I'm a big fan of only lighting about 12 coals. Then I put all the coals to the side. The lit coals I put at the end of the "fresh" coals. This is the snake burn. For burgers you don't really need to use the snake burn, but for chicken it makes a difference. If you light too many coals, no matter what you do on the airflow adjustments, the grill will run hot. Good video. Nice work!
Thanks so much for watching my video and commenting! I actually plan on using the snake method to trying ribs! Actually “hoping” to do it tomorrow! I appreciate you!
Yeah I built a snake for my first brisket. It lasted about 9 hours and I just added some more to the end. The more you do it the more you'll figure out the duration. I also recommend the charcoal baskets, easy to dump in and keeps them uniform.
Thanks for the video man. I’ve been spoiled with a pit boss and blackstone. But I’m buying me a good ole Weber grill for next to my shop. You really just can’t beat the taste cooking on these!
@@JBirch1990 thanks for your kind words and watching my video! I actually just got a blackstone yesterday! I’ll have a video out soon! Looking forward to using it! I appreciate you
Nice looking burgers. I always do a 2 zone set up with a drip pan just to help keep the grill clean. Also when you are shutting down the grill run the ash sweep 5 to 10 times to get the junk out of the bottom before it cools and hardens.
Great advice! I have always seen the drip pans and water pans in other peoples grill. I personally haven’t used one yet, but plan too sometime! Thanks for commenting and watching! I appreciate you.
@@CowboyGirl007 thanks so much for watching and commenting! I make a lot of “shorts” with Maverick my German shepherd. I do smoke with it! I plan on doing videos in the future! Thanks for watching! I appreciate you
@@HdHd-hp6qz for burgers, as used in this method it is primarily indirect cooking. I do this to cook the burgers and firm them up a little. As I get close to desired temp, I put them right over the coals for the direct cooking aka searing. Hope this helps! Thanks for watching I appreciate you!
@@superfark5914 ya I didn’t think about that until everyone started commenting. lol. Oh well, will do that for now on! Thank you for commenting and watching!
Been thinking about getting a smaller Weber kettle grill. I’ve had a bigger one for the good amount of 4 years. It don’t use it as much and it just takes up space.
I actually used to have one with the large tray. I actually agree with you it took up a lot of ground and I found it being more of a pain to move around. I actually really like this grill, I hope to expand my cooking equipment in the future. Such as a blackstone, PK grill, and maybe a nicer Traeger one day! Thanks for taking the time to watch and comment! I appreciate you!
@@teebone4140 chimneys make it very easy! They actually make one called the BBQ dragon. It has a fan attachment. I hear it lights the charcoals extremely fast. I plan on getting that and doing a review! Thank you for your kind words!
@@jacksonworkshop B&B Briquets but also experimenting with any and all lump I find on sale. I pretty much use lump now for everything except drying beef jerky and smoking bacon and Chex Mix.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I'm a big fan of only lighting about 12 coals. Then I put all the coals to the side. The lit coals I put at the end of the "fresh" coals. This is the snake burn. For burgers you don't really need to use the snake burn, but for chicken it makes a difference. If you light too many coals, no matter what you do on the airflow adjustments, the grill will run hot. Good video. Nice work!
Thanks so much for watching my video and commenting! I actually plan on using the snake method to trying ribs! Actually “hoping” to do it tomorrow! I appreciate you!
Yeah I built a snake for my first brisket. It lasted about 9 hours and I just added some more to the end. The more you do it the more you'll figure out the duration.
I also recommend the charcoal baskets, easy to dump in and keeps them uniform.
Very accurate video. People sometimes forget to explain how to properly use the bottom air vents on these tutorial videos. Thanks!
@@xPUNISHER84x thanks so much for watching my video and your kind words! I appreciate you very much!
Thanks for the video man. I’ve been spoiled with a pit boss and blackstone. But I’m buying me a good ole Weber grill for next to my shop. You really just can’t beat the taste cooking on these!
@@JBirch1990 thanks for your kind words and watching my video! I actually just got a blackstone yesterday! I’ll have a video out soon! Looking forward to using it! I appreciate you
Your Shepard is a beauty...bun with butter in the middle❤
@@rosalindsrussell6402 thanks he likes making the RUclips shorts. Need to make more of them! Thanks for watching and commenting!
Good tutorial and nice burgers
Thank you for watching and commenting! I appreciate you!!!
Nice looking burgers. I always do a 2 zone set up with a drip pan just to help keep the grill clean. Also when you are shutting down the grill run the ash sweep 5 to 10 times to get the junk out of the bottom before it cools and hardens.
Great advice! I have always seen the drip pans and water pans in other peoples grill. I personally haven’t used one yet, but plan too sometime! Thanks for commenting and watching! I appreciate you.
Love your dogs.😊 Good vid for us beginners. Do you smoke on the Weber?
@@CowboyGirl007 thanks so much for watching and commenting! I make a lot of “shorts” with Maverick my German shepherd. I do smoke with it! I plan on doing videos in the future! Thanks for watching! I appreciate you
Damn good video my man
@@Kingjay19 I really appreciate the kind words friend. Thanks so much for watching and taking the time to comment. I really appreciate you!
Do you not use indirect cooking instead then only use the direct cooking for searing.
@@HdHd-hp6qz for burgers, as used in this method it is primarily indirect cooking. I do this to cook the burgers and firm them up a little. As I get close to desired temp, I put them right over the coals for the direct cooking aka searing. Hope this helps! Thanks for watching I appreciate you!
Ther eis a hook for your lid to hang on side of bbq..this way you don't have to plop it on the grass.
@@superfark5914 ya I didn’t think about that until everyone started commenting. lol. Oh well, will do that for now on! Thank you for commenting and watching!
Been thinking about getting a smaller Weber kettle grill. I’ve had a bigger one for the good amount of 4 years. It don’t use it as much and it just takes up space.
I actually used to have one with the large tray. I actually agree with you it took up a lot of ground and I found it being more of a pain to move around. I actually really like this grill, I hope to expand my cooking equipment in the future. Such as a blackstone, PK grill, and maybe a nicer Traeger one day! Thanks for taking the time to watch and comment! I appreciate you!
@@jacksonworkshop very good video by the way. I’ve never use a charcoal chimney so I’ll snag one while I’m picking up a Kettle grill.
@@teebone4140 chimneys make it very easy! They actually make one called the BBQ dragon. It has a fan attachment. I hear it lights the charcoals extremely fast. I plan on getting that and doing a review! Thank you for your kind words!
so you throw charcoals away after cooking 4 burgers?
@@Oren0614 I do. I don’t reuse them. But how others use there charcoal is up to them!
I use Royal Oak, great product.
@@gregboggs4721 Royal oak is great! I use sometimes as well! Thanks for commenting and watching! I appreciate you!
8:10 If you’re lookin’, you ain’t cookin’.
@@KitfoxElite love that saying. But I sometimes look while cookin to avoid burnin lol
I quit using Kingsford because of the excessive smoke during start up. It was bothering my wife's asthma even though she stayed in the house.
Wow I’m sorry that happened! What did you switch too? Thanks for watching and commenting! I appreciate you!
@@jacksonworkshop B&B Briquets but also experimenting with any and all lump I find on sale. I pretty much use lump now for everything except drying beef jerky and smoking bacon and Chex Mix.
@@bks7842 I use lump every now and then as well. My only complaint with lump is I feel like it doesn’t burn nearly as long.
@@jacksonworkshop You are correct, good for hot and fast cooks.
@@bks7842 very true!
Your 1st mistake is using a wire brush to clean.
@@ravenmike8 eh. As long as you’re careful and watch I don’t see a problem with it. But I do agree other cleaners are “safer”