How I setup my weber kettle for a low & slow session - Pitmaster X
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- เผยแพร่เมื่อ 10 ม.ค. 2013
- I wanted to share the way I setup my weber kettle with you, because I know that when you start your first low and slow session it can be very helpful.
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You can use this setup for spare ribs, pulled pork brisket or any other low and slow sesions - Pitmaster X - แนวปฏิบัติและการใช้ชีวิต
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Wow! You have come a long way! It’s good to go back and watch some of your earlier stuff. Keep on grillin’!
Thanks Rick, glad I could help. Hope its still in time to do some low and slow before the winter kicks in.
Thanks so much Pitmaster X. Your methods are simple but very effective. With just the foil shield on the coal grate, I had greater temperature control and used less coals. I know you must have had some trial and error sessions figuring this all out. I appreciate you making it easier for all of us. If your ever in my neck of the woods, I have an ice cold one for you, ready to crack open. Take it easy.
Thanks McAsterixx glad you like, I was thinking about a plate like that too, but I haven't got around to it yet.
Brilliant explanation and a good lesson in thermodynamics. Used your method on my Weber kettle last night.... worked PERFECTLY! I have never seen the temperature maintained for so long and the wings turned out perfectly. I did something else for the first time as well - added a few small lava rocks to the basket. It's been 3-4 hrs since I finished smoking, it's still kicking out heat. Thanks.
Good video. Thanks for sharing this. I've struggled all summer to find the right solution to temp maintenance. I'm definitely going to try this. Rick (New Brunswick, Canada)
Just bought the smokenator. I have tried various methods and have owned a ton of other grills. I do like the Weber, and think I will like the smokenator.
I do have the Weber pans and a piezo light that came installed on the kettle.
I just want to actually smoke for a considerable time.
Do you have any tips for use of this device?
Been using this method on my Weber for 4 years now, its perfect!!!Thank you for the education!
That is awesome Jimmie!!!
I share this video often on the various BBQ sites I belong to. Its foolproof. Anything from roasts, steaks, low and slow, reverse sear.. definitely made my Weber a super Q ;)
What temp does your Kettle usually maintain when doing this setup?
A very useful tip for temperature control and the foil also keeps the grease from the meat from messing up your grill if the meat is bigger than the water pan. Thanks for the video.
Thanks and my pleasure Kenneth
Weber ! Has been my , friend for fourty plus years . you can"t beat it , it is well built , and all my friends has it and family have it ,the best , me I love it , need more of it .
It's the first bbq you need and the last one... excellent Anthony
Would be nice to see some things that you bbqed with this method for reference. Thanks for the suggestion on Low and Slow.
Thanks
I’m new to this, just getting into this grilling game. I learned some important necessary first steps
Thanks for the video! how long can you count on one charcoal basket to last with lump coal?
I am sorry to hear that. Did you have enough lit coals in the basket?
It works very well for me and I hope you will give it another try
How do you have your vents for this?
Hey, it work really well. I used foil and 2 firebricks and even in quite windy day it hold the temp steady. I'm thinking of doing a whole baffle plate, so I can rid of the firebricks and foil, just do the plate to do the low and slow sessions. Thats my next project. Thanks!
@Parker Cook Thanks for commenting Parker. The charcoal holder does block a lot of the direct heat, until now I have found that it was not necesarry to block the perforation with tinfoil. and I did a lot of low and slow sessions.
Very good video. What version of the Weber Kettle is that 22.5"? I notice a lid holder like the Performer but no table.
How long does 1 grill basket last before you need to replenish the briquettes at say around 250°F?
Could you use that Napoleon Kettle? Also how about the Otto. 1500 degree unit.
These are all good baffle arrangements to control the low and slow process, I made mine out of Steel drum tops and hinges they help plenty and fit in my grill tool box. But I came across the Snake method by the "AussieGriller" it works just as well as any baffle or tin foil arrangement. but has the one draw back of limiting the size of the grill area. However I also use a grill rack for my ribs. I still use baffles it's just one more tool to use in my grilling.
Thanks for sharing, bro. I was looking for some animations like these until now.
This is exactly what I was looking for. Thanks.
Excellent idea. Short of buying the "Smokenator" which I think is another excellent idea, I think I'll try the "stone" method.
Pitmaster X, what type of stones are you using in this video?
I would think the use of "firebricks" would not radiate heat very well. Or would they?
Glad you liked it!
Used it first time, I added a stone shield next to the caracole basket. Lower vent 1/4 open and top vent 1/3 open. Used 8 full lit briquettes and filled the rest none lit briquettes into the basket. Temp. was kept between 140 and 160 for about 3-4 hours cook. Also added a water pan with hot water to keep moist and a heat reservoir. All worked perfect for my 2.7 kg dry aged strip lion roast. Was done after 2.5 hours for medium. I'm wondering what to do to keep temp a little lower down to about 120-140 Celsius. Any suggestions are appreciated. All in all a handy and very fast low and slow setup to do 2-3 hour cooks.
+Markus Liebig Thanks Markus.. glad to hear it all went well. If you want to drop the temperature even more.. you will have to use less briquettes.
I think they would be perfect for the job
your welcome! Hope you will enjoy many low and slow sessions
Pretty much how I do it every time! I adjust the amount of briquettes for the temperature. Most of the time I am cooking at 250 degrees, but sometimes I just put 7-8 lit briquettes on top of half a chimney of unlit, put the food on the grill, add my wood chunks, insert the temperature probe into the meat, then use a fryer thermometer to watch the internal temp of the grill itself (within a range) so I know when to add more charcoal. Most things I cook are done in 2-3 hours, but for ribs, and stuff like that it's an all day baby sitting adventure, lol.
StormLaker1975 Excellent mand
I noticed the "unlit" coals already in the basket, were the coals you poured on top lit?
Does the Weber charcoal holder block the radiating heat efficiently? It seems that the perforations would allow too much heat to directly cook the food.
I’m doing snack sticks and want to maintain 170 degrees does this stay around that temp ?
Love it! Learned Grill fu for standard grilling equipment.
+alfblack2 Thanks yeah
If you use the minion method ( starting with part lit briquettes and and part un lit). You wil be able to keep temperatures low. If you want more controle, just place a water pan on the charcoals.
Thank you for that most helpful and insightful info ! Very much appreciated!
Good video, will have to try this with my new weber kettle, didn't think about foiling the bottom grate. Good Information
Bad Beast Barbecue Thanks ..this is the best way I know how to do a low and slow session on the weber
What is the longest you've cooked like this on the Weber?
Love my Weber Master Touch! My 5th Weber!
It rocks!!! Gotta have one!
Was having trouble controlling the heat in my weber untill i tried this. Awesome tutorial!!! Thnx a mill.
I like the idea. I've had a smokenator for 10 years and just started to try it again. I just cannot get my Weber cool. I'm pulling in air from too many places and the heat just won't stay low. Tried the tin foil, it brought my temps down 50º but I'm still around 330º. I have an electric smoker that works really good, just wanted to see if I could get this to work.
Craig Arndt Hope it does Craig, let me know how it turns out.
How long can you keep one basket of coals going this way? I assume you are filling the basket with unlit coals then putting a few lit ones on top..?
And I thought the water pan was to increase humidity to moisten the meat not to control temp - do I have the wrong end of the stick??
Thanks
I have the Weber One Touch Gold 22.5, bought last year
***** you will enjoy that for sure
Thanks wiskey smoke!
I never used the smokinator, but I believe in the elements that are in the smokenator.
1. limited amount of brikettes
2. Shield meat from direct heat
3. Beter temperature control with water and more humidity
Tweeking the performance of your barbecue is always a good thing. Thanks for the comment.
But did you not put the wall up behind the charcoal basket, like the video demonstrated
so I did mine just like yours and also a water pan on top of the tin foil. will I get the same results with my setup now??
Yes that should do the trick. depending on how large the water pan is on the bottom. It acts as a stabilizer for the temperature
Thank you for explaining this. You are awesome!
Easy as that! What a huge difference. Work's perfectly, you smashed it! Thanks
Yassar Khan Thank bro! Glad I could help
Pitmaster X One question.....can I put a pan for apple juice or other liquid on the low side and use that as a heat shield? AND/OR....with your two shields in place, can I put a pan with apple juice and still get the flavor infusion and moisture from the juice or will the low side be too low to create a difference with those two shields?
scott schuster austin Use of juice is a myth. It does not add flavor and is a waste of money. Water is the way to go.
Jeff Peterman interesting. I can see how it might be a waste. Will do more research on that.
Jeff Peterman Well I'll be danged. Apparently popular vote favors you. Doesn't change the flavor at all. There are those that advocate using beer.......but I'm pretty sure that's used as a reason to drink beer. :D
Found this very informative, thanks.
+Andrew Tough thanks Andrew👍
Are the fire bricks you have a standard size, or can you give me the dimensions. I've been draping foil as a curtain wights works well but I'd like a more permanent way. Thanks Jim
+Jim Paul the bricks are standard size
Why do you set up your indirect on one side only? I set it up on both sides and always have evenly cooked meat. I put a pan full of liquid between also. Never have hot spots or uneven cooking.
Could be chukknob. I never tried it because there was just no reasen to. In theorie I think it would work.
Thanks for your comment vicafrvelwood
Did u cover the side of the char basket with foil?
Thanx for the video
Nope... it will probably just burn away the foil
Thank you for your insight on a yummy roast dinner on Weber. I'm going to have a crack at this! Cheers 😊😋👍
i tried this and it worked great except for controlling the heat it would range from 300 to 200 degrees but its probally normal unless you have a smoker barbaque
+evan wiles I can keep it at 225 no problem in this setting Evan. Maybe there is something wrong?
Informative and easy to understand!
Hey so yeah I have those basket things.....and then all I do is use one and put foil on the coal grate on the part the basket is not on? Then put my drip pan on the other side under my turkey? Don't I have to also create a shield or is the basket acting as a vented shield?
***** Yep thats it Joseph
The basket that holds your charcoal. Did you make it or purchased it from somewhere. Good advice my Weber is just like that one an I love it. Thanks keep up the good work.
+Wayne Jones -- Here's a couple places to look for Weber parts & accessories:
Weber.com: www.weber.com/US/en/accessories/charcoal-briquettes/char-baskets
Grillparts.com: www.grillparts.com/weber/categorylist.asp?product_id=7403
Thank You
Just can't get one of those in the USA anymore. Like a performer with no table which is nice to have but can get in the way.
Thank you!
Works a treat! I'm away to do another perfect pulled pork shoulder using this method. I also put a tray of water under grill/meat also put a aluminium foil close to the heat side of the meat to direct the heat over meat, then place the lid with vents at the opposite side of fire, adjusting the top & bottom vents to control temperature.
Few negative comments but hey you got over half a million clicks 😜
+Scott Gray Thanks Scott... always works well 👍
I use two baskets on the opposite sides...conformity checked!
They make charcoal grates that keep the charcoal on the side then if you have a pan with water under your turkey it will be moist and tender!
Thanks Sam
im definetly going to try this on my weber kettle... it will be my first attempt for a low & slow roast! btw, i have a couple of questions: how open must the top and bottom vents be? (like wide open, 3/4, half, 1/4, just a little bit)... and an other thing, i like to use natural mesquite charcoal, con i use it instead of the briquettes?... thanks for the advise, great video!!
Thanks for the comment. To answer your questions:- There is no right answer as to how open your vents should be. What I advise is to open your vents 3/4 and let it stabilize. Then you play around with the vents to get the right temperature.- You can use natural lump charcoal, no worries. It will probably not last as long as briquettes, depending on the quality of the briquettes that you are used to.Good luck and happy smoking!
bottom vent - half open, top vent - just enough to be able to slide a normal pencil in
also, do the minion method. 12 lit coals on top of 60 unlit coals will last 8-9 hrs. depending on how much you OPEN THE LID!
Good luck, if you need any advice let me know!
Thanks... will try this tomorrow!!!!
Blocking vents on bottom with tin foil?
Hi H Cox,
yes I do put some lit ones on top.
The time they will keep on running depends on the quality of the brikettes, the desired temperature, the ambient temperature and the amount of brikettes that you use. I would advice checking every 4 to 5 hours and adding them when needed.
The water pan works two ways.
1. Temperature control - the water makes it easier to keep the temperature down.
2. Humidity control - The waterpan helps to keep the humidty up and keep teh meat from drying.
will a water pan in the bottom do the same??
+Freedom Fighter Brandon Harris nope.. of course you can place it on the bottom, but you will still end up with radiation heat
I'll try this next time I smoke but I have a vortex
Yes! add about 10 lit coals to unlit coals. For a long low and slow session
When you say long and slow, how long do they stay lit? I've never used charcoal myself and curious. Also if your done cooking anyway to put them out. If assume just choked out the vents. Lastly , do briquettes sometimes have some life left if u can choke out the fire??
How do you setup for pizza cooking
Good tip, thanks for sharing!
Tom Boers Sure Tom... glad you like it
Thanks, yes its the weber one toutch premium 22,5
Thanks for the Simple Explanation.
Like a Smokenator 1000 but for free :)
I wish my Weber had a lid with a hinged section like yours :(
What setting do you run the Vents at for this low and slow, or do you adjust according to your Meat Thermometer?
hahaha yess, yes you will have to set up a thermometer on the grill grate to be exact
+Hugh Jazz -- You can get a hinged grate here:
www.weber.com/US/en/accessories/charcoal-replacement-parts/hinged-cooking-grate
Just be sure to get the correct size for your grill.
Great video, thanks for sharing!~
+Chef John Politte (It's Only Food) Thanks John, my pleasure
What is the kettle like thing on the bottom of the grill for?
+Test Channel That's the ash pan.. it collects the ashes from the coals
at 2:04 in the video you put a sheet on the bottom or aluminum foil to block out the cold air but is that also blocking the air vents and messing up air flow
crazyjd64 Yeah that got me too.....part of a slow cook is you have the vents on both the top and bottom adjusted just right......now if you are just grilling then I dunno would this be better for that?
***** if your grilling you wouldn't even need foil its just charcoal and grate with vents fully open
the air can still flow to the coals....
This was great, thanks, been searching for "what do you need for a barbecue" for a while now, and I think this has helped. Have you ever come across - Ariafan Barbecue Babassu - (Have a quick look on google cant remember the place now ) ? Ive heard some amazing things about it and my mate got cool results with it.
Incorrect, the air is directed right to the bottom of the coals. Take another look.
Good tip. Makes sense
Thanks for the upload
+Hagen Steele My pleasure... and thanks for watching!
nice tune keep it up.
Thanks! I sure will
wow, its great fire to do bbq.
Total rookie here.
Is your setup enough? No additional need for shielding your meat from direct heat? Any need to place water container while cooking as well?
Deniz Balbay Its the best proven method Deniz. Testen and used by many hardcore bbq enthousiastics.
Pitmaster X No need to add water containers
Pitmaster X Great! Thanks for the answer!
Awesome!
Thank you!
Yardbird404 My pleasure!!
Thanks for the tip
+jem Ogn My pleasure
good stuff!
Thanks bro
Good information here Pitmaster X! I'm just now getting into proper grilling instead of using propane. My one criticism is your graphics jumping around. Make sure you overlay all your frames before you animate them. It looks much more professional! Thanks again for your video. Grill on!
Benn Birch thanks Benn, sorry for the quality of the animation. Yep - GRILL ON!!
I tried this tonight. Didn't work sat there for two hours still raw. As soon as I took the foil off it started cooking.
I like it!
Never seen it done like that, but makes perfect sense. I see a lot of people putting two charcoal baskets on opposite sides from each other and call it indirect heat. Does this method create to much heat to call it low and slow? I'm getting a Weber kettle grill soon, and I'm really liking what your showing here.
Thanks!
how long of burn you get with that basket???
+Freedom Fighter Brandon Harris about 3 to 4 hours
3-4hrs with one basket??
say i wanted to slow cook a leg of lamb. whats the longest duration i could cook the legs for? 8, 12 , 24 hours?
of course ill replace the charcoal when ever its finished.
+Ali Mbarak Ahmed normally you would smoke at around 110 -125 degrees Celsius. If a leg of lamb with the bone is around 3 kg then your looking at 12-16 hours. Off coarse that's an estimate
Thank u pit master. I will experiment with ur technique and ur guidance. I hope it turns out right
I am sure it will. Main thing is that you measure the core temperature
Thanx; is this what BBQer's refer to as the "minion method?"
Thanx!
like a weber smokey mountain
Haha, okay great.
The tin foil on the lower grill is very smart Joel. Thanks a lot for the tip. Im currently working on my website to promote low and slow here in France, where it is totaly unknown. You guys have more BBQ culture up in north europe. I gonna have to figure out how to do kick ass graphic, your content is very neat ! all tips are welcomed ☺
Thanks bro... yeah France is falling behind. Italy has a big bbq community as well. Glad to here that people like you are building to make a bbq community.
If you have any questions just chat me up on facebook
thanks a lot ! we need to all promote our hobby in our country to make Barbecue shine
Brilliant
Thanks
How do i keep the coal burning. I use lump natural charcoal
Make sure there is enough ventilation, when that doesn't help it could be your charcoal is to humit.
Smart and simple!
Thanks!