How To Set Up A Charcoal Grill For Smoking
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Smoke Meat with your Weber Kettle - EASY SETUP!
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - weberinc.sjv.i...
- BBQ Gloves - bit.ly/H2Q_BBQ...
You don’t have to have a big, expensive smoker in order to produce some good smoked meat and barbecue. All you need is a weber kettle - or any good charcoal grill - and a little know-how.
To convert your charcoal grill into a smoker you don’t need much. I use a ½ size aluminum pan, a chimney of hot coals and a few, small pieces of wood.
To start, you first place a ½ size aluminum pan on one side of your grill. This will be your cool zone - and it’s where you will place the meat you want to smoke. Then you can fill the other side with your hot coals and wood to create your hot zone.
Now you’ve got everything set-up to smoke on your charcoal grill. I’m using a weber kettle and it’s one of my favorite grills I own - it’s very versatile.
Once you get your coals and wood in your grill and you’re ready to smoke some barbecue or BBQ, you need to set both your top and bottom vents to be open about 25%. You want a little airflow, but you don’t want too much or your fire will burn hotter and you won’t be smoking your meat at a low n’ slow temp.
Now that your charcoal grill is set for smoking, all you have to do it put your meat on and monitor the internal temp.
With this set up you can smoke just about anything on the Weber as long as it fits on the rack above the drip pan.
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Malcolm doesn't note this, but notice he puts the lid vent over the cool side of the rack. This will help the smoking method as the smoke will need to cross over the meat to exit the lid.
Thank you for this. My husband usually smokes the meat on the Weber, but he has to work all weekend. I’m going to surprise him with a brisket. Wish me luck!
How’d it turn out?
W wife
What a wife
Comment of 2021
Merry christmas to you both
It went perfectly! He was so impressed.
I hope you all have a wonderful 2022❤️
He's blessed to have a wife like you
He sold me when I saw him wearing Crocs
If dudes wearing crocs this must be the real deal
Do you grill in anything else??
One of the things I really like about your channel is your not a snob when it comes to equipment or methods. Thanks for the great info!
@Club Soda but many are
lmao
@@morriganrenfield8240 somebody watches to much tv
@@MrApple187 ? I'm talking from actual experience but okay.
@@morriganrenfield8240 so your going to stop watching to much tv
This is the method my dad taught me back when I was a kid in the 80's.
...those hinged grates are nice. Back in the day, I had to lift the grate off with welding gloves while my dad threw in more charcoal or wood.
The Weber Kettle might be the most versatile cook system mankind has ever created.
Dude we have a mac daddy grill, and im telling you hands down the weber kettle is the king of the hill. Compact. Cooks amazingly well on all sides of the grill and it like you said is very versatile
Pretty sure they are great memories 🤗
Very true, i have treager, propane grill but i always find an excuse to bust out the ole charcoal Webber! I freaking love it so much favor
Yes! Best 250$ I've spent lol
I'm gonna try this, I was literally looking for smokers but I already have a weber so why not
th-cam.com/video/wwL0WxEeVA0/w-d-xo.html
Been doing this for years. Over 10 years. Crazy smoke rings on bef, chicken, and sausage. I get my grill for free. People upgrade, I get the old ones. It's a win win.
@@nickoconnor9133 wait until summer?
Yep yep 😄😄😄
Short, sweet, and to the point. Great video...thanks.
Wrap that wood in foil and poke a couple holes in it. It will last longer, no flare ups.
Go Broncos!
Does that hinder the amount of smoke produced?
I tried that and it caught on fire....
I’m going to go out on a limb and say I think he knows what he’s doing
Can you do this with wood chunks????
This was a great video! I love the smell of charcoal and wood. I normally let the wood I smoke soak before I throw it on the grill.
Awesome video, this was exactly what we needed to convert our Weber grill into a smoker! Worked great for ribs on Father’s Day!! I’m also so glad I caught your video on controlling temperature, because our internal temp was flying from 300 to 400F but thanks to you we managed to figure out how to maintain it closer to 300F for a majority of the 3 hours, and we needed to re-add coals once.
3 minute video, straight to the point. Amazing. Thanks
Just wanted to say that this video is STILL helping people. I learned to smoke chicken from you exactly like this and it's amazing.
Ohhhh! Filling my drip pan with apple juice!! Awesome idea!! Thx for another great video for us Weber Kettle users Malcom👍 also, +Jan Van Hanagem had a great question abt holding a low temp when grill is loaded with charcoal! The ONLY way I have found to do it (250°) is to close the bottom butterfly entirely, and set the top damper to 1/4 to 1/2! Dont know if this is bad or good, but it does work (My longest cook has been 8 hrs without adding more charcoal using both the minion method and the snake)
Great Video! I would like to see more on your vents and how you control temperature on a Webber....
I bought my first smoker mid last year. A wireless thermometer, 20$, was the best investment I've ever made.
Been doing it like this for years, but the apple juice is a nice touch. I would suggest using real hardwood charcoal. Most grocery stores stock it now. Briquettes burn too fast and they're full of binders and other crap.
Never trust a skinny chef 🧑🍳 well played
Not saying imma chef by any means but I do know how to cooks some damn good food but someone’s size shouldn’t be the deciding factor bc some people have medical conditions where they can’t gain weight.
Thanks for sharing! A couple questions:
1. How long did you let your coals set in chimney before tossing out?
2. Are you putting the coals near the vent in this scenario? Mine has a bottom vent.
3. If more charcoal is needed, do you simply just add it to the top of the pile?
4. Can you tell I’m new at this?
Thanks so much for the very helpful video! Didn't want to spend money on a smoker if I didn't need to, but tired of making my pork for BBQ in a slow cooker with liquid smoke. I appreciate it!
Dude... Thank you! I know this vid is many years old, but it will forever be relevant!
OMG! I learned something new. aluminum pan heat sync. can't wait. Super thanks!
I found this video 8 years ago when I bought my first Kettle. I’ve cooked on it hundreds of times and I still come back to videos like this.
one question; What do you do with the bottom vent on the silver was it wide open or closed?
Southern Coastal Cooking ™ he said a quarter open as well
You must be deaf!🙄🙄🙄🙄🙄
He's deaf guys...
Deaf in one ear and can’t hear out of the other one
I did this for so many years and it really brings back memories. I still have my 18 inch Weber Kettle to this day and it is solely for my wood-fired cooking with post oak, mainly searing steaks and cooking pizza on my cast iron pizza pan. Good stuff :)
My neighbor smokes his cousins meat in the bathroom he just have all his teef removed to
Your a champion sent all the way from Melbourne Australia
Followed up more recently from Rockingham, Western Australia.
just found this vid, from auck new zealand
I love apple juice so much I cringed when u poured in pan 😂😂
What about...
the DANGER ZONE
Malcom, love these videos im 20 years old and have taken my family reunions by storm thanks to your recipes. I appreciate what you do and love your channel. I have this Weber grill and I was wondering, do you put another aluminum pan on the top of the rack? I seen some other videos that involve two pans. Is two pans necessary? also when you use yellow mustard, can you taste that in the end result of your ribs? Lastly, Ive been looking for a good dry rub and was wondering what you recommend. I love a little sweetness, not to much though and a smoky flavor. Any suggestions. Thank you so much for your help.
+joneszy You can't taste the mustard in the end. Good if you don't like mustard, not so much if you do.
The first pan (under the meat) is for moisture. The second pan (next to the meat) is to catch ash -> IF
I noticed you put the wood on there dry, I have been told to soak the wood first.....what's the difference? Does it matter?
jaylamichaelmaryjosh You soak wood chips for a half hour to four hours. Personally when I soak wood chips, I like to put the through a strainer, and keep in a towel covered bowl while I cook. That way the water from the chips doesn't try to put out my fire. That being said, and for 2 reason, you do not soak wood chunks. 1) The water doesn't really penetrate the larger wood chunks. It simply is too big, and thus a waist of time.
2) The idea is to get the wood to smolder. Large chunks of wood are already going to coal up, and burn for a long time. Whereas wood chips that are small are just going to burn up quickly if they are not moist, meaning you get less of a smoke flavor from them.
This guy is awesome. I love his easy going attitude!
How long of a cook will you get with only a chimney full of coal? would adding more or less coal affect the temperature or just the burn time?
Weber Kettle! The Swiss Army knife of ALL charcoal grills for all cook / grill / smoke methods. Blows them all away including the hipster green egg.
Heard about five seconds of your accent, and I knew I'd be in until the end! Love it.
7 years later that grill is $40
Where are you getting a new weber for 40 bucks? Temu? 🤣🤣
I just bought a smaller Webber like this for $2 from a yard sale. Eager to give it a try
Good stuff there. Love grilling on my Weber but have never really smoked anything before. Gonna have to try this. Thanks!
Thanks man!
Hey Malcom. Not everyone has the option to do this, but thought you and a few might. For years now. If I want to get my charcoal rolling quick, I fill up my chimney and crank up my fish/turkey fryer burner on high and set my chimney on there. 5 minutes and the coals are rollin red. 👍🇺🇸🍺👊
Thank you for this simple but effective setup! I’m glad I don’t need too much stuff to smoke on a Weber. I’m gonna set this up to smoke fish, sausages, turkey legs, and maybe even some ribs.
Crazy how he is looking the same today, 5 years ago.
Hey Malcolm, Your videos are the best! Have you ever done a video using the Smokenator with the Weber. I have one and it cooks at 225F all day long
Robert Hall Never done a video using the Smokenator - but it looks pretty cool. If you can hold it at 225 all day long - then you got something there. Should produce a lot of good product on your weber.
Thank you so much, I've always wanted to smoke stuff and my parents gave me a charcoal grill and I can't afford a smoker
Thank you! I’m building a smoker and you just gave me a great idea sir
Happy Memorial Day weekend great job straight to the point
I just got a charcoal Weber style grill like that. This is the 3rd or 4th video I’ve seen about doing ribs and I gotta tell you sir, it is by far the most informative and to the point. Can’t wait to try it. Cheers
THANK YOU! This is so much easier to follow than everything else I have been finding online. You rock.
Thanks Malcolm! This is EXACTLY what I was looking for. Subscribed!
Concise and clear, really like this. Looking forward to trying something new on my Weber. Thank you 👍🏻
I really appreciate this video. I just started doung carnivore diet and been bbq everyday. Looking forward to learning more! Thank you 💯🤙
I'm sold man! Best video ever! I'm getting a charcoal BBQ just like this one for sure! Looks fun and versatile. I'm excited! Thank you!
Hope it works out man!! This exact setup is how I learned to smoke
I'm a first time viewer and I like this guys style already. I just bought my first smoker and I can use some simple common sense guidelines like this. I truly don't expect to ever become a fancy cook. I don't like to over complicate things. The KISS phrase often works for me. KEEP IT SIMPLE STUPID. That advice is strictly for myself. The quicker and easier I can get my dinner the better. That's not saying I want to settle for bad cooking. I just want to keep the entire process refined and uncomplicated. Thanks for the great video.
What works really well to keep the meat moist, is to lavish it with some olive oil (+spices). Then there in no need for an apple juice or water tray. I found this a great video and just wanted to add to your fine work.
I like a video that gets right to the point! Very helpful for a beginner. Thanks!
I've bought the coal, wood and ribs. I'm using this video tomorrow morning on my first try smoking. Thanks for posting !
It's been a year. How did it go?
@@seikibrian8641 Its a reaaaaally Slow cook lol
Great video. I have the big Weber and I swear it has never occurred to me that I don't need to buy a separate smoker. Can't wait to try this.
Myron Mixon would be proud!
Hey man, thank you for showing a first time smoker the ways... props🤙
Sean was the year end of it right right but I even have the one right next right right year but 👍👍👍
If I wanted to do a brisket with this set up, typically how long per pound? I'm used to a reverse flow for 9 hours but I'm in Los Angeles now and don't have access to one anymore.
Thank you Malcolm for the videos..! Very helpful..just curious..would this technique help with grilling 2 rack of St Louis ribs? I slow cooked some other day only lighting a starter with unlit coals..I did have to add some more briquettes every hour to maintain my temp..was wondering if I lit mine in my chimney starter would that over cook thanks!
I just started learning how to smoke meats and proper grilling techniques. I don't want to watch anyone else but this big haas, he makes things easy and he damn well knows what he is talking about, thank you for filming these.
Great video! Right to the point, no background music to distract us. Following for future videos.
I've watched a couple of you videos and they are very good. Straight to the point, simple information and not boring. I just subscribed 👍
That's a great. I would just McGyver a thermometer in that topper and you'd be killing it with less lookin'! Thanks, man!
All you would have to do is get a probe that clips onto the grate. They usualy come in a dual configuration so you can read the grill temp and the temp of the meat.
Malcom, I love your videos and since I don't have a smoker, I searched "how to smoke on weber" and here you are. Your recipes I'm trying are getting great compliments. Thank you for posting and keep up the great work. God bless you, brother
Wow, thank you so much for the great video. Tremendous insight provided for setting up my Weber kettle for smoking. Went with an 8lb. beef brisket, used a Memphis BBQ dry rub, smoked with hickory (personal preference), and used the apple juice as suggested. Result was flat out amazing! You are the man!
What is the orientation of vents (top and bottom) to coals, pan, etc. Excellent video. Refreshing to watch one that covers everything w/o all the unnecessary stuff. Like on the TV show Dragnet, Sargeant Joe Friday said, "All we want are the facts." ma’am”
Cheers, Jonathan
Watched again, smoking chicken now. The boss left me in charge of smoking (I'm afeared)😮 while she's inside working on rest of meal.
Ok, got the setup. Now what next? Guideline for adding coals, water, wood during smoking. Timing or other cues. Got the 300temp of weber and food being smoked will vary. I have a digital thermometer for food. Thanks again
Cheers Jonathan
hey Malcolm love your videos, you teach at level that everyone can learn. I have Royal Oak box grill that I picked up from Walmart a few years back. I keep it covered when not in use. I made a few mods, because I like to cook indirect alot. I saw a video on no weld charcoal basket and that has worked wonders for me. thanks on all your video tips . Keep them coming
I'm new to your channel and to grilling, smoking and bbq'ing and found your videos to be really helpful and resourceful so thanks for that. I do have a question about the wood do you soak it or is it pre-soaked when you buy it?
You Rock! Thanks for sharing the info. I enjoyed your layer back approach.
Thanks for this great video. I’m always curious if I’m adding the wood brick at the right time to maximize the amount of smoke the meat gets. I usually do quick cooks like steaks or chicken. Any tips on temperature, amount of coal and amount of wood bricks for something like that?
With long smokes it’s easy, just set up a snake and let the wood burn gradually. Any tips on getting the best results with great smoke Flavour on a quick hour 2 hour cook would be awesome!
Thanks for this, Malcom! Question: do I have to wait for the wood to burn for a while so it's not "dirty smoke?" Seen that term before?
Same question with lump charcoal - can I keep adding more during the cook or will it burn off a bad flavor if I don't wait?
I used the same amount of charcoal and wood, my vents open 1/4 and still white smoke. Same grill and everything. Please help. Also the temp was 450. I close the vents almost shut and still 400 and white smoke. Help!!!!!!
You go to the comments area and you can’t tell anything good about this guy that wasn’t said already.
You’re a beast dude!
Thanks, I am trying this method. Have a Treager and have been using that for over 2 years. Time to try something new!
Do you soak your wood?
loving the wild no, he made a video about how to choose wood for smoking and he said he wants it dry.
Thanks
loving the wild no problem 👍
Since most of people go dry that’s the way I’ll be going
Malcom, i have this cheap smoker i paid $25. Im unsure how to use it cuz it has slits on the bottom but no vents on top. Its sits on a stand, bout 2ft, the top looks like a bullet. Total, it stands bout 5ft. Can i use ur charcoal method for this? Im thinking the snake method may work better.
I use a smaller aluminum tray (size for banana bread) and separate that pan from the coals with two bricks laid end-to-end on their long side. Reduces the direct heat on the meat.
My grill doesn’t have adjustable vents. It’s a charboil tiny little grill and there are two vents built into the side. They’re long, horizontal vents.. can I still smoke using this?
Your channel is my go to for any BBQ recipes and tips. I've tried to watch a few others and they don't compare. My girlfriend even enjoys watching with me!
How often you gotta add coals on something like a brisket ?
Felonious Fishing like every 3-4 hours
Look up the snake method if you're doing a brisket on a kettle grill
Quick and easy! Love it. Great job and thanks.
I don’t have a Webber but gonna try this on my big charcoal grill.
I’ve got some Boston butts I wanna smoke for bbq
Man, i just saw this video now and i'm trying it this weekend. But wont the charcoal glow die if you dont open the vents a little bit more to give it air?
Thanks for a informative video!
Great vid, Thanks for sharing. Ive got a couple Webers laying around but no smoker and Ive got a hankering for some smoked meat. Will be trying this out. Thanks again!
Paper towel dowsed in vegetable oil- burns for ever!
great demo and instructions
I like to leave the bottom vents fully open. Then the top only 1/4 open. Should be good. Do we need to close the bottom vent a little? Maybe we do?
This seems like way too many coals to burn for smoking. It would get way too hot for sub 300 temps
Thanks for your great effort to share this to everyone.
This is awesome! I have a Weber and fresh Chicken of the Woods which I want to smoke. In the tin, can I add moist wood chips instead?
How often do you add charcoal
JR B whenever the temperature starts to drop, you have to pay close attention to the temperature throughout the cook and adjust the vents/add charcoal when need be.
Just set this up today smoking jerk pork belly 😋 on the weber master touch.
What if you're doing a long smoke and you start running out of coals? Or will the coals last long?
I buy smoke liqud, what function for? Please
And then boom now you have the vortex method making these even awesomer just ordered one for the back porch
Malcom, I have a quick question: Is it possible to do some more videos with the Kettle Grill? My wife and I are on a pretty tight budget right now, and we only have a Kettle. I really appreciate all the great videos and information! Your rub is on my "wish list" for Father's Day! GOD BLESS!!!
Justin Gwaltney BBQPitBoys do a lot of videos on Weber Kettle. The important thing to know is that nothing in the really changes between cookers. Better cookers just means better smoke rings, and sometime more tender meat. The recipes, and cook times are all the same so long as the cook temp is the same. If you have a 22" Weber Kettle, you have all the cooker you will ever need. Now if you want to do competition, catering, and or just cook for a ton of people, or a variety of food for a ton of people; that is when you would fork over the bucks and get a better cooker. The only thing that Malcom could have added would have been the Minion Method to get a longer cook time on those briquettes.
While I see no reason to ever own one, a Smokenator 1000 would help to add more room, and give you up to 6 hours of smoke time. However at 225°Fa good minion method on the Weber can do up to 8 hours of smoke time.
Do you also think Malcolm is so round, cute and adorable, like a teddy bear? I have taken images of him and placed it all over my room and collaged it with cartoon characters. If you've done the same thing, PM me and we can compare our collages.
@@chamboyette853 That's just weird mate 😟 obsesse much?!...
@@anonymousronin7572 Uh, you're the weird one for not wanting to cuddle with him.
@@chamboyette853 I like women my guy, I don't rock with men in that manner
Wouldn’t the fire go out since the vent is not open that much and the smoke would smother it ?
Great video brother! I'm just about to try!
So good! a video that doesn't take a million years of shit talk to teach you something! thank you