Set Up A Charcoal Grill For ANY Cook
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- เผยแพร่เมื่อ 10 มิ.ย. 2021
- Learning how to set up your Weber Kettle or other charcoal grill for different cooking methods can be daunting, but I'll show you three ways to set it up that will work for almost any cook from low and slow, direct grilling, and high temperature searing. This is meant to be a beginners guide to grilling on a charcoal grill along with other videos in this playlist:
• Beginner's Guide To Ch...
Equipment I use to make the videos:
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Great video and so relevant. I always use direct and indirect in 1 session and so there are more cooking trick you have to apply to get good results. Thanks for sharing and keep on grilling .
That's a really good point. Some things need to be cooked indirect and then you can pop them over the coals to crisp them up or give a little char.
You are jerry rig everything for grills. I love your videos, super informative!
Whaaaat, the closer you are to a fire, the hotter it will be? 😂😂 i never would have guessed. Good video tho
Thank you for another great video back to the basics even the well seasoned Chef can learn something new have a great day and keep the home BBQ's lit All Summer Long
Thanks! And if you are lucky. . . keep it lit all winter long too.
Fine videos, 🥩♨️ thank you, Billy
Best accessories free charcoal set up method 👍 Thanks 🌸💕🌹
Those accessories can make life easier and save you time, but you can still make good food without them.
Another great video!
super knowledge, thanks
Great videos!
Great job Ryan.
Thanks a bunch. I hope it helps some people.
I've never been disappointed by your videos, great tips.
I really appreciate that. I can think of a few disappointing ones, but that usually comes from looking back at some of the oldies.
Good class
@Grill Top Experience I've just recently discovered your videos and they're exactly what I needed as I am new to charcoal grilling (family had one growing up but I wasn't the one grilling then, and it wasn't a kettle). I was wondering if you have a video or plan on releasing one using the rotisserie kit. I love the results of rotisserie grilling, and I love how many types of food you can put on a spit. I remember having rotisserie whole chicken or cornish hens growing up when my family had a charcoal grill and it was just about the most perfect chicken I've tasted, with moist meat and crisp skin with a smoke flavor. But I want to make sure that I do it right. Would you consider doing a video using the rotisserie kit? I know there are videos already out there, but I'd love to see a video from you, being that you have a great methodical way of explaining the how's and why's.
I don't have a rotisserie and it would take me a bit before I could break it down for a beginner's guide. Cooking with Ry has one and has a similar style too.
I'm glad you are finding value in this video series. I've seen too many videos that make assumptions about what people know and it's scary for a beginner to jump in. Once you have a couple basic skills figured out, you can cook just about anything.
@@GrillTopExperience Yes, exactly. Many videos fail to realize that there are inexperienced or beginner grillers out there. I personally learn best from style of videos like yours - covering topics methodically in a natural progression. BTW, Thanks for the tip. I'll check it out Cooking with Ry. Do you plan on getting a rotisserie yourself at some point?
Great video man! I had no idea you could cook pork like that! Man your wife must love you hahaha
She loves that it makes a ton. I vacuum seal the leftovers and we can put the pulled pork in a bunch of different things. Who am I kidding they are going into burritos!
If you're using a chimney, how do you set up the snake
Hi! All great videos! But i got a doubt: when you set the bbq for snake method, won’t the coals keep igniting during the process and thus will expose food to bad smoke throughout to entire cook?
The burning coals dry out and heat up the charcoal and when the fire gets to it, it lights faster than if it had started with cold charcoal and that avoids the bad smoke. If you put cold charcoal on in the middle of a cook, it'll burn dirty.
What are you recommendations for wanting to cook chicken wings? Low and slow? Or indirect? Also, what if you need to add more charcoal? Do you just ignite it separately in like a chimney before adding it to the grill? Also, what’s a recommended measure for the chimney for what temps? My grill doesn’t have a thermometer on it
I prefer thighs over wings and don't cook wings often. When I do, I like to cook them on high indirect heat. I don't have a vortex, but I put a pile of charcoal in the center and put the wings around the coals.
Where were you all my life!!!
The best way is the snake method. Snake method keeps even and low temps.
So I just watched your video about using smoked wood chunks and letting them fully combust before adding the food… but how does that work with the Snake Method? Won’t you just be getting dirty smoke after the first big chunk goes out?
The wood chunks and charcoal heat up and dry out while they wait for their turn. Once the fire gets to them they light quickly, which avoids the bad smoldering fire.
@@GrillTopExperience Thank you!! 🧪🔎🤓
So, one thing I don't understand about this is how the snake method is valid considering that you're supposed to wait for the white smoke to dissipate. Since you're lighting the coals at one end of a bunch of unlit coals, won't they just release a bunch of white smoke the whole time you're cooking? Is it different for indirect cooking?
This is a common question. The charcoal and wood in the snake dries out and preheats so that it lights very quickly when the fire touches it. That keeps it from smoldering and producing a bunch of bad white smoke.
Sorry if you already answered this…I recently started using my Weber grill…but now of course I’ve been reading that charcoal grilling is bad for your health and environment….what r ur thoughts?
If you are snake method would the wood chunks create dirty smoke, or this way okay.
The rest of the snake will dry out and light quickly when the lit coals touch it. You shouldn't notice any dirty smoke after the first bit if your wood is dry.
Thankyou
Hello, do you sell those T shirts?
Not yet. Sorry.
The old log trick
Works like a charm and adds a bit of flavor too!
Let the meat come to room temp
Everything was looking good till he put a London broil on the grill. Makes everything I heard irrelevant.
Oh yeah? What do you do with it?
Why don’t you just say when you cook closer to the coals you have a better Sear it’s common sense everybody should know that I don’t know why he spent a minute and a half explaining that
Not everyone has grilled as much as you have.
Boooo
You have no Idea what a dozen means apparently.
Please help! I hear the charcoal has to face away from the top vent. What exactly does it do?