Too much beer and liquor definitely affects temperature control. That’s my problem, can’t find the right consumption, it’s always too much!! Lol
@GrillinandChillinwithColeman
3 ай бұрын
LOL, I will see you at the next meeting!
@TopShottaDanzel
26 күн бұрын
Lmao same here
@supperman737
2 ай бұрын
4:11 great tip. I found as soon as I quit drinking my BBQ game improved by 10 fold. Not only that but my probation officer also started to give me way less crap when I had to visit him. Thanks for the amazing tip!!!
@GrillinandChillinwithColeman
2 ай бұрын
@@supperman737 LOL! Maybe our probation officers are friends.
@2011bluj
2 жыл бұрын
Sir..SIR…Mr Coleman. I subscribed simply because of that science lesson lol
@GrillinandChillinwithColeman
2 жыл бұрын
LOL, I though that was funny as well. I will have to bring him back. Thanks for subbing.
@mike21822
Жыл бұрын
Same here. Subscribed immediately
@jeremylowe2309
10 ай бұрын
Ok. Your snake. I do the same! People say I’m waisting my time doing that. But then they eat my finished product and are amazed. Prepare for success. Great example of the snake method. Wish you’d put out more vids but life happens. Nice job dude!
@GrillinandChillinwithColeman
10 ай бұрын
It's definitely one of my favorite setups. Thanks for watching. I will be filming again soon.
@elbob17
4 ай бұрын
The snake method is all I mess with when doing ribs and butts.
@woohunter1
3 ай бұрын
Best advice I can give newbies, I’m a newbie myself. First time you fire up a new grill, or anything, you’re not familiar with, start it up about 2 hours early and play around with it, get familiar with it, adjust the temps, dampers, adding fuel, etc. You might not be an expert, but you’ll be off to a great start. Also, watch good videos like this one.
@GrillinandChillinwithColeman
3 ай бұрын
Great advice! I still do that with every new grill I buy. Thank you for the kind words and for watching.
@NickyNickyNineDoors-mm3cz
2 ай бұрын
Or, just wing it - your ganna be putting meat on it anyway - like the big man said - if your within 25 degrees your ganna be OK.
@GrillinandChillinwithColeman
2 ай бұрын
@@NickyNickyNineDoors-mm3cz wings are a great "test cook"!
@woohunter1
2 ай бұрын
@@NickyNickyNineDoors-mm3cz haha, I’ve done that method way more than I should have. All but one, was a success. Burnt the hell out of some ribs!!! Third worst day in my life!!! Lol.
@Schwidawg
2 жыл бұрын
Awesome video Coleman!! I've been grilling and smoking on a Weber Kettle and a Weber Smokey Mountain for the past 28 plus years. Even though I have a basic foundation on the use of the Weber grills, your video was fantastic. I think over the years I've been overwhelmed with all the knowledge of how to use the Weber Products and your video explains perfectly how to use the Kettle and it's a nice reset for the mind and to not really over think it. I've seen a lot of BBQ videos and yours has to be one of the best. Thank you and keep up the great work brotha!!
@GrillinandChillinwithColeman
2 жыл бұрын
WOW! That has got to be one of the best compliments I have ever received. THANK YOU! I am glad I could help and thank you for taking the time to watch.
@bitoke83
2 ай бұрын
You’re the man!!!! Thanks a lot for the tips. Just a noob question. Are the temperature values in F or C? Cheers
@bennyanthro4891
2 ай бұрын
He’s American. More than likely in F. 350-400 Celsius would be 660-750 F!🤯
@GrillinandChillinwithColeman
2 ай бұрын
I would have to do the conversion. I am seeing more viewers from the UK, so I will start adding them to my videos. Thanks for watching.
@jamesbest7810
2 жыл бұрын
Thanks a lot for this. I've watched dozens of grilling channels and never learned what you presented. No more hit and miss cookin. Really wish I had run across you earlier! I particularly liked your idea to mark the lower vent placements. Gonna do that firs thing tomorrow--then make some of your pig shots!!!!!
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you James, that means a lot to me. Let me know how they turn out.
@ra1der5
8 күн бұрын
THIS is an EXCELLENT vid. Over the years I had to learn from several vids to come up with the best methods that worked for me, but I’m always looking to learn and improve. This vid addresses everything I’ve learned in one, ten-minute stop. Do everything he says; mark the vent openings, use the snake method, check your temp at the grill (not the lid). It all works and you will produce some wonderful smokey meats! Thank you Coleman! Score yourself ten bonus points. Do not pass GO! Do not collect $200.
@GrillinandChillinwithColeman
6 күн бұрын
@ra1der5 LOL! Thanks for watching and I am glad I could help. You can Venmo me the $200!
@therosesbackyardbbq5351
Жыл бұрын
Just picked up our first weber master touch. Thank you for the detailed breakdown on the 3 temperature zones! Great video!
@GrillinandChillinwithColeman
Жыл бұрын
Thank you for watching. I am glad it was able to help. I am filming new videos now on some great mods to my Weber.
@kcirmusic1
2 ай бұрын
Rookie smoker here Mr. Coleman. I'm smoking a pork butt tomorrow and have my Weber Kettle set up with the snake method ready to fire up in the morning. I also have a ThermoPro dual probe. My question is where is the best place to position the grate temp probe? Should it be placed opposite the fire on the other side of the meat OR pointed at the fire nearest the beginning of the snake? Thank for an excellent video lesson!
@GrillinandChillinwithColeman
2 ай бұрын
@kcirmusic1 great question. Definitely have it next to the meat and away from the coals. With the snake method, you may have to move it during a long cook. I hope this helps and let me know how it turns out.
@OWlsfordshire
Ай бұрын
Low and slow is the most popular for the Kettle? I understand it can be used as a smoker, but why not just buy the weber smokey mountain if your primary focus is smoking meat? Thanks for the explanation on each method though.
@GrillinandChillinwithColeman
Ай бұрын
@@OWlsfordshire glad I could help. Thanks for watching.
@mightykodiak2584
2 жыл бұрын
I wish I had found this channel sooner, so I wouldn’t have to waste so much time watching various videos. Coleman, you explained everything clear and precise, definitely subscribed and definitely will go grill something!!
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you very much for the kind words my friend. I appreciate you subscribing and supporting my channel. So what's next on the list to grill?
@MrHenkvandenbos
2 жыл бұрын
Great.... Are the stickers still avalable? (i send you a picture of my. bbq spot with the sticker:) )
@GrillinandChillinwithColeman
2 жыл бұрын
They definitely are. Just email me your address and I will send one out to you.
@guyincognito83
9 ай бұрын
1:55 made it a few seconds past this part and I’m done. PSA if you don’t want to be taken seriously do exactly what he did at 1:55.
@GrillinandChillinwithColeman
9 ай бұрын
LOL! Thanks for watching up to that point.
@Toggles18
Жыл бұрын
I am about to install a temperature gauge on my Weber since it is old and doesn’t have one. Would you recommend to the left/right of the vent or below the vent?
@GrillinandChillinwithColeman
Жыл бұрын
I am actually filming a video about this now. I am putting mine below the vent so that the probe is near the grill grate, but not touching it. I want it to read the temp right where the meat will be. I hope that helps.
@homevalueglass3809
Ай бұрын
Thanks! Been on a kick lately to use my dad's webber kettle grill. Have been trying to figure out indirect coking. I've been sticking a turkey thermometer in the top vent but not sure if it'd be more accurate to have a probe down by the grate?
@GrillinandChillinwithColeman
Ай бұрын
@@homevalueglass3809 glad I could help. I would definitely put one on the grate. What are you grilling next?
@homevalueglass3809
Ай бұрын
@@GrillinandChillinwithColeman Did beef flanken ribs last night, indirect.
@utoooooot5000
Жыл бұрын
Do you have any issues with the legs on the weber 26inch kettle are they stable I like the size of the 26 but was told it wobbles and also was told not to move it on wheels
@GrillinandChillinwithColeman
Жыл бұрын
Great question, my 26" is my favorite Kettle grill and my 2nd favorite grill ever, behind my Kamado Joe. I have not found it to be unstable at all and I move mine around. I also like to take mine to church when we do cook outs. I would buy it again in a minute.
@daithi_boii
Жыл бұрын
Thanks Great video, I struggled with that annoying guitar though 🤯
@GrillinandChillinwithColeman
Жыл бұрын
Thanks for watching. I use the background music to cover up the neighbors' dogs barking.
@rooferization
18 күн бұрын
Loved the video but please convert F to bC for us in europe.
@GrillinandChillinwithColeman
18 күн бұрын
@@rooferization will do for future videos, my friend.
@titofidelis
2 жыл бұрын
This is what I was looking for! Thank you. I’ve been having issues with my smoking and temperature technique. This opened my eyes for sure!👍🏽
@GrillinandChillinwithColeman
2 жыл бұрын
I love hearing things like this! I am glad my video was able to help. Thank you for watching.
@hatefanclub
10 ай бұрын
Does the snake method cause the coals to release black smoke like when you light them?
@GrillinandChillinwithColeman
10 ай бұрын
Great question. It does a little, but not enough to be concerned with. I have never had it affect the taste. Thanks for watching, my friend.
@matthewsnyder1673
2 жыл бұрын
Did you for real buy erlenmeyer flasks for a bit?.... respect
@GrillinandChillinwithColeman
2 жыл бұрын
LOL! I went all out on this one!
@ThompsonUpton-k7l
7 күн бұрын
Miller John Davis Cynthia Harris Eric
@GrillinandChillinwithColeman
6 күн бұрын
@@ThompsonUpton-k7l thanks for watching.
@seanemclean
2 жыл бұрын
Good information, but man that science lesson was cringe AF.
@GrillinandChillinwithColeman
2 жыл бұрын
LOL, I am still recovering from that one! Thanks for watching my friend.
@mbaker825
2 жыл бұрын
Is the 26” worth paying almost double over a 22” kettle?
@GrillinandChillinwithColeman
2 жыл бұрын
Great question. I owned a 22” for several years before I bought my 26”, and I have to say, I love my 26”. I use my 22” when I travel with my grill. It is easier to transport, but at home, I do most of my grilling on the 26”. One place it makes a difference is when I am smoking pork butt. It is just as much work to smoke 3 as it is to smoke 1. I can only do one on my 22” but I cam smoke 3 on my 26”. I then vacuum seal it and put it in the freezer. I hope this helps.
@wendellduval8264
Жыл бұрын
Hey Sir is it a good idea to use a heat deflector on the Weber master touch?
@GrillinandChillinwithColeman
Жыл бұрын
Great question. I can definitely see where it could be a benefit. It would help it act and smoke more like my Kamado Joe. It might also help the Charcoal last longer on those longer cooks. Do you use one?
@davidhaught2017
2 жыл бұрын
Hey Coleman, I have a question for you. I realized you more probably in the southern part of the US, however I'm in Wyoming at 7220 altitude. We moved here from Colorado at 5000 ft where I was able to get my temperature control right on with my Weber 22" performance plus. How does altitude change temperature control at high elevation because I can't get my Weber over 450° (ps I have all the gadgets good temp thermometer, vortex, baskets and I use B&B charcoal) you can e
@GrillinandChillinwithColeman
2 жыл бұрын
You are absolutely correct my friend. Less oxygen means lower temps. You might consider doing a fan addition to your grill, like my CyberQ Cloud. It will force-feed oxygen into your grill and help get those temps up.
@anthonybarricelli369
Жыл бұрын
Great video. I thought I had a stroke when the science lesson came on.
@GrillinandChillinwithColeman
Жыл бұрын
Thank you my friend. LOL, I enjoyed filming that part.
@ginodc5944
22 күн бұрын
How do you deal with snake method if using lump coal?
@GrillinandChillinwithColeman
22 күн бұрын
@@ginodc5944 great question. I pick and choose the pieces. I put larger ones on the bottom and smaller ones on the top. Lump burns slower, so you might not need as much.
@ginodc5944
22 күн бұрын
@@GrillinandChillinwithColeman Wow, thanks for the quick reply. I will give this a try. Fyi, I just subscribed.
@trentsacid
2 жыл бұрын
Got a steal on a weber kettle, so joining the darkside. Always liked the taste but it seemed daunting. This video was great, thank you! Marking the openings is genius, going to do that tomorrow! On an 8 hr cook with that snake method, do you never run out of fuel? Thanks so much for the video, appreciate the lesson!
@GrillinandChillinwithColeman
2 жыл бұрын
Welcome to the Darkside my friend! LOL I don’t usually run out of fuel, but if you find that you might run out, just add to the end of the chain as one end burns down. The best time to do this might be when you pull your meat to wrap it. Hope this helps and thanks for watching.
@brianmorgan4977
2 жыл бұрын
I love my vortex. I use it alot when I grill wings. I am going to try it on searing steak
@GrillinandChillinwithColeman
2 жыл бұрын
You wont be disappointed my friend. It works great. Thanks for watching.
@mazenalbyite6693
Жыл бұрын
Thanks for your interesting work. My question is.. How can I use non-pressurized charcoal in slow cooker?
@GrillinandChillinwithColeman
Жыл бұрын
I am not sure what you are asking.
@mazenalbyite6693
Жыл бұрын
@@GrillinandChillinwithColeman l mean to use lump charcol in slow cooking
@GrillinandChillinwithColeman
Жыл бұрын
@Mazen Albyite use it the same way as briquettes. I prefer Lump Charcoal instead of briquettes. You will find it burns longer and gives a better flavor.
@ACE-kn4vc
2 жыл бұрын
Great video I'm new to smoking on the webber would you recommend wetting the wood before you start a smoke with them.Some people on KZitem said to do it and others said not to ?
@GrillinandChillinwithColeman
2 жыл бұрын
Great question. I only recommend soaking your wood chips when using a gas grill. Propane tends to dry out the meat, and it helps to add moisture. When using charcoal, there is no need to soak it. Thanks for watching my friend.
@ACE-kn4vc
2 жыл бұрын
@@GrillinandChillinwithColeman Thank you so much for responding and answering so quickly I really appreciate it.
@GrillinandChillinwithColeman
Жыл бұрын
@@robertleemary7723 I would definitely use it with a Weber Kettle. The only grill I would not use water in is something like my Kamado Joe. With a Webber it tends to act as a heat barrier for 2 zone cooking as well as add moisture.
@ariefahmedshaik729
2 жыл бұрын
Can you make a video for Weber Smokey grill ?
@GrillinandChillinwithColeman
2 жыл бұрын
That is a great question. The answer, I would if I had one. I have 6 grills but not a Weber Smokey Mountain grill. You might check on T-Roy's channel. He grass a lot on the WSM and might have a good video on temp control. But honestly, this might be a great excuse to just get one. LOL.
@elliotq5215
2 жыл бұрын
Thanks for the video! New subscriber.
@GrillinandChillinwithColeman
2 жыл бұрын
You are welcome my friend and thank you for watching and subscribing.
@Calebtgraham
2 жыл бұрын
“Who the heck was that - ANYWAY!” Lmao
@GrillinandChillinwithColeman
2 жыл бұрын
I crack myself up sometimes!
@jasonf6182
2 жыл бұрын
Im New to kettle grilling and picked up some great tips from you..looking forward to some great bbq. Thanks alot for doing this video!!
@GrillinandChillinwithColeman
2 жыл бұрын
You are welcome my friend and welcome to the WK family.
@sd8023
Жыл бұрын
I am so anxious to get the Weber grill..It’s expensive as I am a retired senior female. But some day I will get one as they are the best..
@GrillinandChillinwithColeman
Жыл бұрын
They are well worth it. Definitely one of my favorite grills.
@AnthonyUrena-nd7lc
7 ай бұрын
Hello I was wondering dose gas grill will have the same tase as you cook in the stove if no can you explain
@GrillinandChillinwithColeman
7 ай бұрын
Great question. If you grill it over direct heat on the grill, you will get a different flavor than in the oven. It will be more of a flame broiled flavor, but if you grill over indirect heat on the grill, it will be very similar to the over. That is why I add wood chips to my grill when I use it for indirect cooking. I hope that helps.
@AnthonyUrena-nd7lc
7 ай бұрын
@@GrillinandChillinwithColeman no I mean gas grill over the stove not charcoal
@GrillinandChillinwithColeman
7 ай бұрын
@AnthonyUrena-nd7lc I was talking about a gas grill. I assumed that is what you were asking about. On a charcoal grill, you will get a different flavor than an oven, rather you grill over direct or indirect heat.
@kec2528
2 жыл бұрын
I have a Weber smoky mountain and always adjust the bottom vents while leaving the top vent open. The temp stays within the “grey” smoke zone on the gauge consistently. I use a pencil to confirm the amount the lower vents are open. Works for me.
@GrillinandChillinwithColeman
2 жыл бұрын
Great plan. I need to get me a WSM, I used one years ago, but have heard great things about them.
@ziaulhaqsyed5493
6 ай бұрын
What type of briquettes do you use?
@GrillinandChillinwithColeman
6 ай бұрын
I prefer hardwood lump charcoal, but if you have to use briquettes, just use one that does not have lighter fluid in it. Thanks for watching.
@darrylmartin1296
2 жыл бұрын
Great video. Have had several attempts at short ribs with varying success, followed your guide to the low and slow method and they came out perfect. I was on the point of giving up, but am now feeling inspired. Bbq is now marked up with the vent settings, I was surprised how little you have to move the bottom vents to make a big difference in temperature. It made it almost fun leaving the lid on and just adjusting the top vent during the cook! Thank you
@GrillinandChillinwithColeman
2 жыл бұрын
You are welcome my friend. I am so glad I could help. I know when I started, I had the same challenges with temp control and I almost gave up as well.
@prince_musicprod4617
2 жыл бұрын
I like the new Professor Q bit, bro! Everything else was great as always, too.
@GrillinandChillinwithColeman
2 жыл бұрын
LOL, I wasn’t sure how that would go over…I had fun with that part. We need to get together soon! I have something for you.
@joman1339
9 күн бұрын
my left ear enjoyed this
@GrillinandChillinwithColeman
2 күн бұрын
Please explain
@pumaedition
Жыл бұрын
Temperature control is something I always struggle with....absolutely favourited this video so I can refer back to it for some longer cooks. Need to look at the bottom vent control to get my marks and we can experiment from there!
@GrillinandChillinwithColeman
Жыл бұрын
That is so awesome, my friend. I am glad it was able to help. I am going to take a Dremal to my marks as they are starting to wear off.
@PaulyC8879
2 жыл бұрын
Excellent video!!! Thanks so much, a lot of great tips. Liked and subbed
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you very much my friend. I appreciate that !
@LowFast23
3 ай бұрын
Really good video! I just got my Weber Master Touch. Greetings from Hungary!
@GrillinandChillinwithColeman
3 ай бұрын
Very Cool! What's the first thing on the grill?
@LowFast23
2 ай бұрын
@@GrillinandChillinwithColeman I went for the easy testrun and cooked some chicken wings, but since then I made beef and pork ribs too.
@RossTallo
Жыл бұрын
Proper LOL'd at the professor 😂😂😂👌🏻
@GrillinandChillinwithColeman
Жыл бұрын
I had a good laugh myself….Thanks for watching.
@jmacf40
2 жыл бұрын
I'm not even finished the video yet and had to comment on professor Q brought me my first laugh of the day!
@GrillinandChillinwithColeman
2 жыл бұрын
Well I will have to let him know that next time I see him. 😆 Thanks for watching my friend.
@bullmoose6739
Жыл бұрын
“Beer you consume”. Lol
@GrillinandChillinwithColeman
Жыл бұрын
Margaritas also affect it. Just Sayin. LOL. Thanks for watching.
@jpg7051
2 жыл бұрын
Great video. You got an subscriber
@GrillinandChillinwithColeman
2 жыл бұрын
You are my new best friend!
@rexroman5211
2 ай бұрын
Nice explanations
@GrillinandChillinwithColeman
2 ай бұрын
@@rexroman5211 Thanks!
@tonymahony7936
2 жыл бұрын
Now I know. The beer was my problem when I screwed up my chicken thighs last weekend. Thanks for the advice 😉
@GrillinandChillinwithColeman
2 жыл бұрын
I have been there myself. LOL
@guywebster8018
2 жыл бұрын
Whiskey and bbq are a far worse mix 😂😂
@lorinkramer1524
2 жыл бұрын
Absolutely the best "How to" video I've seen. You clearly explained EVERY head-scratching kettle question I've had. Thank you!! Question: The half-moon basket(I call it)for indirect cooking has a grate at the bottom. The basket in the link does not-I prefer the one you show with the grate/bottom. Any idea where I can get the type you show? Thanks again, excellent video!!
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you very much! I love hearing things like this. The small basket I used in the video came with my grill and can be ordered from Weber, but I personally would not bother. I would order the larger one I talked about from SnS grills. There is a link in the description of this video to their page. It's called the Slow N Sear. Just make sure you order the right size for your grill. BTW, thank you for watching.
@lorinkramer1524
2 жыл бұрын
For what it's worth, there are two models of the Slow 'N Sear charcoal holder. The model without the grate at the bottom is the standard model-the grill grate serves as the bottom. The model with the grate is the deluxe model which has an obvious advantage when cleaning up ash. Of course, for a few dollars more.
@GrillinandChillinwithColeman
2 жыл бұрын
@@lorinkramer1524 I think the new models also have a removable water pan.
@lorinkramer1524
2 жыл бұрын
@@GrillinandChillinwithColeman Yes, they do.
@andrewsomerville1770
5 ай бұрын
Thank you very much. Is there a way to increase heat from 190degrees C to 220degrees C white the kettle is on? I’m battling to get mine over 180degrees at a constant 2 hours. Can you give me some advice please?
@GrillinandChillinwithColeman
5 ай бұрын
If you open the top vent a little more, it will increase the airflow and raise the temp inside the grill.
@Sir_Jake15
Жыл бұрын
Do all these methods apply to lump charcoal too?
@GrillinandChillinwithColeman
Жыл бұрын
Yes, they do. I actually prefer Lump as I find I get better flavor and longer burns.
@Sir_Jake15
10 ай бұрын
@@GrillinandChillinwithColemanYep same.
@SpencerPullenPhotography
2 жыл бұрын
When Professor Q showed up, I couldn’t hit the red button fast enough! Great video and I appreciate all the effort you put into the content. Keep up the great work!
@GrillinandChillinwithColeman
2 жыл бұрын
LOL!! I appreciate that my friend. I will have to bring him back.
@georgenochta3725
9 ай бұрын
I roast a whole 20 lb Turkey for my family every Thanksgiving. I have the original 22" Weber charcoal grill. I am using the indirect method with a basket of coals on each side of the Turkey. I Should I be using the low and slow temp range or a custom range of slightly hotter (275 to 300) to achieve a nicely done bird in about 3 hours or so. Should I invest in the backup temp 2 probe gauge as you suggested for better more accurate results? Thanks, George Santee, CA
@GrillinandChillinwithColeman
9 ай бұрын
Thank you for watching, my friend. I typically use a little higher temp for poultry than I do for beef. Normally around 300°. I find it dries the meat out less. I would definitely recommend another temp probe. I never reply just on the lid temp.
@khasmir666
Ай бұрын
I did the exact same thing a few years ago creating marks how far the bottom vent is open, but I would recommend making sure the marks don't fade like mine did...
@GrillinandChillinwithColeman
Ай бұрын
@@khasmir666 I actually wound up marking them permanently with a Dremel. No chance of them fading now. LOL
@billsjapanlife8387
Жыл бұрын
Thank you for your instruction on temperature control! I have struggled with this and hopefully with using your tips, I can master it.
@GrillinandChillinwithColeman
Жыл бұрын
Glad I could help my friend. Let me know how it goes. I have some new Weber Kettle videos coming soon.
@patriciabryar2062
Жыл бұрын
Thank you! Very helpful to a new charcoal grilled!
@GrillinandChillinwithColeman
Жыл бұрын
You are very welcome. I am glad I could help, and thank you for watching.
@papah7398
2 жыл бұрын
I know Foster Brooks when I see him1 Great vid, many thanks.
@GrillinandChillinwithColeman
2 жыл бұрын
LOL! Kind of a mix between him and Albert Einstein. Thanks for watching.
@BrisketMedic
2 жыл бұрын
Great Scott’s! Lol professor Q needs to be a staple Great tips brother.
@GrillinandChillinwithColeman
2 жыл бұрын
LOL! I had fun with that part. I may have to invite him back.
@DavidMiller-hv3kx
6 ай бұрын
Seems like a good strategy but mind goes to the unlit charcoal putting a gassy flavor into the wood. I was taught to wait until they turned white. Do you have a different type of charcoal or how do i prevent that?
@GrillinandChillinwithColeman
6 ай бұрын
I typically use good quality Lump Charcoal instead of briquettes. I don't seem to notice any off flavor when I use it.
@alexward1494
2 жыл бұрын
How good is this video? No over complicated explanations. I am looking forward to using these tips. Thank you. New subscriber from the UK!
@GrillinandChillinwithColeman
2 жыл бұрын
WOW! Best comment I could have received on this video. That was my goal. Thank you for watching and subscribing my friend.
@FrankLadd
Жыл бұрын
Great video, but the premise is untrue. I did have to buy something for my weber, a temperature guage. My Weger did not come with one and I would want one of those cheap inacurrate ones anyway. Thanks for the tips and the links!
@GrillinandChillinwithColeman
Жыл бұрын
Thanks for watching. My next video is how to add a temp probe to the lid of a Weber Kettle.
@bobbycresap4440
2 жыл бұрын
In fairness I didn't learn anything new here but that is because of my background. This was a perfectly explained, easy to understand, well organized video. You sir, are a great instructor and definitely earned my subscription just off of this one video. Well done!
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you very much for the kind words. I appreciate that my friend.
@jeremylowe2309
10 ай бұрын
Just subscribed.
@GrillinandChillinwithColeman
10 ай бұрын
Thank you Sir!
@daviddavid5880
4 ай бұрын
I was shocked by how inaccurate the Weber thermometer was. I'm sitting here smokin some ribs and my digital probe hanging below the vent varies wildly from the Weber gauge. One gauge could be over the fire, one in a cool spot.
@GrillinandChillinwithColeman
4 ай бұрын
I have a video on how to check and adjust your temperature gauge. I hope it helps.
@billy56081
2 жыл бұрын
For steaks and chops I use a cast iron grate on my Weber. It holds the heat and really gives a good sear.
@GrillinandChillinwithColeman
2 жыл бұрын
Great idea! I need to get me one of those.
@billy56081
2 жыл бұрын
@@GrillinandChillinwithColeman It really works well. After use clean it and spray it with non stick cooking oil.
@GONZOFAM7
4 ай бұрын
Fantastic video and leasons. Leaned a lot and I've been cooking on several for years. Just a small note, the music is way loud.
@GrillinandChillinwithColeman
4 ай бұрын
Thank you, my friend. I am glad I could help. Noted on the music.
@chriscoston8601
3 ай бұрын
I discovered the Snake, I only need a fraction of the fuel you used. Down here in Florida my ribs were done in 4 hours @ 225 degrees!
@GrillinandChillinwithColeman
3 ай бұрын
I wonder what makes the difference?
@ratracer121
Ай бұрын
After watching this I was amazed how ignorant I was about using my Weber. Thank You. You have ignited a new love of it.... we will see how much I can implement.
@GrillinandChillinwithColeman
Ай бұрын
@@ratracer121 you got this! What's the first thing you are cooking.
@mediaphile
Жыл бұрын
I'm new to grilling and I have the same Weber. In the back of my mind I knew the vent controls were a little too nebulous and that I needed to figure out the positions, but your solution is simple and brilliant, and I'll be doing it tomorrow, Dremel and all. Great tip.
@GrillinandChillinwithColeman
Жыл бұрын
I love hearing things like this. I am glad I could help my friend. Thank you for watching.
@danielploy9143
2 жыл бұрын
Interesting. What about lighting 5 or so briquettes added to un light one’s setting bottom vent all the way open adjusting top barely open? You should get better oxygen intake for a cleaner and better tasting food while maintaining under 265 degrees? Is that method possible?
@GrillinandChillinwithColeman
2 жыл бұрын
You can try it, but it depends on the seal of your lid. The WK does not normally have a good seal and having that bottom vent all the way open will probably let in too much oxygen. Try it and let me know the results.
@jeremylowe2309
10 ай бұрын
Great video. But marking the open spots doesn’t always work. Sometimes ash , food residue, small pieces of charcoal fall into those bottom air vents. Check before you set them. Otherwise, awesome video!!! I stumbled across this channel and love it.
@GrillinandChillinwithColeman
10 ай бұрын
You are absolutely correct. That is one reason I clean out the bottom of my grill before every cook. It seems to give me more consistent results. Thank you for the kind word, and I do appreciate you subscribing.
@Instantphojo
2 жыл бұрын
Great video! You gained a new sub!
@GrillinandChillinwithColeman
2 жыл бұрын
Thank you very much my friend. I appreciate you watching and subbing.
@ronnyragequit7366
Жыл бұрын
"How much beer you consume during the cook" ... I'm dying here 😂🤣🤣... Enjoying my Weber Performer Deluxe and looking for good advice... Thank you sir 👍
@GrillinandChillinwithColeman
Жыл бұрын
I have been guilty of that....more than once. Thanks for watching my friend.
@delicatedebox8568
2 жыл бұрын
I disagree with the skillet. The whole point of the charcoal taste is the fat dripping down onto the charcoal wood and being released back into the steak. Great video by the way!
@GrillinandChillinwithColeman
2 жыл бұрын
I understand your thoughts. On my Kamado Joe I use a half moon cast-iron grate. The cast-iron just leaves such great gill marks. Thanks for watching my friend.
@hughjass9656
2 жыл бұрын
I have the basic kettle that doesn't have a thermometer at all. I have a wired temperature probe with 2 connetors/wires. Do I just rest the probe on the grate? I have a different thermometer than the one you listed, but the probes look identical.
@GrillinandChillinwithColeman
2 жыл бұрын
You can, but I would use something like this for a more accurate reading. amzn.to/3nxF5FP Thank you for watching my friend.
@ratlips4363
9 ай бұрын
A great video, glad I found your channel. A quick note regarding the "snake method". As the heat burns around, you have to aware that the heat as well as the smoke will be changing direction. During my last three 17 pound briskets it got to be a struggle to rotate the grate as well as changing the location of the chamber temp probe. It ended up working like a champ/ I did the same with my T'day turkey.
@GrillinandChillinwithColeman
9 ай бұрын
I have to agree 100%. The snake method is my least favorite for low and slow. I normally use two small baskets for large pieces of meat and one for smaller pieces. Thank you for watching, my friend.
@tomsharp78
Жыл бұрын
Great video, just subscribed. Your enthusiasm shines through, it feels like there’ll be some time lost on this channel. ……probably whilst staring at the UK rain.
@GrillinandChillinwithColeman
Жыл бұрын
Thank you very much my friend, that means a lot to me. I appreciate you watching and subscribing.
@FF04RDF
Жыл бұрын
First attempt today with my new Weber. (Never BBQ at all before today). Ribs were tough after c. 5 and a half hours. Think my grill was way too hot at the start. Wish I’d watched your video first ! However, you live and learn ! Until the next time 💪🏻
@GrillinandChillinwithColeman
Жыл бұрын
I hope my video helped my friend. I have a great video on ribs that might help as well. I do appreciate you watching my videos.
@michaelh1621
2 жыл бұрын
Great video, however, in a low and slow set up, I disagree with keeping the top vent opposite the fire to direct the smoke over the meat. The smoke completely circulates around the entire dome as the Weber kettle cooking surface is relatively small. I put the vent directly over the heat, this way my temp. gauge is over the meat and far more accurate…plus there is no shortage of smoke around the entire grill.
@GrillinandChillinwithColeman
2 жыл бұрын
I appreciate your input my friend. My next video will show how to install a second temp gauge in the lid that will allow for a better set up. Thanks for watching.
@gianavence6138
3 ай бұрын
A full chimney gives me 600+ temps. Not sure how u are hitting 400
@GrillinandChillinwithColeman
3 ай бұрын
Close the top and bottom vent more, and it will bring the temp down. Also, don't open the lid. If you are keeping it closed and still can't get the temp down, you have an air leak somewhere. Most likely around the lid. Might try installing a gasket on the lid, I had to do that with mine.
@ilPalomba
Жыл бұрын
Aside from the awkward and inappropriate disabled scientist bit, the video is very good.
@GrillinandChillinwithColeman
Жыл бұрын
Yeah, I got mixed reactions to that bit. Thanks for watching.
@jontnoneya3404
Жыл бұрын
DUDE! That was really helpful info. Thanks for all the details. I'm just getting started with grilling and picked up the SNS Travel Kettle. Would be interesting to see if your numbers of briquettes change for a smaller kettle and/or if you can maintain your temps given these smaller kettles. At the end of the season, I'll likely look for a full sized kettle for my permanent home grill but I absolutely LOVE this travel kettle. It's so convenient and you can do a lot with it.....but I'm not sure about longer cooks. I haven't tried any yet.
@GrillinandChillinwithColeman
Жыл бұрын
SNS makes a great grill, I use their Slow N Sear in my Webber Kettle. I am glad I could help.
@denisthek
8 ай бұрын
Thanks Coleman, that was funny but true grill temp depends on how much beer you have had.
@GrillinandChillinwithColeman
8 ай бұрын
LOL! Works for me! Thanks for watching.
@squeegeeman123
2 жыл бұрын
I have a question: When doing the snake method, you said to keep the top vent opposite of the hot coals, Do I need to keep rotating the lid to do that?
@GrillinandChillinwithColeman
2 жыл бұрын
Great question. I don’t rotate the lid when I use the snake method, unless the heat moves to directly under the vent, then I will rotate the lid.
@knifeloverusmc4740
2 жыл бұрын
"I'm gonna do this without telling you to go buy gadgets"... "Here's a link for a temp probe on Amazon." Hilarious although I can't argue with the need for good temp probes.
@GrillinandChillinwithColeman
2 жыл бұрын
Yup, everyone needs one, but as you can see, none of my methods required any "gadgets". Thanks for watching, my friend.
@knifeloverusmc4740
2 жыл бұрын
@@GrillinandChillinwithColeman you definitely held up your end of the bargain there 👍 I stumbled across your video but suffice it to say I'll definitely be watching more in the future.
@toddorndorfonthetoddcast4612
Жыл бұрын
Sir I’d love to have you on my podcast. I love your videos! Just subscribed!
@GrillinandChillinwithColeman
Жыл бұрын
Send me an email and we will talk.
@dmperfection
Жыл бұрын
Simplest explanations to understand how to get low n slow temps. I’ve been sealing bottom vents with foil tape to get better control of air flow. But fiddling with top while leaving bottom alone was a concept not really explained well elsewhere. I like the KISS approach in the video, whether intentional or naturally.
@GrillinandChillinwithColeman
Жыл бұрын
I am glad I could help. Thanks for watching. I really tried to KISS.
@mariedee3784
2 жыл бұрын
My Weber doesn’t have a temperature circle on the top what could I do to know what temp it is
@GrillinandChillinwithColeman
2 жыл бұрын
Thanks for watching. Great question, you have a few options. You can either drill a hole in the lid and install one. Amazon sells temperature gauges for BBQ grills. The second option, you can use a digital temperature probe like the one I talk about in this video. It has a probe for the grill and one for the food. There is a link in the description of this video.
@exev72ece
Жыл бұрын
thx!
@GrillinandChillinwithColeman
Жыл бұрын
Glad I could help. Merry Christmas my friend.
@ScottWinsor-tl2kg
5 ай бұрын
Great video Coleman. I liked you tip about etching the marker marks with a Dremel onto the basket to make them permanent. Pro tip there!
@GrillinandChillinwithColeman
5 ай бұрын
Thank you, my friend. I know it has really helped me. Thanks for watching.
@eliju420
Жыл бұрын
(without gadgets) recommends a gadget 1/4 of the way through the video...
@GrillinandChillinwithColeman
Жыл бұрын
Recommended, not used. Just options to make things easier. Hope the video helped in some way.
@hansonlife9465
2 жыл бұрын
Good video there sir. Looking forward to trying mine out. Funny: “…without the use of any additional tools or gadgets” proceeds to show at least 4 additional tools or gadgets. 😁 I’ll be checking out your other videos too.
@GrillinandChillinwithColeman
2 жыл бұрын
I had to show a few gadgets 😁....but as you see, I didn't use them in any of my setups. Thanks for watching my friend.
@J05BNL
Жыл бұрын
I only use my weber for hot & fast or a party with a lot of burgers. Low & slow goes on the kamado :)
@GrillinandChillinwithColeman
Жыл бұрын
I yend to do the same thing, but there are sometimes I need my Kettle for low and slow, like yesterday. I had 100 people at the house, and I was making 200 pig shots. Just needed the extra space. Thanks for watching.
@acecommander1
2 жыл бұрын
Today on my lunch break I went and got one and am so ready for some low and slow! Learned a few new things from this thank you!
@GrillinandChillinwithColeman
2 жыл бұрын
You are welcome my friend. Glad I could help. Thank you for watching.
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