It is AMAZING how many good bbq channels there are, just from regular guys like this man and others. So much good info and common sense analysis. Also, I notice that Jo , like so many other real grillers, has a bunch of different grills, just like you have a bunch of different tools in the garage for different jobs. Another good video from a regular Jo! Thanks, Jo. (BTW, if I got your name wrong, sorry, man).
As others have pointed out, you have to have the lit coals under the entire ring. Also, you probably had tour bottom vent open 100%. Once you lit them, you should have closed the bottom vent 50%, maybe more and leave the top vent open 100%. Let it temp up to ~225-250 and regulate your temp with the bottom vent. Also, the temp reading on the top of the lid is not the true reading, you need a thermocouple clipped to the grill grate. I probably would get an aluminum pan or bowl and fill it with water and place it in the center of the cone to regulate your temps as well. I've been using Weber kettles for 40 years and would never get rid of them. I wouldn't give up on it yet. I used to smoke 10 lb full packer briskets on my 22" Weber kettle until I got my Weber Smokey Mountain 5 years ago. You'll just have to take your learnings and put them to use and keep tweaking.
If you use both the top and bottom vents, the grill will maintain a consistent temperature of 225 degrees Fahrenheit throughout the cooking process, regardless of how much charcoal you place in the bottom.
Thanks for reviewing this product! I think you should've placed the ribs parallel with the two coal sections, then the heat would've been more even on the rack, but sounds and looks like they ended up great! I'm not seeing what benefit the ring brings over using two or even one charcoal basket for a rack of ribs. The ring is supposed to diffuse the heat more evenly but it is so thin with no thermal mass, you still used a lot of coals for a rack of ribs, probably the same amount compared to a basket or two? I think you would've had the same cook result using two baskets. The result looked great too!
Nice video James. But from my understanding your supposed to put the coals around the ring like a snake method. Maybe I'm wrong, but at least try it out and see if that helps you. Thanks again for your time and video 👍🏾👍🏾
I like your shirt young man. I was born on the west side of Cleveland, graduated from the other school in Colimbus in Bexley. My fandom goes clear back to the days of Woody v Bo. As far as the heat deflector I can't say I'd be a big fan. The four pieces would make for hard clean up. With the center ring that's more like a Vortex. Great for high heat grilling. For a heat deflector I think a good pizza pan, wrapped in foil, would work better.
To get the most out of it, use the snake method, and start it at one end. That should keep your temps lower. Also, are you sure the temp was 340? Those temp gauges on the domes are way off, they don’t measure grate level. Get a ambient probe on the grate and go from there
It was a mistake to light two areas of coals. If you had gone the snake method, you would have low temps, and a longer burn time. Ribs looked great though!
Most Kettle folks already have a vortex (chicken wings) and I would think an appropiate size pizza pan or round steel plate would work just fine. I would also do the two or three briquette stack snake method around the base of the vortex and maybe rotate the hood vent every hour 1/4 turn for even heat distribution and save some money. I saw this from Weber and thought it was a money grab. I love my 26.75 kettle but there are better ways to skin a cat. I have both the pizza pan and the 1/4" steel circle. I went to a salvage yard for the thick Stainless Steel and they cut the size I wanted for $20. So if you have a vortex, save a little money.
I feel the diffuser plate is not large enough to fully use the 22" cooking area. I would have made its diameter 20" instead of 18" as it is standing quite high on that vortex. Great video even though you are not using the accessories properly by lighting 2 sets of briquettes. You need to put coals all around and lit one end only. The diffuser plate will do its job afterward. Lighting to end will just crank up the temp to high and burn fuel faster.
Nice review. I use SNS DLX on my Weber. Pretty consistent, easy, and holds water. Not sure why temp so high though, you only had the edges lit so seems like it would not burn so hot.
I bet that think would work just fine in the Weber Smoky Mountain barrel smoker. Especially because you can add more coals and wood through the access door that's underneath where the heat shield would sit.
Could it be possible there was too much air from the intake? Sometimes closing the top vents a little helps too. I agree with others about snake method. Maybe put aluminum foil on the plates helps with clean up.
I have a hunsaker griddle plate for mine that I believe I can approximate this setup with. It will fit in the grill under the grate, and I think will perform the same function, but yet you have a griddle too when it is on top of the grate. It has two handholds cut out of it that should provide adequate airflow. You can also block up one end and do a reverse offset if you’re trying to keep it real low. I think it was a Benjamin better spent, and all one piece. Don’t drop it on your foot though.😂
Both end of your ribs were over cooked because they were directly over the hot coals , that were underneath the deflector, the rack of ribs should’ve been across the center, so that the charcoal would be either on the top or the bottom of your ribs underneath the deflector.
Thanks man. Go to www.placeit.net thats how I created it. Just have a logo done first in different formats to see which one fits the mockup best for your channel
Honestly the name makes you feel like it's a digital device. No it's does not and I feel that a flaw. One thing I realize is that the pitmaster is going to have to know how many coals to add. Also to little and it may be a bit awkward to add more as you have to remove the grate and the heat ring. To much and you have to adjust. I ran hot by accident used it twice and both over 300 I was aiming for 275. But I now know what I need to do. Definitely a learning curve
I think this was webers way of getting a vortext type tool on the market without looking like copycatting..also need another plate for the top.. other wise the heat just goes under and up right in the middle..think snake method would work best for this with a little tinfoil under the bowel
For me its not worth a hundo. I cobbled a faux and sear together with my original weber baskets and get 8+ hours with it filled. Paired with the "Tip Top Temp" and some stove gasket, it'll hold a rock steady temp for the entire cook.
Thank you for the video, I'm waiting for mine to arrive and learning while I wait. A genuine question, why not a single continuous snake instead of 2 separates? Should 1 snake not give a longer cook time? How are you finding it? I hear people talk about the vortex?
I like the video man and enjoy a lot of your content. You should compare this to the sns. If I'm being honest, can't see it comparing to my sns. Maybe could have checked out some other grates too, since you just got those
honestly nothing, I have both Slow N Sear and Vortex, I use my Vortex way more and SNS way more. I think weber just needed something to put out and compete with.
seems messy, I have a performer and a summit kamado. With the Kamado I can put aluminum pan underneath the food so the diffuser doesn’t get dirty with drippings, this doesn’t have space for aluminum pan
I agree 100%, I feel that those flanges or whatever they are call have the ability to weaken over time, I will probally never seperate them, will see how long it last. Thanks for watching
Sure did lol but it was good to learn from a new tool. Cool on it two days later and lit less and it was perfect. Ribs still came out good on hot and fast and got about 6hrs of heat.
It is AMAZING how many good bbq channels there are, just from regular guys like this man and others. So much good info and common sense analysis. Also, I notice that Jo , like so many other real grillers, has a bunch of different grills, just like you have a bunch of different tools in the garage for different jobs. Another good video from a regular Jo! Thanks, Jo. (BTW, if I got your name wrong, sorry, man).
Hey thanks so much for checking out the video. I love bbq and sharing the cool new products and cooking methods.
I have just bought one of these. Weber have slightly changed the design of how the ring segments join together and it is a lot more rigid
Nice it needed that. Sadly I don't use it as much
As others have pointed out, you have to have the lit coals under the entire ring. Also, you probably had tour bottom vent open 100%. Once you lit them, you should have closed the bottom vent 50%, maybe more and leave the top vent open 100%. Let it temp up to ~225-250 and regulate your temp with the bottom vent. Also, the temp reading on the top of the lid is not the true reading, you need a thermocouple clipped to the grill grate.
I probably would get an aluminum pan or bowl and fill it with water and place it in the center of the cone to regulate your temps as well.
I've been using Weber kettles for 40 years and would never get rid of them.
I wouldn't give up on it yet. I used to smoke 10 lb full packer briskets on my 22" Weber kettle until I got my Weber Smokey Mountain 5 years ago. You'll just have to take your learnings and put them to use and keep tweaking.
Very true learning a new tool is always fun
If you use both the top and bottom vents, the grill will maintain a consistent temperature of 225 degrees Fahrenheit throughout the cooking process, regardless of how much charcoal you place in the bottom.
This begs a comparison to the SNS slow and seer--both in build and performance-- build wise there seems to be a clear winner
I have the SNS and I fee the SNS is a clear winner I feel they both have a place depending on your style in cooking
Thanks for reviewing this product! I think you should've placed the ribs parallel with the two coal sections, then the heat would've been more even on the rack, but sounds and looks like they ended up great! I'm not seeing what benefit the ring brings over using two or even one charcoal basket for a rack of ribs. The ring is supposed to diffuse the heat more evenly but it is so thin with no thermal mass, you still used a lot of coals for a rack of ribs, probably the same amount compared to a basket or two? I think you would've had the same cook result using two baskets. The result looked great too!
Thanks man I think you are right I will try that the next time I do ribs. Appreciate you taking the time to watch.
Nice video James. But from my understanding your supposed to put the coals around the ring like a snake method. Maybe I'm wrong, but at least try it out and see if that helps you. Thanks again for your time and video 👍🏾👍🏾
I think your correct, wish the instructions were better. I was going off the video they posted. Going to try that next with a Duck I need to smoke.
@@BackyardSmoke614 good luck with it. I think that'll help you control the temperature issue. Looking forward to the next video. Thanks again 👍🏾
I bought a 22 inch pizza pan I put it on top of my vortex, 13 bucks, works great
I like your shirt young man. I was born on the west side of Cleveland, graduated from the other school in Colimbus in Bexley. My fandom goes clear back to the days of Woody v Bo. As far as the heat deflector I can't say I'd be a big fan. The four pieces would make for hard clean up. With the center ring that's more like a Vortex. Great for high heat grilling. For a heat deflector I think a good pizza pan, wrapped in foil, would work better.
Thanks John Bexley is just 15min from me. I agree the 4 piece ring is a bummer and yes clean up was not my favorite lol. Thanks for watching #GOBUCKS
To get the most out of it, use the snake method, and start it at one end. That should keep your temps lower. Also, are you sure the temp was 340? Those temp gauges on the domes are way off, they don’t measure grate level. Get a ambient probe on the grate and go from there
Thanks for the suggestions. This temp gauge is more accurate that the stock on so I'm confident it was +/- 5 degrees
It was a mistake to light two areas of coals. If you had gone the snake method, you would have low temps, and a longer burn time. Ribs looked great though!
Most Kettle folks already have a vortex (chicken wings) and I would think an appropiate size pizza pan or round steel plate would work just fine. I would also do the two or three briquette stack snake method around the base of the vortex and maybe rotate the hood vent every hour 1/4 turn for even heat distribution and save some money. I saw this from Weber and thought it was a money grab. I love my 26.75 kettle but there are better ways to skin a cat. I have both the pizza pan and the 1/4" steel circle. I went to a salvage yard for the thick Stainless Steel and they cut the size I wanted for $20. So if you have a vortex, save a little money.
I agree I do have the Vortex and use it 1000% more. Than this
I feel the diffuser plate is not large enough to fully use the 22" cooking area. I would have made its diameter 20" instead of 18" as it is standing quite high on that vortex. Great video even though you are not using the accessories properly by lighting 2 sets of briquettes. You need to put coals all around and lit one end only. The diffuser plate will do its job afterward. Lighting to end will just crank up the temp to high and burn fuel faster.
I would not have lit it in 2 spots.. make one continuous ring and light from 1 side.. that will keep heat down
Nice review.
I use SNS DLX on my Weber. Pretty consistent, easy, and holds water.
Not sure why temp so high though, you only had the edges lit so seems like it would not burn so hot.
Right I think it was the wood. I used the snake method the next night and it was much better
Looks like your bottom vent was to far open. Should have had bottom vent almost closed
I bet that think would work just fine in the Weber Smoky Mountain barrel smoker. Especially because you can add more coals and wood through the access door that's underneath where the heat shield would sit.
Mark I think your on to something. I will try it and do a video
@@BackyardSmoke614 👍
Weber says you have to use the snake method for this thing to work right.
Try the minion method other wise known as the snake method. A 2x1 snake set up works well.
Could it be possible there was too much air from the intake? Sometimes closing the top vents a little helps too. I agree with others about snake method. Maybe put aluminum foil on the plates helps with clean up.
Thanks for the review. I didn't know weber made this new product. Ribs look terrific!
Thanks. It's a cool product just release a month or so ago
I have a hunsaker griddle plate for mine that I believe I can approximate this setup with. It will fit in the grill under the grate, and I think will perform the same function, but yet you have a griddle too when it is on top of the grate. It has two handholds cut out of it that should provide adequate airflow. You can also block up one end and do a reverse offset if you’re trying to keep it real low. I think it was a Benjamin better spent, and all one piece. Don’t drop it on your foot though.😂
Spring is starting here in Norway now. Looking forward to getting out my grill. Thanks for the video, man!
No problem, thanks for watching. Happy Grilling
Both end of your ribs were over cooked because they were directly over the hot coals , that were underneath the deflector, the rack of ribs should’ve been across the center, so that the charcoal would be either on the top or the bottom of your ribs underneath the deflector.
those look good to me. I'll learn from your video and use less coal when I get mine.
yes please learn from my mistakes, save yourself a little cash and coals
Cool video. I think that this was a fair review. I am also not too excited about the fact that the heat diffuser is in 4 pieces. Otherwise, I like it.
Thanks man i agree the diffuser being in four parts kinds sucked. But I have used it a few more time and it works well
Those ribs look awesome. Hold one up to the camera so I can get the rib aroma. Great show! Oh, Go Bucks!!
Lol thanks man #gobucks
Just light one end two ends will cause higher heat
It will lesson learned
Great video, brother and I love that digital intro. How did you create that!?! That was cool AF!
Thanks man. Go to www.placeit.net thats how I created it.
Just have a logo done first in different formats to see which one fits the mockup best for your channel
My brother keep learning that's what it's all about you going to get it down then and then on the next time your knock it out the box
Thanks man. Second time using the heat diffuser was a charm made a few adjustments and boom
If you would of done a half moon shape with the coals all contacting and start it at one end not both you’d hold your temp down better.
I agree
Damn I love grilling but man 5 or 6 grills love homie
Lol man it's a fun hobbie each grill has its place
I dint knkw why I was expecting a digital device. Does it tell how to set the damper to control temp since it ran so hot?
Honestly the name makes you feel like it's a digital device. No it's does not and I feel that a flaw. One thing I realize is that the pitmaster is going to have to know how many coals to add. Also to little and it may be a bit awkward to add more as you have to remove the grate and the heat ring. To much and you have to adjust. I ran hot by accident used it twice and both over 300 I was aiming for 275. But I now know what I need to do. Definitely a learning curve
Nice Review
Thanks Tom
The instructions say to snake the charcoal 2/3 of the way around. That's is not what you did and that is why it ran hot. But the ribs still look good.
Jo, wood burns hotter than coals (high temps).
I think this was webers way of getting a vortext type tool on the market without looking like copycatting..also need another plate for the top.. other wise the heat just goes under and up right in the middle..think snake method would work best for this with a little tinfoil under the bowel
Agree snake method would be perfect
For me its not worth a hundo. I cobbled a faux and sear together with my original weber baskets and get 8+ hours with it filled. Paired with the "Tip Top Temp" and some stove gasket, it'll hold a rock steady temp for the entire cook.
Good stuff man, I didn't even know they had this thing.
Man I did not either lol, but i had to try it once I found it.
This is pretty cool if you want to maximize cooking space on your 22 but $100 seems a little steep.
Agreed.
Thank you for the video, I'm waiting for mine to arrive and learning while I wait. A genuine question, why not a single continuous snake instead of 2 separates? Should 1 snake not give a longer cook time? How are you finding it? I hear people talk about the vortex?
Wouldn't the snake method work better with the plate
It would, this is just one of the methods you can use with this plate.
I like the video man and enjoy a lot of your content. You should compare this to the sns. If I'm being honest, can't see it comparing to my sns. Maybe could have checked out some other grates too, since you just got those
Thanks i do have an SNS and love it. I can do a video on the comparison
What is the benefit of this over the slow n sear or vortex
honestly nothing, I have both Slow N Sear and Vortex, I use my Vortex way more and SNS way more. I think weber just needed something to put out and compete with.
Good to see ya buddy!
Thanks man
I’m tuned in friend ❤
Thank you Lisa
seems messy, I have a performer and a summit kamado. With the Kamado I can put aluminum pan underneath the food so the diffuser doesn’t get dirty with drippings, this doesn’t have space for aluminum pan
Yeah it got a but messy cleaned well with steel cleaning pad.
Could you fit a water pan or maybe inside the cone?
You sure could
I put a metal bowl in and it worked perfectly
@BackyardSmoke614 ok thanks bro
Subbed. Love this type of review.
Thanks James. Appreciate you taking the time to watch
Great video! Thanks!
Appropriate it Keith
Nice review, I agree that I think a solid piece of steel would have been better than sections. Thanks for sharing
I agree 100%, I feel that those flanges or whatever they are call have the ability to weaken over time, I will probally never seperate them, will see how long it last. Thanks for watching
Assuming is for cleaning purposes..
Thanks for saving me $100. And Ohio State? Brother GO BLUE!
Lol Blue for Tennessee Titans lol.
Very nice
Thanks
Wouaw 🔥🔥
Thanks
you shouldve made a snake and lit just ONE end side not two piles.
Ummm…. pretty sure the coals are intended to be placed in the center ring.
That is the second use for it.
@@BackyardSmoke614 I see.
It's a Weber you can expect it to be expensive and not all that great of performance
Weber = expensive I would have loved it more if it was not in 4 pieces.
A solution looking for a problem. Not worth a C-note to me. Looks like one more thing to clean.
Lol cleaning it sucked big time
Just get the vortex lol. $40.
too many adds
Thanks for the heads up I adjusted them
Lit to much charcoal
Sure did lol but it was good to learn from a new tool. Cool on it two days later and lit less and it was perfect.
Ribs still came out good on hot and fast and got about 6hrs of heat.