Hello there Joe; thanks for the demonstration on grilling boned in Chicken Breast on the Weber Kettle Grill. I understand you said that it took 2 hours and 15 minutes and temperature of 165 degrees. Thank you for tutorials Tim Williams
Thanks for the tutorial! The one issue I keep running into is my charcoal burns up long before the end, and the meat is uncooked. I wonder if I’m starting to hot and burning it up to quick.
You might not be adding enough charcoal from the start but be sure to keep an eye on your pit temps.. Sometimes you need to keep an eye out on your coals and determined if you need to add.. Practice makes perfect.. Make sure you have a meat thermometer to check for safe internal temps of your meat.. Hope this helps..
Such a great Video! Thanks for sharing! Also - Loved so many of the camera angles you shared and the zoom on the juicy chicken! WOW! Would you share the camera / lens you are using for this shoot? Solid! Thanks Bud! Much appreciation from a fan in the Bay Area, CA!
Just found your channel so checking out your videos! End result looked great! I personally wouldn't worry about checking the meat temp every 20 mins at the start of the cook - you know it's not going to be done and opening the lid so often and for so long just slows down the cooking. As they say, "if you're looking, you ain't cookin'!" Otherwise keep up the good work!
I totally understand and I promise you I don't do this off camera. I only did it for video purposes to show people what the meat looks like throughout the cook. I completely forgot to mention it in the video.. Thanks and thanks for watching.
I'm personally not a fan of the cables.. I occasionaly use them for video purposes but hate fiddling, storing and cleaning them. I've also had them fail on me numerous times.. I find it a lot easier using a insta probe. Off camera my lid doesn't stay open that long.. I have 5 internal meat thermos and only trust my Maverick XR-50's.. I appreciate you stopping by and thanks for watching..
I use the Canon 80d for all of my videos so far.. I just set the camera back, zoom in with the lens and hit the focus button.. Glad you enjoyed the video and thanks for the kind words.
@@BBQJOE OK THANKS Buddy hey I Need you Expertise on something, Thanks for the info. it helped me make my mind up. Got A Question, If you're someone like me who's just a "BACKYARD" Pit-master lol, should I Get the ThermoWorks TP08 or the SMOKE ($99 tho)? I've seen mixed reviews on them both.
I'm absolutely a back yard pit master that loves trying out new things.. I've heard great thing about Thermoworks products but I've never owned on.. I can only give you honest opinions on what I use which is the Inkbird insta read thermo.. I don't use meat probes and only use them in my videos for the viewers. Hope this makes sense.. I don't get paid to say the things I do when I promote a product.. Imo I don't think you can go wrong with Thermoworks products.
This is a really well made video! Great tutorial on cooking chicken on the kettle and fairly rare cook on the Summit, just not much out there on that cooker.
Nice man, I need to drill and add a thermometer 🌡 to my 22 Weber like I did my jumbo Joe Weber. I prefer thighs to breasts but do low slow indirect on my Weber and smoking some giant skinless boneless chicken breasts for myself and my coworkers mañana. Best hot off the grill but us nurses need to eat so sandwiches and salad to slice em up on refrigerated 🤙🏼 BTW add moisture by placing a pan with water directly over the coals, never dry always juicy! Enjoy 😉
Thanks for watching Todd and yes I do use water pans occasionally but never had an an issue with dryness either way.. The fun part about grilling is there's so many ways to achieve different flavors and it's a great stress reliever.. Thanks again..
That music sounds like count down to the end of time music. Erie
lol.. Sorry about that..
I think the vortex would work well on those to.
Great video! What is the knife you use?
To be honest I've had it for years and don't remember where I got it from.
Hello there Joe; thanks for the demonstration on grilling boned in Chicken Breast on the Weber Kettle Grill. I understand you said that it took 2 hours and 15 minutes and temperature of 165 degrees. Thank you for tutorials
Tim Williams
You're welcome.. Grilling is a lot fun and love doing it just about everyday. Thanks for watching..
Thanks for the tutorial! The one issue I keep running into is my charcoal burns up long before the end, and the meat is uncooked. I wonder if I’m starting to hot and burning it up to quick.
You might not be adding enough charcoal from the start but be sure to keep an eye on your pit temps.. Sometimes you need to keep an eye out on your coals and determined if you need to add.. Practice makes perfect.. Make sure you have a meat thermometer to check for safe internal temps of your meat.. Hope this helps..
Such a great Video! Thanks for sharing! Also - Loved so many of the camera angles you shared and the zoom on the juicy chicken! WOW! Would you share the camera / lens you are using for this shoot? Solid! Thanks Bud! Much appreciation from a fan in the Bay Area, CA!
Sorry for the late response. I used my phone along with a Cannon T2i with the kit lens.
Just found your channel so checking out your videos! End result looked great!
I personally wouldn't worry about checking the meat temp every 20 mins at the start of the cook - you know it's not going to be done and opening the lid so often and for so long just slows down the cooking.
As they say, "if you're looking, you ain't cookin'!"
Otherwise keep up the good work!
I totally understand and I promise you I don't do this off camera. I only did it for video purposes to show people what the meat looks like throughout the cook. I completely forgot to mention it in the video.. Thanks and thanks for watching.
@@BBQJOE no problem and thanks for coming back to me!
If possible, post more Weber Kettle vids as that's my jam! Haha
Cheers mate
I sure will..
Why not get an internal thermometer so you don't have to open so often?
I'm personally not a fan of the cables.. I occasionaly use them for video purposes but hate fiddling, storing and cleaning them. I've also had them fail on me numerous times.. I find it a lot easier using a insta probe. Off camera my lid doesn't stay open that long.. I have 5 internal meat thermos and only trust my Maverick XR-50's.. I appreciate you stopping by and thanks for watching..
Joe Awesome Awesome videos man you're teaching me alot! What camera(s) are you using? i lOVE THOSE CLOSE up Zooms-in's you do.
I use the Canon 80d for all of my videos so far.. I just set the camera back, zoom in with the lens and hit the focus button.. Glad you enjoyed the video and thanks for the kind words.
@@BBQJOE OK THANKS Buddy hey I Need you Expertise on something, Thanks for the info. it helped me make my mind up. Got A Question, If you're someone like me who's just a "BACKYARD" Pit-master lol, should I Get the ThermoWorks TP08 or the SMOKE ($99 tho)? I've seen mixed reviews on them both.
I'm absolutely a back yard pit master that loves trying out new things.. I've heard great thing about Thermoworks products but I've never owned on.. I can only give you honest opinions on what I use which is the Inkbird insta read thermo.. I don't use meat probes and only use them in my videos for the viewers. Hope this makes sense.. I don't get paid to say the things I do when I promote a product.. Imo I don't think you can go wrong with Thermoworks products.
This is a really well made video! Great tutorial on cooking chicken on the kettle and fairly rare cook on the Summit, just not much out there on that cooker.
Nice man, I need to drill and add a thermometer 🌡 to my 22 Weber like I did my jumbo Joe Weber. I prefer thighs to breasts but do low slow indirect on my Weber and smoking some giant skinless boneless chicken breasts for myself and my coworkers mañana. Best hot off the grill but us nurses need to eat so sandwiches and salad to slice em up on refrigerated 🤙🏼 BTW add moisture by placing a pan with water directly over the coals, never dry always juicy! Enjoy 😉
Thanks for watching Todd and yes I do use water pans occasionally but never had an an issue with dryness either way.. The fun part about grilling is there's so many ways to achieve different flavors and it's a great stress reliever.. Thanks again..
Nice!
Thank you..
nice!😋😋
Thank you and Thanks for stopping by..
Not Cooked that's why it's so-called " juicy"!!!
Thanks for watching but yeah it was cooked..
too long winded
I agree.. Wasn't easy for me to produce videos back then. I'm getting better.. Thanks for watching..
@@BBQJOE all good mate cheers the content was good and informative