Best advice ever! "Temperatures are ranges not targets". Too many people focus on hitting a specific temp. and get frustrated when they overshoot or undershoot. Get it close and you're good!
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!!!
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.
@@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.
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!!
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.
For any who are interested in buying or using the vortex, there is a much cheaper way to get one. I looked at buying the "vortex" brand and it was in the $ 40-50 range so I went to home depot in the furnace pipe area and found a piece that was a reducer for leaving a furnace at maybe 10" and reducing down to about 8", approximate measurements. It was a couple inches too tall but I cut it down with tin snips to fit. I ran a load of charcoal in it to burn off any oil or manufacturing residue before cooking with it and it works great. Granted, its not stainless steel and it looks a little rusty but at $11 I'm ok with that. It's a great tool for cooking wings. Surround the middle with a ring of wings and fill that thing high with hot charcoal, full open vents, and put the lid on. Turn the lid 1/4 turn every 10 mins so they all get their turn in the heat flow and you dont even have to flip them. Great crispy wings will be your reward.
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.
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.
Snake is my favorite way for long cooks. I do it same way but i add pecan wood. I think i might be using to many to start. I put a lit 17-20 on end. I might try just 7 next time. Hot and fast , i use 2 of the webber baskets ( wish i had the after market one) on one side. Gives me allot of control.
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.
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...
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?
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.
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.
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.
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 TH-cam said to do it and others said not to ?
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.
@@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.
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.
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 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.
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!
@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.
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!
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 💪🏻
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!
@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.
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?
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.
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?
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
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.
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!!
My first kettle grill is en route to my house. First video i clicked on and i was able to make a good note pad that explains all your cooking zones and which cut of meat to use. This is gonna be fun and tasty. 🎉😊
This is best video I have seen for newbies to coal grilling 👌🏻 I've finally bought a weber kettle after years of gas grilling and I'm excited for the summer!
I don’t, but that is a great idea for a video. I built the kitchen myself except for the countertops and I have a lot of pics. I will work on putting something together. Thanks for the idea.
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.
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!!!!!
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.
Excellent video. The information on low&slow cooking was really helpful. I’ll be giving the snake method a try tomorrow when I cook a 10 lb porc shoulder Question: I noticed you used briquettes rather than lump charcoal. Any particular reason ?
@@GrillinandChillinwithColeman Yesterdays porc shoulder turned out really well. I used the snake method in my Weber Kamado S6 and it worked brilliantly. The shoulder took 6 hours and I was able to keep the temperature around 290-300F. While the shoulder was resting, I cooked the veggie mix and corn then shutdown the vents. This morning I checked and was surprised to see there was still about a third of the snake that hadn’t burned. I should be able to do a 9-12 hour cook without adding more charcoal. Hmmmmm smoked thanksgiving turkey ???
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
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?
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?
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.
Hi! If I’m looking to smoke something like a flank for 45 mins to an hour, would I be better off using only a handful of coals, e.g. about 6 briquettes to heat the kettle up to 200-225, then add 2 or 3 would chunks for the smoke?
I am not sure 2-3 briquettes would heat the grill up enough. I would start with 8-10, then add 10 unlit to the side of the pile. That should give you the temp you need.
Yeah it’s usually a no brainer but it’s my first time smoking flank next week for a big group and it can be a real unforgiving cut if it’s overdone. I really want that smoke to get in there otherwise I’d just go straight onto direct flame
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?
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.
Sorry for the slow response. In the Weber Kettle, I don’t soak my chips. The only grill I soak the chips for is a gas grill as gas seems to dry out the meat more, and soaking them adds additional moisture. Thanks for watching my friend.
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.
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?
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!
I have had my openings marked for years. One tip if you are doing a low and slow cook, set your bottom vent opening once the coals start heating up, don't have them open all the way right off the bat. It's easier to open them to increase kettle temp than to close them and bring the temp down. And, any temp gauges that are on the top of the lid are reading at the top of the lid, not at the cooking grate. Get a Thermoworks temp alarm or Smoke set up and put one of your probes on the grate level to get what the real temp it. You'll figure it out. The Weber kettle is still the most versatile grill, I used to smoke packer briskets on it before I got my Weber Smoky Mountain cooker. Enjoy!
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.
Hey Coleman! Thank you so much for this great video. I learned a lot and my cooks are getting better and better! I was able to dial in on the perfect "low and slow" and my ribs came out perfectly. Next I would like to tackle a brisket but I still have a question. So far, my snake method has been good for about 8h (my kettle has a smaller diameter). I keep reading about super long brisket cooks (14h-18h) and am wondering about how to keep it going, once my ring is completely gone. Would you recommend lifting the grill grate with the meat off and just stacking another snake? I am afraid that the meat would loose too much temp during that. Thanks so much again for all the great input. All the best from Germany!
Thank you very much my friend. I appreciate the kind words. I love making these videos and helping folks and along the way, I have learned a few things as well. As far as the long cook on the brisket. I take mine of the heat at about 165 degrees, so that is when I take the time to make the "snake" longer. I add more coals to the end that has not burned yet. There should be room now to make it longer as the other end should have burned down 12-18 inches by now. Just knock down the coals of the burnt area and lengthen the snake. Just be aware, when you open that lid, your temp is going to spike, so you might want to close the vents a little more and open them back up as the temp stabilizes. I hope that helps, and more videos owing soon on my WK.
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
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.
@@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.
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!!
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.
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.
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
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.
@@GrillinandChillinwithColeman I used your low and slow method to smoke a pork tenderloin last night and it came out tender, juicy and flavorful! Thanks again
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!
Hello there, great video, I have a few questions for the low&slow method: first, if I have the weber basket, you said to put the 10 fired up charcoals and than fill with other charcoal but I can see that the quantity you used without the basket is way more than the basket, the final result is the same even if I put less charcoal in the basket? second: temperature. for a perfect interna temperature for ribs how much is it? I know it depends on how big are ribs but the average temp? third: can I use also chips for smoking? thank you!
Thank you very much my friend. I appreciate you watching. For your first question, the amount of unlit Charcoal will just determine how long you will be able to cook, not the temp. The fewer unlit you add, the less time it will hold the temp and the more you add, the longer. That is why I bought the Slow-n-Sear, it hold much more unlit Charcoal for longer cooks. For your second question, I have a great video on my channel on how I smoke my ribs, step by step, including all the temperatures, but the grill temp I use is 250. For your third question, yes, you can use Chips. I would just soak them for a few hours first in water as they tend to burn up faster. I hope this helps.
@@GrillinandChillinwithColeman Yes of course! To be honest I'm grilling with a char broil off set bbq bit After 22 years of good service I have to replace It and I'm going to buy weber's kettle master touch and I want to understand deeply the set up, temperatures and so on...thank you very much, I'll Watch your othet videos!!
@@GrillinandChillinwithColeman Hello, I'm back again and I Just bought the Weber kettle master touch SE E-5775. I re-watch your video Just to make sure I set up the bbq in the right way.
@@GrillinandChillinwithColemanI Just assembled It and fired It up formthe First Time Just to sanitize It, but in these days I'm going to try the temperature for.low and slow and male sure that the set up Is perfect for cooking. Do you have an email so we can speak privately?
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.
Great info. I’ve got an old skool kettle that I’ve had for years and only used a handful of times cause I’m nervous about ruining good food . Usually I go for my Weber gas or my treager if I’m smoking. But now I got more confidence in using it and will definitely be installing 2 thermometers.
@@GrillinandChillinwithColeman there definitely is nothing that compares to the flavor and experience of cooking on one that's for sure. And to think it's essentially the same grill that many of our fathers and grandfathers cooked on
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!
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.
Best advice ever! "Temperatures are ranges not targets". Too many people focus on hitting a specific temp. and get frustrated when they overshoot or undershoot. Get it close and you're good!
EXACTLY!!! Thanks for watching my friend.
Good advice, actually.
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!!!
@@supperman737 LOL! Maybe our probation officers are friends.
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.
Great advice! I still do that with every new grill I buy. Thank you for the kind words and for watching.
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.
@@NickyNickyNineDoors-mm3cz wings are a great "test cook"!
@@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.
Sir..SIR…Mr Coleman. I subscribed simply because of that science lesson lol
LOL, I though that was funny as well. I will have to bring him back. Thanks for subbing.
Same here. Subscribed immediately
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!!
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.
For any who are interested in buying or using the vortex, there is a much cheaper way to get one. I looked at buying the "vortex" brand and it was in the $ 40-50 range so I went to home depot in the furnace pipe area and found a piece that was a reducer for leaving a furnace at maybe 10" and reducing down to about 8", approximate measurements. It was a couple inches too tall but I cut it down with tin snips to fit. I ran a load of charcoal in it to burn off any oil or manufacturing residue before cooking with it and it works great. Granted, its not stainless steel and it looks a little rusty but at $11 I'm ok with that. It's a great tool for cooking wings. Surround the middle with a ring of wings and fill that thing high with hot charcoal, full open vents, and put the lid on. Turn the lid 1/4 turn every 10 mins so they all get their turn in the heat flow and you dont even have to flip them. Great crispy wings will be your reward.
@@joekilinski8196 thanks
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.
@ra1der5 LOL! Thanks for watching and I am glad I could help. You can Venmo me the $200!
You’re the man!!!!
Thanks a lot for the tips.
Just a noob question. Are the temperature values in F or C? Cheers
He’s American. More than likely in F. 350-400 Celsius would be 660-750 F!🤯
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.
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.
I am glad I could help. Thanks for watching. I really tried to KISS.
Snake is my favorite way for long cooks. I do it same way but i add pecan wood. I think i might be using to many to start. I put a lit 17-20 on end. I might try just 7 next time.
Hot and fast , i use 2 of the webber baskets ( wish i had the after market one) on one side. Gives me allot of control.
Great info! Been using Weber type grills for 50 plus years and still learned several new things. Thanks for a great Video.
Thank you, I love hearing stories like this. I am glad I could help and thank you for watching.
Best video so far about the Weber Kettle on YT.
Thank you very much, my friend. I appreciate that.
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.
@@ratracer121 you got this! What's the first thing you are cooking.
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...
@@khasmir666 I actually wound up marking them permanently with a Dremel. No chance of them fading now. LOL
learnt so much from this video, newbie in weber kettle bbq. like how you explained all those methods with full of details. Cheers Coleman!
You are welcome, my friend. I am glad I could help. Thank you for watching.
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?
@@homevalueglass3809 glad I could help. I would definitely put one on the grate. What are you grilling next?
@@GrillinandChillinwithColeman Did beef flanken ribs last night, indirect.
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.
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.
Just picked up our first weber master touch. Thank you for the detailed breakdown on the 3 temperature zones! Great video!
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.
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.
I love hearing things like this. I am glad I could help my friend. Thank you for watching.
Great info Coleman ,simple n easy to follow
Glad I could help, my friend.
I love my vortex. I use it alot when I grill wings. I am going to try it on searing steak
You wont be disappointed my friend. It works great. Thanks for watching.
Just received a Master Touch as a birthday gift. Can’t wait to use it. Thank you!
Glad I could help my friend.
For steaks and chops I use a cast iron grate on my Weber. It holds the heat and really gives a good sear.
Great idea! I need to get me one of those.
@@GrillinandChillinwithColeman It really works well. After use clean it and spray it with non stick cooking oil.
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 TH-cam said to do it and others said not to ?
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.
@@GrillinandChillinwithColeman Thank you so much for responding and answering so quickly I really appreciate it.
@@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.
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..
They are well worth it. Definitely one of my favorite grills.
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.
Great plan. I need to get me a WSM, I used one years ago, but have heard great things about them.
Hello I was wondering dose gas grill will have the same tase as you cook in the stove if no can you explain
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.
@@GrillinandChillinwithColeman no I mean gas grill over the stove not charcoal
@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.
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!
@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.
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!
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.
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 💪🏻
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.
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!
It's definitely one of my favorite setups. Thanks for watching. I will be filming again soon.
Great info. Just gone back to Weber after many many years. Science has gotten a lot better thanks to guys like you. Keep up the good work.
My please my friend. I appreciate you watching and subscribing.
Thanks for your interesting work. My question is.. How can I use non-pressurized charcoal in slow cooker?
I am not sure what you are asking.
@@GrillinandChillinwithColeman l mean to use lump charcol in slow cooking
@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.
Awesome video, Mr. Coleman!! Thank you!
Thank you, my friend. That means a lot.
Hey Sir is it a good idea to use a heat deflector on the Weber master touch?
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?
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.
Thank you very much my friend, that means a lot to me. I appreciate you watching and subscribing.
Really good video!
I just got my Weber Master Touch.
Greetings from Hungary!
Very Cool! What's the first thing on the grill?
@@GrillinandChillinwithColeman I went for the easy testrun and cooked some chicken wings, but since then I made beef and pork ribs too.
Spot on Mate for 225 to 250 F, perfect, couldn't thank you enough mate
I am glad I could help. Thanks for watching.
Thank you! Very helpful to a new charcoal grilled!
You are very welcome. I am glad I could help, and thank you for watching.
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?
I typically use good quality Lump Charcoal instead of briquettes. I don't seem to notice any off flavor when I use it.
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
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.
Nice video, how do you handle probe wires through weber kettle lid?
Right now, I just run them under the lid, but I have a video coming soon where I add a probe pork to my grill. Thanks for watching.
Wow, you've opened my eyes to things I never imagined doing with my Weber. Subscribed!
I love hearing things like this. Thank you for watching my friend.
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!!
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?
My first kettle grill is en route to my house. First video i clicked on and i was able to make a good note pad that explains all your cooking zones and which cut of meat to use. This is gonna be fun and tasty. 🎉😊
Glad I could help, my friend. I appreciate you watching.
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!
Thank you, my friend. I know it has really helped me. Thanks for watching.
This is best video I have seen for newbies to coal grilling 👌🏻 I've finally bought a weber kettle after years of gas grilling and I'm excited for the summer!
WOW!! Thank you very much my friend. I have a new video coming out soon on some great mods for the Kettle.
You a video of your outdoor space? I am looking to build one looking for ideas. Thanks
I don’t, but that is a great idea for a video. I built the kitchen myself except for the countertops and I have a lot of pics. I will work on putting something together. Thanks for the idea.
What type of briquettes do you use?
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.
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.
SNS makes a great grill, I use their Slow N Sear in my Webber Kettle. I am glad I could help.
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!!!!!
Thank you James, that means a lot to me. Let me know how they turn out.
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.
You can, but I would use something like this for a more accurate reading. amzn.to/3nxF5FP Thank you for watching my friend.
Great tip on marking the vents!!!! Thanks
I know it really helped me. Thanks for watching.
How good is this video? No over complicated explanations. I am looking forward to using these tips. Thank you.
New subscriber from the UK!
WOW! Best comment I could have received on this video. That was my goal. Thank you for watching and subscribing my friend.
Excellent video. The information on low&slow cooking was really helpful. I’ll be giving the snake method a try tomorrow when I cook a 10 lb porc shoulder
Question: I noticed you used briquettes rather than lump charcoal. Any particular reason ?
Thank you my friend. I appreciate you watching. I normally use Lump, but used briquettes for this video as that is what most people have and use.
@@GrillinandChillinwithColeman Yesterdays porc shoulder turned out really well. I used the snake method in my Weber Kamado S6 and it worked brilliantly. The shoulder took 6 hours and I was able to keep the temperature around 290-300F. While the shoulder was resting, I cooked the veggie mix and corn then shutdown the vents. This morning I checked and was surprised to see there was still about a third of the snake that hadn’t burned. I should be able to do a 9-12 hour cook without adding more charcoal. Hmmmmm smoked thanksgiving turkey ???
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
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.
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?
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.
my left ear enjoyed this
Please explain
The information and production quality got my attention. The outro music got my subscription! 😂😂
Well thank you very much my friend. I appreciate you watching AND subscribing.
Do all these methods apply to lump charcoal too?
Yes, they do. I actually prefer Lump as I find I get better flavor and longer burns.
@@GrillinandChillinwithColemanYep same.
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?
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.
Hi! If I’m looking to smoke something like a flank for 45 mins to an hour, would I be better off using only a handful of coals, e.g. about 6 briquettes to heat the kettle up to 200-225, then add 2 or 3 would chunks for the smoke?
I am not sure 2-3 briquettes would heat the grill up enough. I would start with 8-10, then add 10 unlit to the side of the pile. That should give you the temp you need.
Yeah it’s usually a no brainer but it’s my first time smoking flank next week for a big group and it can be a real unforgiving cut if it’s overdone. I really want that smoke to get in there otherwise I’d just go straight onto direct flame
@@al1961 let me know how it turns out. The lower temp you smoke it at, the more flavor you will get. What wood are you going to use?
Thanks for your help man, I’m thinking mesquite or a blend of mesquite and pecan 2:1 ratio
@al1961 Great choices. That mix should work very well.
Does the snake method cause the coals to release black smoke like when you light them?
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.
this dude knows his stuff
WOW! Thank you very much. I appreciate you watching my friend.
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?
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.
Nice video. Are you wood chips/chunks dry or soaked in liquid first?
Sorry for the slow response. In the Weber Kettle, I don’t soak my chips. The only grill I soak the chips for is a gas grill as gas seems to dry out the meat more, and soaking them adds additional moisture. Thanks for watching my friend.
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.
@@OWlsfordshire glad I could help. Thanks for watching.
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!
You are welcome my friend. Glad I could help. Thank you for watching.
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?
If you open the top vent a little more, it will increase the airflow and raise the temp inside the grill.
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!👍🏽
I love hearing things like this! I am glad my video was able to help. Thank you for watching.
Thanks for the video! New subscriber.
You are welcome my friend and thank you for watching and subscribing.
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!
LOL!! I appreciate that my friend. I will have to bring him back.
I have had my openings marked for years. One tip if you are doing a low and slow cook, set your bottom vent opening once the coals start heating up, don't have them open all the way right off the bat. It's easier to open them to increase kettle temp than to close them and bring the temp down. And, any temp gauges that are on the top of the lid are reading at the top of the lid, not at the cooking grate. Get a Thermoworks temp alarm or Smoke set up and put one of your probes on the grate level to get what the real temp it. You'll figure it out. The Weber kettle is still the most versatile grill, I used to smoke packer briskets on it before I got my Weber Smoky Mountain cooker. Enjoy!
Great tips my friend. Thanks for watching.
My Weber doesn’t have a temperature circle on the top what could I do to know what temp it is
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.
Thank you for your instruction on temperature control! I have struggled with this and hopefully with using your tips, I can master it.
Glad I could help my friend. Let me know how it goes. I have some new Weber Kettle videos coming soon.
Proper LOL'd at the professor 😂😂😂👌🏻
I had a good laugh myself….Thanks for watching.
I'm not even finished the video yet and had to comment on professor Q brought me my first laugh of the day!
Well I will have to let him know that next time I see him. 😆 Thanks for watching my friend.
Smokenator is a great product for smoking in the Weber kettle.
I have never seen one before, I will have to check one out. What do you like about it?
Hey Coleman! Thank you so much for this great video. I learned a lot and my cooks are getting better and better! I was able to dial in on the perfect "low and slow" and my ribs came out perfectly. Next I would like to tackle a brisket but I still have a question. So far, my snake method has been good for about 8h (my kettle has a smaller diameter). I keep reading about super long brisket cooks (14h-18h) and am wondering about how to keep it going, once my ring is completely gone. Would you recommend lifting the grill grate with the meat off and just stacking another snake? I am afraid that the meat would loose too much temp during that. Thanks so much again for all the great input. All the best from Germany!
Thank you very much my friend. I appreciate the kind words. I love making these videos and helping folks and along the way, I have learned a few things as well.
As far as the long cook on the brisket. I take mine of the heat at about 165 degrees, so that is when I take the time to make the "snake" longer. I add more coals to the end that has not burned yet. There should be room now to make it longer as the other end should have burned down 12-18 inches by now. Just knock down the coals of the burnt area and lengthen the snake. Just be aware, when you open that lid, your temp is going to spike, so you might want to close the vents a little more and open them back up as the temp stabilizes. I hope that helps, and more videos owing soon on my WK.
So much love going out to the US! Thank you. Keep it up.
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
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.
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!!
You are welcome my friend and welcome to the WK family.
How do you deal with snake method if using lump coal?
@@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.
@@GrillinandChillinwithColeman Wow, thanks for the quick reply. I will give this a try. Fyi, I just subscribed.
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!
I wonder what makes the difference?
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!!
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.
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.
@@lorinkramer1524 I think the new models also have a removable water pan.
@@GrillinandChillinwithColeman Yes, they do.
best tutorial I've watched. thanks!
Thank you very much, I appreciate that my friend.
Very helpful. Thanks!
I am glad I could help my friend. Thanks for watching.
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
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.
Excellent presentation! Thank you!
Thank you very much, my friend. I appreciate you watching.
Best video! Thanks for sharing!
Thank you my friend. I am glad it helped.
@@GrillinandChillinwithColeman I used your low and slow method to smoke a pork tenderloin last night and it came out tender, juicy and flavorful! Thanks again
@@FireSerpent That is so awesome to hear! What are you going to try next?
Excellent video!!! Thanks so much, a lot of great tips. Liked and subbed
Thank you very much my friend. I appreciate that !
Thank you, this is such great info for a newbie like me!
Thank you my friend. I am glad it helped.
Great information. Thanks for sharing this video!
Glad it was helpful!
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!
Thanks for watching. My next video is how to add a temp probe to the lid of a Weber Kettle.
Hello there, great video, I have a few questions for the low&slow method: first, if I have the weber basket, you said to put the 10 fired up charcoals and than fill with other charcoal but I can see that the quantity you used without the basket is way more than the basket, the final result is the same even if I put less charcoal in the basket? second: temperature. for a perfect interna temperature for ribs how much is it? I know it depends on how big are ribs but the average temp? third: can I use also chips for smoking? thank you!
Thank you very much my friend. I appreciate you watching. For your first question, the amount of unlit Charcoal will just determine how long you will be able to cook, not the temp. The fewer unlit you add, the less time it will hold the temp and the more you add, the longer. That is why I bought the Slow-n-Sear, it hold much more unlit Charcoal for longer cooks. For your second question, I have a great video on my channel on how I smoke my ribs, step by step, including all the temperatures, but the grill temp I use is 250. For your third question, yes, you can use Chips. I would just soak them for a few hours first in water as they tend to burn up faster. I hope this helps.
@@GrillinandChillinwithColeman Yes of course! To be honest I'm grilling with a char broil off set bbq bit After 22 years of good service I have to replace It and I'm going to buy weber's kettle master touch and I want to understand deeply the set up, temperatures and so on...thank you very much, I'll Watch your othet videos!!
@@GrillinandChillinwithColeman Hello, I'm back again and I Just bought the Weber kettle master touch SE E-5775. I re-watch your video Just to make sure I set up the bbq in the right way.
@@M4nfr3 That is so awesome! I really like that grill. What do you think about it so far?
@@GrillinandChillinwithColemanI Just assembled It and fired It up formthe First Time Just to sanitize It, but in these days I'm going to try the temperature for.low and slow and male sure that the set up Is perfect for cooking. Do you have an email so we can speak privately?
Is the 26” worth paying almost double over a 22” kettle?
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.
Great video! You gained a new sub!
Thank you very much my friend. I appreciate you watching and subbing.
Thanks, this video is easily among the top three most useful and informative bbq videos I have ever seen
I love hearing comments like this my friend. Thank you very much!
Great info. I’ve got an old skool kettle that I’ve had for years and only used a handful of times cause I’m nervous about ruining good food . Usually I go for my Weber gas or my treager if I’m smoking. But now I got more confidence in using it and will definitely be installing 2 thermometers.
I am very glad I could help my friend. Next to my Kamado Joe, my Kettle is definitely my favorite grill.
@@GrillinandChillinwithColeman there definitely is nothing that compares to the flavor and experience of cooking on one that's for sure. And to think it's essentially the same grill that many of our fathers and grandfathers cooked on
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!
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.
Exactly what I needed to see thank you !! Keep the videos coming
I love hearing this! Thank you for watching my friend.