825 Degree Cast Iron Seared Steaks Using The Spider Grills Venom Blower Mod On The Weber 22” Kettle!
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- Опубликовано: 22 июл 2022
- This is Awesome! Let’s use the Spider Venom Temp Controlled Blower to Sear some cast iron seared steaks at 725 degrees!
Here’s the original review of the Spider for the Weber 22” Kettle…. • Honest Review Of The B... 
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The Spider Venom is the best accessory that I’ve purchased for my Weber. Absolute game changer.
Thanks for watching! It is awesome
Wow Tom....that was a scorcher! Good work Bud!
Thanks for Watching Rob! Yes it was!
You never cease to amaze, and entertain. Thanks.
Thanks for Watching! Appreciate the support!
Wow . That’s hot Tom! Almost like searing in a pizza oven at that temperature. A little to rare for me but great sear. Thanks for sharing Tom and trying different things. It’s really appreciated. Cheers!
Thanks for Watching Jay! Had allot of fun!
I Sent you the link for this awhile back, didn't know if you were going to buy it or not, looks awesome!
Thanks for Watching Darin! I’ve had it for a couple of months… Thanks for the tip
Hey Tom! This was the perfect set up! 👍 All the pieces and parts and the foil makes it!
That was Heavy Metal Style right their! I love it! \🔥/
Thanks for Watching Ken! Knew you would like this one!
Very good thank for video demonstration, une question please, is possible grill out of the fan , or I hate removing to do regular grill
Thanks for Watching Paulo! Yes u can
Oh my, Tom, that sear looked awesome and delicious!
Thanks for Watching Robert! Yes it was!
Lol "I was inverted".
Thanks for Watching!
Hey, Tom. Keeping the probe away from the heat is exactly how I trick my Venom to get hotter than the 550*. I’m waiting for their 26” adapter clips to come back in stock so I can move the venom over to my 26” kettle!
Thanks for Watching Justin! Good to know
Wow what a fantastic grill. Well done Tom🥩🥩
Thanks for Watching Eric!
I used my Thermoworks Smoke Bellows on my kettle in a very similar test a while back. My catalyst set up with a slow and sear and the cold side has foil covering the whole thing so the bellows just pushes up through the slow and sear. I placed a section of aluminum grill grate flat side up over the top of the slow and sear. I got the grill grates to 956°. It was hot enough that I was afraid I was going to start melting the grill grate, lol. I tossed a hot dog on it for fun to see what would happen and it immediately turned black. I backed it off to 750 before I did the steak:)
Thanks for Watching Jeremy! Good to know, Appreciate the feedback
The crust on them steaks looks awesome Tom. That was hot!
Thanks for Watching Mark! Yes it was!
Thank you for sharing.
Thanks for watching Marvin!
Holy damn... subscribed 👍🏻😎
Thanks for Watching and subscribing Abe!
The finished rib eyes looked like seared ahi
Great video, have you tried BB XL premium Lump?
Thanks for Watching Greg! They were awesome! I have tried the Premium Lump about 6 months ago, it was awesome!
I’ve been using the B&B char logs. They are awesome
@@billdobberpuhl9507 I got myself a bag of the char logs as well. Haven’t tried them yet,
How’s the smoke flavor profile on the char logs? Subtle? Or heavy flavor ?
That is serious heat Tom
Yes it is! Thanks for Watching Wayne!
No doubt!
I been using my venom for months now. However yesterday my temps syrocketed past 225 to about 300. Do you have any suggestions or tips on lighting it with the slow n sear and venom?
Thanks for Watching Raul! Haven’t tried the slow n sear with the venom
Hey Raul. I use the Venom with a SNS on my 22”. The trick that I use is to fill the SNS with charcoal and then put starters on just one end. Turn the Venom to your set temp, and get 2-4 coals lit well with starters or a torch. Let the Venom slowly bring it up to your desired temp and you should be good. I just did a brisket at 225* for 15 hours yesterday using the venom. Highest it got was 237*.
Thanks Justin! Appreciate the feedback, Thanks
@@JustinMock1 thanks Justin. So I would fill the whole basket with coal and light it on the one side and close the lid and set to 225? Or would i ignite the 4 coals first then close it?
@@JustinMock1 I just got the venom and have done two cooks nothing long yet. How long do the coals last for you in a long cook before you have to refill?
I've got the Venom on my Weber 22". I do the reverse sear method with my steaks. Fill one of the Weber charcoal baskets up with briquets and start off with the minion method with about 12 hot coals on one end of the basket. One Weber basket holds about 40 briquets. Set a chunk of wood on top of the hot coals. Place the basket off to the side for indirect cooking method. Set the Venom for 250 degrees. Put the steak on the cold side of the grill opposite the basket. Probe your steak and set the target temperature alarm to 125 degrees. When you hit your target temp, pull the steak and wrap it paper towels. Depends on how thick the steak is but it should take about 45 minutes to an hour for it to get up to temp. Enough time for the steak to take up some smoke flavor. Here lately I've been using pecan.
Move your charcoal basket to the center of the grill and give the hot coals a stir. Crank up the Venom to 550 degrees. If you want a cast iron crust on your steak then put your pan directly over the hot coals. Put the lid on the kettle and wait about 25-30 minutes for temps to top out. Good time to square away some side dishes while you wait. Pan temp is usually 650-700 degrees at this point. Keep the pan dry. Hand rub the steak with some Avocado oil or another high heat oil. Sear the steak for a minute to a minute and a half on each side.
If you want the pan hotter than add more coals and use the 2nd Weber basket put together with the 1st basket into a ring shape. But I find this is about the most economical way with just one basket and approx. 1.5lbs of briquets. I don't just eat steak for THE day, but EVERY day. I also have a Searzall. So after my first flip of the steak I hit it with the Searzall to get the top nice and crusty while the bottom is getting seared in the pan. Let the steak rest for 5-10 minutes and then slice across the grain.
Thanks for watching Jo! Appreciate the feedback
Hey Jo, how is your Venom holding up?
I have a dozen, maybe a bit more uses under my belt, and it’s falling apart. The paint has almost completely come off, and it seems as though the metal ash catcher has gone soft with heat cycles. Aluminum foil is more rigid…
@@irangeles I've actually been using mine to reverse sear a steak almost every day through the Summer. As far as the materials it seems to be holding up pretty well. Don't notice the metals being affected by heat cycles and the paint is still intact. The thing that does bother me a great deal is the temperature probe ports. Probe port #1 reads about 15 degrees too high. Port port #2 is just stuck at reading 81 degrees. I've tried replacing the probe with two new ports and still no work. The ambient temp port seems to read fine though and the fan controller works as intended to hold a steady kettle temp. So, I've still been using it since it retains it's intended function for the most part. But it's annoying to have to set my probe temp alarm to 145 degrees to get a 130 internal temp steak. And smoking a brisket I actually had to repeatedly hand probe it at the end because the meat probe just flat out stops working above 215 degrees. Which wouldn't ordinarily be a problem with an accurate probe, but having to add 15 degrees to a 205 target temp put it above what the probe will actually read. It just all around makes one growl in frustration. Tried to email their support and they just said they'd send me another probe, even after I told them I've already replaced it. So, yea I'm not sure I can recommend this product. Quality control is poor and customer support is poor. I should have just gone with a Fireboard 2.
Hmmmm… I can see how your issues would be extremely annoying. Almost like, don’t give you the food probe at that point.
My main probe seems to be working well as I use a Meater thermometer, and I haven’t used the included food one for that reason.
That said, I’m sorry you’re having issues with customer service. I sent ONE email this morning, and they have a new one being shipped out.
On that note, the thing that concerned me was that in an email they said it had a 1 year warranty, but in the literature, it says 90 days.
That said, I bought a warranty through Amazon to cover it for 4 years ($45-50)
If you need wife approval to buy this stuff. Just show her this video.
Thanks for Watching Rick!
That hot it nearly took off, no doubt that works :)
Thanks for Watching! It worked better than expected
A little too blue for me! Super impressed that you got up to 825 though. That would make a perfect reverse sear
Thanks for Watching Craig!
Wow, that's way hotter than I do for steak! I thought 700F was pushing it! lol
Thanks for Watching John!
Where did you get the beer handle holder?
Thanks for watching! Not sure what you are referring to
@@TomHorsmanAmateurBBQ on your video there's a stand with an American flag sticker, I figured it was a beer stand near the handle. Looks like aluminum or metal bracket
It’s from bbq dragon, it there removable grill shelf. www.bbqdragon.com
you could start your own metal forge Tom 😂
Thanks for Watching!
This video got me thinking. Keeping the blower on like that, and directing air flow with foil would be a great way to cook some pizza. I’m thinking 3 Weber charcoal baskets down below and a pizza stone up top.
Thanks for Watching Richard! Great idea! Thanks for sharing
@@TomHorsmanAmateurBBQ this video made me go buy a Viper. Didn’t even have to think about it. Thanks for all the great info.
Enjoy Richard!
@@TomHorsmanAmateurBBQ so I did just this. I used an SNS and two Weber charcoal baskets, with foil in the empty space, in my new master touch. I don’t recommend using a new grill for this. It got hot, REALLY HOT! Plastic started melting, my nice new green grill changed color, the ceramic pizza stone cracked. With all the heat and destruction, it worked. We made great pizza. It was like a fricken jet engine inside the Weber. I’m going to do it again, but I’m getting a viper for my $20 Craig’s list Weber. I’ll be at ease knowing I’m destroying my old beat up Weber and not my 5 day old master touch.
Thanks for Watching Richard! Wow! Did the color return on the grill?
Wow, you made a forge. You can go into blacksmithing videos now! 😁
Lol! Thanks for Watching James!
Omg Tom. Wow! What's next?
Thanks for Watching Jim! There’s always some thing new coming
This Industry really needs to pick up their game big time given the *GLUT* of grills in the USA at the moment right up there with the *GLUT* of pure bev vehicles in the USA at the moment... *ALL* with Delerium Pricing at the moment as well.
Thanks for Watching Andrew! Appreciate the feedback
Damn bro. Those are still blue!
Thanks for Watching Jim! Perfect for me!
That’s not a sear. That’s burnt! 😬
Thanks for Watching Ryan!
not seared !! burned pittburg style black and blue you my friend should stick to baking chicken in the oven and leave the steak cooking to someone else !!!!!
Lol! Thanks for Watching Julie!
Very good thank for video demonstration, une question please, is possible grill out of the fan , or I hate removing to do regular grill
Thanks for Watching! Works better with the fan