tutorial
Thanks Lyle!!
Love the video Nate!
Thanks Rusty!!
whats the firelighter being used in the last couple of methods
Those are woolywoods - I get those here on amazon - amzn.to/2GCro11
Great video for both new and experienced. Is the Vortex an option for you?
Thanks my man! It is....I just don't have one. I would probably just do a snake around the outside....or maybe a minion inside the vortex. Would have to play with it a bit first. Cheers Danson!
great job tks
Thanks for watching!!!
Great video. Thank you
Thanks Spencer!!! Cheers!
Thank WT :), a few there were new to me.
Thanks - glad to educate :-)
I'm new to this. Whats the purpose of the foil?
it does 2 things - keeps catches any fat drippings to make for an easier clean up and it also helps with creating a convection style heat in the kettle. Thanks Richard!!
I bought the slow n sear with the 22in weber with built in thermometer. The thermometer is on the exact opposite side of the vents. So ide like to have the vents on the opposite side of slow n sear but that would meen the thermometer is right over the charcoal and wood. Got any advice for this or should i just by a thermometer for the vent?
The thermometer on the top of the grill will not help you at all. You could put a thermometer in the exhaust vent to get a rough idea. Just remember that the temperature at grate level (cooking level) is much different from the dome temp. Good luck Ray!!
YES !!!!!!
Thanks!!
How many hours can you get with either Brick method or #2 minion method w the pizza stone please?
Depends on how much charcoal you use and what type / elevation and a bunch of other factors.....results may vary LOL
For minion method #2, what's the circular block youre putting between your two grill crates?
That's a cheap pizza stone. Cheers Wayne!
Thanks for tips
Thanks for watchin!!
Wow! Mad cool👍🏾👍🏾👍🏾👍🏾
Thanks so much Jeremy! Have a great day!
Are those regular bricks or do you have to use fire bricks?
Those are just regular clay bricks. Fire bricks would last longer. Not sure if I had some when I filmed this. Thanks Ivan!!!
White Thunder BBQ Thanks!
@@malikiv1 Your're Welcome!!
Question: When smoking meats, how should the vents be set? The first pork butt I did turned out with a harsh, smoky flavor. I've noticed it's hard to get (and keep) thin blue or no smoke. It's usually white in color. Thanks in advance for your help.
Vents fully opened on the bottom and barely open on top - what kind of charcoal did you use? Also, how much smoke wood and what type?
@@WhiteThunderBBQ I got this same issue I use the little scrapes of hickory wood from Walmart
@@pmpmane13 hmmm - most of my grills usually settle down 30 minutes to an hour after lighting them. I wonder if you are not giving it enough time?
@@WhiteThunderBBQ won’t that method keep bad smoke in the pit ?
@@danielploy9143 which one?
Is that hay or string hes lighting in some of these?
Those are something called woolywoods - its wood shavings and wax.
Hi
I have a problem with using 14" griller. The charcoal dies out after closing the lid, even though I leave the vents full open
That doesn't make much sense....can you send me a picture or make a video on what happens? Cheers Barham :-)
Hi again
Please see the video this is my problem ruclips.net/video/Zt-an-SSB3Q/видео.html
Barham Qasim that's an easy solution..... you don't have a charcoal grate. Did one come with the grill?
White Thunder BBQ yes I have with or without it the same problem exists
OK now he's just showing off😮🤣😘
sorry not sorry
thank you!!!!
Thanks for watching Edwin!!
When i add wood chunks to my coals all they do is catch on fire and increase the temperature. Is that right?
No....it should not catch fire when the lid is closed.
Exactly right. I’ve come to a place where anyone claiming they can runs Weber kettle at 225 is full of it.
And if you add chunks, no way to keep them from burning and going up to 275.
Soak them in water for 30 min before cook
So how do you keep something going for 8 or 12 hours? Keep adding little charcoal here and there or wait till it dies out and start again? Trying to get the hang of a new Weber kettle. Any tips?
I would use the 2 brick method - and add more charcoal during the cook. Lots of people like the snake but I have seen those go out during the cook from time to time. Good luck Corey!
@@WhiteThunderBBQ thank you!
Where can you find the grillaque pan ?
Its from Changon BBQ - think its only sold through their website. I do not have the site handy - try googling 'grillaque'. Thanks for watching.
White Thunder BBQ thank you
You're welcome!
Nicley done bother
Thanks Chris!
How long will that 2 brick method smoke for? Looking to do an 8hr cook next week for Christmas, also would I need to add anymore wood or charcoal throughout the cook?
Cheers man
Really depends on the type of charcoal used....I wouldn't add more wood but you may need more charcoal. Thanks Frankee!!
@@WhiteThunderBBQ I use weber briquettes only 👌👌
Cool 😎
Thanks Nick!!!
Where do I get those selerstors from?
Not sure what you mean by that.
How does that TIP TOP TEMP Work what does it do.?
Its a thermostatic controller....it regulates the airflow based on the temperature of the coils on the TTT. Its a pretty cool thing.
how many minutes the temperature reaches 450f after becoming embers
450F is a bit too hot for low and slow!
whether this bbq toaster can bake a pizza??thx
this is how you make a pizza - ruclips.net/video/m2fAOUJItw8/видео.html
White Thunder BBQ from lighting a fire in the wood to a cooking pizza takes how many minutes?
25 minutes and bbq is ready for pizzas
How do you set your vents? Top wide open and the bottom slightly opened?
I usually have the bottom wide open when running the weber and control temp by the top vent - but everyone does it differently. Cheers Edward!
Best method for smoking bacon?
That's a tough question...it depends if you're cold or hotter smoking the bacon. I like smoking bacon in my electric smoker.
@@WhiteThunderBBQ all videos seem to hot smoke it where its cooked to 150 degree Fahrenheit j was after a raw product still so wanted to cold smoke then I presume. Do I need an electric smoker? Is this an electric powered smoking cabinet then? What do I need
@@WhiteThunderBBQ bacon in uk is smoked but raw still in supermarkets was after that but a homemade version
Ive never done it that way - I have a couple bacon videos but I cook it hotter than 150. For cold smoking its usually a much longer smoke. Ive seen some videos of some like smoke houses people make but don't have any experience with that. Really wish i could help ya Carl.
@@carljones7992 this is the best bacon I've ever had and make it regularly- ruclips.net/video/2xIcm22XJME/видео.html
shit mate, thats the best, cheers
WORD!!! Thanks brother! Cheers to you as well!
that auto vent damper while neat, is bad, you should never control temps with the exhaust, only the intake
that thing is used for both the exhaust and intake. Works pretty good.
Can someone pls tell me the name of this song pls nice video by the way!! Pls pls pls and be descriptive thanks in advance!
I checked Shazam. It says it’s From Eldorado to Pleaides by DJoNemesis & Lilly
@@johnbailey2266 thank you so much I’m just receiving this message today!! Lol it is right on time✌🏾
0:15 into the video and I'm already wondering why nobody is calling out this "minion method" for not actually following the method? Starting off only a few 4-5 coals should be burning, not a whole chimney worth, similar to the way you start the snake.
1:55 better
its the modified minion method LOL
Whats that cool music?
Not sure - I would have to look it up.
@@WhiteThunderBBQ Sound Hound it. I found it in 5 seconds.
I'm a minion :)
Like the movie? ;-P
Stopped watching because of the music. got a headache.
could have muted it and hummed your own tune :-P
Lol.true.
@@RKkayak45 I am a problem solver LOL cheers Ryan.
Ya, don't talk or explain. Just play stupid elevator music. After all, you can make people post here to ask what it was you were doing, right? I liked the two brick separator, though. That's a good idea. So for that at least, I changed my thumbs down to a thumbs up. But really.
ask away - I learned how to bbq on this grill and have tried many different this. I am a big fan of elevator music - my ipod is full of it.
I downvote non-speaking videos.
Awesomesauce!