Hi Everyone, I've made a new video cooking a ribeye roast comparing the diffuser plate vs indirect method. Check it out: ruclips.net/video/lgJJbDrZY4k/видео.html
As a Brit, we don’t barbecue that often. I had an original Weber Kettle for years and having got a promotion at work I bought the Master Touch 5770. I was really nervous about smoking and using the smoke ring/diffuser. I watched this video faithfully and followed each step carefully. I can’t thank you enough 😄! I absolutely nailed a whole rack of baby back ribs and chicken breast portions and my family have elevated me to the status of barbecue God! Thanks Tom! Your videos are so good even for barbecue novices like me!
I'm UK too! did your baby backs have any meat on top of the bone? mine didn't so accidentally (being a newbie following the 3-2-1 method) cooked them far too long over 6 hours total. i also have the 5770 and haven't used my ring and plate yet
@@Ledders_19 mine did have meat on both sides. I don’t know why but my butcher showed me some really meaty ribs and he said they’re great for the barbecue and said if I wanted a rack of them to ask for the New York ribs. I googled them and they don’t exist so I’m assuming it’s just their name for them. Either way, just ask your butcher for the meatiest ribs they have. I basically avoid supermarket meat as I know my butcher really well, he understand what I’m trying to get at and just gives me what I need. He laughed and asked how I knew about the membrane which I asked him to remove (even he said it’s a pain to remove). I’ve been experimenting with Australian Hot Beads and Green Olive briquettes and I’ve managed to get them burning for 5 hours at a consistent temp. in the charcoal ring and if you’re minded to, you can do pulled pork on there. Take the plunge and have a go with the diffuser and charcoal ring because they’re great. It’s a great barbecue.
Dissenting opinion: Don't soak your wood. Water doesn't penetrate the wood more than superficially. When you put wet wood on your fire it only serves to cool your fire, cause steam, and creates bad white smoke. Instead, bury your wood under the coals. This helps to preheat the wood as the briquettes burn so that you get clean combustion, and any impurities are incinerated as the wood smoke passes through the lit coals. It a great way to get wood flavor common in an off-set.
Water tip I saw on another channel - use boiling water so as not to cool down the kettle as you add your meat. Also, if you find temps are higher than you want, add some cold water to help bring down the temp. Obviously there are limits to how much cold water will reduce your temp. The main reason why I avoid using the diffuser plate is because you basically have to take your grill apart to add fuel. I have a Weber Kamado Summit. Love it. Thanks for the vid.
@@David-burrito sorta is! Thing/difference is the exhaust (top hole) That's why it started in that direction, I usually lite it up same way but use less so when dying out (boot leg) sear it a lil over open low Coles while preparing add fuel ,do process again till desired temp. As long don't over sear it ya good 👍 Godspeed folks! 🙌
@@knightshift268 i always thought of the minion method to be lit coals on the inside of un lit so it burns from middle to edge and of course snake is self explanatory
Awesome vid. I have a master touch with diffuser plate, and going to use the snake method to slow cook some ribs this weekend. I never thought about using the diffuser plate as well, but might have a go at it now. It makes sense that it will spread the heat out around the grill and actually give me more space to cook.
Great video. I've had my MTP for a couple months now and yet to use the smoke ring a diffuser plate. how does the lid thermometer fare this way> I've been looking at the inkbird for giving me an accurate temperature at grate level. i did baby back ribs the other day using one basket on the side and used the 3-2-1 method. it was my first time doing low and slow and they were overcooked and dry so hoping to try my smoke ring and diffuser plate next time. unfortunately in the UK we don't seem to get the tenderloin meat across the top. but ill speak to my local butcher and see if he can cut my ribs with the loin over the top.. that should help.
The thermometer performs fine but I always use a wireless thermometer anyways so I don’t really pay much attention to the one on the lid. Add a pan with water or spray your ribs with some water and apple cider. It’s trail and error for the first few cooks but you’ll get the hang out it.
Just found your really nice videos. One question... Looks like you are setting your coals up on some already dead coals. Whats the reason you're doing that? Thanks
@@tomwadek ah ok. Are the old ones still good to cook on then? Also, I notice you have wrapped your diffuser plate with foil. Is that just to keep it a bit cleaner? Thanks.
Put 4 to six med size chunks in first an flavor of Kingsford on paper towel twisted into ah wick dip in any cooking oil used or fresh put wick anywhere in weber light an wait 15 minutes an you're cooking
That’s gorgeous, one of the best videos explaining the use of the deflector plate! For your steak at the end, did you need to add extra coal for the sear? Or when you open everything up and he oxygen should be enough to give it heat?
Not really happy with my new , cook time with full coal in smoke ring lasted like 4 hours. Thats much less efficient than slow & sear. . Why do the coals last so little?
It’s not a completely sealed system. It also take some time to break in and get some carbon build up around the lid. This was meant more of an entry level “jack of all trades” grill.
You should get longer cook times if you use a higher quality briquette like B&B. They last quite a bit longer than Kingsford. That many coals with B&B using the Minion method should get you at least 8 hours of cook time.
Hey great video. I have not used my diffuser plate or my Weber Master Touch Premium for that matter, much if at all, mainly because as you also alluded to the kettle itself is very inefficient with a loss of smoke and heat through any slow cook or smoke (my kettle lid and base do not seal flush). So after only a few uses the diffuser plate looks quite dirty. Did not think to wrap it in foil sadly. Do you have any advice on how to clean it? And help would be much appreciated.
How to clean the diffuser plate? A pressure washer worked good for me but what works even better was actually bar keepers friend. After seeing how dirty it got, I then decided to wrap it in foil. Hope this helps. Thanks for watching.
Have you tried changing the way the hinges are attached? See video called 'Hinge Hack Weber Master Touch Premium 2019 E-5775 & E-5770' for how to do it. I did this to mine - still not a perfect seal, but definitely much better.
@@stevebryce6071 I did reverse the hinges and got similar results to yours. I covered it I’m my detailed review of the grill here. ruclips.net/video/y5UxTgt3XFY/видео.html
Tom, I have a question. I haven’t used my diffuser and ring yet, and was glad to find your video. I’m confused because with other low and slow methods typically only a few coals are lit, and they eventually spread from one end or side. Lighting so many coals all over seems counterintuitive, I’m sure Weber knows what they’re doing I’m just trying to understand how this way of lighting so much of the fuel works for a low and slow cook? I guess it’s because the lit coals are spread out ?
When using the defuser plate in a Weber Premium 22" kettle, where do you place the daisy wheel exhaust? Do you place the daisy wheel exhust length wise on brisket? Where do you place the brisket? My guess is daisy wheel over top the flat. Place brisket in middle.
@Tom Wade I may have used the wrong term for the lid vent. I thought it was called a daisy wheel. placement of the lid vent without a hinged lid. Sorry for the miscommunication
I think the point is not to spread the lit coals in the ring. I think you should start the fuel very locally in the centre of the ring and allow it to burn radially outward until all the fuel is used. This way, you can get 10 hours min from smoke diffuser setup. Please correct me if I'm wrong.
Every grill is different. My cousin has a master touch and it likes to be started dead center. Mines like to be started offset to the right. The grill isn’t very efficient because it has major air leaks/gaps. It’s not intended to be a smoker. I feel like 6-7hrs may be the max you can get out of the coals. Check out my review on the grill. I go into more details. Thanks for watching.
@@tomwadek it has some air leaks as you say, but I still get a minimum of 10h with my master touch premium starting the fire locally, not spreading the fire around to start. I hope it makes sense. Thank you for the video :)
@@rubenperez6970 I think there’s something wrong with mine. I leaks a lot. I was working with Weber but Someone here suggested a gasket and it seemed to really improve the times. I’ll smoke some more ribs and see if the times improves. ( give me a reason to eat more ribs lol!)
@@tomwadek try placing large binder clips strategically around the periphery holding the cover to the kettle body tighter. Doesn't require permanent alteration and seems to be effective [and inexpensive].
For smoking, you wouldn’t want to use a chimney with the master touch. I typically just use my torch now to get one section started for the diffuser plate.
@@jimmylarge1148 the wood chips? You should experiment with it and see what you like. You will see the white billowing smoke with soaked wood until the water evaporates. The goal is to reach the point where the wood smokes dry and clean. That’s why all the pit masters want the wood to ignite before closing the chamber.
@@MrBb716 I’ve seen that done by weighing each piece before and after soaking. Then they use the wood to see how long it takes for the smoke to become clean. It was interesting.
Wow so many questions first is did you trim those ribs yourself? Also have you heard pf the minon method? Last question do you know what colour smoke is good smoke?
The ribs were pre trimmed. I have heard of the minion method but mine had a leak and was recently fixed because it was causing efficiency issues. You want a nice blue smoke. When the wood is first being lit during combustion, you will often times see a thick white smoke. That’s the smoke you should avoid because it will leave a very Smokey and chemical taste to the food. Make sure your coals are lit, add your wood and open the vents up to allow max oxygen and air flow. Wait 5-10 minutes to allow combustion and then once you see a steady stream of blue smoke, your good to go to add your food.
Which is a fukin drag... But im gonna buy this grill anyway for my summer cottage. Its on sale now and its easy to move and can grill & smoke and its Weber.
@@robertourban6003 I bought a small ss gasket from my local hardware bbq store. I don’t have a brand. It was a cut to length and I glued it to the upper lid with a high temp sealer
@@vytecdiver it’s included when you buy the master touch premium or the kamado only. Check out my 6 month review in the master touch premium. I go into details
@@user-qh7rj9wj4p if the grill is brand new, it need to build up carbon and that will help it seal. You can also buy high temp sealer on Amazon or a ss gasket
@@tomwadek You know the porcine dish they call dragon breath if im not wrong its 22 inch You have a 26 .now 3/16 or 1/4 inch by 22 " steel gives you nuff room for fire defuser plate .and pan for water . Make the cut off only Enough to put wood &charcoal .
After almost 50 years using a Weber Kettle, I've switched to an SNS Grilles kettle. Too many important features Weber has failed to implement over the years.
Hi mate. This video is a year old so you might have already learned, but this is NOT the way to set your fire when using the char ring. You want to set the coals together (like you did lighting the initial coals) and let the coals ignite almost like snake or minion method. The way you've shown is burning a lot of fuel at the same time. This is why you're getting a short burn time and having to top up.
Thanks for the tip. I've adjusted since this video but it also turned out my lid was not flat and Weber sent me a new one. I also added a gasket which has helped me get around 7 hrs now. Thank you!
Hi Everyone, I've made a new video cooking a ribeye roast comparing the diffuser plate vs indirect method. Check it out: ruclips.net/video/lgJJbDrZY4k/видео.html
Where do you get the smoke ring and diffuser plate
As a Brit, we don’t barbecue that often. I had an original Weber Kettle for years and having got a promotion at work I bought the Master Touch 5770. I was really nervous about smoking and using the smoke ring/diffuser. I watched this video faithfully and followed each step carefully. I can’t thank you enough 😄! I absolutely nailed a whole rack of baby back ribs and chicken breast portions and my family have elevated me to the status of barbecue God! Thanks Tom! Your videos are so good even for barbecue novices like me!
How cool! Thanks for the compliment but it was all you, bravo! I hope my videos inspire and that’s the goal. I’m glad you’re enjoying the channel.
I'm UK too! did your baby backs have any meat on top of the bone? mine didn't so accidentally (being a newbie following the 3-2-1 method) cooked them far too long over 6 hours total. i also have the 5770 and haven't used my ring and plate yet
@@Ledders_19 mine did have meat on both sides. I don’t know why but my butcher showed me some really meaty ribs and he said they’re great for the barbecue and said if I wanted a rack of them to ask for the New York ribs. I googled them and they don’t exist so I’m assuming it’s just their name for them. Either way, just ask your butcher for the meatiest ribs they have. I basically avoid supermarket meat as I know my butcher really well, he understand what I’m trying to get at and just gives me what I need. He laughed and asked how I knew about the membrane which I asked him to remove (even he said it’s a pain to remove).
I’ve been experimenting with Australian Hot Beads and Green Olive briquettes and I’ve managed to get them burning for 5 hours at a consistent temp. in the charcoal ring and if you’re minded to, you can do pulled pork on there. Take the plunge and have a go with the diffuser and charcoal ring because they’re great. It’s a great barbecue.
Dissenting opinion: Don't soak your wood. Water doesn't penetrate the wood more than superficially. When you put wet wood on your fire it only serves to cool your fire, cause steam, and creates bad white smoke. Instead, bury your wood under the coals. This helps to preheat the wood as the briquettes burn so that you get clean combustion, and any impurities are incinerated as the wood smoke passes through the lit coals. It a great way to get wood flavor common in an off-set.
Thanks for the feedback. I agree and have stopped soaking wood.
i only smoke chips when im cooking hot and fast. i dont soak my chunks as you dont really need to (in my opinion)
Water tip I saw on another channel - use boiling water so as not to cool down the kettle as you add your meat. Also, if you find temps are higher than you want, add some cold water to help bring down the temp. Obviously there are limits to how much cold water will reduce your temp. The main reason why I avoid using the diffuser plate is because you basically have to take your grill apart to add fuel. I have a Weber Kamado Summit. Love it. Thanks for the vid.
Good tip! Thanks.
I arrange my briquettes very neatly,the same way you’d set up a snake. Leave a hole in the middle for 10-12 lit briquettes. Last 8-10 hours everytime
Minion method!?
@@knightshift268 minion method is not the same as snake.
@@David-burrito sorta is! Thing/difference is the exhaust (top hole)
That's why it started in that direction, I usually lite it up same way but use less so when dying out (boot leg) sear it a lil over open low Coles while preparing add fuel ,do process again till desired temp. As long don't over sear it ya good 👍
Godspeed folks! 🙌
@@knightshift268 i always thought of the minion method to be lit coals on the inside of un lit so it burns from middle to edge and of course snake is self explanatory
I’ve never used my diffuser plate before. After watching this I’m gonna give it a go today. Cheers from Australia, mate 👍
Cheers! Thanks for watching.
Thank you I really couldn’t find any video on how to use the diffuser plate, gonna try to make some ribs this weekend
Thanks for showing how you do it mate!
No problem 👍
Thanks for this confidence boosting video. Very helpful.
No problem! Happy grilling!
Great video on how to explain the weber defuser plate and the ring.
I’m glad you enjoyed it. Happy cooking.
Awesome vid. I have a master touch with diffuser plate, and going to use the snake method to slow cook some ribs this weekend. I never thought about using the diffuser plate as well, but might have a go at it now. It makes sense that it will spread the heat out around the grill and actually give me more space to cook.
Glad you enjoyed it! The diffuser plate is awesome!
Great video. I've had my MTP for a couple months now and yet to use the smoke ring a diffuser plate. how does the lid thermometer fare this way> I've been looking at the inkbird for giving me an accurate temperature at grate level. i did baby back ribs the other day using one basket on the side and used the 3-2-1 method. it was my first time doing low and slow and they were overcooked and dry so hoping to try my smoke ring and diffuser plate next time. unfortunately in the UK we don't seem to get the tenderloin meat across the top. but ill speak to my local butcher and see if he can cut my ribs with the loin over the top.. that should help.
The thermometer performs fine but I always use a wireless thermometer anyways so I don’t really pay much attention to the one on the lid. Add a pan with water or spray your ribs with some water and apple cider. It’s trail and error for the first few cooks but you’ll get the hang out it.
Great Video! very informative! keep going!
Just found your really nice videos. One question... Looks like you are setting your coals up on some already dead coals. Whats the reason you're doing that? Thanks
I had some left over from a previous cook
@@tomwadek ah ok. Are the old ones still good to cook on then?
Also, I notice you have wrapped your diffuser plate with foil. Is that just to keep it a bit cleaner? Thanks.
@@richardwilkinson77 yes they are. There’s no safety issues. The diffusor plate can be a bit of a challenge to clean do I added the foil
Great video, well made. Keep it up bro
Thanks. Check out my new one comparing the indirect method vs the diffuser plate.
Will do
Great video, thanks think it's the only one on this
No problem. Thanks for watching
Thanks just what I was looking for . Thank you sir
Put 4 to six med size chunks in first an flavor of Kingsford on paper towel twisted into ah wick dip in any cooking oil used or fresh put wick anywhere in weber light an wait 15 minutes an you're cooking
Awesome Thanks 😊
Glad you liked it
That’s gorgeous, one of the best videos explaining the use of the deflector plate! For your steak at the end, did you need to add extra coal for the sear? Or when you open everything up and he oxygen should be enough to give it heat?
It depends, if I have enough coals left, you can remove the diffuser and open the vents. Wait for them to get hot and sear.
Not really happy with my new , cook time with full coal in smoke ring lasted like 4 hours.
Thats much less efficient than slow & sear. .
Why do the coals last so little?
It’s not a completely sealed system. It also take some time to break in and get some carbon build up around the lid. This was meant more of an entry level “jack of all trades” grill.
Is this significantly better than putting the split charcoal baskets at the size of the grill?
Yes, you get much more even temperatures
@@tomwadek I wish it was an option for their kettles without a hinge then.
@@Anteater23 there’s some aftermarket stuff but the Weber ring and plate are really nice
and you get much more (all) the grill space of your kettle
You should get longer cook times if you use a higher quality briquette like B&B. They last quite a bit longer than Kingsford. That many coals with B&B using the Minion method should get you at least 8 hours of cook time.
Thanks for the suggestion. I’ve since fixed the leak issue and now I get around 7-8 hrs
@@tomwadekhow did you fix the leak issue. I have an MTP and i feel it lets some air in because of a weak fit of top lid.
Where did you buy the ring and plate do you have the link
It only comes with the Weber master touch premium and cannot be bought separately.
Amazon has em. Skyflame is the maker.
Hey great video.
I have not used my diffuser plate or my Weber Master Touch Premium for that matter, much if at all, mainly because as you also alluded to the kettle itself is very inefficient with a loss of smoke and heat through any slow cook or smoke (my kettle lid and base do not seal flush). So after only a few uses the diffuser plate looks quite dirty. Did not think to wrap it in foil sadly. Do you have any advice on how to clean it?
And help would be much appreciated.
How to clean the diffuser plate? A pressure washer worked good for me but what works even better was actually bar keepers friend. After seeing how dirty it got, I then decided to wrap it in foil. Hope this helps. Thanks for watching.
Have you tried changing the way the hinges are attached? See video called 'Hinge Hack Weber Master Touch Premium 2019 E-5775 & E-5770' for how to do it. I did this to mine - still not a perfect seal, but definitely much better.
@@stevebryce6071 I did reverse the hinges and got similar results to yours. I covered it I’m my detailed review of the grill here. ruclips.net/video/y5UxTgt3XFY/видео.html
Is that the ring from the 18" weber smokey mountain?
It’s from the master touch premium kettle which has been discontinued.
Nice job!
Thanks. Glad you enjoyed the video. Happy grilling.
Tom, I have a question. I haven’t used my diffuser and ring yet, and was glad to find your video. I’m confused because with other low and slow methods typically only a few coals are lit, and they eventually spread from one end or side. Lighting so many coals all over seems counterintuitive, I’m sure Weber knows what they’re doing I’m just trying to understand how this way of lighting so much of the fuel works for a low and slow cook? I guess it’s because the lit coals are spread out ?
In the video, I only lit a few piece. Maybe 5-6 and in a small section. The coals will domino and lit as they go giving you low and slow temps.
@@tomwadek
Cool, going to try it!
When using the defuser plate in a Weber Premium 22" kettle, where do you place the daisy wheel exhaust? Do you place the daisy wheel exhust length wise on brisket? Where do you place the brisket? My guess is daisy wheel over top the flat. Place brisket in middle.
I’m not familiar with a daisy wheel exhaust, sorry
@Tom Wade I may have used the wrong term for the lid vent. I thought it was called a daisy wheel. placement of the lid vent without a hinged lid. Sorry for the miscommunication
@@billsa-bob8945 ah! I got it now. Yes, I place it length wise to the exhaust port. Sorry for the misunderstanding
@Tom Wade thank you for your time. Don't know when my DIY charcoal ring and defuser plate will be done. The first cook will be soon.
@@billsa-bob8945 nice, keep me updated. That’s a great project to work on!
I think the point is not to spread the lit coals in the ring. I think you should start the fuel very locally in the centre of the ring and allow it to burn radially outward until all the fuel is used. This way, you can get 10 hours min from smoke diffuser setup.
Please correct me if I'm wrong.
Every grill is different. My cousin has a master touch and it likes to be started dead center. Mines like to be started offset to the right. The grill isn’t very efficient because it has major air leaks/gaps. It’s not intended to be a smoker. I feel like 6-7hrs may be the max you can get out of the coals. Check out my review on the grill. I go into more details. Thanks for watching.
@@tomwadek it has some air leaks as you say, but I still get a minimum of 10h with my master touch premium starting the fire locally, not spreading the fire around to start. I hope it makes sense.
Thank you for the video :)
@@rubenperez6970 I think there’s something wrong with mine. I leaks a lot. I was working with Weber but Someone here suggested a gasket and it seemed to really improve the times. I’ll smoke some more ribs and see if the times improves. ( give me a reason to eat more ribs lol!)
@@tomwadek try placing large binder clips strategically around the periphery holding the cover to the kettle body tighter. Doesn't require permanent alteration and seems to be effective [and inexpensive].
@@rickleeo970 so far so good with the gasket. Haven’t had a chance to test out a longer cook.
Just out of curiosity boss .. why wouldn’t u ALWAYS use the chimney to start the coal
You definitely can but at the time of this video I was following the included instruction from Weber. You can also use the snake method.
What sort of state is the water and stuff in the drip pan in when you are finished. Can it be used for gravey or is it just too nasty for anything?
It’s too nasty. There’s ash and gunk in it
@@tomwadek I thought as much but I thought I should ask just to be sure, I had a friend say it's the bbq equivalent of dirty bong water..
@@Hometoad lol!
Great vid … but I would never start my coal like that lol chimney always
For smoking, you wouldn’t want to use a chimney with the master touch. I typically just use my torch now to get one section started for the diffuser plate.
Where can I buy the diffuser plate?
Amazon. Skyflame makes one.
This or the slow n sear ?
I prefer the plate
I enjoyed the video. You soaking of the wood differs from most on its effect. You don’t want the moisture because it creates dirty smoke.
Thanks for the feedback. I’ll consider that for my next cook
The bags of wood u buys say “soak for a couple hrs” before use.
@@jimmylarge1148 the wood chips? You should experiment with it and see what you like. You will see the white billowing smoke with soaked wood until the water evaporates. The goal is to reach the point where the wood smokes dry and clean. That’s why all the pit masters want the wood to ignite before closing the chamber.
Here is a n experiment. Soak your wood. Then cut it in half and see how much water has been drawn up into the wood.
@@MrBb716 I’ve seen that done by weighing each piece before and after soaking. Then they use the wood to see how long it takes for the smoke to become clean. It was interesting.
Where did you get the Diffuser Plate? You don’t have it listed in the accessories you use? SUBSCRIBED!
It only comes with the master touch premium grill. Thanks for subscribing
@@tomwadek you can buy from weber
I just bought the basket with a ceramic diffuser plate on Amazon. It's made by Skyflame and was $70.
Wow so many questions first is did you trim those ribs yourself? Also have you heard pf the minon method? Last question do you know what colour smoke is good smoke?
The ribs were pre trimmed. I have heard of the minion method but mine had a leak and was recently fixed because it was causing efficiency issues. You want a nice blue smoke. When the wood is first being lit during combustion, you will often times see a thick white smoke. That’s the smoke you should avoid because it will leave a very Smokey and chemical taste to the food. Make sure your coals are lit, add your wood and open the vents up to allow max oxygen and air flow. Wait 5-10 minutes to allow combustion and then once you see a steady stream of blue smoke, your good to go to add your food.
There's no need to soak chips or chunks. It's easier to keep a clean fire with dry wood. “Blue smoke” is easier to achieve with dry wood.
Thanks!
Where can I buy the ring and diffuser? I can't seem to find them at Weber.
you have to buy the entire grill. it is not sold separately unfortunately
Which is a fukin drag... But im gonna buy this grill anyway for my summer cottage. Its on sale now and its easy to move and can grill & smoke and its Weber.
in The EU its sold seperatly now.. diffuser 80€ and the ring 60€ thats like 175$ combined, best would be to buy the entire grill.
Others have mentioned this already but you can get at least 8 hours on one load of coal in a Weber kettle.
Yeah, mine had a leak issue. Weber ended up fixing it. I get around 7 hrs now
@@tomwadek how did you fix it?
@@robertourban6003 Weber sent me a new upper lid and I put a gasket as well.
@@tomwadek would you be so kind to suggest me which gasket you bought?
@@robertourban6003 I bought a small ss gasket from my local hardware bbq store. I don’t have a brand. It was a cut to length and I glued it to the upper lid with a high temp sealer
where do you buy the Weber Smoke Ring and Diffuser Plate from ?
Weber does not sell it separately at the moment.
@@tomwadek how did you get them ?
@@vytecdiver it’s included when you buy the master touch premium or the kamado only. Check out my 6 month review in the master touch premium. I go into details
I got an after market one from pro smoke BBQ.
@@efilnikufecin41 post a link
I’ve heard there’s a mod for the lids on the master touch premium, apparently the lid doesn’t seal. That could be why your goals aren’t lasting.
I ended up having to seal the lid on mine and now I get 8 hrs.
@@tomwadek how do u seal the lid?
@@user-qh7rj9wj4p if the grill is brand new, it need to build up carbon and that will help it seal. You can also buy high temp sealer on Amazon or a ss gasket
Tommy Boy
Wack off about 2" wide and about 5 " long .on the defuser plate . Weber makes a hinged defuser plate .
I wish I could get my hands on Webers hinged version.
@@tomwadek You know the porcine dish they call dragon breath if im not wrong its 22 inch You have a 26 .now 3/16 or 1/4 inch by 22 " steel gives you nuff room for fire defuser plate .and pan for water .
Make the cut off only
Enough to put wood &charcoal .
@@LUCKYB. I’ll have to take a look. Would love to have a second one. Thank you!
@@tomwadek you can have the 22 inch dish done by a welding shop and cut the side out to fit your
Weber just thing to help you .
@@LUCKYB. thanks, I have a welder. I’m going to give it a shot. I’ll let your know. Maybe I’ll make a video on it too
Nice channel, nice vid. Would be even nicer if he would lose the '70s druggie music. - it adds nothing but dunce to an otherwise good vid.
After almost 50 years using a Weber Kettle, I've switched to an SNS Grilles kettle. Too many important features Weber has failed to implement over the years.
What do you think about webers summit kamado. I can’t wait to get one.
@@tomwadek Those look really nice. Coals must last forever in that. I would choose that over a ceramic cooker any day.
@@mattmiller2761 agreed!
Nice vid. Try doing the minion method. You won’t need to top up charcoal for 8 hrs easy.
Thanks, I’ve gotten great results since. Happy grilling
seems like you want a snake method burn, so why not set them up more like a snake?
Seems like a pain to take everything off to add charcoal, get it back up to desired temp, put it all back together and continue the cook.
Good useful tips but too noisy
just start the coals in the middle and let it burn outward and soaking wood is a no no ..
Hi mate. This video is a year old so you might have already learned, but this is NOT the way to set your fire when using the char ring. You want to set the coals together (like you did lighting the initial coals) and let the coals ignite almost like snake or minion method. The way you've shown is burning a lot of fuel at the same time. This is why you're getting a short burn time and having to top up.
Thanks for the tip. I've adjusted since this video but it also turned out my lid was not flat and Weber sent me a new one. I also added a gasket which has helped me get around 7 hrs now. Thank you!
Those ribs look nice for the trash
Sorry but briquettes do not belong in a Kamado.