How to Control the Temperature / Heat on a Weber Kettle Grill - Part 1, Low and Slow Cooks
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- เผยแพร่เมื่อ 8 ส.ค. 2015
- If you’re having trouble controlling the temp on your kettle grill, especially for low and slow cooks, the setup I use allows me to cook indirect leaving 1/2 the grill available for the meat, and also so I do not have to add coal during the cook. It also allows me to maintain a constant temperature so I am not constantly fighting temperature spikes and drops.
Part 2 High Temp Cooks:
• How to Control the Tem...
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kettlepitmasterbbq.com/ - แนวปฏิบัติและการใช้ชีวิต
Hands down the best tips and tricks video I’ve seen on TH-cam. I love looking at grilling videos, more specifically charcoal grilling. The knowledge you have provided blew my mind. I cannot thank you enough for posting this video! LIKED
HI rjwiggins. Thank you for your feedback, one of the nicest comments I've received. Hope my videos allow you to enjoy your grill more.
This method while effective for temp control has one major draw back. As the briquettes light they release their binders that need to vent out until they ash over. This causes all of it to lock into the food.
Oh no! The food police! I thought the food police hung out on the Pit Boys channel, LOL. Since you did bring it up, GD, can you please elaborate on your comment? QUESTIONS: What do the binders molecules consist of that are floating around the grill? What does binders locking into the food do to the food? But the bigger question is in this day and age of healthy eating; what does binder food locking do to the people eating the binder infested food? Do their toenails turn grees? Does the hair fall out? Or the biggie,… does it cause cancer? And if so what kind of cancer does it cause. If it does cause cancer, can you direct us to charcoal burning binder cancer causing studies? ---- Sorry if I sound like a smart ass, but I’ve research the minion method of barbecuing and so far I’ve been unable to find any evidence that the minion method of barbecuing causes cancer or any health issues. I’ve found article that claim eating charred meat causes cancer. I’ve read that you should scrape off the charred part off of steak or you will get cancer. However, I’ve never read or heard of anyone dying of charred steak cancer? Never read or heard of anyone dying of charcoal binder cancer from using the minion method either come to think of it. - If the Minion method of barbecuing does scare you DG, just don’t use it.
Most of it will be not a chemical binder. for instance heat beads use salt to get it to light quickly and starches to bind it. Like what we use to bind rissoles or meat patties (flour)
Kettle Pitmaster 😂🤣😂
This was the single greatest video on tips on Temp management. And you explain all aspects in a way they all tie together. Vents Top and bottom, Charcoal placement (lit and unlit) Thanks a million.
Hi Aaron. Glad you found the video helpful and thank you for the kind words.
You're welcome and thank you for the feedback, Aaron.
Winner of a video, I've been looking for "using a charcoal bbq" for a while now, and I think this has helped. You ever tried - Ariafan Barbecue Babassu - (do a search on google ) ? Ive heard some extraordinary things about it and my cousin got cool success with it.
This video is awesome, tried it yesterday. Sat there and idled along at 250 for 4 hours, never touched it. Ribs were great!!!!
Did you need to flip them??
I want to tell you how much I appreciate your videos. I purchased my first Weber kettle several years ago and never could cook anything except a steak. From watching your videos on how to control temps on something as simple as a kettle grill I have been able to cook, roast, and smoke a variety of different foods. I have enjoyed it so much that last year I went and bought a kamado style grill, thanks again.
Hi Justin. Thank you for the message. I'm glad I was able to help you get more enjoyment out of the grill.
I've been having trouble controlling temps and have watched many videos on the subject. This is by far the best one I've seen - clearest, most complete, detailed, and informative! Great job...thanks for the help!
Hi Mike. You're welcome and thank you for the feedback.
Thanks for this video! First ever smoking on a Weber. I bought a 13lb brisket to try for the first time ever. I didn’t have to add coals on a 10hr burn. I was so nervous couldn’t sleep the night before. Out of all the videos yours was the best and helped me succeed in my smoking! Best Brisket ever! So tender and juicy! I love my Weber!
Thanks for the message, Chuck. Glad your brisket turned out well.
Late to the party but I'm glad i came. Had to come back to say, THANK YOU. Your methods make the most sense and are spot on.
Thank you for the feedback, Ronnie. Stay safe.
I had been looking for a good video on how to manage a long charcoal fire temp and this was the ONLY video that truly helped me out. These are some good tips that helped me smoke a rack of ribs in my regular BBQ pit with the perfect temp, thank you @kettlepitmaster
I'm doing my first low and slow for a rack of St. Louis ribs a couple days from now and have searched for helpful videos for weeks now before I came across yours. Thank you so much. This is going to be a life saver. Great video.
Hope my method works out for you, Clark. Thanks for the message.
Kettle Pitmaster, I just wanted to thank you for your great explanation of controling the temperature on the Kettle. I followed your directions and "lo and behold" my baby back ribs turned out just perfect. Thank you again for caring and loving grilling and sharing with us how to get the best temperature control that I have seen.
Hi William. Thank you for the feedback. I'm glad my method worked well for you. Pulled pork is next I guess. If the temp stayed steady for ribs it will stay steady for a longer cook like pork shoulder.
Loved this video, thank you!!! I have been using a Weber kettle for over 40 years and never new how to do a low and slow on it. Amazing.
HI T8. A lot of people only think they are for direct grilling. I did too until I came across The BBQ Pit boys channel.
Cracking video! Been using a gas grill the past few years but this has made me get a kettle grill. Thanks so much!
Coming from a pellet grill (easy peazy lol) I bought a kettle yesterday. Definitely more to learn and this was by far the best explanation I've found. Cheers and thank you
Thanks for passing on the wisdom. Just got a weber kettle and starting to learn how to control the temps so your advice has given me a good head start. Many Thanks.
Thank you for sharing! I will definitely give this a try. I've been struggling with temp management for longer burns and this will help me get started on the right path!
HI Mr. G. Please let me know how this method works for you.
I’m getting ready to try St Louis ribs on a Webber on my own for the first time in my life at the young age of 29 and this video is EXACTLY what I needed to know. Thank you so much for taking the time to lay out this information in such a straightforward manner with no BS. Happy grillin(g) everybody!
Thank you for the message. I hope the cook turns out well.
Excellent! I've been looking for this information for years. Clear and to the point. Thank You!
You're welcome, Peter, and thank you for the feedback.
Pretty new to smoking and my biggest issue has been temperature control. After watching this i decided to give it a try. Best advice I have seen! I had a few spikes when it lit the wood but has been a steady temp overall. Thank you!
As a new grill owner, I've been absorbing many videos on how to control temperature. While all have something valid to add (some use your concept but without the explanation), your concept and method is the easiest to understand and replicate in practice. Tried a low and slow cook last evening and it worked perfectly. Thumbs up!
Thank you for the feedback. Omar, and I'm glad the cook went well.
Yep, best vid I've seen yet out of bout 20 or so vid's and I now have an absolute understanding of temp regulation and slow cooking...
I Thank You !
You're welcome, FH, thank you for the feedback.
Hands down the best temp control instructional I have ever seen. Weber should have hired you a long time ago. Thanks a million!
HI Ciphfer. I don't think Weber has any how to use their kettle vids. Or do they?
lots of good info out there but this is so far the best on temp control and set up i've seen . Thank You and keep them coming. I myself use a kettle and have used some variations of his cooking but I will adjust my cook the way it was done on this video. Great job !
Absolutely the best video on Weber Kettle temp control I have found on TH-cam....thank you much, great job !
Thank you for the feedback and the kind words, Joseph.
Incredibly informative. Very, very well done. Thank you!! I had no idea these kettles were that useful. I just bought my first one ever...just like yours...and learning how to use it. I have some ribs on right now with your method. Thanks again.
Hi Street King. Thank you for your feedback. I hope my videos are of help. If you have any questions as you master the kettle feel free to get hold of my via my website, kettlepitmasterbbq.com/contact.html . Enjoy the new grill and let me know how the setup worked on the ribs.
After giving this method a try I had to come back and give a like and comment on it. This man has it down to a science when it comes to cooking temperature. Thanks for sharing this.
Thank you for the feeback, 68.
Fantastic and informative and practical video! Love the sound of the doves in the background too.
Watched about 100 videos on how to control temperature and this is the one.. As about always this last one is the best! Thanks!
Hi Rudy. Thanks for the kind words and the feedback.
I really appreciate this video, KP. This is an answer to my prayers! Thanks so much!
Just became a subscriber after watching this video!! It was absolutely the best instructive video I have found on how to control temps using a Weber grill!! Controlling temps and deciding how much charcoal to use is the thing I struggle with most when using my Weber, so THANK YOU for making this video sir!! It's much appreciated!!
Glad my vids are helpful, Connie, and thank you for the humbling compliment.
Got a Weber kettle finally to start smoking meats during this coronavirus breakout. This video hands down has been the most helpful video I have found. You can imagine how many I’ve watched since I’ve been hermitting for the last 10 days. Smoking some pork belly bites right now on my Weber kettle thanks to you!
Hi Dylan. Thank you for the feedback. I'm glad I was able to help you make the best of such a trying time.
Thank you for taking the time to prepare this tutorial and share your knowledge. This is a really informative presentation - very precise and full of useful tips - now for me to put everything I've learned into practice on my new Weber kettle.
You're welcome, Slicker55. Let me know how things work out for you on the new kettle.
I tried your method and it worked perfectly for my baby back ribs. I 'm now using my Weber more than ever! Thanks!
I'm glad you're enjoying the cooker more, Richard, thank you for the message.
Mind. Blown. Thank you so much for this video. Cooking ribs today, and I can never keep the temp where it needs to be.
Thank you, thank you, thank you. You've saved me from insanity. I'm in Thailand and I bought a Weber kettle to stave off BBQ withdrawals (I BBQ at least 4 nights a week when I'm in the U.S.) Haven't cooked on a Weber kettle since the 70's, and in those days, it was all grilling, direct and indirect, and I could have cared less about pit temp. Those days are gone and now, pit temp is everything. I was using a full Weber chimney and pouring that into two Weber charcoal baskets to cook indirect. I couldn't get the temp down to within 100° of where I wanted it. And then today, I came across your old video. What a revelation! I followed your instructions to the "T" about how many to light and the vent settings and watched the pit temp climb up to 225° and stop. Astounding! From there, following you directions, it was easy to nail down the desired temp of 275º , and after indirect cooking my pork chop, to bring the it temp up to 400° to give it a nice sear. I've watched countless TH-cam BBQ videos trying to soak up expert knowledge, but your's has been the most valuable.
Hi Mike. Thank you for the message, it’s very much appreciated. Its messages like yours that made me glad I took the time to make the videos. These Weber grills are cool little things. Not too big and not too small. You can do anything on these things that you can on a smoker (for the most part) but not vice versa. Enjoy the grill now that you are able to BBQ low and slow.
You are truly the pit master! As other stated this is the best video on temperature control. My Kansas City spares came out perfect for the first time ! Thank you very much!
Kyle
Glad this method helped you turn out some good Q. Thank you for the message, Kyle.
Thank you man! This video has all the tips I need. I’m a beginner smoker and I’m going to be using this video to help me smoke my first Pastrami on my kettle grill
without a doubt the best video i have seen on this topic. explained everything so clearly, went over all the variables and made me so much more confident in knowing how to fix things should something go wrong.
Hi Sarah. The more you use the grill the better you get at get at getting it to perform just the way you want.
This is excellent information. All I've ever cooked on my kettle was burgers and dogs/sausage. I haven't been daring enough to try a low and slow, until now. Thanks for the great advice! Now, I'm off to buy some spare ribs and a brisket, for a couple of trial runs with my new-found knowledge! Thanks!!
Hi Phil, if you try my method let me know how it goes.
Your method along with the Tip Top Temp is golden, thank you sir!
Thank you so much for this information. I had been struggling all morning to keep the temp down on a rack of ribs before I finally got it under control. I now know the correct way to light the coals as well as the amount of coals to use.
Thank you for the message, Frank, hope it works out well for you.
Your videos helped a lot when I smoked my first ribs on my Weber.
Thanks for the feedback, Highlighted. I hope they came out as well as you hoped.
This is without a doubt the best video I've seen on controlling temp, I'd give this 2 thumbs up if I could, I like the tick mark idea, never thought of that👍👍
Thank you for the feedback, Lam Mar.
I agree with the other commenters, there are a lot of video's of cooking on the Weber but no one ever speaks of where they put the top/bottom vents or charcoal arrangemetn, etc. You covered everything in such nice detail thank you!
Thank you for your feedback, Awharry. The reason I put this channel together was specifically because no one else covered vent setting etc and without this knowledge it's very aggravating trying to get the grill to perform the way you need it too so the food comes out right.
Great video! i just got a kettle for Chrisrmas so this is a perfect video for smoking. Keep up the great videos
Thanks for the great video! I was smoking my second pork shoulder today and having a hard time regulating the temp. I wanted between 250 and 275 but I couldn't get it below 300, even with the dampers barely opened. I guess I had too many lit coals.
I will be trying your method for low and slow the next time I do a cook!! Thanks again for sharing your knowledge and experience!!!!!!
My Man thank ya so much for the tips and taking the time to make this video. I’ll be doing some ribs this weekend and I’m sure the family will love them. You Sir have a great day!!
Hi FU, thank you for the message and I hope the cook goes/went well.
Anyone who has a Weber Kettle needs to subscribe. This guy has opened my eyes
I really appreciate this video for its simplicity and getting straight to the point without all the bs music and stupid fanfare. Thank you
I appreciate your feedback, B Strupith.Thank you.
This is the best video on the web for heat management, without all the Fufi garbage, please always keep this on your channel
Finally...thank you so much! You have no idea how helpful this is.
Glad this was helpful, Michael, thank you for the feedback.
G’day “Master Kettle Pitmaster” I was introduced to Kettle Kooking some 10 years ago or so and absolutely love it although I only ever thought that I could do hard and fast cooking! WELL NOT ANY LONGER coz I stumbled upon your vid re low and slow and temp control in your kettle so I thought what the hell I’ll give it a go last weekend, can’t hurt. WELL I HAVE TO TELL YOU IT WAS A LIFE CHANGING EXPERIENCE. I am down under, not sure you can tell but I used our local charcoal around 100 bricks coz I was not sure being the first time. WELL NOT ONLY COULD I CONTROL THE TEMP I COULD MAINTAIN 250-275f for OVER 9HRS, and only used a little less than 3/4 of the charcoal. OUTSTANDING. I never thought it possible. It has changed my whole outlook on what i can do with my Kettle, it’s like I have a NEW type of BBQ and it’s all thanks to you. I can’t thank you enough for sharing your knowledge and experience with the world. You are a TURE KETTLE BBQ LEGEND. 🥓🥩🦴👊🏻
HI Louis. Thank you for this very nice message. You are just one of many that discovered that these grills are for more than just burgers and hotdogs. Enjoy the future cooks, the beer that goes with it and of course the BBQ.
Excellent tutorial. I now understand much better how to set the vents and start the charcoal. Today I smoked ribs for the first time and I hadn't watched this video yet. I was struggling with the vents for at least half the time. It's crystal clear now what I did wrong as I had started too many coals at the beginning.
Kudos!
Thanks for the message, Lightman. Let me know if my methods works out for you.
@@KettlePitmasterBBQ Yes it did on my next cook last night...Jerk chicken thighs. I did exactly what you said, used 4 hot coals in each basket of new coals foir an indirect cook at 275F. The cook was much more controlled. I pretty much set the vents a couple of times and then it held.
Thanks again!
Thank you. I've been battling to get some decent info on slow cooking and your video helped immensely.
Thank you for the feedback, Alan, glad my vid was helpful.
Just what I have been looking for, very helpful. Thanks!
Never having owned a kettle grill (picked a weber premium series up with cart attachment, cover and 2 coal bins for $20 at a yard sale!) so my first attempt was disaster with temps going way over 300° even with all the vents closed. Until I watched your videos I didn't know it was so important to start out with a small amount of lit coals. Great videos, you explained it well and covered all aspects. Thanks a million!
Hi Johnny. Boy did you get a hell of a deal at $20. With some practice you will be able to zero in on any temp range you need. The key is starting the cook off with only the amount of heat you need to get the max temp you want. By utilizing a fuel supply you can also raise and lower the temp. For example; the other night I did a batch of chicken at 275 F. for 1.5 hours then knocked the temp up to 350 for 1.25 hours to do a meatloaf and ever ran out of heat. Have fun with the grill and thank you for your feedback.
Good video. I have a large smoker Pitt and have had small charcoal and gas grills when not wanting to light up big Pitt. Bought a weber kettle at yard sale cheap. Very impressive. Use it all the time . this was a good video on heat tips , thanks.
Thank you for the message, Patrick.
Well now. That was educational and much appreciated.
And it was a presentation as a presentations should be.......plain and simple with well presented examples and explanations.
And to prove your point, you showed the results you were aiming for.
No wonder you‘ve got a whack of subscribers......that now include me!
Thanks!!
Best video I have seen on how to maintain the temperature. Thank you.
Thank you for the feedback, Rick.
Thank you for this informative video. This should be standard issue with every new Weber grill. You really do show how to use this grill design to its best advantage! My chicken came out perfectly!!! Thanks again!
Thanks for sharing, Jeff. Chicken does come out good on these things.
I just started smoking with my kettle and this is by far the best video on how to go low and slow.
Super informative video, man. I especially liked your point about the chimney, and it makes complete sense. It was cool to finally see at least one experienced cook NOT geek out over it as if it’s the only smart way to start your coals. Rookie question for you before my first long cook regarding the vents. Do you prefer to position your vent control over the coals or over the food...or does it even matter?
I place the lid vent opposite the coals on indirect cooks so it is over the food. Then you will have an accurate temp then just like you would in an oven. Accurate that is, if the lid thermometer is also over the food, or a probe thermometer is next to the meat on the grate. The vent over the hot coals just lets the heat go straight up and out like a fireplace in a house. More heat goes up and out a house chimney then into the house.. When the lid vent is placed opposite the hot coals then the heat and smoke can be drawn over the the opposite side and circulate around the food then out the top vent giving you much more even cooking.
Great video, very detailed and complete. I am going to use it today to do 2 racks of baby back ribs and will let you know the results. Thanks again for your thoroughness in explaining the method as many on youtube don't get into the finer parts of grilling.
Yep, and this is the reason I posted this channel. Tons of great cooking videos out there but no one, or few people anyway, explain how to obtain the temp, maintain the temp, compensate for high and low spikes etc.. Thank you for your feedback, William, and please do let me know how the ribs come out.
Wish I'd seen this years ago -- great info. Will use these methods going forward. I've been wasting so much fuel with my Weber chimney. Thanks for this. Cheers!
Hi Gordon. You’re welcome and thank you for the feedback.
I’m using this technique right now. First low and slow on the new grill. Thanks for sharing!
How'd the technique work for you, Chad?
I have the 26”, I won it at work for $75, I couldn’t get it up to temp at first with the same vent settings. I opened them up and bam, it cruised at 230 for five to six hours. I’d say it worked great. I may need to start with 7 coals instead of five next time. It just open the vents a tad more.
Thanks for the info!
Thanks so much for telling me how to control the temp. I am actually battling high temps on a vert-smoker, and was impossible to stay below 350º until I watched this. I started with 5 lit coals and it kept at 225º for the 4 hours I needed. AAAAA+++++
Thank you for the feedback, wrthrash, glad the setup worked on the vert-smoker..
Great video on temperature management! Thanks for sharing.
You're welcome, Martin, and thanks for the feedback.
What a great video! Really explains how to control the temps on a Weber kettle.
good stuff, great information, hard to find good videos like these on temp management
Thanks so much for your extremely helpful video! Not only a great method, but explained well too. Doesn't get better than that.
Hi profitablecopy. You're welcome, thanks for the kind words and the feedback.
Great demonstration for fine tuning your temps.
Absolutely brilliant video mate. I have always used a half or full hot kettle for my cooks and I wonder why I have trouble controlling temps.
Thanks for the video.
Hi rustogilly. I had the same problem that’s why I came up with this method. Makes it much easier to zero in on a temp and keep it there. Plus allows me to do long cooks without adding coal and maintain a constant temp. Thank you for the feedback.
Thank you very much for making this video sir. Particularly, thank you for laying out how many coals you use and the timings. Very much appreciated.
You're welcome Ikkarus, thank you for the message.
This is Great advice. Thank You very much. This is the first video that really helped me out on controlling the temperature.
You’re welcome boatbuilder1, and thank you for your feedback.
Best vid on TH-cam for controlling heat,thanks
Great video. The best I have seen regarding temp control on a kettle. I just finished an initial burn on my new kettle and can’t wait to get home to use the information you’ve provided. Thank you!
Let me know how it goes, Fartrell.
Kettle Pitmaster It went great. Did buffalo wings in corn starch, ala Howtobbqright. Tremendous. Too bad it was to be consumed during the Vikings being embarrassed by the 49’ers.
@@fartrellcluggins9597 Could have been worse. The wings could have burned then the Pitmaster would have been embarrassed too.
Kettle Pitmaster Thanks Brother. On to ribs!
Great video! Thanks for the info much appreciated! made the mistake of putting too much charcoal but I made the adjustments necessary.
Hi Jorge. It’s sure not hard to get these kettle grills too hot, that’s for sure. With a little practice you can dial into a targeted temp and keep it there. Last night I needed 325 F. for 1.25 hours and the kettle idled along at that temp the whole time.
This is the most helpful video i have found on this subject
Wonderful no fuss technique. It works. Its easy. Its reliable. Great video!
Thanks Glenn, glad this method make the cook go smoother.
thanks for putting this video together, very helpful
Thank You for this video! I am going to try slow smoking a rack of ribs tomorrow, looking forward to using your method. I will let you know how it goes! Thanks again for the advice!
Thanks so much for the video! I have never used a kettle before (only an offset smoker) and I just bought my first kettle. Great video!
Hi Roundhouse. Hope this method works for you. Enjoy the new kettle.
Like the look of your method. I'll be trying this tomorrow with some ribs. Thanks!
How'd the cook go, Gordon?
I appreciate your videos. I’ve learned a lot from you and enjoy my Weber kettle even more because of your videos. 👍👍
Glad I was able to help you get more enjoyment out of the grill. Thanks for the message, Robert.
Super great video! I just cooked a couple racks of ribs using your techniques. Amazing results 👏. Thank you for the help😊
Glad you found the setup helpful. Thank you for the message.
I'll be trying this method this weekend on a rack of ribs. Thanks much.
This video here is invaluable man. I just wish I had found it years ago, could of saved me time and headache. INVALUABLE.
Thanks for the kind words, Joe. Well, form here on out the $$ you will save on Excedrin Tension Headache you can apply towards extra racks of ribs.
I'm new to charcoal grilling and I certainly appreciate your tips! I wish I'd found this video before I attempted to grill my first pork shoulder over the weekend. LOL! I will definitely keep these in mind for my next cook.
Thank you for the message, Learama, hope it works for you.
Well done. This is exactly what I've been looking for. Thank you. 👌🏼
What a great video! Very informative. I'm going to try this setup at the weekend with a pork shoulder. I'm in the UK and I'm new to the Low & Slow technique. Many thanks!
Mark Coward
Thanks for the compliment, Mark; I hope the cook goes well.
Let me know how you make out using this setup.
Mark Coward Hi Mark, if you did not low and slow the pork yet, I did a pork shoulder myself this weekend for pulled pork using the set up in this video and taped it if you're interested. th-cam.com/video/ymWivHIsStk/w-d-xo.html
+Kettle “BBQ” Pitmaster Hello! I did a small pork shoulder as a tester on Sunday (in the rain). Started the charcoal at 0800hrs and cooked the shoulder for 5 hours. It turned out great despite the weather. I'm planning a bigger cut of meat (pork or beef) in a couple of weeks. I'll check your new video out too.
Thank you so much. Simple, common sense approach to slow cooking on a kettle.
Hi David. Thank you for your feedback.
oh my goodness!!!!
Thank you!!!
I have been cooking so much better since I followed these steps.
Hi Stanley. You’re welcome and I’m glad this method helps. I thought about how nice this method works just last night as I did a 3 part cook. First I needed to cook up some bacon for bacon burgers at a low-med temp, then cook some marinated chops at a higher temp and after the chops came off grill some burgers. It was 35 degrees F. so I needed more hot coal than normal due to the cold. I cooked the bacon for about 45 minutes at 300- 325 then knocked up the heat to 375 for the chops (I did them indirect then seared before removing), then I did the burgers. I thought to myself, boy it’s nice to be able to adjust the temp on this grill for different foods plus not have to worry about running out of heat in the last stages of a cook like I did years ago with my old barrel charcoal grill. - Thank you for your feedback.
Truly amazing, this worked for me, kept me between 225 and 240 for a 3 hr smoke on chicken breast on a 22 1/2 Inch Weber Master Touch. I used 70 unlit coals and 5 lit ones. It did take about an hour to get to temp but after that it was awesome. One thing I did learn on a previous trial, don't set your bottom vent to 1/2 to speed it up, otherwise it will get too hot and you have to really work on it to lower the temp, patience really is the key. Thanks for this tip/trick, it really does work.
Thank you for the feedback, dmgcm. Yes patience is the key.
@@KettlePitmasterBBQ no problem, you have a great idea and it's so logical when you really think about it!
This is the Best informative video on how to set the charcoal. Thank you
Thank you for your feedback, Instantphojo.
This is a GREAt tutorial. Helped me a lot with regard to regulating temp. Thank you, sir.
Thank you for the message, Mike.
Hey, great video! How would you manage the coals if you have wood to add to the fire?
Great video! Very well explained. If you have a lid that is not air tight use 4 big binder clips. They work great. Thanks, keep up the good work.
Hi Bill. Thanks for the tip. Do you mean a binder clip like this >>> kettlepitmasterbbq.com/clip.html ? If so, how do you clip it on? The lid has a lip for the top of the clip to grab but the lid overlaps the bowl so there is nothing for the bottom of the clip to grab?
Great video mate. Helped a rookie (me) out heaps todays thanks a lot!
Way to simplify low and slow 👍👍 best video.
This video is amazing! I will definitely be trying the low and slow method for ribs.
Let me know how this method works for you, Earl.
This will be really helpful on my next cook.
Hi Vic, I hope it is a help. Let me know how it works out for you.