Smoking on Your Charcoal Grill | Weber Grills
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- เผยแพร่เมื่อ 23 พ.ค. 2012
- bit.ly/JGyJr3 | Want to throw a barbecue party they'll never forget? Check out my videos below and learn how to set up your charcoal, gas and smoker for low and slow barbecue cookin'.
www.weber.com/blog
Just getting into smoking meats. Figured it was this or become an alcoholic. Great video for novice tips.
Lol I'm coming at it from the other side. Learn to grill and smoke to avoid relapse
My right ear liked this tutorial.
Underrated coment
Had to see the video in vertical on my phone
Basically any hard wood. Oak and hickory are good all-purpose smoking woods. Pecan has a milder smoke flavor. Apple and cherry are the most commonly stocked fruit woods, but go for it if you can find peach, apricot, plum... hard to go wrong with fruit woods. Mesquite goes great with beef but has a strong flavor. Go gently when smoking poultry, it absorbs a lot of smoke flavor quickly. Avoid soft woods like pine or you'll just wind up with food that tastes like bitter creosote.
I have this same grill but in copper color and I love it. I have been grill cooking for over ten years and this is by far the best overall grill I have ever owned. Very versatile and absolute quality. I have chicken and pork down over the years but my beef cooks still need some tweaking. Great job to Webber on this one. I do have a couple tips for Webber though. 1 offer this grill in the larger size kettle you make. 2 a simple loop somewhere would be nice for a hand towel to hang. 3 For the price of this grill, or as an upgrade, offer a dependable mount for digital thermometers such as the spot you have your useless timer that only goes to 99 minutes. Other than that I love it.
I use my Weber all the time for smoking...works like a charm...great product Weber!
we used this method to smoke chicken halves last weekend... my god they were amazing. just used water, but used apple wood chunks. Thank you for the video, the food was amazing!
So glad you have these videos. I love my Weber and need to master more cooking techniques on it. I even use my Junior Weber in the winter. Going to tackle a brisket this summer, if I can watch more of these videos.
Great tutorial video!
Thank you for sharing.
Fantastic video! I will be attempting my first smoking tomorrow on my new Blue master touch grill, and this video is exactly what I needed. Thanks.
How did it turn out
I like my Weber grills, but why does Weber place the temperature gauge on the opposite side of the lid from the air vents? If you want to place the vents over the top of the meat, then your temple gauge will go directly on top of the charcoal, which Weber advises against, and it will display temperatures much higher than where your meat is placed. Wouldn’t it be much better if Weber placed the temperature gauge and the vents on the same side of the lid? Does anyone know why Weber constructs their kettle grills this way?
Good video but you forgot to state the upper vents need to be closed a bit once the desired temp is achieved.
This is so helpful!!!
How many hours did you smoke the meat and what temperature did you let the grill reach before you put the meat on the grill ??
When adding coals (every hour on the hour) should they be lit first or can you add unlit briquettes?
which wood can I use for the smoking?
Good video, btw are you from the
Chicago area? I hear shecaagoh
Thanks for this. Attempting to smoke some duck breast tonight and these tips were a life saver 🙏🏻
The half size steam table pans are a fraction of the wrber pans cost, the half size are 12 dollars for three dozen the Weber's are 1.50 each
I have a 22 incher and an 18 incher and I smoke on them all year. My bigger one works a bit better than the little guy. I want to get an offset smoker so Weber should make me one. Ill even buy it for 10% of the public price. Or better yet let me test a prototype and for pay I will take the market model. You get to sell a new product, I get a dedicated smoker, and everyone around me gets yummy food. Everyone wins, but of course you win the most!
Nice grill for the price. The cover is very well made
n1, thanks!
On the hour?
How long did it took to smoke that brisket?
That steel portion that holds all the charcoals in the Weber grill what is that called steel plates or something
ChateroMex it's called a charcoal basket. Pretty easy to find at the store or search charcoal basket on Amazon or similar stores. There are different versions but this model, for the Weber, is pretty common and easy to find.
I've been able to get some smokey flavor but nothing like a true smoker.
or do the minion method so you don't have to add charcoal every half hr.
For how long did you grill that meat tho?
I have used the chimmy ster a few a fo not like , works better to put charcoal right in grill
It amazes me how little Weber knows about its own product?
Look up "The Snake Method - Charcoal Kettle Tutorial, Low and Slow Technique"
Rob99 - What is the minion method?
what model of grill is that
Matthew Carl it's the Weber Performer. This is a older model but the new one is basically the same with a few improvements.
I have smoked on my kettle for about eight hours, without adding coals. Using the "minion method".
Thanks my biggest problems big wood chips catch on fire temperature go way high
Hi Jim! You may need to soak the wood chips for a longer period of time. Thanks!
Very different than what the Weber website recommends
And you left the daisy wheels / shutters wide open? That's going to get those temps up quite high.... Weber's own documentation and website says to leave the vents open about 1/4 of the way and adjust to get the desired temperature.
You would think the people at Weber would know what they're talking about, but I don't find that to be the case. None of them do!
Do not soak any smoaking wood in Water, it does not ad any flavour and the chips wont catch on fire if you do it the right way
Hi Kevin Coalman :D
Instead of adding coals on the hour, how about if i did the MINION METHOD ?
Yeah I have a question? How did you make those sandwiches before ya pulled the pork off heh heh
Soak the chips in water or something else ?
You didn't mention anything at all about how to control temperature.
Are we supposed to be cleaning out the ash while the food is cooking?
Only if you want ash on your food. Try to clean it before you cook.
@@thecrepesoul Gotchya. 👊😀
I know this video is a little old but time moves on. The snake method is far better for smoking, no adding coals needed.
The BBQ Chef I tried this today and I get white smoke out of this method. I thought maybe it was the size of the wood. I tried three sizes but couldn't produce the thin almost invisible blue smoke I get from the minion method. The minion method is harder to make the temps go down but it produces great smoke. The snake method got to temp quicker and held more consistently but had trouble with producing blue thin smoke. How is your smoke?
The BBQ Chef it’s also a pain in the ass
ZippityDooDads how is it a pain in the ass? I used it yesterday to smoke ribs and had a reliable 250F for five hours with no maintenance at all.
I love mine, but Weber needs to redesign where the temperature gauge is, need to be by the exhaust vent not over the hot coals
do you need to put a tray with water in the grill?
Yeah, this isn't a very good video at all
this guy and his over sized mittens lol....Martha Stewarts nephew lol
The water helps keep the temperature constant, instead of jumping up and down, especially in colder weather.
Gloves?, my sister use them to avoid mess the nails 😉
I like how the bit.ly link links to this very video. Lol...?
Great tip but I noticed that when he cleans the grill after pre heating it looks different as there is no charcoal basket or the water container he put in. And there are charcoals on the bottom tray. It's not clear to follow the steps and I guess he messed up the video bit that he cleaned first ?
I noticed that and can only assume that it is a clip from a different video. When the coals are spread out even the way you saw it, you will be cooking directly over the flame for a hotter, quicker cook time. Rewatch it and act like you didn't see that part; it doesn't pertain to the method he's showing, and pick up right after when you see the water pan again.
Doesn't look like that grill has been used much. #New
Says use coals 1 or 2 deep in the coal tray, then proceeds to fill the coal tray
I can't believe I just watched that dude stick two huge holes into his meat...
i know. wtf? i usually try and stick my huge meat into two holes myself...sometimes three if theres alcohol involved...
U won Comment of the year 😂😂😂😂😂
Hey grass is greener
I just drive over to White Castle and get some real eatins'
Wet wood makes steam not smoke
I smoke harcore weed im stoned out of my mind god DAMN ic ant hear shit im just trying to smoke a dank ass brisket that I can enjoy ofter 12 hours of nonSTOP SMOKING on my WEBER MASTER TOUCH grill with heat control and ash REMOVAL
this is obviously a gas ignition to start charcoal....why are you using a coal starter ??
This is obviously for the grill next to the charcoal grill
Wet wood = dirty smoke
exactly gas nothing worse than a Boston butt that tastes like Kerosene or the stuff my lawn mower runs on. Better to stay natural if you started that way.
Why did he use the chimney at all? The stupid grill has charcoal electric gas start. Really?
You really should wait for blue smoke. Otherwise your smoking with noxious smoke. And food will taste acrid
Blue smoke???
This guy doesn’t use two gloves like this unless he’s being paid too😂 much
Water vapor HAS no flavor. Science
God your yard is depressing bro. Reminds me of being super depressed about having to go back to school the day after Easter.
Do not soak wood. For crying out loud, that is bad advice.
Why?