7 TIPS to help you control the TEMPERATURE of your BBQ - BBQ Know How
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it... but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.
The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.
I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.
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One of the best videos explaining how to maintain proper temperatures for low-n-slow long cooks, as well as shorter cooks such as for ribs. You did a terrific job explaining in a clear, concise manner.
A little splash of beer will cool it down pretty quick. Gotta keep the cooker happy to. Great tips for everyone to get out and cook more BBQ. Thanks.
Haha, I like to save the beer for the Pitmaster rather than the pit. Thanks for the great comment 😀
Dead on wee man nice to hear a proper accent and an American one 🇮🇪🏴🇬🇧
great tips here, i'm so glad i found this video. Thank you so much for taking time to provide such valuable tips
Good tips. Very useful, thanks! You’ve got me thinking of starting low with fuel in the grill but keeping a chimney going at all times. Add as necessary.
Awesome job man.
Great video. Thanks for sharing.
That was sooooo helpful, thank you very much 🥰
This was really good. Best video iv found
Very helpful. Thanks!
Great tips my friend.
Really enjoying your videos. Been watching through a lot of them. 👍
Excellent, thanks mate 👍 glad your liking the channel
very useful thank you clear and procise sorry for the spelling but much apreciated. Thank you
Finally this topic in Celsius
😄😄 only way to be!
Top stuff James, giving real insight and encouragement! Especially to Weber 47rs!
Thanks! Just trying to cover the basics to get more people involved and trying something different on their BBQs.
Thanks for the comment, means a lot
Good video!
Another great episode James :)
Thanks guys 👍😀
Maaaaaaaaate... Great explanation and covered all the bases! 🍻
good tips.
I’m new to the charcoal game. It’s been a learning experience but fun. And tasty.
That video made a lot of sense my temperature always seems to be to high
Nice one James last nights offering was done with two heat zones so this little video hits the spot for me
Thanks for your comment Ray, temperature control is a must and setting up different heat zones is another great way of staying in control of your cook
Agreed, the quantity of fuel is very important
If only I would have watched this before the other 100 videos I would have been much better off. Damn good video!!
Hi James, came back to this video, to jog my memory. I was wondering, do you know the average number of briquettes you put in the chimney started for each target temperature. I don't have a weber chimney, just a cheap one but its smaller than a weber one. If you could give an idea of how many briquettes for each target that would be great and I think a lot of people would benefit from it. Great videos as always.
great video thanks for that, but those temperature zones with filling up the chimney starter (full , 3/4 and 1/2 ) is with both vents open ? and in your experience how often is the the lid temp gauge somewhat off .... im also using a weber kettle master touch 57cm
A water pan can help regulate temperatures too. Can also help to cool temp too by adding cold water.
Well I feel super dumb, I don't charcoal grill often so I bought this thing called a party pail, works fine just to cook some simple things, burgers, 1-1.5 inch steaks. Made great burgers weeks ago, tried again with the charcoal I had left in the smallest bag my supermarket sells, and ofc I wasn't able to get a good sear at all 🙄 thanks for the help, lots of beginners like me learning about the amazing smoky flavors of charcoal 😁
Add chips to briquettes to make up for little flavour. Also, use a small amount, which have been soaking in water.
👍
You try to give the video more brightness it will be great if you do
Question from a noob wanting to do low and slow. Usually I start the coals in a starter and when they are grey start to cook. I’d been told never cook over coals until they are grey/white. So low and slow if I’m doing an eight hour cook, I’ve started over grey coals (offset) but three hours in I need to add more fuel.
Do I:
1. Chuck more briquettes on.
2. Add briquettes to the starter and add them when they’re grey.
Thanks and great videos 👍🏻
Hi Andrew
Thanks for the comment! Glad you're enjoying the videos.
If you're using natural briquettes then it's fine to use them when they aren't completely covered in ash.
Cheaper brands that are treated with accelerants generally say to wait until they are white so the accelerants are burned off.
Something like Weber Briquettes or heat beads should be fine to use something like the snake or minion method.
What are you cooking on?
My issue is as soon as I lift the lid I lose alot of temp and during cooking cant get it back up again.
Really great content. Looking to step up from sunny day burger flipper to year round pit master (ok, maybe not quite!) this year and getting some brilliant info on the basics here!
I was looking at buying a new BBQ but my old man is getting rid of an old drum BBQ he’s had for years. It’s needing a bit of TLC and a new grate but is a solid bit of kit. It’s a pretty good size (and a lid, chimney and vents) so I’d assume it probably do the trick for indirect, direct and low n slow? It’d be a shame to see it go to scrap!
Thanks Marc, so glad you're finding the videos useful.
By the sound of it, the drum BBQ should do the job. As long as there is a lid and vents to direct the airflow, you should be able to cook anything on it
Will be announcing something in the next couple of weeks that will be right up your street to help you with that year round pitmaster status 😉
Barbechoo look forward to it. That BBQ shack of yours is a thing of beauty by the way!
The drum doesn’t have a thermometer but seen a few online that I could add onto it I reckon.
Keep up the great work!
Thanks mate, that shack has been a life saver over the winter months.
Aftermarket thermometers are easy to fit or you can use a pit probe for a more accurate reading
Brotha, (Is This Scenario Possible?) Lets say My "TARGET Temp I'm Trying to reach Is *275* Degrees", *(Both Vents WIDE OPEN)!* My *Starting Temp is 225?* I *Close The Bottom Vent (about a 1/4 Inch).* I Wait For The Temp To *"RISE" to about 245 degrees??* Then I *"Close"* The Bottom Vent *(about a another 1/4 Inch),* Wait for the temp *TO RISE'* again to *265 degrees???* Then, I *(Close The Top Vent about 1/4 Inch)* and That Should maintain a *275 degree stable cook??* What Do You Think Brotha. (Is This Scenario Possible?)
Sounds like you normally don't mess with the vents too much?
I try not to rely on the vents to hit a temp. I will use them to fine tune the temp if it starts to creep up but I mostly try to add the right amount of fuel at the start to get in the right ball park
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It was great ... thank you. Leave me alone
とうございます」、
You try to give the video more brightness it will be great if you do